Results 191 to 200 of about 137,594 (357)

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri, Elizabeth Schneider, Alice Lucey, Áine Hennessy, Paul D. Cotter, Ramya Balasubramanian, Gerard Clarke, John F. Cryan   +7 more
wiley   +1 more source

Advances in GABA-Enriched Yogurt and Frozen Yogurt: Microbial Biosynthesis, Functional Properties, and Health Perspectives-A Comprehensive Review. [PDF]

Foods
Ushidee-Radzi MA, Shin Yee C, Raja-Razali RB, Zahia-Azizan NA, Di Renzo T, Reale A, Nazzaro S, Marena P, Ilham Z, Abd Rahman N', Wan-Mohtar WAAQI.   +10 more
europepmc   +1 more source

Enhancement effect of kale fiber on physicochemical, rheological and digestive properties of goat yogurt

Wen‐Hua Zhang, Majida Al-Wraikata, Shu Qin, Jian Hu, Linqiang Li, Yongfeng Liu   +5 more
openalex   +1 more source

ASSESSMENT THE INFLUENCE OF THE MAIN TECHNOLOGICAL FACTORS ON YOGURT QUALITY

, 2020
ADRIANA DABIJA, Mircea Oroian, Georgiana Gabriela Codină, Lăcrămioara Rusu   +3 more
openalex   +1 more source

The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Gilmara Alves Zanirate, Josefina Bressan, Arieta Carla Gualandi Leal, Adriano Marçal Pimenta, Helen Hermana Miranda Hermsdorff   +4 more
wiley   +1 more source

Enzyme-Linked Immunosorbent Assay for Detection of Molds in Cheese and Yogurt

, 1990
Guo‐Jane Tsai, Michael A. Cousin
openalex   +1 more source

Perceptions of the Role of Diet Among People With Constipation: Dietary Contributors and Relievers to Symptoms and Research Priorities

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background and Aims Diet is a potential management option for constipation; however, people's perceptions regarding its role and their dietary behaviours are unclear. The aim of this study was to explore the perceptions of the role of diet in constipation, including dietary contributors and relievers of constipation symptoms, and the attitudes
Dominic N. Farsi, Kevin Whelan, Eirini Dimidi   +2 more
wiley   +1 more source

Effects of <i>Coriolus versicolor</i>-fermented sweet potato pulp water on yogurt: bioactive components, functional properties, and <i>in vitro</i> gut microbiota modulation. [PDF]

Food Chem X
Cen Q, Li J, Yang Z, Zhu Z, Zhou J, Huang X, Tie H, Zeng X, Qin L.   +8 more
europepmc   +1 more source

Consumer Perception of Cows' Milk and Plant‐Based Milk Alternatives: Comparing Aotearoa–New Zealand and Singapore Consumers

Journal of Sensory Studies, Volume 41, Issue 1, February 2026.
ABSTRACT As food provisioning becomes more globalized, a shift to understanding cross‐country insights is occurring. This study investigated whether the consumer experience of cows' milk and plant‐based milk alternatives (PBMAs) differed between Aotearoa New Zealand (A‐NZ) and Singaporean (SG) consumers.
Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige, A. Jonathan R. Godfrey, Amanda Jia Ying Lim, Jia Wen Xanthe Lin, Janani R, Meika Foster, Joanne Hort   +6 more
wiley   +1 more source

Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management

Journal of Texture Studies, Volume 57, Issue 1, February 2026.
The desirable attributes of transitional foods include quick melting, minimal force to breakdown, even texture transitions, low stickiness, and a low degree of mixed consistencies. Instrumental testing methods for transitional foods require further development.
Seh Ling Kwong, Julia Mei Wan Lee, Suk Meng Goh, Valerie Puay Cheng Lim, Simeon Dobrev Stoyanov, Katsuyoshi Nishinari   +5 more
wiley   +1 more source