Results 171 to 180 of about 288,194 (281)

Kinding Culture

Journal for the Theory of Social Behaviour, Volume 56, Issue 2, June 2026.
ABSTRACT Progress and dialogue in cultural analysis are often hindered by analysts' reliance on implicit ontic claims, namely, foundational, unstated assumptions about the expected properties and typical characteristics of cultural kinds, thus precluding proper debate and theoretical progress.
Omar Lizardo
wiley   +1 more source

Simultaneous Study of the Combined Effect of Gliding Arc Plasma and <i>Zataria multiflora</i> Essential Oil on Pathogens Inactivation and Quality Changes in Sliced Iranian White Cheese. [PDF]

Food Sci Nutr
Raoofi Asl Soofiani M, Noori N, Akhondzadeh Basti A, Gandomi H, Ahari H, Khani M.   +5 more
europepmc   +1 more source

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, Volume 103, Issue 3, Page 311-324, May/June 2026.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source

Investigation on the Effect of Persian Gum and Transglutaminase Enzyme on Some Physicochemical and Microstructural Characteristics of Low-Fat Ultrafiltrated Iranian White Cheese. [PDF]

Food Sci Nutr
Habibi SA, Jooyandeh H.
europepmc   +1 more source

The Uses of the Peanut on the Home Table [PDF]

, 1917
University of Texas at Austin
core   +1 more source

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese. [PDF]

Toxins (Basel)
Shehata MG, Alsulami T, El-Aziz NMA, Abd-Rabou HS, El Sohaimy SA, Darwish AMG, Hoppe K, Ali HS, Badr AN.   +8 more
europepmc   +1 more source

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production. [PDF]

Antioxidants (Basel), 2019
Martín-Del-Campo ST, Martínez-Basilio PC, Sepúlveda-Álvarez JC, Gutiérrez-Melchor SE, Galindo-Peña KD, Lara-Domínguez AK, Cardador-Martínez A.   +6 more
europepmc   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Lacticaseibacillus paracasei AD22 Stress Response in Brined White Cheese Matrix: In Vitro Probiotic Profiles and Molecular Characterization. [PDF]

Probiotics Antimicrob Proteins
Dishan A, Gönülalan Z.
europepmc   +1 more source

Anticariogenic potential of white cheese, xylitol chewing gum, and black tea. [PDF]

Eur J Dent, 2018
Gul P, Akgul N, Seven N.
europepmc   +1 more source