Results 81 to 90 of about 1,290 (195)

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Primary School Children's Views and Habits Around School Lunches

Health Promotion Journal of Australia, Volume 37, Issue 4, October 2026.
ABSTRACT Issue Addressed Australia does not have a school‐provided lunch program. Recent research has explored various groups' opinions on having such a program; however, children's perceptions have been under‐explored. This study explored the current practises and perceptions of primary school children in Victoria, Australia, regarding school lunches.
Janandani Nanayakkara, Alison O. Booth, Claire Margerison, Anthony Worsley, Gozde Aydin   +4 more
wiley   +1 more source

Toast

, 2012
Source: Franz Grillparzer: Sämtliche Werke. Ausgewählte Briefe, Gespräche, Berichte. Herausgegeben von Peter Frank und Karl Pörnbacher, München: Hanser, [1960–1965].
openaire   +3 more sources

Compostos bioativos em café integral e descafeinado e qualidade sensorial da bebida Bioactive compounds in whole and decaffeinated coffee and sensorial quality of the beverage

Pesquisa Agropecuária Brasileira, 2008
O objetivo deste estudo foi determinar a qualidade sensorial de café (Coffea arabica) descafeinado e integral, os níveis de compostos bioativos, antes e após a torração, e a estabilidade destes após a extração da bebida. A análise sensorial foi realizada
Sheila Andrade Abrahão, Rosemary Gualberto Fonseca Alvarenga Pereira, Adriene Ribeiro Lima, Eric Batista Ferreira, Marcelo Ribeiro Malta   +4 more
doaj   +1 more source

Non‐Enzymatic Browning Under Emerging Cooking Technologies: Matrix‐Dependent Pathways, Neoformed Compounds, and Nutritional–Toxicological Trade‐Offs

eFood, Volume 7, Issue 4, August 2026.
Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene, Said Dahmouni, Muhammad Waqar, Zineb Bengharbi, Mustapha Kamel Fodil, Noureddine Benguennouna, Wasim S. M. Qadi, Ahmed Mediani   +7 more
wiley   +1 more source

After 50 Years of ‘Protocolization’, What Is the Progress Towards Munro's Image of a More Flexible, Innovative and ‘Child‐Centred’ English Child Protection System?

Child &Family Social Work, Volume 31, Issue 3, Page 1676-1687, August 2026.
ABSTRACT Fifty years after the formation of England's child protection system, the country continues to reel from new instances of high‐profile child death tragedies where children have been harmed despite practitioners complying with the processes and procedures designed to protect them.
Ciarán Murphy, Michael Murphy
wiley   +1 more source

Evolution of oak barrels C-glucosidic ellagitannins in wine model solution

OENO One
Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color.
Julia Hernandez, Pierre Louis Teissedre, Kleopatra Chira   +2 more
doaj   +1 more source

Enhanced Risk Stratification of Atrial Fibrillation Detected After Ischemic Stroke and TIA: The Role of Apnoea–Hypopnoea Index and Hypoxic Burden—A Study From the Bern Sleep‐Stroke Registry

Journal of Sleep Research, Volume 35, Issue 4, August 2026.
ABSTRACT Sleep‐disordered breathing is an independent risk factor for stroke and atrial fibrillation. Accurate assessment of atrial fibrillation in stroke patients with sleep‐disordered breathing is crucial for secondary prevention. This study aimed to determine whether combining apnoea–hypopnoea index and hypoxic burden improves risk stratification ...
Xiaoli Yang, Julian Lippert, Irina Filchenko, Christian M. Horvath, Sebastien Baillieul, Corrado Bernasconi, Stefan A. Bauer‐Gambelli, Anne‐Kathrin Brill, David J. Seiffge, Elias Auer, Tobias Reichlin, Urs Fischer, Marcel Arnold, Markus H. Schmidt, Claudio L. A. Bassetti   +14 more
wiley   +1 more source

Profiling the volatile metabolomics and aroma characteristics of Chinese oak-aged whisky: insights of the toasting and charring effects on oak

Food Innovation and Advances
Oak plays a significant role in shaping the distinct whisky flavor. In this study, oak blocks from China (Q. mongolica), France (Q. robur), and America (Q.
Dongsheng Cui, Min Luo, Yongce Huang, Mengyao Qi, Jiamin Gou, Jisheng Fang, Kunqi Gao, Penghui Zhou, Jin Li, Changqing Duan, Yibin Lan, Mengqi Ling   +11 more
doaj   +1 more source

Food Classification for Swallowing Disorders Perception by Senior Population

Journal of Texture Studies, Volume 57, Issue 4, August 2026.
By evaluating instrumental testing against focus group activities, this study illustrates a clear mismatch between laboratory measurements and human perception across major food classification guidelines. The workflow highlights that current frameworks are highly variable and too technical, suggesting simpler, more practical tools.
Kovan Ismael‐Mohammed, Laura Laguna, Mireia Bolívar‐Prados, Pere Clavé, Amparo Tarrega   +4 more
wiley   +1 more source