Results 141 to 150 of about 2,633,798 (295)
Campus food service users' support for nudge strategies for fruit and vegetable-rich items: findings from a large Canadian national sample. [PDF]
Yi S, Kanetkar V, Brauer P.
europepmc +1 more source
Shape‐Changing Multiphase Microparticles from Complex Liquid Crystal Emulsions
Liquid crystalline network (LCN) microparticles are prepared from single, double (Janus), and triple emulsions through a simple and scalable bulk‐emulsification strategy. Under heating, the particles exhibit robust, reversible, large‐amplitude deformations that depend both on the morphology and the liquid crystals director field configuration.
Marco Turriani +3 more
wiley +1 more source
Membrane vesicles derived from the probiotic Lacticaseibacillus casei BL23 demonstrate antimicrobial properties against Escherichia coli and a potential biological effect in improving the overall survival of C. elegans infected with Pseudomonas aeruginosa. These vesicles stimulated immune responses in primary cells without causing toxicity. Our results
Cecilia L. D'Antoni +11 more
wiley +1 more source
Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus. [PDF]
Pulker CE +8 more
europepmc +1 more source
Decellularized liver extracellular matrix scaffolds provide a platform to study dormant liver‐metastatic colorectal cancer. They induce reversible dormancy, in combination with nutrient depletion and low dose chemotherapy, through cell cycle arrest and chemotherapy resistance.
Sabrina N. VandenHeuvel +13 more
wiley +1 more source
Food Safety Behaviours among Food Handlers in Different Food Service Establishments in Montenegro. [PDF]
Labović SB +4 more
europepmc +1 more source
This study presents the first human neural organoid culture model capable of rapidly exhibiting long‐distance neural network propagation, thus delivering a system to experimentally investigate large‐scale communication during normal and diseased states.
Megh Dipak Patel +6 more
wiley +1 more source
Measuring Food Service Satisfaction amongst Residents Living in Nursing Homes-A New and Valid Person-Centered Approach. [PDF]
Pankhurst M, Yaxley A, Miller M.
europepmc +1 more source
Hybrid wrinkled topographies coordinate immune, tissue, and bacterial interactions. The surfaces promote osteointegration, tune macrophage polarization, and inhibit biofilm formation, highlighting a multifunctional strategy for next‐generation implant design.
Mohammad Asadi Tokmedash +4 more
wiley +1 more source
BUSINESS CLIMATE OF FOOD FIRMS: A COMPARATIVE ANALYSIS OF PROBLEMS FACED BY FOOD MANUFACTURERS, WHOLESALERS, RETAILERS AND SERVICE INSTITUTIONS IN NEW JERSEY [PDF]
This paper presents the problems facing food firms using information from focus groups of industry executives from New Jersey. The leading problems for food manufacturers are related to regulation, taxation, economic development, and high business costs.
Adelaja, Adesoji O. +3 more
core +1 more source

