Results 11 to 20 of about 31,818 (237)
Zhongguo shipin weisheng zazhi, 2023 ObjectiveTo assess the risk of exposure in the population in 7 provinces and cities in China， the intake of glutamates （calculated for glutamic acid） in Chinese restaurant diners was calculated and compared with the recommended intake.MethodsA multi ...
ZHOU Yanjun +8 more
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Agricultural and Finance Intervention Increased Dietary Intake and Weight of Children Living in HIV-Affected Households in Western Kenya. [PDF]
, 2020 We tested whether a multisectoral household agricultural and finance intervention increased the dietary intake and improved the nutritional status of HIV-affected children. Two hospitals in rural Kenya were randomly assigned to be either the intervention
Bhandari, Shiva +5 more
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Harvesting Knowledge: Illuminating Advances in Brassica Crops Genomics and Breeding
Horticulturae, 2023 Brassica crops encompass a diverse array, including vegetables, oil crops, ornamentals, and condiments [...]
Xu Cai, Jian Wu, Xiaowu Wang
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Micronutrient fortified condiments and noodles to reduce anemia in children and adults : a literature review and meta-analysis [PDF]
, 2016 Micronutrient deficiencies impose a considerable burden of disease on many middle and low income countries. Several strategies have been shown to be effective in improving micronutrient deficiencies. However, the impact of fortified condiments as well as
Allen +20 more
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Frontiers in Cellular and Infection Microbiology, 2023 The gut microbiome has been considered to play an important role in inflammatory bowel disease (IBD). Our previous study reported that tacrolimus-altered gut microbiota elicited immunoregulatory effects in both colonic mucosa and circulation ...
Wei Lv +8 more
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Le tamarin dans la cuisine des villages d’Angkor : des Mémoires de Zhou Daguan à aujourd’hui
Moussons, 2017 This note wants to study the famous record of Zhou Daguan on the late XIIIth Angkorian society as a resource for social and cultural anthropology in Cambodia.
Ang Chouléan
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PLoS ONE, 2021 Iodization of food grade salt has been mandated in Thailand since 1994. Currently, processed food consumption is increasing, triggered by higher income, urbanization, and lifestyle changes, which affects the source of salt and potentially iodized salt ...
Saipin Chotivichien +6 more
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Food Science and Human Wellness, 2019 In order to enhance the flavor of chafing dish and increase the attraction of consumers, the poppy shell is reported to be illegally added to the condiments of chafing dish.
Wei Chen +4 more
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Shipin gongye ke-ji, 2023 In this study, gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile substances in the fish flavored and spicy flavored compound condiments made from different brands of Pixian douban, and the effects of different brands of Pixian ...
Yang XU, Siyi SHEN, Derong JI, Lili DUAN
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Physical-chemical and sensory characterization in kefir cheese with and without condiments
Revista do Instituto de Latícinios Cândido Tostes, 2020 Kefir cheeses with and without condiments were produced and analyzed for their physical-chemical and sensory characteristics. Two types of cheese were produced, one traditional and the other with condiments such as parsley, chives, dehydrated garlic, and
Isabela Zottmann da Silva +1 more
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