Results 121 to 130 of about 614 (161)

The most popular local and traditional food dishes in different regions of the Kingdom of Saudi Arabia and their cultural significance. [PDF]

Front Nutr
Alqurashi RM, Abdalla SM, Bin Ammar A, Shatwan IM, Alsayegh AA, Alnasser AN, Alfadhliah JT, Alnoubi AA, Fallata GA, Alhumaidan OA, Bawazeer NM.   +10 more
europepmc   +1 more source

Evaluation of the Nutritional Knowledge in Relation to Secondary Prevention Among Doctors and Nurses in the Northern of Morocco: A Cross-Sectional Study. [PDF]

Cureus
Ben Allal Z, El Mlili N, Najdi A.
europepmc   +1 more source

Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach. [PDF]

Foods
Vincová A, Polášková M, Stěnička M, Šantová K, Kůrová V, Lapčíková B, Gryger T, Lorencová E, Lazárková Z, Pluta-Kubica A, Pětová M, Novosad O, Salek RN.   +12 more
europepmc   +1 more source

Investigation of Biogenic Amine Levels and Microbiological Activity as Quality Markers in Some Dairy and Fish Products in Food Markets in the Kingdom of Saudi Arabia. [PDF]

ACS Omega
Aladhadh M, Nasser Binjawhar D, Abd El-Kader Ebrahim HNE, Radhi KS, Almatrafi M, Fayad E, Al-Saman MA, Elsanhoty RM.   +7 more
europepmc   +1 more source

Macronutrient intakes and associations with psoriasis severity: a cross-sectional analysis of the asking people with psoriasis about lifestyle and eating (APPLE) study. [PDF]

Eur J Nutr
Zanesco S, Maruthappu T, Griffiths CEM, Zhang R, Dalrymple KV, Gibson R, Hall WL.   +6 more
europepmc   +1 more source

Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review. [PDF]

Food Chem X
Joolaei Ahranjani P, Joolaei Ahranjani P, Dehghan K, Esfandiari Z, Ferrentino G.   +4 more
europepmc   +1 more source

Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics. [PDF]

Foods
Martín-Del-Campo ST, Pérez-Alva A, Sunny-Marottickal S, Freyová M, Kudera T, Klojdova I, Baigts-Allende DK.   +6 more
europepmc   +1 more source

Quality Enhancement of Edam-Like Cheese Made From Goat’s Milk

American Journal of Food Technology, 2015
Ibrahim A.A. Abou Ayana, Amany M. El-Deeb   +1 more
openaire   +1 more source

A Novel Method for the Determination of Squalene, Cholesterol and Their Oxidation Products in Food of Animal Origin by GC-TOF/MS. [PDF]

Int J Mol Sci
Czerwonka M, Białek A, Bobrowska-Korczak B.   +2 more
europepmc   +1 more source

The National Food Consumption Survey IV SCAI: Nutrient Intakes and Related Dietary Sources in Italy. [PDF]

Nutrients
Le Donne C, Ferrari M, Mistura L, D'Addezio L, Comendador Azcarraga FJ, Martone D, Piccinelli R, Sette S, Catasta G, Turrini A, IV SCAI field work team.   +10 more
europepmc   +1 more source