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Design and characterization of food nanoemulgels structured with flaxseed fiber: gel–nanoemulsion proportion

open access: yesJournal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 612-619, 15 January 2026.
Abstract BACKGROUND Flaxseed fiber‐based nanoemulgels have gained significant interest due to their functional and nutritional benefits, promoting the development of healthy, value‐added foods. Additionally, they enhance the stability of formulations, leading to increased resistance to phase separation, oxidation, and degradation during storage.
Fátima Vela   +2 more
wiley   +1 more source

[Impact of the Steps for health program in patients with overweight and obesity]. [PDF]

open access: yesRev Med Inst Mex Seguro Soc
Flores-Estrada J   +3 more
europepmc   +1 more source

[Blended learning versus virtual reality and traditional methods in cardiopulmonary resuscitation training: a randomized trial in university students]. [PDF]

open access: yesAten Primaria
Ocampo Cervantes AB   +5 more
europepmc   +1 more source

[Prescription of physical activity and physical exercise in primary care: Current situation and implementation challenges]. [PDF]

open access: yesAten Primaria
Morral A   +5 more
europepmc   +1 more source

Raising Awareness about Continuing Health Education with Nursing Professionals: Strategic Action Research. [PDF]

open access: yesRev Bras Enferm
Silva CRFD   +5 more
europepmc   +1 more source

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