Results 211 to 220 of about 30,081 (300)

Mechanical, rheological, and sensory characterization of lion's mane mushroom steak. [PDF]

Curr Res Food Sci
St Pierre SR, Boyle L, Vervenne T, Darwin EC, Goodson MA, Palomares M, Zhang N, Kuhl E.   +7 more
europepmc   +1 more source

Identification and Experimental Validation of Key Genes Related to Neuroendocrine in Periodontitis Based on Single‐Cell and Bulk Transcriptome Data

Journal of Cellular and Molecular Medicine, Volume 30, Issue 16, August 2026.
ABSTRACT Periodontitis is a chronic inflammatory condition linked to systemic diseases, yet the neuroendocrine mechanisms underlying its pathogenesis remain unclear. This study aimed to elucidate neuroendocrine‐related molecular pathways involved in periodontitis.
Jiaguan Zhang, Ziyan Liu, Jianqing Deng, Peishan Huang, Huijuan Liu   +4 more
wiley   +1 more source

Red meat intake during pregnancy and childhood and risk of type 1 diabetes: findings from the ABIS birth cohort. [PDF]

Diabetologia
Lampousi AM, Zeng J, Löfvenborg JE, Carlsson S, Ludvigsson J.   +4 more
europepmc   +1 more source

Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
João Paulo Lima de Oliveira, Laudicéia Ferreira Fróis, Bianca Aparecida de Sousa, Hemily Lopes Menezes Silvério, Giovana Oliveira Mendonça, Leticia Ohara de Paiva, Nathalia Luiza Ferreira, Lílian Gonçalves Teixeira   +7 more
wiley   +1 more source

Moulds and Mycotoxins in the Meat Production Chain from Slaughterhouse to Market: A Scoping Review on <i>Aspergillus</i> and <i>Penicillium</i> Isolation. [PDF]

Foods
Alves Rodrigues M, Freitas L, Estevinho L, Oliveira C, Capita R, Esteves A.   +5 more
europepmc   +1 more source

Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee, Ji‐sun Hwang, Mi‐Ai Lee, Sung Gi Min, Mina K. Kim   +4 more
wiley   +1 more source

Evaluation of Popular Food Trends in K-12 Schools: Nutritional Analysis of Recipes and Daily Serving Patterns. [PDF]

Nutr Rev
Lartey Gibson M, Al Juboori R, Peterson J, Garmong P, Fitzgerald S, Hall-Campbell A.   +5 more
europepmc   +1 more source

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Plant‐based products, commonly referred to as alternatives or analogues, are formulated to replicate the appearance, aroma, flavor, and texture of traditional animal‐derived foods. In Brazil, regulatory frameworks for this category are still under development, and products currently available on the market vary significantly in composition ...
Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini   +3 more
wiley   +1 more source

Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. [PDF]

Foods
Khamzaeva N, Hieronimus B, Kunz C, Pferdmenges LE, Briviba K.   +4 more
europepmc   +1 more source