Results 51 to 60 of about 1,279,441 (283)

Parent‐to‐Child Information Disclosure in Pediatric Oncology

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Despite professional consensus regarding the importance of open communication with pediatric cancer patients about their disease, actual practice patterns of disclosure are understudied. Extant literature suggests a significant proportion of children are not told about their diagnosis/prognosis, which is purported to negatively ...
Rachel A. Kentor, Flora Hoodin, Michelle Byrd, Kristin A. Kullgren, Leah LaLonde, Lauren Benkoske, Patrick Smith, Dawn Carson, Karen MacDonald, Susumu Inoue, Brenda Kitchen, Kate Gowans, Gregory A. Yanik   +12 more
wiley   +1 more source

Antioxidant, enzymes inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives

Frontiers in Nutrition
This study aimed to assess the antioxidant, enzyme inhibitory, physicochemical and sensory properties of instant bio-yoghurts containing multi-purpose natural additives.
Emmanuel Anyachukwu Irondi, Abigael Odunayo Bankole, Wasiu Awoyale, Emmanuel Oladipo Ajani, Emmanuel Oladeji Alamu, Emmanuel Oladeji Alamu   +5 more
doaj   +1 more source

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Journal of Pure and Applied Microbiology, 2018
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents.
Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier, Yann Demarigny   +3 more
doaj   +1 more source

Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food Applications

Molecules, 2022
Humans often respond to sensory impulses provided by aromas, and current trends have generated interest in natural sources of fragrances rather than the commonly used synthetic additives.
Júlia C. Kessler, V. A. Vieira, I. Martins, Yaidelin A. Manrique, Andreia Afonso, Patrícia Ferreira, Filipa Mandim, I. Ferreira, L. Barros, A. Rodrigues, M. Dias   +10 more
semanticscholar   +1 more source

Training augmentation using additive sensory noise in a lunar rover navigation task

Frontiers in Neuroscience, 2023
BackgroundThe uncertain environments of future space missions means that astronauts will need to acquire new skills rapidly; thus, a non-invasive method to enhance learning of complex tasks is desirable. Stochastic resonance (SR) is a phenomenon where adding noise improves the throughput of a weak signal.
Sage O. Sherman, Anna Jonsen, Quinlan Lewis, Michael Schlittenhart, Daniel Szafir, Torin K. Clark, Allison P. Anderson   +6 more
openaire   +3 more sources

Patient‐Level Barriers and Facilitators to Inpatient Physical Therapy in Adolescents and Young Adults With a Hematological Malignancy: A Qualitative Study

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Despite their increased risk for functional impairment resulting from cancer and its treatments, few adolescents and young adults (AYAs) with a hematological malignancy receive the recommended or therapeutic dose of exercise per week during inpatient hospitalizations.
Jennifer A. Kelleher, Jennifer L. Bernstein, Katia M. Crisler, Julia K. Herriott, Kimberly L. Klages, Robin E. Norris, Mariann L. Strenk, Sarah E. Bills, Meghan E. McGrady   +8 more
wiley   +1 more source

Adverse reaction to food additives in a pediatric patient

Revista Alergia México, 2018
Background: Food additives are intentionally-added ingredients in order to modify physical, chemical, biological, or sensory characteristics of foods.
Víctor Claudio Skrie, Julio César Orellana   +1 more
doaj   +1 more source

Scientific Opinion on the safety of neohesperidine dihydrochalcone as a sensory additive for fish [PDF]

EFSA Journal, 2014
In 2011, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) issued an opinion on the safety and efficacy of neohesperidine dihydrochalcone as a sensory additive for piglets, pigs for fattening, calves for rearing and fattening,
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source

Effect of Traditional Cooking and Sous Vide Heat Treatment, Cold Storage Time and Muscle on Physicochemical and Sensory Properties of Beef Meat

Molecules, 2022
Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food.
Marian Gil, M. Rudy, R. Stanisławczyk, Paulina Duma-Kocan   +3 more
semanticscholar   +1 more source

High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)

Foods
White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers.
Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé   +5 more
doaj   +1 more source