Results 231 to 240 of about 50,598 (299)

v. 57, no. 26, December 7, 1989 [PDF]

, 1989

core   +1 more source

Methods of manufacturing potato chips /

, 1922
openaire   +2 more sources

Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips. [PDF]

Front Nutr
Zhang Q, Sun Y, Sun Y, Guo C, Zhu J, Niu X, Gao M.   +6 more
europepmc   +1 more source

v. 57, no. 4, February 24, 1989 [PDF]

, 1989

core   +1 more source

What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]

Food Chem X
Navruz-Varlı S, Aksu S, Çergel E.
europepmc   +1 more source

Overlap between ultra-processed food and food that is high in fat, salt or sugar: analysis of 11 annual waves of the UK National Diet and Nutrition Survey 2008/2009-2018/2019. [PDF]

BMJ Nutr Prev Health
Kesaite V, Chavez-Ugalde Y, White M, Adams J.   +3 more
europepmc   +1 more source

Current and new treatment options for adults recently diagnosed with type 2 diabetes. [PDF]

Fam Med Community Health
Oser TK, Varney C, McCall AL, Cox DJ.
europepmc   +1 more source

Influence of Storage Conditions on Four Chipping Potato Cultivars Developed in North Dakota. [PDF]

Plants (Basel)
Chen Z, Thompson AL, Jyoti J, Hatterman-Valenti HM.   +3 more
europepmc   +1 more source

Free summer programming on elementary-aged children's food and beverage consumption: a randomized clinical trial. [PDF]

Int J Behav Nutr Phys Act
Savidge MC, Burkart S, Pfledderer CD, Adams EL, Weaver RG, Armstrong B, Brazendale K, Zhu X, Chen B, McLain A, Beets MW.   +10 more
europepmc   +1 more source

Assessing the school food environment and its role on healthy eating behaviours among school age children in Dar es Salaam, Tanzania. [PDF]

PLoS One
Makori N, Kejo D, Mshida H, Bachwenkizi B, Mushumbusi D, Daudi Z, Chipungahelo M, Zhao A, Moshi AP.   +8 more
europepmc   +1 more source