Results 131 to 140 of about 15,590 (229)

Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat

, 2017
M. R. Khan, M. Naushad, Z. Alothman, M. Algamdi, I. Alsohaimi, Ayman A. Ghfar   +5 more
semanticscholar   +1 more source

Optimizing nutritionally adequate food basket using linear programming in Niayes Households, Senegal. [PDF]

PLoS One
Willane CT, Sylla PMDD, Thiam M, Ndiaye BM, Tall L, Idohou-Dossou N, Diouf A.   +6 more
europepmc   +1 more source

Beyond daily totals: meal-level digestible indispensable amino acid score reveals how food groups shape protein quality in vegan diets. [PDF]

Front Nutr
Soh BXP, Vignes M, Smith NW, von Hurst PR, McNabb WC.   +4 more
europepmc   +1 more source

Optimal fermentation parameters for processing high quality African locust bean condiments

Journal of food science and technology, 2019
B. P. Agbobatinkpo, Gbètognon Marc Tossou, Laurent Adinsi, Houédougbé Noèl Akissoe, D. Hounhouigan   +4 more
semanticscholar   +1 more source

Racial and Ethnic Differences in Sodium Sources and Sodium Reduction Behaviors Among US Adults: NHANES 2017 to 2020 Prepandemic. [PDF]

J Am Heart Assoc
Cheng J, Thorndike AN, Yi S.
europepmc   +1 more source

Sodium content of Packaged foods in Uruguay by country of origin: regulatory challenges and trade considerations. [PDF]

Global Health
Natero V, Alcaire F, Thow AM, Ares G.
europepmc   +1 more source

Dietary diversity and food groups associated with early childhood caries in a suburban community in Nigeria. [PDF]

BMC Oral Health
Okafor CA, Oziegbe EO, Foláyan MO.
europepmc   +1 more source

Ultra-Processed Food Consumption Is Associated with an Increased Risk of Abdominal Obesity in Adults: A Cross-Sectional Study in Shanghai. [PDF]

Foods
Lu W, Ou T, Song Q, Shi Z, Sun Z, Shen L, Ma W, Mai S, Wang Z, Zang J.   +9 more
europepmc   +1 more source

Dish-level carbon and nutrition dataset for 4,403 Asian recipes. [PDF]

Sci Data
Huang L, Wang Q, Li Y, Cheng N, Xu X, Shi Z, Wu Y, Deng T, Chen Z, Yoshida Y, Long Y.   +10 more
europepmc   +1 more source

Method to define recommended portion sizes for consumer guidance. [PDF]

Eur J Nutr
Eldridge AL, Kotzakioulafi E, Debras C, Tsai LT, Meijer GW, Salesse F, Gibney ER.   +6 more
europepmc   +1 more source