Results 171 to 180 of about 175,035 (237)

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]

Foods
Muhammed YMR, Minervini F, Cavoski I.
europepmc   +1 more source

Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health. [PDF]

Front Nutr
Ribet L, Dessalles R, Clement H, Nyhan L, Baptista NT, Wang Y, Arendt EK, Durand-Dubief M.   +7 more
europepmc   +1 more source

The Impact of Physical Activity at School on the Nutritional Behavior of Overweight Children. [PDF]

Nutrients
Ługowska K, Baczewska B, Trafiałek J, Kolanowski W.   +3 more
europepmc   +1 more source

From Cheese Whey to Functional Ingredients: Upcycling Whey Proteins for Cardiovascular and Immunomodulatory Health-Evidence Mapping and Perspectives from Portugal. [PDF]

Foods
Mota J, Moura-Alves M, Teixeira AF, Nóbrega R, Lameirão D, Gonçalves C.   +5 more
europepmc   +1 more source

Proximate Composition And Consumers Acceptability Of Bread Produced From Blends Of Soy-Cheese And Wheat Flour.

, 2014
J. Odedeji, A. Ojo, L. A. Arogundade, G. Oyeleke   +3 more
semanticscholar   +1 more source

Causal Association of Dietary Habits With Thyroid Diseases: Univariate and Multivariate Mendelian Randomization Studies. [PDF]

Food Sci Nutr
Wang N, Yang Y, You J, Qu X, Huang W, He Y, Yang H.   +6 more
europepmc   +1 more source

Colorectal cancer incidence associated with dietary patterns in the Brazilian population. [PDF]

Sci Rep
Monteiro Dos Santos JE, Araújo MC, Passos da Silva CMF.   +2 more
europepmc   +1 more source

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. [PDF]

Front Nutr
Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel KJ, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma EMB, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy ZB, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay NE, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M.   +46 more
europepmc   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +1 more source