Results 251 to 260 of about 131,236 (370)

Energy and Nutritional Content of Lunch Menus in Turkish Universities: The Impact on Ecological Footprint

open access: yesFood Science &Nutrition, Volume 13, Issue 4, April 2025.
Higher energy, saturated fat, vitamin B12, sodium, and iron contents in menus contribute to increased carbon footprints. Water footprints of menus rise with elevated energy, total protein, animal‐based protein, saturated fat, cholesterol, vitamin B12, sodium, and iron levels.
Ozge Yesildemir
wiley   +1 more source

Plate Assay of Thiamine [PDF]

open access: gold, 1959
A. Daniel Jones, Michael S. Finch
openalex   +1 more source

Impacts of City Life on Nutrition: Evidence From Resettlement Lotteries in China

open access: yesHealth Economics, Volume 34, Issue 4, Page 677-698, April 2025.
ABSTRACT Urban environments are thought to improve food security, by offering enhanced access to markets and income opportunities. Yet this idea is hard to test empirically due to an abundance of confounding factors and selection issues. This study leverages a resettlement program in China to provide the first quasi‐experimental estimate of city life ...
Ganxiao Leng   +2 more
wiley   +1 more source

COMPARISON OF THIAMINE VALUES BY CHEMICAL AND BIOASSAY METHODS

open access: hybrid, 1943
Elmer B. Brown   +2 more
openalex   +1 more source

Histamine: A key compound in red light‐enhanced Fusarium verticillioides resistance in maize

open access: yesiMeta, Volume 4, Issue 2, April 2025.
In this study, we demonstrate that red light is the most critical light component for promoting healthy maize growth during Fusarium verticillioides infection. Red light receptors PHYTOCHROME B (PHYB) and C (PHYC) play essential roles in maize defense against this pathogen. Overexpression of PHYC in maize enhances resistance to F.
Xuanjun Feng   +10 more
wiley   +1 more source

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