Results 231 to 240 of about 37,200 (295)

A Comparative Study of Commercial 3D Printers for Food Fabrication Based on Printing Ink Gels. [PDF]

Gels
Xu Y, Xu W, Pan J, Chen X, Lin L, Zhu Y, Song R.   +6 more
europepmc   +1 more source

Development of a brief mindfulness‐based intervention to improve well‐being: A theory‐, evidence‐ and person‐based approach

Psychology and Psychotherapy: Theory, Research and Practice, EarlyView.
Abstract Background Brief mindfulness‐based interventions (MBIs) are shorter and less intensive than standard 8‐week courses and could provide health and well‐being benefits to participants while requiring fewer resources to implement at scale. However, brief MBIs are typically developed ad hoc and lack a clear rationale for the components they include.
Kelly Birtwell, Tim Duerden, Rebecca Morris, Christopher J. Armitage   +3 more
wiley   +1 more source

Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization. [PDF]

J Food Sci
Du X, Zhang Z, Zhan L, Gong L, Shi Q, Wang D, Guan H, Fan S.   +7 more
europepmc   +1 more source

Kelp‐boulder transplants for habitat restoration

Restoration Ecology, EarlyView.
Abstract Introduction Degraded habitats present a major barrier to the survival and recovery of threatened marine species, particularly where structural or biogenic complexity has been lost, and natural regeneration ability is uncertain. Despite growing interest in habitat restoration, techniques rarely deliver rapid improvements at the necessary ...
Tyson J. Bessell, Victor Shelamoff, Cayne Layton, Jemina Stuart‐Smith   +3 more
wiley   +1 more source

Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products. [PDF]

Food Sci Nutr
Ibrahim MEE, Alqurashi RM.
europepmc   +1 more source

Validation of the BioSystems Gluten Immunoturbidimetric Method for Determination of Gluten in Selected Food and Beverage Matrixes: AOAC Performance Tested MethodSM 072503. [PDF]

J AOAC Int
Pérez T, Dueñas S, Boix M, Tobeña A.
europepmc   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products. [PDF]

Foods
Pino R, Tundis R, Sicari V, Mincione A, Gattuso A, La Torre C, Fazio A, Piacente S, Masullo M, Cerulli A, Loizzo MR.   +10 more
europepmc   +1 more source

Synergistic Modulation of Cookie Quality, Sensory Profile, and In Vitro Starch Digestibility by Nannochloropsis Microalgae Incorporation into a Corn Oil-Based Emulsion Gel System. [PDF]

Foods
Zhang S, Li W, Liu K, Huang Z, He X, Li H, Sun J.   +6 more
europepmc   +1 more source

Sensory Characterization of Cookies With Sugar Replacement by Sweeteners Using the Check-All-That-Apply (CATA) Method. [PDF]

J Food Sci
Lima IHO, Brito NLH, Cardoso FAR, Fuchs RHB.   +3 more
europepmc   +1 more source