Results 131 to 140 of about 213,344 (344)

The new meaning of retirement for bridge employees: Situating bridge employment through the lens of the Kaleidoscope Career Model

Human Resource Development Quarterly, Volume 36, Issue 1, Page 89-112, Spring 2025.
Abstract Retirees re‐entering the workforce, popularly termed as bridge employment, is a phenomenon that is anticipated to increase in the coming years. Though research establishes that these employees have unique aspirations and work motives (see Mazumdar et al., 2020), primary research on how the retirement transition and bridge employment shape each
Bishakha Mazumdar, Amy M. Warren, Travor C. Brown   +2 more
wiley   +1 more source

Evaluation of nutrients, antioxidants and sensory characteristics of optimized wheat-orange-fleshed sweet potato and pumpkin composite bread and storage stability in three packaging materials

Discover Food
This study evaluated the nutrients, antioxidants, physical and sensory properties of three optimized composite bread products formulated from wheat flour (WF), orange-fleshed sweet potato (OFSP) and pumpkin flour (PK).
Solomon Kofi Chikpah, Joseph Kudadam Korese, Barbara Sturm, Oliver Hensel   +3 more
doaj   +1 more source

A multicountry, multicenter report to identify nutritional risks in female populations using the FIGO Nutrition Checklist

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Objective To identify potential nutritional risks for women using the FIGO Nutrition Checklist in relation to region, age and pregnancy/intention. Methods A retrospective analysis was conducted using 1515 responses from the online version of the FIGO Nutrition Checklist available on the FIGO website. Participants who responded “No” to at least
Alex K. L. Taylor, Lucy Murphy, Sophie Callanan, Sarah Louise Killeen, Sharleen L. O'Reilly, Hema Divakar, Hamid Jan Bin Jan Mohamed, Mark A. Hanson, Fionnuala M. McAuliffe   +8 more
wiley   +1 more source

Microbiological Quality Assessment of Some Commercially Available Breads

Foods
Bread is a staple, energy-rich food for people of all ages, so quality is important to consumers. In our region, most of the commercially available bread, whether packaged or unpackaged, is produced by local bakeries, so monitoring microbial levels and ...
Éva György, Éva Laslo
doaj   +1 more source

Differences in the sodium content of bread products in the USA and UK: implications for policy [PDF]

, 2017
Kasey J Coyne, Abigail S. Baldridge, Mark D. Huffman, K. Jenner, Dagan Xavier, Elizabeth Dunford   +5 more
openalex   +1 more source

A chromosome-based draft sequence of the hexaploid bread wheat (Triticum aestivum) genome

Science, 2014
D. Edwards, J. Batley
semanticscholar   +1 more source

Positive Freedom and the Social Meaning of Money

Journal of Applied Philosophy, EarlyView.
ABSTRACT Semiotic objections to markets hold that buying and selling certain things – for example, sex, body parts, votes, surrogacy services – expresses that those things are fungible with money, which has only profane value. This article offers a more fundamental challenge to semiotic critiques of market.
Andrew Allison, Jason Brennan, Peter Jaworski   +2 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Partial replacement of sodium chloride by potassium chloride in the formulation of French bread: effect on the physical, physicochemical and sensory parameters [PDF]

, 2017
Thaísa Abrantes Souza Gusmão, Anatalha Marinho Alexandre, Nayara Gabriela Gonçalves de Souza, Katharina Kardinele Barros Sassi, Rennan Pereira de Gusmão, Ricardo Targino Moreira   +5 more
openalex   +1 more source