Results 71 to 80 of about 74,435 (208)
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley +1 more source
Geoscience LettersThe northern Bay of Bengal (BoB) exhibits low mixed layer salinity accompanied by strong intraseasonal variability, primarily driven by the Indian Summer Monsoon and monsoon intraseasonal oscillation (MISO).
Weihua Liang +3 more
doaj +1 more source
Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang
Journal of the Science of Food and Agriculture, Volume 106, Issue 3, Page 1734-1743, February 2026.Abstract BACKGROUND Doenjang, a traditional Korean fermented soybean paste, is often made with rice koji, which provides enzymes and fermentable sugars. However, little is known about how different amounts of rice koji influence fermentation and sensory traits. The present study examined the effects of rice koji levels on the physicochemical, enzymatic
Daeun Kang, Ji‐sun Hwang, Mina K Kim
wiley +1 more source
CyTA - Journal of FoodThe design and development of healthy foodstuffs and the adoption of circular strategies are crucial for the food industry. This research focuses on the revalorization of artichoke by-products from the canning industry by proposing an additive-free ...
Idoya Fernández-Pan +3 more
doaj +1 more source
Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri +7 more
wiley +1 more source
PEMBUATAN MISO DENGAN MEMANFAATKAN EDAMAME (KAJIAN KONSENTRASI KOJI DAN SUHU INKUBASI)
Jurnal Pangan dan Agroindustri, 2013 Miso adalah bahan masakan yang berasal dari Jepang yang terbuat dari fermentasi rebusan kacang kedelai dicampur dengan beras dan garam. Miso belum diproduksi di Indonesia sehingga mempunyai potensi untuk dikembangkan.
Riris Wahyuhapsari +1 more
doaj
A COMPARISON OF TWO MODAL ANALYSIS METHODS: AN IMPACT HAMMER VERSUS LASER VIBROMETRY
Acta Polytechnica, 2020 This paper presents a comparative experimental-analytical study on the performance of Multi-Input Single-Output (MISO) and Single-Input Multi-Output (SIMO) techniques to identify the modal properties of a cantilever beam.
Jakub Krejčí, Petr Beneš
doaj +1 more source
Achievable Outage Rate Regions for the MISO Interference Channel
, 2013 We consider the slow-fading two-user multiple-input single-output (MISO) interference channel. We want to understand which rate points can be achieved, allowing a non-zero outage probability. We do so by defining four different outage rate regions.
Karipidis, Eleftherios +2 more
core +2 more sources
JAPAN ARCHITECTURAL REVIEW, Volume 9, Issue 1, January–December 2026.ABSTRACT As the need to reduce use in the building sector increases, thermally activated building systems (TABS) have gained attention for providing both comfort and energy efficiency. Their large thermal mass enables peak load shifting, making them suitable for demand response (DR).
Honoka Kyozuka +3 more
wiley +1 more source
Energy-Efficient Cooperative Protocols for Full-Duplex Relay Channels
, 2013 In this work, energy-efficient cooperative protocols are studied for full-duplex relaying (FDR) with loopback interference. In these protocols, relay assistance is only sought under certain conditions on the different link outages to ensure effective ...
Aissa, Sonia +3 more
core +1 more source