Results 141 to 150 of about 735,567 (311)

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

Intensive Swallowing Rehabilitation for Head and Neck Cancer Survivors With Chronic Dysphagia: Outcomes From a Prospective Multicentre Cohort Study With 6‐Month Follow‐Up

Head &Neck, EarlyView.
ABSTRACT Background Chronic dysphagia persists in some head and neck cancer (HNC) survivors despite preventive exercises, negatively impacting quality of life. Evidence for effective rehabilitation strategies remains limited. Methods This prospective cohort study included 34 HNC survivors (≥ 1 year post‐treatment) who completed a 3‐week intensive ...
J. I. Oldenbeuving, L. van der Molen, J. T. Groothuis, J. G. Kalf   +3 more
wiley   +1 more source

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

Assessment of Thyroid Uptake Ratio Values in a Normal Population. Establishment of Normal Reference Values for 99mTc‐Pertechnetate Thyroid Uptake in an Australian Population

Journal of Medical Radiation Sciences, EarlyView.
An Australian first, this study examined normal reference ranges for 99mTc‐pertechnetate thyroid uptake. Through a retrospective and prospective analysis, this study found a new reference range of 0.4%–2.4%. The findings suggest that locally derived reference values may differ from historical data and highlight the importance of region‐specific ...
Bethany Wornes, Amalia Karahalios, Melanie Tempest   +2 more
wiley   +1 more source

Liebig Review: Essential and Beneficial Elements in the Regulation of Cadmium Uptake and Tolerance in Crop Plants

Journal of Plant Nutrition and Soil Science, EarlyView.
ABSTRACT Cadmium (Cd2+) contamination in agricultural soils has been reported to pose risks to crop productivity, food safety, and human health. This review synthesizes current knowledge on the mechanisms by which essential (S, Zn, Fe, Mg, K, Ca) and beneficial (Si, Se, rare earth elements) elements mitigate Cd2+ toxicity in plants.
Maria Manzoor, Karl Hermann Mühling
wiley   +1 more source

Functional Ingredients and Food Choice: Results from a Choice Experiment [PDF]

In this paper we present the results of a Choice Experiment (CE) conducted to examine how the inclusion of an attribute for a functional ingredient affects consumer food choice.
Bitzios, Michael, Fraser, Iain, Haddock-Fraser, Janet   +2 more
core   +1 more source

The impact of breast milk relaxin 2, oxytocin, and insulin‐like peptide 3 on neonatal growth parameters in early life

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives This study aims to quantify the levels of relaxin 2 (RLX2), oxytocin (OXT), and insulin‐like peptide 3 (INSL3) in colostrum (postpartum days 1–5, Visit 1) and mature breast milk (postpartum days 21–35, Visit 2), and to evaluate their associations with neonatal growth outcomes.
Hakan Doneray, Ayse Ozden, Guzide Tavlas, Halil Ibrahim Ozkan   +3 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

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source