Results 101 to 110 of about 210,659 (280)
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
PREMIUMS/DISCOUNTS AND PREDICTIVE ABILITY OF THE SHRIMP FUTURES MARKET [PDF]
Seafood futures contracts are a novelty in the derivative markets, having shrimp as their only exponent. Unfortunately, shrimp futures contracts have suffered a disappointing start.
Anderson, James L. +1 more
core +1 more source
Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review
Food Biomacromolecules, EarlyView.Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
wiley +1 more source
SELECTED FACTORS AFFECTING SEAFOOD MARKETS IN THE UNITED STATES [PDF]
The US seafood industry represents an economically important industry for the nation and an important component of the global seafood industry. The manner in which the industry has traditionally marketed the myriad of seafood products is changing.
Adams, Charles M.
core +1 more source
Journal of Forecasting, EarlyView.ABSTRACT Food waste reveals inefficiencies in resource use and contributes significantly to environmental pollution. In the United States, food waste accounts for the majority of total waste, with more than 50 million tons generated annually. In military units that operate large‐scale institutional food‐service facilities and generate significant food ...
YongSun Kim, Hyun Shik Yoon
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Effects of Food Safety Standards on Seafood Exports to US, EU and Japan [PDF]
Estimating the panel gravity model with bilateral pair and country-by-time fixed-effects separately for each seafood product, we found that food safety regulations have differential effects across seafood products.
Nguyen, Anh Van Thi +1 more
core +1 more source
Food Safety and Health, EarlyView.This picture illustrates a novel aptamer‐based colorimetric assay, which demonstrates that high sensitivity, selectivity, and reliability for the rapid detection of cadmium ions (Cd2+) in water. Molecular dynamics (MD) simulations have revealed that the complexes are more stable, with Cd2+ binding more tightly to the thymine (T) within the aptamer loop.
Xuyan Li +7 more
wiley +1 more source
Analysis of the Preferences for a New Convenient Seafood Product: Empirical Application for Spain and Norway [PDF]
Fish and seafood products represent a very healthy food, low in saturated fats and offer an excellent source of protein essential for our health. However, very often, consumer behaviour would seem to infer that seafood products do not rank particularly ...
Dopico, Domingo Calvo +2 more
core +1 more source