Optimization of Phenolic and Flavonoid Extraction From Bee Bread Using Response Surface Methodology and Central Composite Design, and Evaluation of Antimicrobial Activity. [PDF]
Food Sci NutrKeyvan N +6 more
europepmc +1 more source
Journal of Traumatic Stress, EarlyView.Abstract Forcible displacement due to war and persecution has reached unprecedented heights across the globe. The mental health impact of trauma and displacement on refugee communities is profound. Although there are several evidence‐based therapies that are efficacious in reducing symptoms of posttraumatic stress disorder and depression in refugees ...
Angela Nickerson +4 more
wiley +1 more source
Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]
FoodsAtudorei O, Atudorei D, Codină GG.
europepmc +1 more source
The Kaohsiung Journal of Medical Sciences, EarlyView.ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu +8 more
wiley +1 more source
Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours and <i>Cistus incanus</i> L. Infusion: Impact on Chemical Composition, Polyphenols, Fatty Acids, Amino Acids, and Consumer Acceptance. [PDF]
MoleculesMikulec A +5 more
europepmc +1 more source
God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods
Psychology &Marketing, EarlyView.ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley +1 more source
Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread. [PDF]
Food Chem XJo D, Na W, Wang Y, Lee KG.
europepmc +1 more source
Advancements in Mass Spectrometry‐Based Glycomics in Food and Nutritional Science
Mass Spectrometry Reviews, EarlyView.ABSTRACT This review highlights advancements in mass spectrometry (MS)‐based glycomics in food and nutritional science. Carbohydrates, which are vital for human health, exhibit complex structures, making their analysis challenging. MS has become an indispensable tool for elucidating the structures of carbohydrates, including glycans, through soft ...
JaeHui Song +3 more
wiley +1 more source
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]
FoodsBianchi F, Agnolin L, Simonato B.
europepmc +1 more source
International Journal of Osteoarchaeology, EarlyView.ABSTRACT Studying goose domestication through archaeological finds has been challenging due to the similar skeletal morphology of the European domestic goose and its wild progenitor, the greylag goose (Anser anser). We analyzed stable carbon (δ13C) and nitrogen (δ15N) isotopes from bone collagen of subfossil domestic and potentially domestic geese to ...
Johanna Honka +7 more
wiley +1 more source