Results 121 to 130 of about 48,128 (242)

Quantifying Bite Forces for Solid Foods: Implications for Patients Postmandibular Reconstruction

Head &Neck, Volume 48, Issue 2, Page 346-356, February 2026.
ABSTRACT Background Bite forces required to masticate different food consistencies remain unknown, complicating dietary guidelines following mandibular reconstruction. This study quantifies the forces required for solid foods and estimates safe bite limits postreconstruction.
Jacob J. Clark, Emma K. Charters, Kai Cheng, Boyang Wan, Masako Dunn, Tim G. H. Manzie, Dale G. Howes, Elizabeth C. Ward, Qing Li, Jonathan R. Clark   +9 more
wiley   +1 more source

Analysis of Cocoa Beans for Aflatoxins

Journal of AOAC INTERNATIONAL, 1969
Abstract The CB method for the analysis of peanut products for aflatoxins was modified to overcome the prohlem of an insoluble final residue when applied to cocoa: a 25% silver nitrate solution is used as the aqueous phase in the extraction procedure and the chloroform extract is reshaken with this reagent before column chromatography on
openaire   +1 more source

Supercritical Carbon Dioxide Extraction With Dimethyl Carbonate and Bio‐Ethanol as Co‐Solvents for the Determination of Pesticide Residues in Black Pepper by Low‐Pressure Gas Chromatography–Triple Quadrupole Mass Spectrometry

Journal of Separation Science, Volume 49, Issue 2, February 2026.
ABSTRACT The determination of pesticide residues in spices is analytically challenging due to their high content of essential oils and secondary metabolites that could interfere with detection and quantification. In this study, supercritical fluid extraction (SFE), using green co‐solvents, was evaluated for the extraction of 44 pesticides from black ...
Alessia Arena, Mariosimone Zoccali, Luigi Mondello   +2 more
wiley   +1 more source

Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacao)beans with manual and semi-mechanized transfer, between fermentation boxes

Scientia Agropecuaria, 2016
The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi - mechanized (SM) way.
Pedro. P. Peláez, Saulo Guerra, David Contreras   +2 more
doaj  

The ENSO Impact on Predicting World Cocoa Prices [PDF]

Cocoa beans are produced in equatorial and sub-equatorial regions of West Africa, Southeast Asia and South America. These are also the regions most affected by El Nino Southern Oscillation (ENSO) -- a climatic anomaly affecting temperature and ...
Helmers, Claes Gustav, Ubilava, David
core   +1 more source

Improving hospital nutrition care through “Indigenous cultural safety” of menu options: Results of a cross‐sectional survey of Indigenous people in Western Canada

Nutrition in Clinical Practice, Volume 41, Issue 1, Page 266-277, February 2026.
Abstract Background Hospital nutrition services rarely offer Indigenous‐specific menu options, an essential element of delivering “Indigenous cultural safety” in nutrition care to Indigenous patients. Methods Indigenous participants (n = 370) completed a semistructured Indigenous Food Ways survey (paper‐based and online) from 2021 to 2022 as part of ...
Annalijn I. Conklin, Derek Tian, Victoria Janzen, Alena Spears, Naomi Johnson, Caroline Kaufman, Sinead Feeney   +6 more
wiley   +1 more source

New distributional records of lichenized fungi for India from Arunachal Pradesh

Nordic Journal of Botany, Volume 2026, Issue 2, February 2026.
In the present communication 10 lichen species are reported as new records for India, viz. Byssoloma marginatum, Byssoloma xanthonicum, Chapsa boninensis, Coenogonium nepalense, Lecania cyrtella, Malmidea albomarginata, Myriotrema thailandicum, Myriotrema viride, Rostania occultata and Wirthiotrema duplomarginatum. Notably, B.
Ambikesh Debnath, Gaurav K. Mishra, Rakesh Adhikari, Sanjeeva Nayaka   +3 more
wiley   +1 more source

Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China

Beverage Plant Research
Fermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario ...
Dewei Yang, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, Fupeng Li   +8 more
doaj   +1 more source

ILRF and Global Exchange Congratulate Cargill on New Cocoa Certification Commitments [PDF]

, 2007
This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
International Labor Rights Forum
core   +1 more source

Key Determinants of Weight Loss Trajectory Across Different Periods of a Behavioral Weight Loss Intervention

Obesity, Volume 34, Issue 2, Page 357-371, February 2026.
ABSTRACT Objective This longitudinal study aims to identify the key factors influencing the weight loss trajectory during a 24‐week intervention and their relevance at different stages of the treatment. Methods We studied 1252 participants (age 18–65 years) of a cognitive behavioral program to lose weight.
Rocío De la Peña‐Armada, Giovana Longo‐Silva, María Rodríguez‐Martín, Hui‐Wen Yang, Marta Garaulet   +4 more
wiley   +1 more source