Search Results

Food-allergy management from the perspective of restaurant and food establishment personnel

Authors: Ahuja, Ryan; Sicherer, Scott H.

Source: Annals of Allergy, Asthma and Immunology, Volume 98, Number 4, April 2007 , pp. 344-348(5)

Publisher: American College of Allergy, Asthma, & Immunology

Aluminium content of some foods and food products in the USA, with aluminium food additives

Authors: Saiyed, Salim M.; Yokel, Robert A.

Source: Food Additives and Contaminants, Volume 22, Number 3, Number 3/March 2005 , pp. 234-244(11)

Publisher: Taylor and Francis Ltd

Pizza quality evaluation using computer vision--part 1 - Pizza base and sauce spread

Authors: Sun D.-W.; Brosnan T.

Source: Journal of Food Engineering, Volume 57, Number 1, March 2003 , pp. 81-89(9)

Publisher: Elsevier

A Tale of Two Pizzas: Building Up from a Basic Product Versus Scaling Down from a Fully-Loaded Product

Authors: Levin I.P.; Schreiber J.; Lauriola M.; Gaeth G.J.

Source: Marketing Letters, Volume 13, Number 4, November 2002 , pp. 335-344(10)

Publisher: Springer

Does half a pizza equal half a box of chocolates? - Proportional matching in an analogy task

Authors: Singer-Freeman K.E.; Goswami U.

Source: Cognitive Development, Volume 16, Number 3, July 2001 , pp. 811-829(19)

Publisher: Elsevier

Investigation of migration from paper and board into food-development of methods for rapid testing

Authors: Summerfield W.; Cooper I.

Source: Food Additives and Contaminants, Volume 18, Number 1, 1 January 2001 , pp. 77-88(12)

Publisher: Taylor and Francis Ltd

The Use of a Simple Empirical Method for Objective Quantification of the Stretchability of Cheese on Cooked Pizza Pies

Authors: Guinee T.P.; O'Callaghan D.J.

Source: Journal of Food Engineering, Volume 31, Number 2, February 1997 , pp. 147-161(15)

Publisher: Elsevier