Process for the preparation of food to be improved taste and nutritional value increased

• 1. 一种改善食品口味的天然香料混合调味粉的制作方法 [P] . 中国专利： CN107897835A . 2018-04-13
• 2. 饮食品的口味和/或风味的改善方法 [P] . 中国专利： CN100558244C . 2009.11.11
• 3. process for the preparation of food with improved taste and nutritional value is increased. [P] . BE593717A . 1961-02-03

  机译： 增加了制备具有改善的味道和营养价值的食物的过程。

• 4. Process for preparing food-stuffs of improved taste and increased nutritional value [P] . 英国专利： GB882163A . 1961-11-15

  机译： 制备具有改善的味道和增加的营养价值的食品的方法

• 5. New seasonings, processes for their preparation and use in order to improve, increase and development of the properties of the aroma and taste of food - and semi-luxury foods and drinks [P] . 德国专利： DE1949728A1 . 1970-06-18

  机译： 新的调味料，其制备和使用过程，以改善，增加和发展食品以及半豪华食品和饮料的香气和味道的特性

• 1. Improvements to Female Autonomy and Household Decision-Making Power from an Intervention Targeting Improved Food Security: A Gender-Based Analysis of the Rajasthan Nutrition Project [J] . Lindsay M. Belvedere, Siena F. Davis, Bobbi L. Gray, 健康（英文） . 2021,第002期
• 2. Improved food environments for healthy diets and enhanced nutrition [J] . QIN Yong-jun, Nathanaël Pingault, Fabio Ricci, 农业科学学报（英文版） . 2019,第007期
• 3. Improved food environments for healthy diets and enhanced nutrition [J] . QIN Yong-jun, Nathanael Pingault, Fabio Ricci, 农业科学学报：英文版 . 2019,第007期
• 4. Increased Storage and Nutrition Content of Processed Foods through Vacuum Packaging [C] . Niken Purwidiani, Pirim Setiarso, Nita Kusumawati National Seminar on Chemistry . 2019
• 5. Bountiful Backpacks: The Role of Nutrition Education and Food Preparation Skills in Increasing Food Security & Diet Quality among Limited Resource Families in South Dakota [D] . Stluka, Suzanne R. 2018
• 6. Association between home food preparation skills and behaviour and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008–2009) [O] . Matthew Chak Leung Lam, Jean Adams 2017
• 7. Association between home food preparation skills and behaviour, and consumption of ultra-processed foods: Cross-sectional analysis of the UK National Diet and nutrition survey (2008–2009) [O] . Lam, Matthew CL, Adams, Jean Margaret 2017

• 1. Microbiological Status and Nutritional Composition of Spices Used in Food Preparation [J] . Khalil I. Ereifej ,Hao Feng ,Taha M. Rababah . 食品与营养科学（英文） . 2015,第12期
• 2. Effect of applying selenium fertilizer to improve soil and increase selenium level in food for prevention and treatment of Kaschin-Beck disease [J] . . 环境科学学报：英文版 . 1993,第3期
• 3. 提高食品新鲜度及口味的冰温技术 [C] . 服部國彥 . 第3届中国食品冷藏链新设备、新技术论坛 . 2007
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