Results 131 to 140 of about 113,253 (296)
Optimising the Diagnosis of Sesame Seed Allergy With the Basophil Activation Test
The basophil activation test (using the activation marker CD203c) was the only test able to both exclude and confirm sesame seed allergy with precision. A negative skin prick test to sesame extract or tahini and undetectable IgE to Ses i 1 could not rule out sesame seed allergy.
Ru‐Xin Foong +16 more
wiley +1 more source
Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products. [PDF]
Hernández-López I +5 more
europepmc +1 more source
Avoiding Corporate Greenwashing? Sustainability Silence Narratives in the Agri‐Food Industry
ABSTRACT The aim of this article is to shed more light on the reasons underlying companies' under‐communication or lack of communication to stakeholders about sustainability achievements in the agri‐food sector. A qualitative study based on 34 semi‐structured interviews with respondents from this sector shows the predominance of a rationale of ...
Olivier Boiral +3 more
wiley +1 more source
U.S. Exports of Value-added Wheat Products: Recent Trends and Contributing Factors [PDF]
International Relations/Trade,
Dooley, Frank J. +2 more
core +1 more source
Defining the geographical level of competition: a taxonomy of industry tradability
Abstract The paper develops a taxonomy of industry tradability to define the geographical level at which competition takes place. First, it creates a novel dataset that combines production and international trade data for both goods and services industries, defined at a detailed (3‐digit) level of industry aggregation for 15 European countries.
Sara Calligaris +4 more
wiley +1 more source
Amaranth refers to promising raw ingredients, enriching bakery products. In this work we deal with such kind of seeds as "Polet". It is one of Saratov selection. Curd whey is well known not only as a good enricher, but also as an effective bread improver.
ANASTASIA N. SHISHKINA +4 more
doaj
(1) Background: This research aims to determine the main factors that influence: (i) purchase decisions for flour and bakery products, (ii) consumer preferences, attitudes, and consumption frequency of those products, and (iii) the degree of knowledge ...
Despina Chatziharalambous +1 more
doaj +1 more source
The Rheology and Textural Properties of Bakery Products Upcycling Brewers' Spent Grain. [PDF]
Ramu Ganesan A +6 more
europepmc +1 more source
HEALTH SAFETY OF BAKERY PRODUCTS
Nutrition is the main factor in people’s health. Food can be both a resource and a great hazard to the health of the entire population. The Institute for Public Health Kragujevac is an accredited institution for food analysis. In 2023, 472 samples of bakery products were sampled and analyzed; 469 products (99.36%) were microbiologically safe and 460 ...
Nela Đonović +2 more
openaire +2 more sources
Leading Otherwise: Feminist Instances From the Arts
ABSTRACT This paper explores how feminist artists enact leadership through artistic organizing in the creative industries. Drawing on two case studies—Company Drinks and Homebaked—it examines how leadership emerges not through formal roles or strategic vision, but through practices of care.
Anna De Amicis, Lebene Richmond Soga
wiley +1 more source

