Results 91 to 100 of about 16,605 (238)

Workforce Representation and Service in Shortage Areas: Outcomes of a HBCU College of Dentistry, Class 2004–2023

Journal of Dental Education, EarlyView.
ABSTRACT Purpose This study examines Howard University College of Dentistry's (HUCD) contributions to dental education, focusing on its role in strengthening workforce representation, expanding access to care in dental health professional shortage areas (DHPSAs) and medically underserved areas (MUAs), and addressing persistent oral health disparities ...
Marzia Mustamand, Minxuan Lan, Esther Childers, Cheryl Fryer, Kingsley Kanjin, Emma Ta‐Zhou, Najah Abduh, Whittley Deleveaux, Raheem Pierre, Gail Cherry‐Peppers, Reginald Salter, Deborah Nixon‐Willis, Tanya Greenfield, Dexter Woods, Andrea Jackson, Xinbin Gu   +15 more
wiley   +1 more source

Binary adsorption of toxic nickel(II) and cadmium(II) ions from aqueous solution by acid modified chilli peppers

Energy Nexus
The acid-modified chilli peppers, a novel adsorbent, were prepared and used to absorb Ni(II) and Cd(II) ions from aqueous solution. Batch experiments with raw chilli peppers were compared with those of acid-modified chilli peppers. Batch experiments were
N. Nkosi, N．D Shooto, P. Nyamukamba, P．M Thabede   +3 more
doaj   +1 more source

Gastric hemorrhage due to high pungency food?

JPGN Reports, EarlyView.
Abstract We present a case of a 9‐year‐old patient who presented with hematemesis after consuming crisps with a high pungency (the so‐called ghost peppers). Blood loss resulted in a significant decrease in hemoglobin and for this reason a gastroduodenoscopy was performed.
Rachel J. van der Pol, Anemone van den Berg, Wendy L. van der Woerd   +2 more
wiley   +1 more source

Reshaping Labor Intermediation: An Integrated Workforce Management Strategy to Contrast Agricultural Workers' Exploitation in Italy

Strategic Change, EarlyView.
ABSTRACT Labor exploitation within agri‐food supply chains poses significant ethical and managerial challenges, particularly in Mediterranean contexts where irregular employment practices persist. This study investigates the case of NoCap, a third‐party ethical certification initiative operating in Italy that integrates social responsibility into ...
Claudio Mirabella, Emanuele Schimmenti, Antonino Galati, Valeria Borsellino   +3 more
wiley   +1 more source

Botanical treatment enhances biochemical responses in enset (Ensete ventricosum (Welw.) Cheesman) clones

JSFA reports, EarlyView.
Abstract Background Bacterial wilt of enset (Ensete ventricosum (Welw.) Cheesman) is a severe disease caused by Xanthomonas campestris pv. musacearum, resulting in complete crop failure and considerable damage. This study assessed the biochemical responses of two enset clones (one resistant and one susceptible) when inoculated with the pathogen and ...
Getahun Yemata, Masresha Fetene
wiley   +1 more source

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Leonara Martins Viana, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino, Maria Teresa Galvão, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros   +5 more
wiley   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chili pepper powder plays a crucial role in kimchi fermentation; however, its use may result in fungal contamination. Therefore, analyzing its mycobiome is vital to maintain quality control standards. In this study, we used internal transcribed spacer (ITS)2 amplicon sequencing to compare fungal communities in commercially available
Jin‐Hee Seo, Ji‐Hyoung Ha, Su‐Hyeon Cho, Kil‐Nam Kim, Hae‐Won Lee   +4 more
wiley   +1 more source