Results 21 to 30 of about 135,070 (265)
Factors Affecting Gut Microbiome in Daily Diet
Frontiers in Nutrition, 2021 There is a growing recognition that a good diet can help people maintain mental and physical health, while a bad one will cause the disorder of body function, and even lead to several diseases.
Qi Su, Qin Liu
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Understanding the drivers of continuance intention in online grocery shopping using technology continuance theory: a cross-national comparison [PDF]
Korean Journal of Community NutritionObjectives This study examined the determinants of consumers’ continuance intention (CI) toward online grocery shopping (OGS) across different country markets.
Binglin Liu, Min A Lee
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La toute-épice en Europe occidentale, un complément
Revue d'ethnoécologie, 2020 This short paper complements information about historical introduction of the seeds of Pimenta in Europa, the important paper of the English, the nearly ignorance of the seeds in French and American cooking, but their uses in some liqueurs and in ...
Françoise Aubaile-Sallenave
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Food Science of Animal Resources, 2018 The objective of this study was to determine the antioxidant activity of gamma- irradiated Asparagus cochinchinensis (Asparagi radix) (Lour.) Merr. Extract (ARE) and its inhibition effect on food lipid oxidation using emulsion-type pork sausage as a ...
Young Ho Cho, Myung-Soon Yang
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Shipin gongye ke-ji, 2022 Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body.
Fengli WANG +6 more
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Frontiers in Public Health, 2021 Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic.
Tareq M. Osaili +2 more
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Iodine and Mercury Content in Raw, Boiled, Pan-Fried, and Oven-Baked Atlantic Cod (Gadus morhua)
Foods, 2020 There is a lack of scientific evidence regarding the stability of iodine and mercury during cooking and processing of seafood. In this study, the iodine and mercury content were determined after thawing frozen fillets of Atlantic cod (Cadus morhua), and ...
Lisbeth Dahl +6 more
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Effects of Acid and Alkali Cooking on Edible Quality of Lotus Rhizome
Shipin gongye ke-ji, 2023 Acetic acid (AA) and sodium bicarbonate (SB) are commonly used as additives for regulating the texture of fruits and vegetables. However, the effects on the nutritional quality of lotus rhizome during texture modification are not well-understood. In this
Yuhong QI +4 more
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Pediatric Blood &Cancer, EarlyView.ABSTRACT Background Neurotoxicity is a rare, often dose‐limiting adverse effect of methotrexate (MTX) therapy that disproportionally affects Latino children. Factors contributing to the observed disparity are not well understood. This study leveraged admixture mapping to identify genetic regions associated with MTX‐related neurotoxicity susceptibility ...
Rachel D. Harris +24 more
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Energies, 2022 Firewood is a solid biofuel that is widely used for cooking in Mexico’s residential sector. This study seeks to identify relevant factors in firewood consumption patterns, and their implications for climate change, gender, and health, and for energy ...
Guadalupe Pérez +3 more
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