Results 191 to 200 of about 95,556 (268)

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, EarlyView.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

The Issue of Pre‐Islamic Arabic Christian Poetry Revisited

Arabian Archaeology and Epigraphy, EarlyView.
ABSTRACT Is only very little Arabic Christian poetry extant from pre‐Islamic times? While distancing myself from Louis Cheikho's (1859–1927) view that almost all pre‐Islamic poets were Christians, I contend in this article that some of them indeed were.
Ilkka Lindstedt
wiley   +1 more source

Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread. [PDF]

Food Chem X
Jo D, Na W, Wang Y, Lee KG.
europepmc   +1 more source

Bridging the Late Antique Gap in Northwest Arabia: New Archaeological Evidence on the Occupation of Wādī al‐Qurā (al‐ʿUlā [AlUla], Saudi Arabia) Between the Third and Seventh Centuries CE

Arabian Archaeology and Epigraphy, EarlyView.
ABSTRACT In 2019, the Dadan Archaeological Project (CNRS/RCU/AFALULA) identified a Late Antique village 1 km south of ancient Dadan in the al‐ʿUlā valley (northwest Saudi Arabia). Three excavation seasons at this site (2021–2023) have uncovered a massive building constructed in the late third or early fourth cent.
Jérôme Rohmer, Abdulrahman Alsuhaibani, Charlène Bouchaud, Elora Chambraud, Vladimir Dabrowski, Hatem Djerbi, Fabien Lesguer, Hervé Monchot, Paul Picavet, Louise Purdue, Bertrand Riba, Shadi Shabo   +11 more
wiley   +1 more source

Assessment of dietary patterns and macronutrient intake among the adult population of Armenia. [PDF]

Front Nutr
Pipoyan D, Beglaryan M, Harutyunyan B, Pires SM.   +3 more
europepmc   +1 more source

The Late Agricultural Development of Central Arabian Oases—Archaeobotanical and Archaeozoological Studies of the al‐Kharj Oasis

Arabian Archaeology and Epigraphy, EarlyView.
ABSTRACT While oasis settlements emerged during the Bronze Age in Eastern and Northern Arabia, the settlement process in Central Arabia was different. Excavations at al‐Yamāma—main ancient settlement of the al‐Kharj oasis (Riyadh Province, KSA)—suggest that the latter did not emerge before the second half of the first millennium BCE.
Elora Chambraud, Hervé Monchot, Vladimir Dabrowski, Charlène Bouchaud, Jérémie Schiettecatte   +4 more
wiley   +1 more source

Computational Predictions and Evolutionary Analysis of <i>LrK10</i> Kinase-Related Putative <i>PSTOL1</i> Gene Homeologs in Wheat and Orthologs of Its Wild Relatives. [PDF]

Int J Mol Sci
Thiyagarajan K, Yogendra K, Saint Pierre C, Singh SK, Kumar C, Sanyal D, Thakur G, Singh D, Thakur D, Tomar A, Vikram P, Valluru R.   +11 more
europepmc   +1 more source

Buyers' response to third‐party quality certification: Theory and evidence from Ethiopian wheat traders

American Journal of Agricultural Economics, EarlyView.
Abstract When quality attributes of a product are not directly observable, third‐party certification (TPC) enables buyers to distinguish between quality levels and reward sellers accordingly. We study the adoption of TPC by traders in smallholder‐based agricultural value chains in low‐income countries, where traders aggregate products from many small ...
Gashaw T. Abate, Tanguy Bernard, Erwin Bulte, Jérémy Do Nascimento Miguel, Elisabeth Sadoulet   +4 more
wiley   +1 more source

Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]

Foods
Bianchi F, Agnolin L, Simonato B.
europepmc   +1 more source