Results 111 to 120 of about 1,128,056 (280)

Grooved Surface of the Obturator Internus Muscle With Two Distinct Adjacent Parts

Clinical Anatomy, EarlyView.
ABSTRACT The specific anatomical features of the obturator internus, particularly those of its medial surface, remain insufficiently characterized. This study investigated the morphology of the obturator internus muscle by focusing on the shape of its medial surface and potential age‐related changes.
Satoru Muro, Junichi Tsuchiya, Takuya Ibara, Akimoto Nimura, Keiichi Akita   +4 more
wiley   +1 more source

The Role of Visual Attention and Quality Cues in Consumer Purchase Decisions for Fresh and Cooked Beef: An Eye-Tracking Study

Applied Sciences
This study analyzes Brazilian consumer behavior regarding quality and visual cues in fresh red meat and cooked beef. Using eye tracking to collect visual attention metrics and psychological scales to assess food behavior, the research examines how visual
Bruna Alves Malheiros, Eduardo Eugênio Spers, Carmen Josefina Contreras Castillo, Carolina Naves Aroeira, Lilian Maluf de Lima   +4 more
doaj   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties

Foods
Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored.
Jun Hu, Jinxue Hu, Shaoguang Duan, Fankui Zeng, Shuqing Zhang, Guangcun Li   +5 more
openaire   +3 more sources

Hospital‐Level Variations in Outcomes and Readmissions Among Patients With STEMI and Cardiogenic Shock Receiving Mechanical Circulatory Support: Insights From a National Cohort

Catheterization and Cardiovascular Interventions, EarlyView.
ABSTRACT Background The utilization of mechanical circulatory support (MCS) in patients presenting with ST‐elevation myocardial infarction (STEMI) complicated by cardiogenic shock (CS) has increased substantially in recent years. However, it remains unclear whether the spectrum of MCS devices available and the type of hospital in which patients are ...
Mukunthan Murthi, Andres Quevedo, Shubhashis Saha, Anisha Memdani, Naveen Baskaran, Aviral Vij   +5 more
wiley   +1 more source

Relation of color in cooked carrots to carotene content as determined by chromatographic and spectrophotometric methods

Carrots were cooked to the just tender stage in a saucepan and in a pressure saucepan for appropriate lengths of time to make them approximately equal in tenderness as determined by a panel of judges and the Kramer Shear Press.
Borchgrevink, Nancy Carter
core   +6 more sources

Processing‐Induced Changes in Bioactive Compounds, Physicochemical, Nutritional, and Sensory Properties of Asian Salted Noodles Fortified With Red Beetroot Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley   +1 more source

Effects of Various Fresh Meat Storage Methods on the Color of Cooked Ground Pork

, 1993
The effects of microbial growth in raw materials on cooked pork color were investigated. In two trials with sow meat held aerobically at 2C for 3 weeks, microbial load reached spoilage levels (107 cfu/g), pH increased to 6.46, and samples cooked to 71C ...
D.P. CORNFORTH, Y. KIM, V.M. GHORPADE, Cornforth, Daren P., Kim, Y., Ghorpade, V. M.   +5 more
core   +1 more source

See Our Strengths: International Counseling Students of Color Leveraging Community Cultural Wealth in Counselor Training

Counselor Education and Supervision, EarlyView.
ABSTRACT Despite growing enrollment of international students in counseling programs, existing research has predominantly emphasized their challenges and adjustment difficulties, with limited attention to their cultural strengths. This critical narrative inquiry study examined how nine international counseling students of color (ICSC) in master's ...
Yu Pan, Christian D. Chan, Rattanakorn Ratanashevorn, Youn Jung Ho   +3 more
wiley   +1 more source

The Impact of Glycation on Protein Digestibility

ChemFoodChem, EarlyView.
Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann, Simone Lipinski, Jana Raupbach   +2 more
wiley   +1 more source