Results 81 to 90 of about 71,349 (258)

Development and Preliminary Validation of a Modified Thyroid Symptom Questionnaire (TSQ)

Head &Neck, EarlyView.
ABSTRACT Background This study aimed to modify and validate the Thyroidectomy Voice and Symptom Questionnaire (TVSQ) to serve as a symptom screening tool in benign thyroid disease. Methods A 32‐item modified TVSQ was developed and administered alongside a symptom checklist to outpatients; controls were recruited to determine discriminative validity ...
Vikash Yogaraj, Debra Phyland, Catherine Sinclair   +2 more
wiley   +1 more source

New development for pasta products: immature wheat and functional component

, 2005
The development of foods that can provide benefits beyond their nutritional values has focused attention on public and industrial researchers.In recent years the ability of functional food to influence metabolic parameters and some chronic disease is ...
C. Cecchini, M. Zardi, M.A. Pagani, M.C. Casiraghi, M. D’Egidio   +4 more
core   +1 more source

La Cittadinanza Onlife e il contrasto alla ‘povertà educativa digitale’

, 2023
Dal 2021 il Centro di Ricerca sull’Educazione ai Media, all’Innovazione e alla Tecnologia (CREMIT) dell’Università Cattolica ha proposto di utilizzare il nuovo costrutto di “povertà educativa digitale”, ampliando il concetto di “digital divide”. Tale
Stefano Pasta
core  

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Italia Pasta Dalam Karya Food Photography [PDF]

, 2015
Makanan merupakan kebutuhan yang sangat penting bagi kehidupan karena dari makanan manusia mendapatkan sumber tenaga atau kekuatan untuk melakukan aktivitas sehari-hari.
Ngurah, Arya Sutawan
core   +2 more sources

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

(S)parlare nel Web. Razzismo online ed educazione alla cittadinanza [PDF]

, 2020
Nei primi due capitoli Stefano Pasta fornisce il quadro teorico necessario a introdurre e supportare il capitolo 4, dedicato invece alle pratiche didattiche e alle linee guida (a cura di Enrica Bricchetto).
Pasta, Stefano
core  

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Extraction‐dependent changes in immunoglobulin E binding profiles of processed lesser mealworm (Alphitobius diaperinus) proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Alphitobius diaperinus, the lesser mealworm, is an edible insect considered safe for human consumption; however, its proteins show documented cross‐reactivity with crustacean and house dust mite (HDM) allergens, raising potential concerns for allergic populations.
Michelle M Epstein, Isabel Mafra, Carla SS Teixeira, Bruno Carriço‐Sá, Anna‐Laura Mettinger, Caterina Villa, Sahar Kazemi, Oskar Hoffmann, Joana Costa   +8 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source