Results 201 to 210 of about 103,176 (306)

Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility. [PDF]

Food Chem X
Shen W, Cao W, Zhang N, Ji Z, Jia X, Jin W, Tian Y.   +6 more
europepmc   +1 more source

Remote Roca: Integrating Data From Archaeological Survey, Remote Sensing and Geophysics in the Hinterland at the Long‐Lasting Mediterranean Site of Rocavecchia (Apulia, Italy)

Archaeological Prospection, EarlyView.
ABSTRACT This study presents a multi‐method non‐invasive investigation of an approximately 4‐ha area associated with the long‐occupied coastal settlement of Rocavecchia (Apulia, southern Italy), situated between the prehistoric fortified peninsula and the Hellenistic‐Messapian walls.
Giuseppe Guarino, Francesco Iacono, Giovanna Agostini, Davide Susini   +3 more
wiley   +1 more source

Optimizing the degree of milling semi-waxy rice variety to enhance its functional properties and cooking quality. [PDF]

J Food Sci
Kwon Y, Seong GU, Kang JW, Lee SM, Cha JK, Park H, Jin B, Lee Y, Jo SM, Kim WJ, Jang SG, Cho JH, Park DS, Lee JH.   +13 more
europepmc   +1 more source

Transitions in culinary cultures? A comparative study of France and Britain

Considerable popular, academic and policy debate surrounds the alleged decline in cooking skills within contemporary society, the factors influencing domestic food practices and the impact upon diet and health.
Gatley, Andy
core  

Body donor programs in Australia and New Zealand: Current status and future opportunities

Anatomical Sciences Education, Volume 18, Issue 3, Page 301-328, March 2025.
Abstract Body donation is critical to anatomy study in Australia and New Zealand. Annually, more than 10,000 students, anatomists, researchers, and clinicians access tissue donated by local consented donors through university‐based body donation programs. However, little research has been published about their operations.
Rebekah A. Jenkin, Kevin A. Keay
wiley   +1 more source

Genetic improvement of eating and cooking quality of rice cultivars in southern China. [PDF]

Plant Biotechnol J
Cai Y, Chen Z, Liu J, Yu L, Wang Z, Zhu S, Shi W, Pan C, Wu Y, Li Y, Ji H, Huang N, Zhang X, Gao P, Xiao N, Zuo S, Li A.   +16 more
europepmc   +1 more source

Impacts of body donor non‐anonymization on students' educational and humanistic development: A systematic review

Anatomical Sciences Education, EarlyView.
Abstract A recent trend in healthcare education has been the increasing emphasis on the development of humanism and empathy in students. Within anatomy education, some institutions have implemented curricular innovations such as donor non‐anonymization to facilitate this development.
Rodrigo Muscogliati, Eduardo Muscogliati, Weronika Nocun, Kat A. Sanders, Lauren Clunie, Paul J. McKeegan   +5 more
wiley   +1 more source

QTN detection and candidate gene identification for improved eating and cooking quality in rice using GWAS and PLS regression analysis. [PDF]

Theor Appl Genet
Hori K, Shenton M, Mochizuki K, Suzuki K, Iijima K, Kuya N, Shu K, Ono K, Kinoshita Y, Sugimoto K, Umemoto T, Yonemaru JI, Yamasaki M, Takeuchi Y, Ebana K, Tsujii Y.   +15 more
europepmc   +1 more source

Exploring 3D anatomy: A free online course supporting novice learner inquiry and spatial conceptualization

Anatomical Sciences Education, EarlyView.
Abstract Application of three‐dimensional anatomical knowledge is essential for patient examination, diagnosis, and treatment and is crucial in the training of medical and healthcare students. Moreover, critical observation and spatial awareness are vital for learner understanding of three‐dimensional anatomical structures and relationships.
Jiayi Zhang, Moksh Sachdeva, Calum McCaig, Eleanor Gordon, Leonard Shapiro, Iain D. Keenan   +5 more
wiley   +1 more source

Change in mineral composition and cooking quality in legumes grown on semi-arid alfisols due to elevated CO₂ and temperature. [PDF]

Front Nutr
Shankar KS, Vanaja M, Shankar M, Siddiqua A, Sharma KL, Girijaveni V, Singh VK.   +6 more
europepmc   +1 more source