Results 121 to 130 of about 794,911 (310)
Oral health-related patterns of food selectivity among French adults
Clinical Nutrition Open ScienceSummary: Background and aims: Food selectivity has been poorly evaluated in dental clinical populations. The frequency of oral health-related food selectivity (i.e.
Léo Beyer +4 more
doaj +1 more source
Ethnic food preferences in the Spanish market [PDF]
A labelled choice experiment is conducted in order to investigate preferences of Spanish consumers towards ethnic cuisines. In particular, the three best known cuisines, Mexican, Arab and Asian, are considered, across three consumption situations ...
Camarena, Dena M., Sanjuan, Ana Isabel
core +1 more source
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
Farm Animal Welfare and Quality Verification [PDF]
Existing empirical evidence suggests that farm animal welfare may not be a top-of-mind issue for many consumers in North America. Nevertheless, there is pressure from animal welfare groups on food retailers and processors to implement more stringent ...
Hobbs, Jill E., Uzea, Adrian D.
core +1 more source
Advanced Functional Materials, EarlyView.An optimized carbon host nanostructure enables a dual‐interface‐dominant architecture in sulfur cathodes of solid‐state Li‐S batteries by selectively forming sulfur|carbon and sulfur|solid electrolyte interfaces. This tailored interfacial configuration accelerates sulfur redox kinetics by establishing enriched Li+/e– transport networks, while ...
Zhao Yang +13 more
wiley +1 more source
Consumers and the Evolution of New Markets: The Case of the Ethical Foods [PDF]
Changes in consumer preferences have frequently created new markets for new products. This paper explores the antecedents of the changes in consumer preferences and the factors influencing the evolution of niche markets into commodity markets and its ...
Amanor-Boadu, Vincent, Schnitz, Casey
core +1 more source
Nano‐ and Micro‐Sized Solid Materials Used as Antiviral Agents
Advanced Functional Materials, EarlyView.Due to the rise of viral infections in humans and possible viral outbreaks, the use of nano‐ or micro‐sized materials as antiviral agents is rapidly increasing. This review explores their antiviral properties against RNA and DNA viruses, either as a prevention or a treatment tool, by delving into their mechanisms of action and how to properly assess ...
Orfeas‐Evangelos Plastiras +6 more
wiley +1 more source
CONSUMER CLUSTERS AND FOOD SAFETY INFORMATION NEEDS [PDF]
The work presented here was conducted as part of an EU-funded five year project investigating pathogens in the food chain, called "Control and prevention of emerging and future pathogens at cellular and molecular level throughout the food chain". Using a
Hall, Clare
core +1 more source
, 2014 Food and drink are two of the most basic needs of human beings. However, as society evolved, food and drink became also a strong cultural aspect, being able to describe strong differences among people.
Almeida, Jussara +4 more
core +1 more source