Results 131 to 140 of about 43,175,832 (286)

Limerick Seed to Plate

open access: yes, 2013
The aim of the project is to address an identified need in the community, promoting healthy eating and organic home-gardening practices. Building on the success of a pilot intergenerational project entitled "Through the Years", it became apparent that ...
Healthy Food For All
core   +1 more source

Cell geometry and membrane protein crowding constrain Escherichia coli growth rate, overflow metabolism, respiration, and maintenance energy

open access: yesFEBS Letters, EarlyView.
The physical dimensions and shape of bacterial cells define the surface area available to acquire nutrients and the volume available for synthesizing proteins and DNA. Here, we use computational systems biology to decode the importance of cell geometry as a major determinant of prokaryotic phenotype, including growth rate and metabolic efficiency. This
Ross P. Carlson   +6 more
wiley   +1 more source

Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes

open access: yesMolecules
This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose.
Yara Paula Nishiyama-Hortense   +7 more
doaj   +1 more source

Moville Community Garden

open access: yes, 2013
Promoting health both physical and mental in the community is part of the ethos of Moville FRC and the Community Garden is an important part of our programme. It encourages people to grow their own food and cook and eat healthily.
Healthy Food For All
core   +1 more source

Electron transfer between complexes III and IV in S. cerevisiae mitochondrial membranes

open access: yesFEBS Letters, EarlyView.
Mitochondrial oxidative phosphorylation in S. cerevisiae mitoplasts is limited by complex IV catalytic capacity, rather than two‐dimensional cytochrome c diffusion. At physiological cytochrome c : supercomplex ratios at salinity equivalent to that of 20 mm monovalent salt, activity is maximized, indicating that this low ionic strength accurately mimics
Ana Paula Lobez   +2 more
wiley   +1 more source

Assessing tomato genetic improvement through physicochemical characterization and rapid sensory analysis as an alternative to traditional descriptive methods

open access: yesDiscover Food
Recently, rapid methods have emerged as promising tools for assessing fresh crops. This research aimed to compare two sensory methods for the evaluation of the Acorazado tomato hybrid resistant to Tomato yellow leaf curl virus (TYLCV) cultivated under ...
Natalia Barboza   +6 more
doaj   +1 more source

Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice

open access: yesPolish Journal of Food and Nutrition Sciences
Incorporating unpolished rice into an everyday diet improves overall health and well-being. The objective of this study was to evaluate the physicochemical properties, sensory profiles, and emotional attributes of various unpolished organic rice ...
Hadi Munarko   +4 more
doaj   +1 more source

Information and exchange rate dynamics [PDF]

open access: yes
Theoretical models of the exchange rate are developed where information on the model is not fully available to agents. It is an application of Benjamin Friedman's (1979) theme that full rational expectations may be a possibility only in the long-run ...
Roberts, Mark A. (Mark Andrew)
core  

Alcohol: is it all that bad? [PDF]

open access: yes, 2018
According to a YouGov poll, 3.1 million people in the UK planned to take part in Dry January this year and give up alcohol. With January now behind us, how many people will continue to abstain or cut back on their alcohol intake, and who will choose to ...
Mortimore, Gerri
core  

CHANGE

open access: yes, 2013
CHANGE is a multi-faceted programme which seeks to transform the way lone parents think about food. The programme focuses on education, health and the affordability of healthy food for lone parents, as a particularly disadvantaged low-income group.
Healthy Food For All
core   +1 more source

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