Results 11 to 20 of about 8,495 (203)
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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Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France. [PDF]
Nutr BullABSTRACT Consumption of foods containing live microbes has been associated with multiple health benefits. This study assessed exposure to live microbes in foods, including fermented foods, in the nationally representative INCA 3 dietary survey (2014–2015) in France. Foods in the French nutrient composition database (CIQUAL) were assigned to low, medium
Gazan R +4 more
europepmc +2 more sources
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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Micromachines, 2023 A taste sensor with global selectivity can be used to discriminate taste of foods and provide evaluations. Interfaces that could interact with broad food ingredients are beneficial for data collection. Here, we prepared electrochemically reduced graphene
Hongwu Zhu +4 more
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RETRACTED ARTICLE: Toward a characterization of Ecuadorian ceviche: much more than shrimp
Journal of Ethnic Foods, 2022 Ceviche is present in all the Pacific coast of Latin America. Its origin and history are still debated. The consensus is that it arises from creolization between local and Eurasian ingredients and techniques.
Rodrigo Duarte-Casar +3 more
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