Results 81 to 90 of about 72,570 (308)
Nutritional profile of ultra-processed foods consumed by children in Rio de Janeiro
Revista de Saúde Pública, 2020 OBJECTIVE To analyze the nutritional composition of ultra-processed foods consumed by children that attend basic health units. METHODS This is a cross-sectional study with a representative probabilistic sample of 536 children aged between 6 and 59 ...
Carine de Oliveira Avelar Anastácio +4 more
doaj +2 more sources
Edible leafy vegetables from West Africa (Guinea-Bissau): consumption, trade and food potential [PDF]
, 2019 Wild Edible Plants are common in the diet of rural communities of sub-Saharan Africa. In Guinea-Bissau, West Africa, wild plant resources are widely used in human diet, but very few studies have addressed them.
Bi +11 more
core +2 more sources
Advanced Functional Materials, EarlyView.This review systematically highlights the latest achievements in mixed‐valence states relevant to hydrogen and oxygen evolution reactions, providing essential insights into future directions and methods for large‐scale practical implementation. This critical review is expected to provide an overview of recent advancements in diverse valence‐state metal
Jitendra N. Tiwari +4 more
wiley +1 more source
PLoS ONE, 2020 We examined the association between the consumption of ultra-processed foods and adiposity in a nationally representative sample of the UK adult population.
Fernanda Rauber +5 more
doaj +1 more source
Report from the 5th international symposium on mycotoxins and toxigenic moulds : challenges and perspectives (MYTOX) held in Ghent, Belgium, May 2016 [PDF]
, 2016 The association research platform MYTOX “Mycotoxins and Toxigenic Moulds” held the 5th meeting of its International Symposium in Ghent, Belgium on 11 May 2016.[...
Audenaert, Kris +2 more
core +2 more sources
Shaping Ti3C2 MXene Nanospheres for Precision Near‐Infrared Photothermal Therapy
Advanced Functional Materials, EarlyView.In this study, we report producing spherical MXenes via fs laser fragmentation of Ti3C2 flakes in liquid medium. The nanoparticles demonstrated pronounced light absorption and high photothermal conversion efficiencies of 68% and 63% under heating with NIR‐I and NIR‐II lasers, respectively.
Julia S. Babkova +21 more
wiley +1 more source
No. 26: The Supermarket Revolution and Food Security in Namibia [PDF]
, 2017 The surprisingly high rate of supermarket patronage in low-income areas of Windhoek, Namibia’s capital and largest city, is at odds with conventional wisdom that supermarkets in African cities are primarily patronized by middle and high-income residents ...
Crush, Jonathan +3 more
core +1 more source
The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives [PDF]
, 2018 This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines.
Alves M, Esteves E, Quintas C +21 more
core +1 more source
From Food to Power: Hydrogel Thermoelectrics for Ingestible Electronics
Advanced Functional Materials, EarlyView.We introduce a fully edible thermoelectric–electrochromic platform that harvests heat from food and converts it into a visible color change. N‐type and p‐type hydrogel thermoelectric generators connected in series power anthocyanin‐based electrochromic displays, demonstrating the feasibility of safe, biodegradable, ingestible systems for on‐food ...
Antonia Georgopoulou +3 more
wiley +1 more source
DIETARY INTAKE AMONG UNIVERSITY STUDENTS: PROTECTIVE FOODS VERSUS ULTRA-PROCESSED FOODS
Demetra, 2017 Objective: To analyze the dietary intake of university students according to the degree of food processing. Methods: Cross-sectional study of a random sample of 40 undergraduate students at the Universidade Federal de São Paulo –campus Baixada Santista ...
Samantha Bittencourt Mescoloto +3 more
doaj +1 more source