Results 251 to 260 of about 303,068 (314)

Mucocutaneous Disease Activity and Damage Accrual in Systemic Lupus Erythematosus: Analyses From the Asia‐Pacific Lupus Collaboration Longitudinal Cohort Study

Arthritis Care &Research, EarlyView.
Objective This research article aims to describe the prevalence, associations, and health‐related quality of life (HRQoL) impact of mucocutaneous features of systemic lupus erythematosus (SLE). Methods Data from the Asia‐Pacific Lupus Collaboration cohort were analyzed (2013–2021).
Amanda M. Saracino, Yanjie Hao, Dylan Hansen, Yi‐Hsing Chen, Alberta Hoi, Vera Golder, Jiacai Cho, Aisha Lateef, Worawit Louthrenoo, Laniyati Hamijoyo, Shue Fen Luo, Yeong‐Jian Jan Wu, Sandra Navarra, Leonid Zamora, Chak Sing Lau, Shirley Chan, Zhanguo Li, Hai‐hong Yao, Sargunan Sockalingam, B. M. D. B. Basnayake, Yasuhiro Katsumata, Masayoshi Harigai, Zhuoli Zhang, Jun Kikuchi, Yuko Kaneko, Tsutomu Takeuchi, Madelynn Chan, Sang‐Cheol Bae, Fiona Goldblatt, Sean O'Neill, Geraldine Hassett, Kristine Ng, Nicola Tugnet, Mark Sapsford, Yih Jia Poh, Michael Tee, Cherica Tee, Naoaki Ohkubo, Yoshiya Tanaka, Rangi Kandane‐Rathnayake, Eric Morand, Shereen Oon, Mandana Nikpour   +42 more
wiley   +1 more source

Preservation of Raw <i>Crassostrea gigas</i> Oyster Meat: Effects of Weak Organic Acid Marination on Physicochemical, Microbiological and Sensory Properties. [PDF]

Food Technol Biotechnol
Bernardi F, Suplicy FM, de Souza RV, Morikawa Shiose LT, Miotto M, Tribuzi G.   +5 more
europepmc   +1 more source

Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties. [PDF]

Ital J Food Saf
Abdel Baki Z, Abourida SH, Badran A, Albahri G, Noaman A, Merah O, Hijazi A.   +6 more
europepmc   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]

J Sci Food Agric
Viana LM, Carvalho CWP, Martino HSD, Galvão MT, Felisberto MHF, de Barros FAR.   +5 more
europepmc   +1 more source

Effects of the incorporation of honey from Apis mellifera from the Amazon savanna on the technological and sensory properties of yogurt during refrigerated storage. [PDF]

PLoS One
do Rosário Silva MH, de Oliveira Moura MC, da Silva Assuncão EM, Oliveira KDS, Ramos ML, Moura AKC, Correa APF, de Moraes Pinto LA, Dos Santos Campos DC, Cabral GH, Vital MJS, Monteschio JO.   +11 more
europepmc   +1 more source

Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties. [PDF]

Food Chem X
Gong R, Zalán Z, Song J, Suo H.
europepmc   +1 more source

Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source. [PDF]

Food Chem X
Valizadeh S, Mirzapour-Kouhdasht A, Lasciers M, Tahergorabi R.   +3 more
europepmc   +1 more source

3D-Printable Chontaduro (<i>Bactris gasipaes</i>) Gel Inks: Influence of Encapsulated <i>Lactiplantibacillus plantarum</i> on Rheological, Textural, and Sensory Properties. [PDF]

Gels
Filomena-Ambrosio A, Sotelo-Díaz LI, Barrios-Rodríguez YF, Vicente-Jurado D, Aragón-Rojas S, Quintanilla-Carvajal MX, Igual M, Martínez-Monzó J, García-Segovia P.   +8 more
europepmc   +1 more source

Texture of food gels explained by combining structure and large deformation properties

, 2008
Berg, L., van den, van den Berg, L.
core