Results 101 to 110 of about 15,590 (229)

Trajectory inference across multiple conditions with condiments

Nature Communications
In single-cell RNA sequencing (scRNA-Seq), gene expression is assessed individually for each cell, allowing the investigation of developmental processes, such as embryogenesis and cellular differentiation and regeneration, at unprecedented resolution. In
Hector Roux de Bézieux, Koen Van den Berge, Kelly Street, Sandrine Dudoit   +3 more
doaj   +1 more source

Food waste from Parkia biglobosa seed processing as a potential biomass resource for valorization

Frontiers in Sustainable Food Systems
IntroductionThe valorization of agricultural waste from indigenous sub-Saharan African food processes remains underexplored. By-products from the processing of Parkia biglobosa seeds into condiments are often regarded as pollutants.
Emmanuel Olorunleke Oludipe, Emmanuel Olorunleke Oludipe, Ayodele Oluwaseun Ajayi, Ayodele Oluwaseun Ajayi, Akinyomade Oladipo Owolabi, Ayoyinka Olufunke Olojede, Yemisi Tokunbo Afolabi, Charles Obiora Nwonuma, Blessing Grace Adewumi, Ebenezer Olasunkanmi Dada, Stephen Oluwagbemiga Owa   +10 more
doaj   +1 more source

Assessing Old‐Age Poverty in Korea: A Multidimensional Investigation and Generational Disparities

Review of Income and Wealth, Volume 72, Issue 3, August 2026.
ABSTRACT This paper investigates elderly poverty in Korea by integrating measures of income, assets, and consumption to provide a comprehensive assessment of economic well‐being. Despite a recent decline, Korea continues to exhibit one of the highest elderly poverty rates among OECD countries.
Seunghee Lee
wiley   +1 more source

Antimicrobial Activity of Condiments

, 2012
The phenomenon of antibiosis, life prevents life, observed by Goubert and Pasteur in 1877, gave rise to the use of antibiotics in therapy. In fact, on that date has been found that certain microorganisms were sensitive to the action of products produced by other microorganisms.
Andre Silverio, Maria Lopes
openaire   +2 more sources

Research on Risk Prediction of Condiments Based on Gray Correlation Analysis – Deep Neural Networks

Journal of Food Protection
Food safety is directly related to the health of the public, and the safety of condiments is also of great significance. In this study, a risk assessment model for condiments based on gray correlation analysis was established by using publicly available ...
Miao Zhang, Yiran Wan, Haiyang He, Yuanjia Hu, Changhong Zhang, Jingyuan Nie, Yanlei Wu, Kaiying Deng, Xun Lei, Xianliang Huang   +9 more
doaj   +1 more source

The knowledge of dietary sodium, sodium consumptive behavior, sodium in food, and urinary sodium of hypertensive patients in Thailand

Roczniki Panstwowego Zakladu Higieny
Background Consuming salty foods raises blood pressure because of their sodium and salt. Educating hypertension patients about sodium contributes to their diets and can decrease the future effects on their health.
Sanhawat Chaiwong, Saby Yeesa, Rattawan Somporn, Suwanun Senrit, Sineenad Chamnannao, Saowaluk Sudjarawu, Natcha Chaiwong   +6 more
doaj   +1 more source

Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria

Journal of Applied Sciences and Environmental Management
Food condiments/spices consisting of leaves, flowers, seeds or stems of plants are food additives that add special aromas and flavors to food thereby increasing its taste but could harbor an array of microbes.
A. E. Ajiboye, M. O. Jimoh, B. A. Hammed, T. E. Adesokan   +3 more
doaj  

Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies

Scientia Agricola, 2003
Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that ...
Marília Oetterer, Sérgio Daniel Perujo, Cláudio Rosa Gallo, Lia Ferraz de Arruda, Ricardo Borghesi, Ana Maria Paschoal da Cruz   +5 more
doaj  

Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

Brazilian Archives of Biology and Technology, 2013
In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total ...
Charles Ogugua Nwuche
doaj  

Dietary management of pediatric patients with kidney disease: recommendations by the Korean Society of Pediatric Nephrology and the Korean Society of Clinical Nutrition. [PDF]

Clin Nutr Res
Ahn YH, Kang HG, Song J, Han S, Park E, Suh JS, Kim JY, Park MJ, Lee KH, Lim SH, Shin KH, Ko H, Lee HJ, Jeong E, Kim J, Park S, Choi E, Seo Y, Oh K, Kim JK, Lee HK.   +20 more
europepmc   +2 more sources