Results 41 to 50 of about 8,432,972 (212)
The content of total free sugars in commercial sugary beverages in China
Zhongguo shipin weisheng zazhi, 2021 Objective To investigate the content of total and individual free sugar in commercial beverages in Chinese market, and collect data for the evaluation of the free sugar intake and the risk assessment in order to provide scientific evidence for policy ...
Yujie LIU +7 more
doaj +1 more source
Disparity in cholecalciferol content of commercial preparations available in India
Indian Journal of Endocrinology and Metabolism, 2013 Background: High prevalence of vitamin D deficiency (VDD) has been reported throughout the India for all age groups. Increased awareness about VDD among treating physicians has led to increased prescriptions of vitamin D preparations.
Rajesh Khadgawat +3 more
doaj +1 more source
Cure-All cannabidiol? The cannabidiol content of commercial products
Phytomedicine PlusBackground: The recent easing of regulations around the world regarding Cannabis sativa and its main active compounds, such as cannabidiol (CBD), led to an explosion in the number of over-the-counter consumer products.
Michaela Mouton +2 more
doaj +1 more source
Applied SciencesEnsuring food safety and protecting consumers are major aspects for commercialized products. Honey, the most prominent in the class of bee products, requires special regulations due to its origin as a natural product.
Kerem Yaman +8 more
doaj +1 more source
Distinguishing Commercial from Editorial Content in News
CoRR, 2021 How can we distinguish commercial from editorial content in news, or more specifically, differentiate between advertorials and regular news articles? An advertorial is a commercial message written and formatted as an article, making it harder for readers to recognize these as advertising, despite the use of disclaimers.
Timo Kats +2 more
openaire +3 more sources
Dynamic viscoelasticity of commercial mayonnaise: influence of temperature and oil content
Grasas y Aceites, 1991 The linear dynamic viscoelasticity of two commercial foodstuffs, oil in water emulsions with very different oil contents, has been studied. Temperature ranged between 10 and 40°C.
M. Berjano, C. Gallegos
doaj +1 more source
Foods, 2023 The demand of plant-based protein ingredients (PBPIs) in the food sector has strongly increased over recent years. These ingredients are produced under a wide range of technological processes that impact their final characteristics.
Giacomo Squeo +5 more
doaj +1 more source
The speech communication btween the shape and content in commercial advertising
الاكاديمي, 2017 The Main think that be kept by the speech communication as a concept traditionally being expressed on the subject or a certain idea of a goal came on as needed functional addressed to recipients of benefits or likely to benefit from those rhetorical ...
fouad ahmed alsammaraee
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Journal of Theoretical and Applied Electronic Commerce ResearchCreative expression is no longer separate from monetization. It is increasingly structured by the business models that platforms provide. Content monetization has evolved rapidly: early models focused on advertising revenue, followed by brand partnerships, and most recently, the integration of commerce-oriented features at the platform level.
Jaeyoung Park +4 more
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Tocochromanol content in commercially prepared fried foods [PDF]
Czech Journal of Food Sciences, 2018 In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks.
Monika SABOLOVÁ +6 more
openaire +2 more sources