Results 171 to 180 of about 2,834,550 (298)

Legitimacy Mechanisms for the Diffusion of Reverse Innovation

Journal of Product Innovation Management, EarlyView.
ABSTRACT While establishing legitimacy is crucial for the diffusion of reverse innovation in developed markets, the mechanisms required to establish legitimacy remain underexplored. Drawing on product innovation and legitimacy studies, we use a mixed‐methods approach to provide a comprehensive understanding of legitimacy mechanisms for reverse ...
Fatima Irfan, Ward Ooms, Cosmina Lelia Voinea, Marjolein C. J. Caniëls   +3 more
wiley   +1 more source

Mineral Content of Apple, Sour Cherry and Peach Pomace and the Impact of Their Application on Bakery Products. [PDF]

Foods
Mandache MB, Cosmulescu S.
europepmc   +1 more source

Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour. [PDF]

Foods, 2022
Boff JM, Strasburg VJ, Ferrari GT, de Oliveira Schmidt H, Manfroi V, de Oliveira VR.   +5 more
europepmc   +1 more source

Expertise: commodity butter bakery products of frozen semi-finished products

, 2016
Керівник канд. техн. наук, доцент Кунділовська Т. А.Метою дослідження є експертне оцінювання споживних властивостей здобних хлібобулочних виробів із заморожених напівфабрикатів і обґрунтування конкурентних переваг при їх просуванні на ринку.
Демченко, В.А.
core  

A Cross‐Sectional Study on Parakeets Feeding and Housing Practices in Italy

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Italy has one of the largest companion bird populations in Europe. This study aimed to investigate feeding and housing practices among Italian parakeet owners. An online questionnaire was distributed, yielding 433 voluntary responses. Participants were classified as hobbyists (HBY; ≤ 13 birds owned) or breeders (BRD; > 13 birds owned) to ...
Erdem Danyer, Daniele Lauria, Davide Stefanutti, Diego Cattarossi, Rebecca Ricci   +4 more
wiley   +1 more source

A Machine Learning Model to Reframe the Concept of Shelf-Life in Bakery Products: PDO Sourdough as a Technological Preservation Model. [PDF]

Foods
Marianelli A, Offei CA, Macaluso M, Mercanti N, Casu B, Zinnai A.   +5 more
europepmc   +1 more source

Sweet corn cob as a functional ingredient in bakery products. [PDF]

Food Chem X, 2022
Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ.   +4 more
europepmc   +1 more source

Diet, Fruit and Vegetable Intake, and Nutritional Status in Fiji: A Scoping Review

Maternal &Child Nutrition, EarlyView.
ABSTRACT Increasing fruit and vegetable (F&V) intake is essential for transitioning toward healthier, more sustainable diets. To design effective intervention programmes to promote F&V intake, it is crucial to understand intake levels and dietary patterns across different demographic groups as well as populations' nutritional status.
Fusta Azupogo, Sonja Y. Hess, Anasaini Moala Silatolu, Deanna K. Olney   +3 more
wiley   +1 more source

Impact of NaCl reduction and substitution with KCl and CaCl₂ on quality attributes of wheat-based bakery products. [PDF]

Front Nutr
Musiienko D, Jurkaninová L, Chrpová D, Kourimská L.   +3 more
europepmc   +1 more source

Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. [PDF]

Foods, 2023
Di Rosa C, De Arcangelis E, Vitelli V, Crucillà S, Angelicola M, Trivisonno MC, Sestili F, Blasi E, Cicatiello C, Lafiandra D, Masci S, Messia MC, De Gara L, Marconi E, Khazrai YM.   +14 more
europepmc   +1 more source