Results 241 to 250 of about 315,996 (308)

Development and testing of two tools to assess point-of-sale food and beverage marketing to children in restaurants. [PDF]

Public Health Nutr
Minaker LM, Menko P, Olona D.
europepmc   +1 more source

Trends in the healthiness and nutrient composition of packaged products sold by major food and beverage companies in New Zealand 2015 to 2019. [PDF]

BMC Med
Young L, Kidd B, Shen S, Jiang Y, Eyles H, Marshall J, Schultz S, Chan J, Sacks G, Mhurchu CN.   +9 more
europepmc   +1 more source

Virtual Reality-Based Food and Beverage Marketing: Potential Implications for Young People of Color, Knowledge Gaps, and Future Research Directions.

JMIR Public Health Surveill
Cassidy O, Bragg M, Elbel B.
europepmc   +1 more source

Changes in the healthfulness of food and beverage purchases from 2006 to 2022 in formal, mixed, and informal outlets in Mexico

Domínguez-Barreto AP, Farah I, López-Olmedo N, Perez-Ferrer C, Ramírez-Toscano Y, Langellier BA, Colchero MA, Rivera-Dommarco JA, Barrientos-Gutiérrez T, Stern D.   +9 more
europepmc   +1 more source

Comparison of Sales From Vending Machines With 4 Different Food and Beverage Messages: A Randomized Trial.

JAMA Netw Open
Gibson LA, Stephens-Shields AJ, Hua SV, Orr JA, Lawman HG, Bleich SN, Volpp KG, Bleakley A, Thorndike AN, Roberto CA.   +9 more
europepmc   +1 more source

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Food and Beverages

2000
Everyone knows the situation: You go shopping in your favorite supermarket and all the items on your list are available, except for one. Therefore, you have to drive to the next store and hope that you can get the product there.
Wagner, Michael, Meyr, Herbert
openaire   +4 more sources

Fermentation: Foods and Nonalcoholic Beverages

2004
There are many traditional fermented cereal foods and beverages, especially in Africa. Hetero- and homofermentative lactic acid bacteria (LAB) are responsible for the fermentation, the former producing important flavor compounds. Fermentation reduces starch viscosity and improves protein quality and mineral bioavailability.
openaire   +1 more source

Food and Beverage

2018
Many club managers would agree that comparing commercial food and beverage operations to private clubs is like comparing apples to oranges. Clubs are uniquely challenged with multiple dining options (much like a hotel or resort) and in the ability to forecast demand, because many members may not make reservations.
Clayton Barrows, Michael Robinson
openaire   +1 more source

Bioflavouring of Foods and Beverages

2005
RONNIE WILLAERT, HUBERT VERACHTERT, KAREN VAN DEN BREMT, FREDDY DELVAUX AND GUY DERDELINCKX Department of Ultrastructure, Flanders Interuniversity Institute for Biotechnology, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussel, Belgium – Fax: 32-2-6291963 – Email: Ronnie.Willaert@vub.ac.be; Centre for Malting and Brewing Science, Katholieke ...
Willaert, Ronnie, Verachtert, Hubert, Van Den Bremt, Karen, Delvaux, Freddy R, Derdelinckx, Guy   +4 more
openaire   +2 more sources