Results 131 to 140 of about 508,721 (289)

Effect of cow's milk protein allergy during infancy on eating behavior at 4 years of age: A cohort study

open access: yesJournal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objectives This study aimed to investigate the eating behaviors of preschool children who had been exposed to a restricted diet due to an oral food challenge‐confirmed diagnosis of cow's milk protein allergy (CMPA) during early infancy. Methods This prospective cohort study compared the eating behaviors of Brazilian children previously ...
Anne Jardim‐Botelho   +7 more
wiley   +1 more source

Arctic Sanitation

open access: yesAmerican Journal of Public Health and the Nations Health, 1949
openaire   +3 more sources

Analysis of plant science higher education reveals mixed provision which falls short of delivering national priorities

open access: yesJSFA reports, Volume 5, Issue 3, Page 78-90, March 2025.
Abstract Background Many reports from the UK government and other organisations highlight a need for a plant aware workforce, and some enumerate specific areas of plant science where there is a skills shortage. We have undertaken a systematic analysis of the content of degree programmes that advertise as teaching plant biology to determine if the UK ...
Sarah Trinder   +7 more
wiley   +1 more source

Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi   +3 more
wiley   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício   +9 more
wiley   +1 more source

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