Results 101 to 110 of about 64,540 (276)
Market Valuation of Risk Reporting: The Role of Business Model Disclosure
Abacus, EarlyView.Narrative risk reporting is essential to providing investors with information about company risks. Recent regulations require large companies to disclose narrative information about their main risks, opportunities, and business model (BM) value drivers.
Chiara Crovini +3 more
wiley +1 more source
FoodsSausages are loved by people for their unique texture, satisfying chewiness, and pleasant flavor. However, in the production of sausages, red meat and a large amount of fat are mainly used, and long-term consumption will increase the risk of diseases ...
Liyan Wang +4 more
doaj +1 more source
Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)
Journal of Food Quality, 2017 The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages.
Anna Marietta Salejda +3 more
doaj +1 more source
Fragmentation of a viscoelastic food by human mastication
, 2010 Fragment-size distributions have been studied experimentally in masticated viscoelastic food (fish sausage).The mastication experiment in seven subjects was examined.
Bilt +17 more
core +1 more source
Allergic Sensitization to Inhalant Allergens in the Upper Respiratory Tract—the B Cell Side
Allergy, EarlyView.ABSTRACT Allergic diseases are on the rise worldwide, driven by respiratory epithelial barrier dysfunction that promotes sensitization to inhalant allergens such as pollen, dust mites, pet dander, and fungal spores. These antigens trigger IgE‐mediated immune responses that lead to diseases such as allergic rhinitis (AR) and asthma.
Ola Grimsholm +9 more
wiley +1 more source
Challenging neoliberal time: Creating space for radical praxis in geography
Area, EarlyView.Short Abstract The non‐linearity of time is a useful way to understand how we work in academia. In this paper I explore how can we change how we use our time. I propose three responses, which each play with time as non‐linear, multiple rhythms, and as having a lack of balance or stability.
Jenny Pickerill
wiley +1 more source
Revista Facultad Nacional de Agronomía Medellín, 2010 El objetivo de este estudio fue evaluar la calidad del jamón de cerdo cocido usando alginato de sodio y carragenina durante la elaboración y almacenado a 8 0C durante 35 días.
Luz Amparo Montoya Pérez +2 more
doaj
Coloration Technology, EarlyView.Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves +5 more
wiley +1 more source
Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life
FoodsThe application of bioactive nanoemulsions in the meat industry has attracted great interest due to their ability to improve the stability, bioavailability, and functionality of bioactive compounds, contributing to the extension of the shelf-life of ...
Antia G. Pereira +7 more
doaj +1 more source
Tissue Resident Memory Cells: Friend or Foe?
Immunology, EarlyView.Tissue‐resident memory T cells (TRM cells) are specialised immune cells in barrier tissues like the lungs, skin and gut, providing rapid host defence and tumour surveillance. Their retention and differentiation are regulated by molecules such as CD69, CD103 and TGF‐β. Dysregulation of TRM cells can lead to chronic activation, driving conditions such as
Chidimma F. Chude +2 more
wiley +1 more source