Results 231 to 240 of about 2,596,182 (387)

Price Trends Are Similar for Fruits, Vegetables, and Snack Foods [PDF]

An increase in the price of fruits and vegetables relative to less healthy foods could reduce consumers’ incentives to purchase fruits and vegetables and result in less healthy diets.
Kuchler, Fred, Stewart, Hayden
core   +1 more source

Fast Foods, Snacks and Non-Alcoholic Beverages Intake among School Children and Baseline Body Mass Index in an Urban Government School, Nepal

, 2021
Vivechana Shakya, Susan Maharjan
openalex   +1 more source

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source

Preharvest potassium silicate treatments influence the morphological appearance and enhance nutritional composition of almond kernels

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The almond industry requires new strategies to improve almond kernel quality. The use of biostimulants such as potassium silicate (KSi) is an eco‐friendly and non‐polluting alternative. The aim of this work was to investigate the preharvest application of KSi solutions at 2 and 20 mmol L−1 to ‘Peraleja’ almond trees during two ...
Vicente Serna‐Escolano, María Á. Botella, Alessio Allegra, Pedro J. Zapata, María J. Giménez   +4 more
wiley   +1 more source

Can unhealthy food purchases at checkout counters be discouraged by introducing healthier snacks? A real-life experiment in supermarkets in deprived urban areas in the Netherlands [PDF]

, 2020
Marlijn Huitink, Maartje P. Poelman, Jacob C. Seidell, Milan Pleus, Tom Hofkamp, Carlijn Kuin, S. Dijkstra   +6 more
openalex   +1 more source

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Paola Piombino, Elisabetta Pittari, Roberto Salvatore Di Fede, Maria Tiziana Lisanti, Silvia Carlin, Andrea Curioni, Giovanni Luzzini, Christine Mayr Marangon, Matteo Marangon, Fulvio Mattivi, Maria Alessandra Paissoni, Giuseppina Paola Parpinello, Maurizio Piergiovanni, Arianna Ricci, Susana Río Segade, Luca Rolle, Maurizio Ugliano, Luigi Moio   +17 more
wiley   +1 more source

Is Your Patient Hungry? Screening for Food Insecurity in Dental Education

Journal of Dental Education, EarlyView.
Teresa A. Marshall, Nadine Tassabehjim, Khatija Noorullah, Christie Custodio‐Lumsden, Jillian Kaye, Rena Zelig, Riva Touger‐Decker   +6 more
wiley   +1 more source

Sweet Snack Foods Are Promoted by the Baby Food Industry: A Survey of Baby Foods in the UK

, 2020
Ada L. García, Louise Curtin, Ada L. García, Charlotte Wright   +3 more
openalex   +1 more source

Development of Functional Snack Food from Almond Press Cake and Pearl Millet Flour

, 2021
Bazila Naseer, Vasudha Sharma, Syed Zameer Hussain, Jınku Bora, S Azeez, C Narayana, H Oberoi, V Coman, B.-E Teleky, L Mitrea, G Martu, K Szabo, L.-F Clinoiu, D Vodnar, W Leonard, P Zhang, D Ying, Z Fang, K Prabha, P Ghosh, R Joseph, R Krishnan, S Rana, R Pradhan, S Li, X Liu, Y Zhang, Q Liu, A Siqueira, M Pacheco, M Naves, S Ramachandran, S Singh, C Larroche, C Soccol, A Pandey, V Nambiar, J Dhaduk, N Sareen, T Shahu, R Desai, L Coutinho, J Batista, M Caliari, M Soares Jnior, D Yadav, T Anand, A Navnidhi; Singh, M Shadan, K Waghray, F Khoushabi, M Omwamba, S Mahungu, H Alemayehu, S Emire, C Henry, M Beigh, S Hussain, T Qadri, B Naseer, T Raja, H Naik, X Meng, D Threinen, M Hansen, D Driedger, M Ciudad-Mulero, V Fernndez-Ruiz, C Cuadrado, C Arribas, M Pedrosa, J De, J Berrios, J Pan, P Morales, R Zhang, S Khan, J Chi, Z Wei, Y Zhang, Y Deng, L Liu, M Zhang, R Sahu, J Saxena, A Esfahlan, R Jamei, F Samuel, O Ishola, B Otegbayo, O Fadlallah, A Tinay, E Babiker, A Sawant, N Thakor, S Swami, A Divate, B Vidyapeet, H Kksel, G.-H Ryu   +99 more
openalex   +1 more source

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka e Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo   +7 more
wiley   +1 more source