Results 231 to 240 of about 106,059 (300)

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li   +2 more
wiley   +1 more source

Patient satisfaction and OHRQoL in single-piece implant full-mouth rehabilitation versus fixed bridges. [PDF]

open access: yesBioinformation
Farheen S   +6 more
europepmc   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

open access: yesJournal 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   +2 more
wiley   +1 more source

Odontogenic Infection Associated with Facial Vascular Malformation: Diagnostic, Surgical, and Quality-of-Life Considerations That Should Not Be Overlooked. [PDF]

open access: yesJ Clin Med
Nelke K   +9 more
europepmc   +1 more source

Inferring Endozoochory From Ingestion to Germination Through Biological Filters: Brown Bear Feces as a Case Study. [PDF]

open access: yesEcol Evol
Pauly G   +7 more
europepmc   +1 more source

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