Results 11 to 20 of about 1,112,962 (314)
Variability in wheat: factors affecting its nutritional value [PDF]
, 2008 Wheat is a common raw material used to provide energy in broiler diets. Its apparent metabolisable energy and its influence on broiler performance varies between wheat samples.
Gutierrez del Alamo Oms, A. +3 more
core +2 more sources
Development of bambangan (Mangifera pajang) carbonated drink [PDF]
, 2021 Mangifera pajang Kostermans or bambangan is a popular fruit among Sabahan due to its health and economic values. However, the fruit is not fully commercialized since it is usually been used as traditional cuisine by local people.
Abu Bakar, F. I. +5 more
core +1 more source
Research Progress on Aroma-Enhancing Techniques for Fruit Wine Brewing: A Review [PDF]
Shipin Kexue, 2023 Aroma is one of the important indexes to measure the organoleptic quality of fruit wine. However, the weak aroma restricts the further improvement of fruit wine quality.
WANG Fei, WANG Xiaoyu, ZHAO Qinghao, ZHAO Yuefan, LIU Yan, DU Guorong, ZHAO Pengtao
doaj +1 more source
"INTERGROWTH21st vs customized fetal growth curves in the assessment of the neonatal nutritional status: a retrospective cohort study of gestational diabetes" [PDF]
, 2020 Background Gestational diabetes mellitus is associated with increased incidence of adverse perinatal outcomes including newborns large for gestational age, macrosomia, preeclampsia, polyhydramnios, stillbirth, and neonatal morbidity.
Castillo Lara, María +7 more
core +1 more source
Nutritional Value of Grain-Based Foods
Foods, 2020 Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks.
Marina Carcea
doaj +1 more source
Optimising nutrition in residential aged care: A narrative review [PDF]
, 2016 In developed countries the prevalence of protein-energy malnutrition increases with age and multi-morbidities increase nutritional risk in aged care residents in particular.
Agarwal, Ekta +3 more
core +2 more sources
An ontology to standardize research output of nutritional epidemiology : from paper-based standards to linked content [PDF]
, 2019 Background: The use of linked data in the Semantic Web is a promising approach to add value to nutrition research. An ontology, which defines the logical relationships between well-defined taxonomic terms, enables linking and harmonizing research output.
Ambayo, Henry +9 more
core +1 more source
International Journal of Food Studies, 2012 Technologists and nutritionists are always looking for alternative ingredients to use in their formulations to improve functional and nutritional properties.
V.A. Barrientos +2 more
doaj +1 more source