Results 151 to 160 of about 225,321 (214)

Effects of agronomical practices on potato growth, nutritional profile, and suitability for frying. [PDF]

J Sci Food Agric
Bruno F, Hein I, Jorat ME, Ledbetter M, Harrower B, Davies B, Sturrock K, Montague G, Knott M, McNamara G, Fiore A.   +10 more
europepmc   +1 more source

Nutritional Profile Analysis of Active and Sedentary Older Adults: Differences Between Spain and China. [PDF]

Nutrients
Niño A, Villa-Vicente JG, Collado PS.
europepmc   +1 more source

The Nutritional Profile of Spanish Beverages: A Comparative Evaluation of the Original and Updated Nutri-Score Algorithm. [PDF]

Nutrients
de Las Heras-Delgado S, Shyam S, Iglesias-Vázquez L, Khoury N, Salas-Salvadó J, Babio N.   +5 more
europepmc   +1 more source

Whole hempseed as a feeding enrichment for laying hens: effects on egg quality, nutritional profile and sensory attributes. [PDF]

Poult Sci
Bošković Cabrol M, Pravato M, Bordignon F, Xiccato G, Ciarelli C, Bailoni L, Trocino A.   +6 more
europepmc   +1 more source

Study on sweet potatoes in relation to nutritional profile against worst invasive plant (Prosopis juliflora) under arid climate of Fujairah. [PDF]

Sci Rep
Tsombou FM, Alhmoudi MASM, Alhmoudi AMSA, Ridouane FL, Aldhanhani AJAM.   +4 more
europepmc   +1 more source

A Comprehensive Study on the Nutritional Profile and Shelf Life of a Custom-Formulated Protein Bar Versus a Market-Standard Product. [PDF]

Foods
Duda-Seiman C, Mititelu-Tartau L, Biriescu S, Almășan AL, Bitu BO, Bucur AI, Luca A, Hoinoiu B, Hoinoiu T.   +8 more
europepmc   +1 more source

Nutritional Profile and Chlorophyll Intake of Collard Green as a Convenience Food. [PDF]

Nutrients
Canazza E, Tessari P, Mayr Marangon C, Lante A.   +3 more
europepmc   +1 more source

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil. [PDF]

Front Nutr
Coutinho RMP, Rocha JCG, Neves N, da Silva VLD, Seixas VNC, Hermosín-Gutiérrez I, de Carvalho AF, Stringheta PC.   +7 more
europepmc   +1 more source

Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with Aspergillus oryzae Strains. [PDF]

Foods
Murai T, Annor GA.
europepmc   +1 more source

Enhancing natto quality by co-fermentation with <i>Pediococcus pentosaceus</i> PP04 and <i>Bacillus velezensis</i> BV702: Nattokinase activity, nutritional profile, and flavor characteristics. [PDF]

Food Chem X
Feng Y, Gao Y, Cui L, Feng J, Fan Y, Zhang Y, Wang X, Ma Y, Wang Y, Nan B, Li X, Wang Y.   +11 more
europepmc   +1 more source