Results 111 to 120 of about 33,060 (236)
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe +4 more
wiley +1 more source
Tropical Nutrition and Dietetics. [PDF]
+4 more sources
Statistical methods and software used in nutrition and dietetics research: A review of the published literature using text mining. [PDF]
Coenen A, Batterham MJ, Beck EJ.
europepmc +1 more source
Acacia nilotica gum fortification improved the physicochemical and sensory characteristics of sterilised flavoured milk. A. nilotica gum significantly increased the dietary fibre content of sterilised flavoured milk (1.9 g per 100 g). ABSTRACT Flavoured milks are widely preferred by people of all age groups globally. There is also a significant rise in
Deepak Mudgil +2 more
wiley +1 more source
Systems Leadership Among Nutrition and Dietetics Professionals: Facilitating Transitions to Sustainable Dietary Patterns. [PDF]
Everitt T, Wegener J, Carlsson L.
europepmc +1 more source
A quasi-experimental study provides evidence that registered dietitian nutritionist care is aligned with the Academy of Nutrition and Dietetics evidence-based nutrition practice guidelines for type 1 and 2 diabetes. [PDF]
Lamers-Johnson E +8 more
europepmc +1 more source
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo +5 more
wiley +1 more source
Artificial Intelligence in Nutrition and Dietetics: A Comprehensive Review of Current Research. [PDF]
Panayotova GG.
europepmc +1 more source
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
iENDEAVORS: Development and Testing of Virtual Reality Simulations for Nutrition and Dietetics. [PDF]
Quick V +5 more
europepmc +1 more source

