Results 241 to 250 of about 96,143 (309)

Silly Yaks

, 2008
Cox, Jessica G.
core  

Developing and Applying a Typology of ‘Better for You’ Claims on Alcohol Products

Drug and Alcohol Review, Volume 45, Issue 4, May 2026.
ABSTRACT Introduction To appeal to health‐conscious consumers, alcohol producers are marketing products with a range of ‘better for you’ claims. This study aims to: (i) develop a typology of text‐based ‘better for you’ claims used on alcohol products; (ii) assess the prevalence of these claims in the Australian market overall and by alcohol category ...
Asad Yusoff, Simone Pettigrew, Bella Sträuli, Paula O'Brien, Jacqueline Bowden, Mark Petticrew, Alexandra Jones   +6 more
wiley   +1 more source

Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]

Microorganisms
Pellegrini M, Iacumin L, Coppola F, Barbieri F, Montanari C, Gardini F, Comi G.   +6 more
europepmc   +1 more source

Pathophysiology and Molecular Signalling in Osteoporosis: Linking Risk Factors to Bone Loss

Journal of Cellular and Molecular Medicine, Volume 30, Issue 9, May 2026.
ABSTRACT Osteoporosis is a prevalent skeletal disorder characterised by progressive reduction in bone mass, microarchitectural deterioration, and increased fracture susceptibility. In India, approximately one‐third of the elderly population is affected by bone‐related disorders, and the global burden of osteoporosis continues to rise.
Pramoda G., Kamini Shivhare, Piyush Kumar Gupta, Amirhossein Sahebkar, Prashant Kesharwani, Rahul Shukla   +5 more
wiley   +1 more source

Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production. [PDF]

Foods
Bukonja S, Tomić J, Pestorić M, Maravić N, Despotović S, Tomičić Z, Kiprovski B, Pantelić NĐ.   +7 more
europepmc   +1 more source

Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation. [PDF]

J Food Sci
Araújo MA, Neves NA, Andressa I, Amaral TN, Schmiele M.   +4 more
europepmc   +1 more source

Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours. [PDF]

Foods
Chuqui-Paulino FJ, Chávez DWH, Ascheri JLR, Mellinger CG, Vargas-Solorzano JW, Carvalho CWP.   +5 more
europepmc   +1 more source

Trains: Europe aims for 21st century. Europe: Magazine of the European Community No. 244, July-August 1984. [PDF]

, 1984

core  

Outcomes in Adults with Celiac Disease Following a Gluten-Free Diet. [PDF]

J Clin Med
Balaban DV, Enache I, Balaban M, David RA, Vasile AD, Popp A, Jinga M.   +6 more
europepmc   +1 more source

Gluten-Free Rice Malt Extract Powder: Pilot-Scale Production, Characterization, and Food Applications. [PDF]

Molecules
Puangwerakul Y, Soithongsuk S, Wongwailikhit K.   +2 more
europepmc   +1 more source