Results 91 to 100 of about 18,365 (208)

Effects of ketogenic and low‐carbohydrate diet on glucose and weight control in type 2 diabetes mellitus patients along with metabolome change

Clinical and Translational Discovery, Volume 6, Issue 4, August 2026.
Both the low‐carbohydrate diet (LCD) and the ketogenic diet (KD) positively affect body weight and glucose metabolism in type 2 diabetes. Metabolomic signatures sensitively reflect each diet and correlate with clinical improvements – distinct metabolite associations with glycated haemoglobin and weight were identified for LCD versus KD.
Yao Wang, Haozhe He, Zhenjing Lyu, Yeyang Wang, Li Chen, Junbin Liang, Cong Lin, Huanhuan Wang, Shiping Zhang, Gugen Xu, Junzhang Tian, Kejing Zeng   +11 more
wiley   +1 more source

Dietary factors associated with lifetime asthma or hayfever diagnosis in Australian middle-aged and older adults: a cross-sectional study

Nutrition Journal, 2012
Background There is abundant research relevant to genetic and environmental influences on asthma and hayfever, but little is known about dietary risk factors in Australian adults.
Rosenkranz Richard R, Rosenkranz Sara K, Neessen Kelly JJ   +2 more
doaj   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Application of powdered Dutch cheese in wheat flour bread technology

Technology audit and production reserves
Bakery products made from wheat flour occupy a leading position in the assortment. Consumption of such products in the amount of the daily norm (277 g) allows to provide a person’s daily protein requirement by 40.0–43.0%. Wheat bread is a basic product in the diet of the majority of the population, therefore there is an objective need to expand its ...
Olena Bilyk, Liudmyla Burchenko, Yulia Bondarenko, Volodymyr Bilokhatniuk, Vasyl Bilokhatniuk   +4 more
openaire   +3 more sources

BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC

Polityki Europejskie, Finanse i Marketing, 2014
The aim of the research was to determine Slovak consumer's behaviour when purchasing and consuming bread and pastry. As a research method, was used a structured questionnaire consisting of 16 questions.
Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková   +2 more
doaj  

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, Volume 43, Issue 8, Page 1859-1877, August 2026.
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

Bread & Cheese Nut Branch [PDF]

bread-and-cheese nbush. I've seen it on both these properties during my lifetime, but nowhere else in Hr.

core  

How does it feel to be helped using minimal cognitive assistance following a traumatic brain injury?

Australian Occupational Therapy Journal, Volume 73, Issue 4, August 2026.
Abstract Introduction Individuals who sustain a moderate or severe traumatic brain injury frequently require cognitive assistance to complete complex everyday activities such as meal preparation. This assistance can be provided by a caregiver or assistive technologies for cognition.
Mireille Gagnon‐Roy, Nathalie Bier, Frédérique Poncet, Leanne Togher, Mélanie Amaral Dos Santos, Carolina Bottari   +5 more
wiley   +1 more source

Macronutrient manipulations of cheese resulted in lower energy content without compromising its satiating capacity

Journal of Nutritional Science, 2018
Manipulation of food's macronutrient composition in order to reduce energy content without compromising satiating capacity may be helpful in body weight control. For cheeses, substituting fat with protein may provide such opportunity.
Thea Toft Hansen, Anders Sjödin, Christian Ritz, Simon Bonnet, Sanne Kellebjerg Korndal   +4 more
doaj   +1 more source

Felons’ chattels and English living standards in the later fourteenth and fifteenth centuries

The Economic History Review, Volume 79, Issue 3, Page 1024-1051, August 2026.
Abstract The later fourteenth and fifteenth centuries have long occupied an intriguing and contested place in discussions of England's long‐run economic development. One key issue around which debate has coalesced is the living standards of the population as a whole and of different groups within it. We contribute to this debate by bringing forward new
Chris Briggs, Ben Jervis, Alice Forward, Tomasz Gromelski, Matthew Tompkins   +4 more
wiley   +1 more source