Results 71 to 80 of about 8,859,528 (311)

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Foods, 2021
Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary ...
Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry   +5 more
doaj   +1 more source

Predicting the Future Burden of Renal Replacement Therapy in Türkiye Using National Registry Data and Comparative Modeling Approaches

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Background Chronic kidney disease is a growing public health problem worldwide, and the number of patients requiring renal replacement therapy is steadily increasing. Türkiye has experienced a similar rise in both the incidence and prevalence of renal replacement therapy over the past decades; however, national‐level projections of future ...
Arzu Akgül, Neriman Sıla Koç, Berrak Itır Aylı   +2 more
wiley   +1 more source

Quality aspects of processed organic baby food - Results of a case study from an expert consultation in the baby food industry in 10 European countries. [PDF]

, 2008
The processor survey shows the general principles and understanding of quality for the processing of organic food from the processors’ point of view.
Kretzschmar, Ursula, Seidel, Kathrin, Zanoli, Raffaele   +2 more
core  

Revealing the structure of land plant photosystem II: the journey from negative‐stain EM to cryo‐EM

FEBS Letters, EarlyView.
Advances in cryo‐EM have revealed the detailed structure of Photosystem II, a key protein complex driving photosynthesis. This review traces the journey from early low‐resolution images to high‐resolution models, highlighting how these discoveries deepen our understanding of light harvesting and energy conversion in plants.
Roman Kouřil
wiley   +1 more source

Impact of Different Grilling Temperatures on the Volatile Profile of Beef

Foods
The volatile profiles of beef steaks (Longissimus lumborum) were analysed both raw and grilled to five different internal temperatures, 55 °C, 60 °C, 71 °C, 77 °C, and 85 °C, representing very-rare, rare, medium rare, well-done, and very well-done ...
Fathi Morsli, Aidan P. Moloney, Frank J. Monahan, Peter G. Dunne, David T. Mannion, Iwona Skibinska, Kieran N. Kilcawley   +6 more
doaj   +1 more source

The use of analysis of variance and three-way factor analysis methods for studying the quality of a sensory panel [PDF]

, 2007
In sensory analysis a panel of assessors evaluate a collection of samples/products with respect to a number of sensory characteristics. Assessments are collected in a threeway data matrix crossing products, attributes and assessors.
Brockhoff, Per Bruun, Næs, Tormod, Romano, Rosaria   +2 more
core  

Reciprocal control of viral infection and phosphoinositide dynamics

FEBS Letters, EarlyView.
Phosphoinositides, although scarce, regulate key cellular processes, including membrane dynamics and signaling. Viruses exploit these lipids to support their entry, replication, assembly, and egress. The central role of phosphoinositides in infection highlights phosphoinositide metabolism as a promising antiviral target.
Marie Déborah Bancilhon, Bruno Mesmin
wiley   +1 more source

Evaluating high pressure processing as a strategy to accelerate water loss and its effect on eating quality in dry aged beef: A preliminary study

Applied Food Research
Dry aging (DA) of beef cuts is a process that requires a prolonged aging time (usually > 28 days) under controlled refrigerated conditions to obtain a distinctive product that has acceptable quality traits such as tenderness and colour, but with an ...
Mary Ann Kent, Eduarda M. Cabral, Anne Maria Mullen, Eileen O'Neill, Carlos Álvarez   +4 more
doaj   +1 more source

Materials and Methods of the Study of Influence of Agrotechnical Methods on Sensory Characteristics of Technical Sorts of Grape [PDF]

, 2017
The topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded.
Pashkovskiy, A. (Aleksandr), Shtirbu, A. (Andrey), Tkachenko, O. (Oksana)   +2 more
core   +2 more sources

A new methodology for sensory quality assessment of garlic based on metabolomics and an artificial neural network

RSC Advances, 2019
This study has established a new method for the sensory quality determination of garlic and garlic products on the basis of metabolomics and an artificial neural network.
Jian Liu, Lixia Liu, W. Guo, Ming-Dung Fu, Minli Yang, Shengxiong Huang, Feng Zhang, Yongsheng Liu   +7 more
semanticscholar   +1 more source