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FINE definition: 1. good or good enough; healthy and well: 2. excellent or much better than average: 3. very thin…. Learn more.
- excellent or choice in quality; very good of its kind: a fine speech. 2. superior in skill, ability, or accomplishment: a fine violinist.
If you say that something is fine, you mean that it is satisfactory or acceptable. The skiing is fine. Everything was going to be just fine. It's fine to ask questions as we go along, but it's better if you wait until we have finished.
Idioms cut fine, to calculate precisely, esp. without allowing for possible error or accident: To finish in ten minutes is to cut it too fine.
There are 58 meanings listed in OED's entry for the word fine, ten of which are labelled obsolete. See ‘Meaning & use’ for definitions, usage, and quotation evidence.
fine, adj., adv., & n.² meanings, etymology and more | Oxford English ...
fine (third-person singular simple present fines, present participle fining, simple past and past participle fined) (obsolete, intransitive) To finish; to cease.
Fine: A fine is a monetary penalty imposed as a punishment or consequence for a violation of a rule, law, contract, or societal norms. It serves as a deterrent to discourage individuals from engaging in certain behaviors or actions that are considered undesirable or prohibited.
Wine, food or porcelain that is exceptionally delicious, well-made, or beautiful is called fine. Fine also means that things are okay or acceptable, like when someone asks how you are and you reply, “I'm fine.”
Foods Foods is an international, peer-reviewed, open access journal on food science published semimonthly online by MDPI. The Italian Society of Food Sciences (SISA) and Spanish Nutrition Foundation (FEN) are affiliated with Foods and their members receive discounts on the article processing charges.
About Foods Aims Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal that provides an advanced forum for studies related to all aspects of food research, with major emphasis on the “science of food”. Our goal is to strive for the publication of exceptionally high-quality articles with rigor and depth.
Foods is a member of the Committee on Publication Ethics (COPE). We fully adhere to its Code of Conduct and to its Best Practice Guidelines. The editors of this journal enforce a rigorous peer review process together with strict ethical policies and standards to ensure to add high quality scientific works to the field of scholarly publication.
Special Issues Foods publishes Special Issues to create collections of papers on specific topics, with the aim of building a community of authors and readers to discuss the latest research and develop new ideas and research directions. Special Issues are led by Guest Editors, who are experts on the topic and all Special Issue submissions follow MDPI's standard editorial process. The journal ...
All articles published in Foods (ISSN 2304-8158) are published in full open access. An article processing charge (APC) of CHF 2900 (Swiss francs) applies to papers accepted after peer review. This article processing charge is to cover the costs of peer review, copyediting, typesetting, long-term archiving, and journal management.
Editorial Board for section 'Meat' Food Physics and (Bio)Chemistry Section Food Engineering and Technology Section Food Quality and Safety Section Food Analytical Methods Section Food Microbiology Section Food Nutrition Section Nutraceuticals, Functional Foods, and Novel Foods Section Food Security and Sustainability Section Food Packaging and Preservation Section Sensory and Consumer Sciences ...
Foods of Marine Origin Section Plant Foods Section Grain Section Dairy Section Drinks and Liquid Nutrition Section Please note that the order in which the Editors appear on this page is alphabetical, and follows the structure of the editorial board presented on the MDPI website under information for editors: editorial board responsibilities ...
Foods (ISSN: 2304-8158) focuses on food research, with special emphasis on food sciences and technology, food chemistry and physical properties, food engineering and production, food microbiology and safety, food security and sustainability, food toxicology, sensory and food quality, food analysis, functional foods, food and health, food ...