Results 221 to 230 of about 8,128 (260)

Plasma Cell Mucositis: A 20‐Year Retrospective Review at a Tertiary Center

JEADV Clinical Practice, EarlyView.
ABSTRACT Background Plasma cell mucositis (PCM) is a rare, chronic inflammatory condition of mucosal surfaces that is likely underdiagnosed and underreported, with limited data on its clinical characteristics, extracavitary involvement, and treatment outcomes.
Miguel A. Aristizabal‐Torres, Jessi M. Larrinaga, Katherine Bodiford, Olayemi Sokumbi, Leila Tolaymat   +4 more
wiley   +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

Vegetable Salad Improves Lipid and Glucose Metabolism and Enhances Absorption of Specific Nutrients in Vegetables. [PDF]

Foods
Utari DM, Kartiko-Sari I, Miyazaki T, Umezawa H, Takeda Y, Oe M, Wang W, Kamoshita S, Shibasaki M, Matsuoka R, Yamamoto S.   +10 more
europepmc   +1 more source

Patient Acceptability of Partial Enteral Nutrition as a Concomitant Therapy to Adalimumab in Adults with Active Crohn's Disease: BIOPIC Trial.

Ann Nutr Metab
Fandinga C, Clowe J, White B, Campbell I, Seenan JP, Brownson E, Milling S, Koutsos A, Ho GT, Mowat C, Robertson E, Gaya DR, Kefayat A, Din S, MacDonald J, Gerasimidis K.   +15 more
europepmc   +1 more source

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System. [PDF]

Foods
Coelho P, Serrano C, Komora N, Raymundo A.   +3 more
europepmc   +1 more source

Multicomponent T₂* Analysis of Atherosclerotic Plaque with Ultrashort Echo Time Imaging: A Phantom Study. [PDF]

Magn Reson Med Sci
Baba K, Kanazawa Y, Miyati T, Harada M, Seguchi M, Hayashi H, Miyoshi M, Carl M.   +7 more
europepmc   +1 more source

Microstructure de la mayonnaise = Microstructure of mayonnaise

, 2002
La mayonnaise est une sauce très populaire consommée dans de nombreux pays. Pour le consommateur, des propriétés importantes telles que la stabilité, la texture, la couleur et l'aspect dépendent de la microsctructure de l'émulsion. L'objectif de l'étude était de caractériser la microstructure de la mayonnaise. La mayonnaise a été produite dans une cuve
Allais, Irène, Gaillard Martinie, B., Yannikouris, A., Curt, C., Chevallereau, V., Perrot, N.   +5 more
core   +3 more sources

Partitioning of Selected Antioxidants in Mayonnaise

Journal of Agricultural and Food Chemistry, 1999
This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b ...
C, Jacobsen, K, Schwarz, H, Stöckmann, A S, Meyer, J, Adler-Nissen   +4 more
openaire   +3 more sources

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Mayonnaise

Agroalimentaire, 2022
Die russische Küche, insbesondere die Festküche, ist ohne Mayonnaise schlicht unvorstellbar. Salate wie seledka pod šuboj (Hering im Pelzmantel), salat oliv’e (Oliviersalat), krabovyj salat (Surimisalat), mimoza (Mimosa-Salat) und noch viele andere, sowie Fleischgerichte wie mjaso po franzuski (Fleisch à la française) werden mit Mayonnaise zubereitet ...
  +4 more sources