Results 1 to 10 of about 82,533 (291)

Can the Palatability of Healthy, Satiety-Promoting Foods Increase with Repeated Exposure during Weight Loss? [PDF]

Foods, 2017
Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet.
Katherene O.-B. Anguah, Jennifer C. Lovejoy, Bruce A. Craig, Malinda M. Gehrke, Philip A. Palmer, Petra E. Eichelsdoerfer, Megan A. McCrory   +6 more
doaj   +5 more sources

Variation of the Protein Content and Whiteness of Glutinous Rice Grains Among Years and Among Areas, and Its Occurrence Factors in the Coldest Regions for Rice Cultivation in Hokkaido, Japan

Liang you shipin ke-ji, 2022
Glutinous rice is produced in the coldest and the severest regions for rice cultivation in Hokkaido, Japan. The rice quality of four years and six cultivation areas with large fluctuation in yield and quality was investigated..
Hisashi TANNO
doaj   +1 more source

Variation of the Appearance Quality of Glutinous Rice Grains Among Years and Among Areas, and Its Occurrence Factors in the Coldest Region for Rice Cultivation in Hokkaido, Japan

Liang you shipin ke-ji, 2022
Appearance quality of glutinous rice grains produced in the six areas of cultivation in the coldest regions for rice cultivation in Hokkaido, Japan was investigated during four years.
Hisashi TANNO
doaj   +1 more source

Prediction of the Influence of Global Warming on Rice Growth in the 2030s in Hokkaido, the Coldest Region in Japan and the Measures to Be Taken for Sustained Production

Liang you shipin ke-ji, 2022
The mean air temperature from May to September, during which the rice plant is cultured in the paddy field in Hokkaido, has increased during the four decades from 1980 to 2019. The growth of rice in the 2030s in comparison to the most recent decade (2010—
Hisashi TANNO
doaj   +1 more source

Variation of the Hardening Speed of Pounded Rice-Cake, Gelatinization of Rice Flour and Physical Property of Cooked Rice of Glutinous Rice Among Years and Among Areas, and Its Occurrence Factors in Coldest Region for Rice Cultivation in Hokkaido, Japan

Liang you shipin ke-ji, 2022
Hardening speed of pounded rice-cake and gelatinization property of glutinous rice were investigated in six areas of Hokkaido during four years. The range of the yearly variations (differences between the two extreme values and coefficients of variation)
Hisashi TANNO, Yuji HIRAYAMA
doaj   +1 more source

Palatability assessment of prescribed diets on domestic shorthair cats [PDF]

Veterinary World, 2022
Background and Aim: The value of the pet food industry, which is majorly the prescribed diet, exponentially increased over the years due to increased awareness among pet owners to provide a healthy lifestyle for their pets.
Nazhan Ilias, Ahmad Harris Hakim Zaki, Awang Hazmi Awang Junaidi, Lau Seng Fong, Ikhwan Saufi, Mokrish Ajat   +5 more
doaj   +1 more source

Effects of leaf traits of tropical trees on the abundance and body mass of herbivorous arthropod communities.

PLoS ONE, 2023
In tropical forests, herbivorous arthropods remove between 7% up to 48% of leaf area, which has forced plants to evolve defense strategies. These strategies influence the palatability of leaves.
Jana E Schön, Yvonne Tiede, Marcel Becker, David A Donoso, Jürgen Homeier, Oliver Limberger, Jörg Bendix, Nina Farwig, Roland Brandl   +8 more
doaj   +1 more source

Breeding for High Quality Glutinous Rice in Hokkaido in Northern Japan

Liang you shipin ke-ji, 2022
Glutinous rice produced in the coldest rice cultivation region of Hokkaido Japan has low hardening speed and is suitable for Japanese sweet and steamed glutinous rice called okowa.
Hisashi TANNO, Tohru YOSHIMURA, Yuji HIRAYAMA   +2 more
doaj   +1 more source

Palatability Enhancement Potential of Hermetia illucens Larvae Protein Hydrolysate in Litopenaeus vannamei Diets

Molecules, 2021
Marine feed ingredients derived from cephalopods (e.g., squid) and crustaceans (e.g., krill) are commercially used to improve the palatability of shrimp diets.
David Terrey, Jack James, Ivan Tankovski, Monika Dalim, Michel van Spankeren, Arpita Chakraborty, Eric Schmitt, Aman Paul   +7 more
doaj   +1 more source

Palatability Test of Mineral Herbal Blocks on Performans of Local Sheep

Indonesian Journal of Agricultural Research, 2019
This research was aimed to study of palatability and body weight gain local sheeps given minerals herbal (MBH). The farms used in this study were male 4 local sheep at the age of 12-18 months who showed symptoms of mineral deficiency.
Aisyah Nurmi, Muharram Fajrin Harahap
doaj   +3 more sources