Results 231 to 240 of about 2,141 (293)

From placebos and shams to high-quality control interventions in manual therapy trials to study efficacy and mechanisms. [PDF]

J Man Manip Ther
Hohenschurz-Schmidt D, Vase L, Draper-Rodi J.   +2 more
europepmc   +1 more source

Market Status of Meat Analogs and Their Impact on Livestock Industries. [PDF]

Food Sci Anim Resour
Lee DY, Venter C, Choi Y, Park JM, Han D, Kim JS, Park JW, Namkung S, Mariano E, Lee J, Park KH, Jang A, Don-Kim G, Hur SJ.   +13 more
europepmc   +1 more source

What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review. [PDF]

J Nutr
Philippi Rosane B, Okoren L, Andersen BV, Byrne DV, Bügel SG.   +4 more
europepmc   +1 more source

Enabling equitable and inclusive travel experiences for dysphagia patients: a call to action for the aviation industry. [PDF]

Front Rehabil Sci
Cino A, Shashikumar UA, Troxell K, Seeley MA, Seshadri DR.   +4 more
europepmc   +1 more source

Effectiveness of the CATCH (Coordinated Approach to Child's Health) Rainbow Program in Elementary Schools for Change in Fruit and Vegetable Intake. [PDF]

Nutrients
Muzaffar H, Valinskas A, Werner A, Collins N, Regan M.   +4 more
europepmc   +1 more source

Veggie burgers in the EU market: a nutritional challenge? [PDF]

European Food Research and Technology, 2021
Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based.
Fatma Boukid, Massimo Castellari, Boukid Fatma   +2 more
exaly   +2 more sources

Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction

Food Research International, 2023
Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study,
Marta Mesias, FRANCISCO J Morales, JOSÉ Angel Rufián-Henares   +2 more
exaly   +2 more sources

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Veggie event

Nutrition and Food Science, 2009
exaly   +2 more sources

Glowing veggies

Journal of Chemical Education, 1996
In this paper we extend our work to other vegetables and the spectra generated by other elements than the sodium in pickle brines. We also did a study on the effect of concentration and voltage on glow intensity.
Scharlin, Pirketta, Cleveland, Audrey A., Battino, Rubin, Thomas, Monica E.   +3 more
openaire   +3 more sources