Results 151 to 160 of about 175,035 (237)

Sodium content of Packaged foods in Uruguay by country of origin: regulatory challenges and trade considerations. [PDF]

Global Health
Natero V, Alcaire F, Thow AM, Ares G.
europepmc   +1 more source

Comparison between determined and stated chemical composition in different cheese bread brand

, 2015
The cheese bread, made using fermented starch of cassava, cheese and eggs is a nutritious food and a alternative source of carbohydrate for allergic people to gluten (wheat protein).
Silva, Rossana Pierangeli Godinho, Nery, Fernanda Carlota, Pereira, Joelma, Vilela, Evódio Ribeiro   +3 more
core  

Chewing Index: A Pilot Trial to Measure Masticatory Effort. [PDF]

J Clin Med
Marinelli F, Venegas-Ocampo C, Alarcón-Apablaza J, Schneider R, Navarro P, Fuentes R.   +5 more
europepmc   +1 more source

Quantitative comparison of food-based dietary guidelines: alignment with the Slovenian nutrition guidelines 2025 and Slovenian intake. [PDF]

Eur J Nutr
Kreft S, Tavčar E, Schäfer AC, Sivec N, Fras Z, Jakše B, Mis NF.   +6 more
europepmc   +1 more source

Dietary habits and stroke: A Mendelian randomization analysis. [PDF]

Medicine (Baltimore)
He F, Li N, Xie S, Yang J, Wang Z, Li Y, Yuan S.   +6 more
europepmc   +1 more source

Diet Quality, Nutrient Intake, and Body Fat Percentage in Women with Infertility and Normal Body Mass Index. [PDF]

Nutrients
Szulińska A, Grzechocińska B, Grymowicz M, Sobieraj P, Bzikowska-Jura A.   +4 more
europepmc   +1 more source

Nutritional Status, School Time, and Eating Patterns in Children From 7 to 10 Years: Quantitative Evaluation of Macro and Micronutrients in the School Diet. [PDF]

Food Sci Nutr
Olcerenko DR, da Silva Miranda B, Dos Santos EVB, Neves LM, Colombo-Souza P.   +4 more
europepmc   +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

Applying a novel jujube-based sourdough as starter culture to enhance the flavor complexity and rheological structure of bread. [PDF]

Curr Res Food Sci
Liu J, Wang Q, Xie S, Deng T, Zhao H, Gutarowska BA, Komar M, Sobolewska E, Zhang B, Chen L.   +9 more
europepmc   +1 more source

Developing a Measure to Assess General Knowledge for Coeliac Disease. [PDF]

Health Expect
Lavis T, Horsburgh KA, Gould JF, Bingham Thomas E.   +3 more
europepmc   +1 more source