Results 191 to 200 of about 18,320 (257)
Plant essential oils against woody plant fungal pathogens: chemical composition, antifungal mechanisms, and translational challenges. [PDF]
Alizadeh M.
europepmc +1 more source
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Beyond wrapping leaves: an ethnobiological study on tangible culture of zongzi in China. [PDF]
Song K, Zhang X, Liu Y, Long B, Long C.
europepmc +1 more source
Notes From the Editorial Collective
Anthropology of Work Review, Volume 47, Issue 2, December 2026.
Letizia Bonanno +2 more
wiley +1 more source
Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Dietary intake temporal patterns during early childhood in relation to diet quality in middle childhood and the role of family characteristics: the GECKO Drenthe cohort. [PDF]
Yang J, Navis G, Mars M, Corpeleijn E.
europepmc +1 more source
ABSTRACT Aim To describe nursing staffs' perceptions of conducting suicide risk assessments via telephone within specialised psychiatric care. Design Twenty‐two nursing staff working in three psychiatric care units in central Sweden were interviewed. Phenomenographic analysis was used to analyse the data.
Rikard Wärdig, Sally Hultsjö
wiley +1 more source
Antifungal efficacy of plant essential oil nanoemulsions against cucumber powdery mildew. [PDF]
Abbasi AT, Ebrahimi L, Farzaneh M.
europepmc +1 more source
How the Sea Salt Chocolate Cookie Became a Thing: The Role of Flavor Pairing in Obesity
Proposed framework illustrating how flavor pairing and multisensory flavor architecture may sustain hedonic eating through enhanced palatability, reward preservation, delayed sensory‐specific satiety, and post‐ingestive signaling, thereby promoting excess energy intake and obesity risk.
Mohammed Ayyad, Eugene Kim
wiley +1 more source
Susceptibility of Cooking Herbs to Stored-Product Moths. [PDF]
Malabusini S +4 more
europepmc +1 more source

