Results 141 to 150 of about 8,646,057 (180)

Phase-sensitive photothermal optical coherence tomography: decoupling optical and thermal tissue properties. [PDF]

Biomed Opt Express
Salimi M, Khazaei A, Tabatabaei N.
europepmc   +1 more source

Framework for Identifying Signature Foods for Health in the Children's Healthy Living Program in the United States Affiliated Pacific Region. [PDF]

J Nutr
Wilkens LR, Dela Cruz R, Yamanaka AB, Hammond K, Shvetsov YB, Aflague T, Butel J, Coleman P, Fleming T, Shallcross L, Fialkowski MK, Young C, Ing C, Franck K, Esquivel M, Novotny R.   +15 more
europepmc   +1 more source

From Cell Walls to Food Products: Health Benefits, Functional Properties and Future Challenges of Yeast β-Glucans. [PDF]

Nutrients
Makriyanni KM, Yanni AE.
europepmc   +1 more source

Shift Work and Unhealthy Dietary Patterns: Evidence From the Shahedieh Cohort Study. [PDF]

Saf Health Work
Heydarizadeh A, Khayyatzade SS, Sefidkar R, Mehrparvar AH, Zare Sakhvidi MJ.   +4 more
europepmc   +1 more source

Dietary patterns, physical activity, and nutrient intake among infertile women in an Iranian setting: a cross-sectional study. [PDF]

BMC Womens Health
Maryam Z, Ali N, Maryam A, Tahereh JG, Afrouz M, Atefeh S.   +5 more
europepmc   +1 more source

Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications. [PDF]

Food Chem X
Zhang A, Liu X, Xia X, Yang B, Yan W, Dong H, Liao W, Yang X, He Q.   +8 more
europepmc   +1 more source

Edible mayonnaise-like emulsion stabilized by rice bran protein fibril aggregation: effect of fibril aggregate structure. [PDF]

NPJ Sci Food
Pang J, Zhang Y, Sun K, Jiang W, Pan X, Yang Q, Gao Y.   +6 more
europepmc   +1 more source

Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise. [PDF]

Foods
Lee J, Kim K.
europepmc   +1 more source

Rheological Properties, Textural Properties and Storage Stability of Sauce Enriched with Pomace from Oxheart Tomatoes (<i>Lycopersicon esculentum</i>). [PDF]

Foods
Flaiș D, Oroian M.
europepmc   +1 more source

Development of low-sodium mayonnaise using vegetable extract and high internal phase double emulsion. [PDF]

Food Sci Biotechnol
Lee HG, Lee J, Byeon YM, Choi MJ.
europepmc   +1 more source