Results 151 to 160 of about 21,755 (299)

The Impact of Genetic Polymorphisms on Genotoxicity (DNA Damage) Among Children Exposed to Environmental Mutagens: A Systematic Review

Journal of Applied Toxicology, EarlyView.
ABSTRACT Children, as a particularly vulnerable group, are more susceptible to these mutagens due to their developing immune systems, higher physiological vulnerability, and increased exposure through behaviors like outdoor play and hand‐to‐mouth activities. This review aims to investigate the relationship between these environmental exposures, genetic
Thiago Guedes Pinto, Daniel Vitor de Souza, Gabriel Carvalhal de Aguiar, Ana Claudia Muniz Renno, Patricia Ramos Cury, Jean Nunes dos Santos, Rogerio Aparecido Dedivitis, Daniel Araki Ribeiro   +7 more
wiley   +1 more source

Correction: Dragomir et al. Beyond Sugar: A Holistic Review of Sweeteners and Their Role in Modern Nutrition. <i>Foods</i> 2025, <i>14</i>, 3182. [PDF]

Foods
Dragomir N, Grigore DM, Pogurschi EN.
europepmc   +1 more source

The Mexican Sweeteners Market and Sugar Exports to the United States

This study analyzes the effect of Mexico's sugar exports on the U.S. sugar industry, which could reach over 250,000 MTRV in 2006 and substantially increase in subsequent years by substituting sugar for HFCS in soft drink products.
Koo, Won W., Taylor, Richard D., Andino, Jose   +2 more
core  

A Framework to Establish Diet and Nutrition Competencies for Oral Health Care Education

Journal of Dental Education, EarlyView.
ABSTRACT Objective: To prevent and manage oral disease, oral health care practitioners (OHCPs) must provide dietary counseling based on nutrition science. OHCPs are often ill‐equipped to provide such counseling due to fragmented and inadequate dietary education, which is typically attributed to limited curricular time or appropriately qualified faculty.
Teresa A. Marshall, Michael Crowe, Riva Touger‐Decker   +2 more
wiley   +1 more source

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Daily Use of Caloric and Artificial Sweeteners Among Hungarian Adults with Diabetes: Socioeconomic and Dietary Associations. [PDF]

Nutrients
Ulambayar B, Ágnes B, Móré M, Nagy AC.   +3 more
europepmc   +1 more source

Low- and nonenergy sweeteners

, 2016
Low- and no-calorie sugar subtistutes are compounds that provide food with its sweet taste. As the term suggests, they have lower or no food energy and usually are characterized by higher sweetness than sucrose.
Trnková, Lenka
core  

Attitudes and behaviours of consumers towards plant‐based yoghurt alternatives: a cross‐cultural study

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Increased awareness of sustainable food production and vegan, vegetarian and flexitarian diets are driving the growth in dairy substitutes, particularly plant‐based yoghurts. To understand consumer perception or mind‐set and facilitate adoption of plant‐based yoghurt products, a multi‐phase study using both qualitative and ...
Mitali K Gupta, Jeremy J Cottrell, Damir D Torrico, Melindee Hastie, Sally L Gras, Frank R Dunshea, Jing Lei   +6 more
wiley   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source