Results 41 to 50 of about 13,841 (215)
Advanced Science, EarlyView.Schematic diagrams illustrating the breakthrough in the screening of AChE inhibitors from LBL, and the research process of the pharmacodynamics of the NCP are presented. ABSTRACT Current Alzheimer's drugs exhibit limited effectiveness, highlighting the necessity for multi‐target treatments.
Yuping Sa +11 more
wiley +1 more source
The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan +8 more
wiley +1 more source
Angewandte Chemie, EarlyView.A nickel‐catalyzed C–C cross‐coupling protocol employing bench‐stable glycosyl sulfonyl hydrazides as practical glycosyl radical precursors is reported. A variety of (hetero)aryl iodides underwent cross‐coupling under redox‐neutral conditions to afford structurally diverse unprotected C‐(hetero)aryl glycosides.
Cai‐Ming Wang +3 more
wiley +2 more sources
Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils
BiomoleculesThis study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food.
Magdalena Rudzińska +3 more
doaj +1 more source
Effects of Chicken Frying on Soybean, Sunflower and Canola Oils [PDF]
Pakistan Journal of Analytical & Environmental Chemistry, 2009 Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature (190 0C) for 12h were examined.
M. Younis Talpur +3 more
doaj
Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil
Czech Journal of Food Sciences, 2014 The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata.
Maria G. MIGUEL +5 more
doaj +1 more source
Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
Physicochemical Properties of French Fries After Several Cycles of Frying with Moringa or Olive Oil
Biology and Life Sciences ForumMoringa oleifera oil is characterized by its high content of oleic acid (ω9), very similar to olive oil. Moreover, it is rich in linolenic acid (ω3) and behenic acid, among other fatty acids.
Tomás Sesé +4 more
doaj +1 more source
Ability of phenolic acids to protect α-tocopherol
Czech Journal of Food Sciences, 2010 The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on a hot plate set at 180°C and was compared with the ...
Zuzana Réblová, Petra Okrouhlá
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT The Cordillera Administrative Region in the Philippines is home to terraced rice embedded in centuries of cultural heritage. However, weak market incentives threaten sustained production, jeopardizing indigenous communities' cultural heritage and the in situ biodiversity of rice genetic resources.
Kofi Britwum, Matty Demont
wiley +1 more source