Patterns of flavored e-cigarette use at the time of quitting smoking: comparison between American young adults (18-24 years old) and older adults (> 24 years old). [PDF]
Harm Reduct JFarsalinos K +5 more
europepmc +1 more source
The prevalence and co-occurrence of emulsifiers, thickeners and stabilizers in food products on the Norwegian market. [PDF]
Food Nutr ResTrømborg ÅS +3 more
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Monthly basket costs for healthy and sustainable diets in Italian provinces: A seasonal dataset by demographic profile (2021-2024). [PDF]
Data BriefYang H, Benedetti I, Marchetti S.
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A systems approach to social entrepreneurship [PDF]
, 2017 De Ruysscher, Clara +6 more
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Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products. [PDF]
Sci RepHassan NAA, Elkhouly AW, Ali MIK.
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Fabrication of curcumin-loaded emulgel and its application in low-calorie and functional cake. [PDF]
Sci RepAlami BM +3 more
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Cereal Arabinoxylans-Their Enzymatic Degradation and Relevance for Breadmaking and Human Health. [PDF]
Compr Rev Food Sci Food SafGonzález-Alonso V +3 more
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Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products. [PDF]
FoodsMandache MB, Cosmulescu S.
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Exploring the Effects of Plant-Based Ingredients and Phytochemicals on the Formation of Advanced Glycation End Products in Bakery Products: A Systematic Review. [PDF]
Food Sci NutrTuran-Demirci B +2 more
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Bestfoods Baking Company, Inc. (Bakery Drivers) and International Brotherhood of Teamsters (IBT), Bakery Drivers Local Unions 63, et al. (2001) [PDF]
, 2001 core +1 more source