Results 111 to 120 of about 1,171,437 (339)

Wearable Food Intake Monitoring Technologies: A Comprehensive Review

Computers, 2017
Wearable devices monitoring food intake through passive sensing is slowly emerging to complement self-reporting of users’ caloric intake and eating behaviors.
Tri Vu, Feng Lin, Nabil Alshurafa, Wenyao Xu   +3 more
doaj   +1 more source

Potential for improvement of population diet through reformulation of commonly eaten foods [PDF]

Food reformulation: Reformulation of foods is considered one of the key options to achieve population nutrient goals. The compositions of many foods are modified to assist the consumer bring his or her daily diet more in line with dietary recommendations.
Hendriksen, M., Raaij, J.M.A., van, Verhagen, H.   +2 more
core   +2 more sources

Increased colonic propionate reduces anticipatory reward responses in the human striatum to high-energy foods [PDF]

, 2016
Background: Short-chain fatty acids (SCFAs), metabolites produced through the microbial fermentation of nondigestible dietary components, have key roles in energy homeostasis.
Alhabeeb, Habeeb, Busza, Albert, Byrne, Claire S., Chambers, Edward S., Chhina, Navpreet, Fitzpatrick, Julie, Fountana, Sofia, Frost, Gary S., Garcia-Perez, Isabel, Goldstone, Anthony P., Holmes, Elaine, Irani, Cherag, Morrison, Douglas J., Preston, Tom, Tedford, Catriona   +14 more
core   +1 more source

Food Requirements and Food Intakes [PDF]

BMJ, 1937
R. A. McCance, E. M. Widdowson
openaire   +3 more sources

Hydroxychloroquine Associated with Lower Glomerular Filtration Rate Decline in Lupus Nephritis

Arthritis Care &Research, Accepted Article.
Background Hydroxychloroquine (HCQ) protects kidney function in lupus nephritis (LN) by preventing flares, yet some cohort studies show no significant benefit in kidney function with HCQ. Clarifying these conflicting findings by showing early and long‐term benefits of HCQ on kidney function preservation is critical. Therefore, we analyzed data from our
Shivani Garg, Brad Rovin, Brad C. Astor, Tripti Singh, Fauzia Hollnagel, Megan Kuik, Lexie Kolton, Callie Saric, S. Sam Lim, Christie M. Bartels   +9 more
wiley   +1 more source

Spicy food intake and overweight/obesity in rural Southwest China: findings from a cross-sectional study

Frontiers in Nutrition
BackgroundSpicy food is an essential part of the culinary culture in rural southwest China, while little is known about the association between spicy food intake and overweight/obesity.
Huali Xiong, Huali Xiong, Peng Zhao, Fengxun Ma, Dayi Tang, Daiqiang Liu   +5 more
doaj   +1 more source

GABAergic function in the lateral hypothalamus regulates feeding behavior: Possible mediation via orexin

Neuropsychopharmacology Reports, 2019
Aim The lateral hypothalamus (LH) is known as the hunger center, but the mechanisms through which the LH regulates food intake are unclear. Since GABA neurons are reported to project to the LH, the present study investigated the role of GABAergic ...
Naomi Yonemochi, Chrismawan Ardianto, Daiki Ueda, Junzo Kamei, Hiroko Ikeda   +4 more
doaj   +1 more source

Factors Mediating Food and Liquid Intake in Chickens [PDF]

, 1957
Harry L. Jacobs, M.L. Scott
openalex   +1 more source

Global and regional temporal changes in cross‐country inequalities of site‐specific osteoarthritis burden, 1990–2021

Arthritis Care &Research, Accepted Article.
Objective This study examined the global and regional temporal changes in cross‐country inequalities of site‐specific osteoarthritis (OA) burden from 1990 to 2021. Methods Age‐standardized years lived with disability rate for site‐specific OA across 204 countries/territories were obtained from the Global Burden of Diseases Study (GBD) 2021.
Haowei Chen, Lei Si, David J Hunter, Lei Zhang, Zhe‐Sheng Chen, Xiaomeng Wang, Vicky Duong, Zhounan Zhou, Peihua Cao, Han Cen, Su'an Tang, Tianyu Chen, Houjun Xue, Zhaohua Zhu, Changhai Ding   +14 more
wiley   +1 more source

Effect of heating time and drying method on the functional properties of soy protein isolate–maltodextrin conjugates for plant-based meringue cookies

Future Foods
The Maillard reaction facilitates the conjugation of soy protein isolate (SPI) with carbohydrates such as maltodextrin (MD), thereby enhancing sensory properties.
Hyun Woo Choi, Jung-Hoon Kim, Seung Hwan Ham, Chaeyoung Park, Jeong-Won Kim, Jungwoo Hahn, Young Jin Choi   +6 more
doaj