Results 161 to 170 of about 119,827 (306)

Natural and Technological Risk Analysis in European Cross-Border Regions: An Integrated Approach to Hazards and Vulnerability. [PDF]

Risk Anal
Lopes D, De Diego E, Àgueda A, Almeida M, Ribeiro LM, Torres L, Lopes M, Miranda AI.   +7 more
europepmc   +1 more source

Nuts

Black Marsh Theatre and Resource Centre for the Arts Present Nuts by Tom ...
Topor, Tom
core  

The association between Healthy Eating Index‐2020 and epilepsy: Insights based on NHANES from 2013 to 2018

Epileptic Disorders, EarlyView.
Abstract Background Epilepsy is a serious chronic brain disease. However, limited study is focused on the association between dietary pattern and epilepsy management. Hence, we aim to investigate the association between the Healthy Eating Index (HEI‐2020) and epilepsy odds.
Kun Yu, Yingxin Wang, Huaiqing Gao
wiley   +1 more source

A conceptual framework integrating mechanisms linking nut consumption and energy balance. [PDF]

Front Nutr
Cassettari TD, Starck CS, Beckett EL, Fayet-Moore F.   +3 more
europepmc   +1 more source

Weight Bias Internalisation and Health‐Related Quality of Life in Adolescents: What Role Do Family Meals Play?

European Eating Disorders Review, EarlyView.
ABSTRACT Objective Weight bias internalisation (WBI) has been associated with poorer health‐related quality of life (HRQoL), however, evidence in community‐based adolescent samples remains scarce. Family meals have shown protective effects on adolescent health, yet their role in the relationship between WBI and HRQoL has not yet been explored.
Jaume Broto‐Puig, Miriam Latorre‐Millán, Eva Penelo, Anna Bach‐Faig, David Sánchez‐Carracedo   +4 more
wiley   +1 more source

Aflatoxin decontamination in tree nuts: a scoping review of physical, chemical, and biological methods. [PDF]

Mycotoxin Res
Lemos H, de Carvalho Couto C, de Oliveira Borges F, Kluczkovski A, Freitas-Silva O.   +4 more
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Nutrition Habits and Oral Conditions Within a Representative Swiss Cohort of Adult Subjects. [PDF]

Oral Health Prev Dent
Jaeggi MK, Tennert C, Prasinou M, Schimmel M, Roccuzzo A, Campus G, Borg-Bartolo R.   +6 more
europepmc   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Intergenerational mobility fosters innovation in Europe. [PDF]

Nature
McNamara S, Neidhöfer G, Lehnert P.
europepmc   +1 more source