Results 191 to 200 of about 140,853 (265)

Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages. [PDF]

Foods
Xu Y, Zhang H, Wang H, Zhang W, Wang Y.
europepmc   +1 more source

WHO classification of skin tumours: key updates in the fifth edition

Histopathology, Volume 88, Issue 3, Page 555-568, February 2026.
This review article summarizes the key updates in the 5th edition of the WHO Classification of Skin Tumours. It provides an overview of the major changes and new entities specific to the skin section, covering areas such as epidermal, melanocytic, mesenchymal and other tumours. The 5th edition of the World Health Organization Classification of Tumours (
Gabrielle Goldman‐Lévy, Raymond Barnhill, Boris C. Bastian, Werner Kempf, David Elder, Pedram Gerami, Wayne Grayson, Dmitry Kazakov, Daniela Massi, Jane Messina, Arnaud de la Fouchardière, Alexander J. Lazar, Thomas Brenn, Brian Rous, Andrew Field, Anthony Gill, Jennelle C. Hodge, Joseph D Khoury, Katia Leite, Shahin Sayed, Puay Hoon Tan, Rosalie Elenitsas, Eduardo Calonje, Lyn M. Duncan, Liang Zhiyong, Holger Moch, Rajendra Singh, Harshima Wijesinghe, Ian Cree, Dilani Lokuhetty   +29 more
wiley   +1 more source

Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. [PDF]

Foods
Bertuci ML, Bis Souza CV, Alves CA, Todorov SD, Penna ALB, Barretto ACDS.   +5 more
europepmc   +1 more source

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri, Elizabeth Schneider, Alice Lucey, Áine Hennessy, Paul D. Cotter, Ramya Balasubramanian, Gerard Clarke, John F. Cryan   +7 more
wiley   +1 more source

<i>Bangia fusco-purpurea</i> Vegan Sausages: Orthogonal Experimental Optimization and Gel Formation Mechanism. [PDF]

Foods
Chen X, Zhuo S, Pan N, Su Y, Liu Z, Wu J.   +5 more
europepmc   +1 more source

The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Gilmara Alves Zanirate, Josefina Bressan, Arieta Carla Gualandi Leal, Adriano Marçal Pimenta, Helen Hermana Miranda Hermsdorff   +4 more
wiley   +1 more source

Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study. [PDF]

Gels
Liu G, Fan J, Wang L, Liang M, Xie C, Kang Z.   +5 more
europepmc   +1 more source

Eating sausage

La piscine en textes et en images, 2017
openaire   +2 more sources

Limited Availability and Higher Cost of Gluten‐Free Foods Continue in the United Kingdom: A Comparative Follow‐Up Over More Than a Decade

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background Coeliac disease requires strict lifelong adherence to a gluten‐free diet, although adherence is challenged by the limited availability and higher cost of gluten‐free foods. The demand for gluten‐free foods has increased over recent years, yet its impact on availability and cost is unknown.
Harrison McInnes, Lea Klapan, Umara Moore, Jaspreet Singh, Kevin Whelan   +4 more
wiley   +1 more source

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk. [PDF]

Foods
Kaya M, Karayiğit A, Oral ZFY, Öztürk K, Fencioğlu Çakır H, Akyol Y, Ulutaş B, Sallan S, Kaban G.   +8 more
europepmc   +1 more source