Results 151 to 160 of about 2,513 (177)

Perceptions of Family Health Strategy doctors and nurses on the promotion of adequate and healthy eating practices in light of the Dietary Guidelines, Santa Bárbara d'Oeste, 2022: qualitative study. [PDF]

Epidemiol Serv Saude
Rodrigues HTB, Garcia MT.
europepmc   +1 more source

Hyperspectral imaging as a non-destructive technique for estimating the nutritional value of food. [PDF]

Curr Res Food Sci
Marín-Méndez JJ, Luri Esplandiú P, Alonso-Santamaría M, Remirez-Moreno B, Urtasun Del Castillo L, Echavarri Dublán J, Almiron-Roig E, Sáiz-Abajo MJ.   +7 more
europepmc   +1 more source

The Influence of Prefabricated Foot Orthosis Use on the Modification of Foot Posture in Adults with Pronated Feet: A Randomised Controlled Trial. [PDF]

Healthcare (Basel)
Cáceres-Madrid MV, Calderón-García JF, Rodríguez-Velasco FJ, Basilio-Fernández B, López-Espuela F, Santano-Mogena E, Fontán-Jiménez M, Rico-Martín S.   +7 more
europepmc   +1 more source

Effectiveness of the SYNCHRONIZE + Brief Intervention in Improving Mediterranean Diet Adherence, Nutritional Quality and Intake Pattern in Persons with Fibromyalgia and Chronic Fatigue Syndrome. [PDF]

Nutrients
Carrasco-Querol N, Cabricano-Canga L, Bueno Hernández N, Martín-Borràs C, Gonçalves AQ, Vila-Martí A, Ribot B, Solà J, Valls-Llobet C, Caballol Angelats R, Montesó-Curto P, Castro Blanco E, Pozo Ariza M, Carreres Rey S, Pla Pagà L, Dearos Sanchís M, Fernández-Sáez J, Dalmau Llorca MR, Aguilar Martín C.   +18 more
europepmc   +1 more source

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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Foods, 2022
Andrea Bresciani, Alessandra Marti, Pagani Maria Ambrogina   +2 more
exaly  

Effects of mixing, sheeting, and cooking on the starch, protein, and water structures of durum wheat semolina and chickpea flour pasta

Food Chemistry, 2021
Luis A BELLO-PÉREZ, Edith Agama-Acevedo, JOSÉ Álvarez-Ramírez   +2 more
exaly  

Digestibility of pasta made with three wheat types: A preliminary study

Food Chemistry, 2015
Barbara Simonato, Andrea Curioni, Gabriella Pasini   +2 more
exaly