Results 141 to 150 of about 410,193 (245)

Using Expert Elicitation and Systems Mapping to Support Social Innovation in the (Blue) Food System: The Case of the UK's Plymouth Fish Finger

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The imperative for food system transformation is well known, yet to date there has been minimal emphasis on the blue food system [foods sourced from marine and freshwater environments]. Generally, a food systems approach should shift away from linear and move towards more systems thinking to embrace complexity. This paper focuses on
Pettinger Clare, Parsons Kelly, Irazu Yanaina Chavez‐Ugalde, Hunt Louise, Wagstaff Carol   +4 more
wiley   +1 more source

The Democratic Legitimacy of the Micro‐Deliberative Shortcut: A Defense of Randomly Selecting Legislators

Journal of Social Philosophy, EarlyView.
Eric Shoemaker
wiley   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross‐Contact of Gluten‐Free Foods in Restaurants in a Canadian Large Urban Centre

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The availability and cost of gluten‐free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross‐contact (CC) of GF with gluten‐containing menu items.
Danielle Defries, Caitlynn Danchuk, Jo‐Ann Stebbing, Jay C. Petkau, Heather Blewett   +4 more
wiley   +1 more source

A Domain-Independent Algorithm for Plan Adaptation

, 1994
The paradigms of transformational planning, case-based planning, and plan debugging all involve a process known as plan adaptation - modifying or repairing an old plan so it solves a new problem.
Hanks, S., Weld, D. S.
core   +3 more sources

Division of Labor, Multiplication of Gratitude? Gratitude and Resentment Within Households

Journal of Marriage and Family, Volume 88, Issue 2, Page 442-456, April 2026.
ABSTRACT Objective This paper investigates contemporary household economies of gratitude and resentment, assessing how discrepancies between partners' expectations relate to their emotions and household labor allocation. Background Women shoulder greater shares of cognitive and physical housework than men.
Allison Daminger, Amanda Nerenberg, Rachel Drapper, Alexandra C. Feldberg, Kathleen L. McGinn   +4 more
wiley   +1 more source

Print Conventions and Authority in Three English Recipe Manuscripts

Renaissance Studies, Volume 40, Issue 2, Page 231-253, April 2026.
Abstract This article considers the uses of stylistic and visual conventions drawn from print books in three seventeenth‐ and eighteenth‐century recipe manuscripts at the University of Pennsylvania. We begin by analysing the title page, dedicatory epistle, catchwords, and headers of MS Codex 627, which imitates an edition of Hugh Plat's Delights for ...
Aylin Malcolm, Margaret C. Maurer
wiley   +1 more source

This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]

ACS Cent Sci
Tjandra K.
europepmc   +1 more source

Lability in Hittite and Indo‐European: A Diachronic Perspective

Studia Linguistica, Volume 80, Issue 1, April 2026.
ABSTRACT Lability is defined as the possibility of a verb to enter a valency alternation without undergoing any change in its form. Labile verbs were common in ancient Indo‐European languages, including Hittite, which mostly features anticausative lability, with reflexive and reciprocal lability being less prominent.
Guglielmo Inglese
wiley   +1 more source

A Qualitative Exploration of Perspectives From Young Adults With Intellectual Disabilities and Their Caregivers Participating in a Lifestyle Intervention to Enhance Cooking Skills and Physical Fitness. [PDF]

J Appl Res Intellect Disabil
Bodde AE, Danon JC, Koon L, Sachs KM, Banwart M, Forseth B, Sherman J, Helsel BC, Ptomey LT.   +8 more
europepmc   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of foods made with eggs or egg products in retail establishments

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Royal Decree 1021/2022, which regulates certain hygiene requirements for the production and marketing of foodstuffs in retail establishments, establishes that, in retail establishments, food made with raw egg subjected to heat treatment where a temperature equal to or greater than 70°C is reached for 2 seconds in the centre of the product or ...
Antonio Valero Díaz, María Dolores Rodrigo Aliaga, Rosa María Capita González, Baltasar Mayo Pérez, Azucena del Carmen Mora Gutiérrez, Fernando Pérez Rodríguez, Paula Arrabal Durán   +6 more
wiley   +1 more source