Results 281 to 290 of about 171,250 (335)

Single oral administration of dronabinol increases ocular blood flow in patients with glaucoma

open access: yesActa Ophthalmologica, EarlyView.
Abstract Purpose Glaucoma is a leading cause of irreversible blindness globally, primarily driven by elevated intraocular pressure (IOP). Still, some patients progress despite significant IOP lowering, potentially due to impaired ocular blood flow. This study aimed to evaluate the effects of dronabinol, a synthetic tetrahydrocannabinol derivative, on ...
Theresa Lindner   +9 more
wiley   +1 more source

The Oldest Traces of Alcoholic Beverages in the Border Zone of the North and East European Plains

open access: yesArchaeometry, EarlyView.
ABSTRACT Analysis of organic compounds preserved on pottery from the Bell Beaker community and the initial phase of the Trzciniec Cultural Sphere in the border zone of the Eastern and North European Plains was prompted by traces of alcoholic beverages found in contextually and formally analogous discoveries of more westerly provenance.
Dariusz Manasterski   +4 more
wiley   +1 more source

Fecal Steroids as Tracers of Human Population and Waste Management Practices at the Ancient Maya City of Ucanal, Guatemala

open access: yesArchaeometry, EarlyView.
ABSTRACT Geochemical data compiled from dried sediments from three water reservoirs at the ancient Maya city of Ucanal, Petén, Guatemala, reveal low to undetectable fecal biomarker concentrations. These low concentrations may be the result of the aerobic decay of sterols combined with well‐managed waste disposal practices.
Jean D. Tremblay   +3 more
wiley   +1 more source
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Alcoholic Beverages

Buffalo medical journal
Food chemistry is a fascinating field that bridges the gap between science and the culinary arts. It explores the molecular composition of food, the chemical processes that occur during cooking and storage, and the ways in which these processes affect flavor, texture, and nutritional value.
  +7 more sources

Beverages | Asian Alcoholic Beverages

2004
Chinese rice wine and Japanese sake are produced by a method based on that developed several thousand years ago in China. This system uses a cooked grain mass with a fungal culture termed qu or jiuqu in Chinese and koji in Japanese. Sake production has developed into highly controlled processes with careful microbiological control, but many Chinese ...
openaire   +1 more source

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