Results 11 to 20 of about 3,238,785 (313)
Study Of Food And Energy Values Of New Gingerbread Types [PDF]
, 2017 The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their ...
Kravchenko, M. (Mikhail) +1 more
core +2 more sources
Organic food consumers’ trade-offs between local or imported, conventional or organic products: a qualitative study in Shanghai [PDF]
, 2011 This paper presents a qualitative study of the trade-offs made by organic food product consumers in the Chinese Metropolis of Shanghai. More precisely, this article deals with trade-offs that consumers make between three types of products: (1) locally ...
Kledal, Paul Rye +2 more
core +3 more sources
Scientific Reports, 2023 Single amino acid (AA) supplementations in foods are increasing, however their potential nutritional and physiological impacts are not fully understood. This study examined the effects of l-lysine (Lys) supplementation on protein quality of diets, serum ...
Chao-Wu Xiao +3 more
doaj +1 more source
The application of mass spectrometry imaging in traditional Chinese medicine: a review
Chinese Medicine, 2022 Mass spectrometry imaging is a frontier technique which connects classical mass spectrometry with ion imaging. Various types of chemicals could be visualized in their native tissues using mass spectrometry imaging.
Lieyan Huang +7 more
doaj +1 more source
A Consumer-Centric Open Innovation Framework for Food and Packaging Manufacturing [PDF]
, 2015 This article has been archived following written permission from IGI Global.Closed innovation approaches have been employed for many years in the food industry.
Baurley, S +7 more
core +1 more source
Research Advances on the Stability of mRNA Vaccines
Viruses, 2023 Compared to other vaccines, the inherent properties of messenger RNA (mRNA) vaccines and their interaction with lipid nanoparticles make them considerably unstable throughout their life cycles, impacting their effectiveness and global accessibility.
Feiran Cheng +7 more
doaj +1 more source
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea
Food Science of Animal Resources, 2017 The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol,
Joko Sujiwo +6 more
doaj +1 more source
Injury Epidemiology, 2019 Background An estimated 2 million youth (in 2017) and 7.9 million adults (in 2015) reported currently using electronic nicotine delivery systems (ENDS). Reports of poisoning events related to liquid nicotine (e-liquids) in ENDS have been on the rise, but
Joanne T. Chang +3 more
doaj +1 more source
Transfer of intestinal bacterial components to mammary secretions in the cow [PDF]
PeerJ, 2015 Results from large multicentre epidemiological studies suggest an association between the consumption of raw milk and a reduced incidence of allergy and asthma in children.
Wayne Young +4 more
doaj +2 more sources
Tracking sources of Clostridium botulinum type E contamination in seal meat
International Journal of Circumpolar Health, 2017 Botulism in Nunavik, Quebec is associated with the consumption of aged marine mammal meat and fat. The objective was to identify meat handling practices presenting a risk of contamination of seal meat with C. botulinum. Potential sources of contamination
Daniel Leclair +5 more
doaj +1 more source