Results 101 to 110 of about 47,826 (222)
How Do French Adults Consume Their Dairy Foods? A Characterisation Study Using the INCA3 Database
GastronomyDairy foods are rich in nutrients and typically have a lower environmental impact than other animal-based products. Despite these benefits, in France dairy consumption is lower than recommended.
Caterina Franzon +3 more
doaj +1 more source
American Journal of Medical Genetics Part A, Volume 200, Issue 4, Page 947-951, April 2026.ABSTRACT Heterozygous de novo and inherited biallelic pathogenic variants in DNM1 have been reported in association with autosomal dominant (AD) and autosomal recessive (AR) developmental and epileptic encephalopathy, respectively, due to aberrant dynamin function or expression, with each inheritance pattern associated with a different mechanism of ...
Andy Drackley +7 more
wiley +1 more source
Physicochemical Properties and Aroma Compounds Analysis in Watermelon Soy Sauce
GastronomyWatermelon soy sauce (WSS) is a liquid condiment usually prepared using watermelon juice, soybeans, and wheat flour through the process of making koji and natural fermentation.
Si-Rui Xiong +4 more
doaj +1 more source
Reconsidering the measurement of country image - theory and practice [PDF]
The concept of country image has been under constant attention of academic research in marketing, however the focus has been aimed much more at investigating country of origin image than country image.
Barbara Jenes, László Áron Kóczy
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DEN Open, Volume 6, Issue 1, April 2026.ABSTRACT Objective Many patients report pain during bumper‐type gastrostomy tube replacement. The Ideal Button ZERO (ZERO) is a 24‐Fr bumper‐type gastrostomy tube that was developed to eliminate such pain, but its efficacy has not yet been evaluated. We compared the pain during replacement of the ZERO and of other non‐ZERO bumper‐type gastrostomy tubes.
Kazumi Shimamoto +5 more
wiley +1 more source
From Molecules to Meaning: Contemporary Trajectories in Gastronomic Sciences and Studies
GastronomyGastronomy has never been a singular domain [...]
Andrea Pieroni
doaj +1 more source
Journal of Sensory Studies, Volume 41, Issue 2, April 2026.ABSTRACT Edible flowers represent an emerging category in food innovation, yet consumer acceptance is often limited by unfamiliarity and safety concerns. This study investigated how structured information influences perceptions of dahlia (Dahlia spp.) as an unconventional food ingredient.
Anderson Antonio Neto da Silva +3 more
wiley +1 more source
Sensory and Emotional Profiling of Different Processed Oat Products—A Pilot Study
GastronomyThis study aims to compare differently processed oat products in terms of sensory and emotional perceptions by trained and untrained observers. A descriptive analysis was carried out for sensory profiling, and a hedonic test was conducted by 26 mothers ...
Uwe Geier, Julian Keller, Gesine Mandt
doaj +1 more source
Gastronomi turizminin sürdürülebilirliğinde, gastronomi rotalarının önemi
, 2022 Gastronomy not only reflects the food and beverage cultures of societies, but also responds to the needs and demands of domestic and foreign tourists. Gastronomic tourism; It is the whole of recreational experiential activities related to food and beverage for entertainment purposes carried out in destinations.
Belber, Burcu Gülsevil +1 more
openaire +3 more sources