Results 171 to 180 of about 115,047 (267)

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

The critical link between clinical risk stratification and pharmacovigilance in tuberculosis therapy: implications for rifampicin-induced cholestatic jaundice. [PDF]

J Clin Tuberc Other Mycobact Dis
Lamba P.
europepmc   +1 more source

Fermentation characteristics of four southern sichuan citrus cultivars

JSFA reports, EarlyView.
Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng, Cong Li, Jun Zhao, Yi Ma, Jiaming Cui, Tian Zheng, Bin Guo, Tong Lin, Chun Yi, Xingyin Zhang   +9 more
wiley   +1 more source

Power of their stories: faces of kernicterus - experience and perception of caregivers and their children in Northern Nigeria. [PDF]

BMJ Paediatr Open
Farouk ZL, Slusher TM, Ali A, Abdulkadir I, Diala UM, Satrom KM, Hassan L, Abdullahi FL, Gurama K, Jibril YN, Shehu S, Kanhu PU, Toma BO, Usman NH, Remme L, Bode-Thomas F, Oguche S, Ogala WN, Bhutani VK.   +18 more
europepmc   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Not All Painless Jaundice in the Elderly Is Primary Pancreatic Cancer. [PDF]

Case Rep Oncol Med
Pustake M, Gulla V, Dey R, Mendoza E, Bollu B, Chirrareddy Y, Kattamuri L, Nassiry R, Deoker A.   +8 more
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Extrahepatic Biliary Atresia With Situs Inversus and Ventricular Septal Defect: A Case Report. [PDF]

Clin Med Insights Case Rep
Khan M, Farhan K, Rahim M, Farooq A, Raza AA, Samadi A, Arif F.   +6 more
europepmc   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source