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Genome-wide association study for grain mineral content in a Brazilian common bean diversity panel.


IRRADIATION EFFECT ON PEROXIDATION INDEX ON OKARABASED SOYBEAN FLOUR

Nutritional Attributes sentence examples within Positive Nutritional Attributes



Comparing the Effects of Four Front-of-Package Nutrition Labels on Consumer Purchases of Five Common Beverages and Snack Foods: Results from a Randomized Trial.


Low-Glycemic Foods: Pulses


The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods



COVER CROPS AND THEIR RELATIONSHIP WITH THE QUALITATIVE AND QUANTITATIVE ATTRIBUTES OF SOYBEANS



Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition



Genetic diversity analysis of Chinese plum (Prunus salicina L.) based on whole-genome resequencing



Insect protein concentrates from Mexican edible insects: Structural and functional characterization



Process optimization and ethanol use for obtaining white and red dragon fruit powder by foam mat drying.



A Comprehensive Review of the Ethnotraditional Uses and Biological and Pharmacological Potential of the Genus Mimosa



Introduction of Potato Cyst Nematodes, Life Cycle and Their Management Through Biobased Amendments



Ensiling willow (Salix acmophylla) fodder modifies the contents of plant specialized metabolites, but not nutritional attributes



Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods



Improving the thermal, productive, and environmental performance of a non-centrifugal cane sugar production module using a heat recovery system



Benefits of Barley Grain in Animal and Human Diets



Synergy effect of nutritional labelling on purchase intention of sugar-sweetened beverages



Monitoring and modelling of physicochemical properties of papaya chips during vacuum frying to control their sensory attributes and nutritional value



Compositional and Functional Analyses of Dioscorea Odoratissima (Bush Yam) Flour and Starch as Influenced by Pre-Treatment



Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour (Triticum aestivum) cookies



Unlocking Pharmacological and Therapeutic Potential of Hyacinth Bean (Lablab purpureus L.): Role of OMICS Based Biology, Biotic and Abiotic Elicitors



Evaluation of indigenous aromatic rice cultivars from sub-Himalayan Terai region of India for nutritional attributes and blast resistance



Technologies for disinfection of food grains: Advances and way forward.



Generation, characterization and molecular binding mechanism of novel dipeptidyl peptidase-4 inhibitory peptides from sorghum bicolor seed protein.



Mining coproducts as alternative sources of nutrients for the cultivation of sugarcane (Saccharum officinarum)



Clean meat: techniques for meat production and its upcoming challenges.



Bioactive Compounds and Antioxidant Capacity of Valencian Pepper Landraces



Visualizing structural changes of egg avidin to thermal and electric field stresses by molecular dynamics simulation



Nutrition and origin of US chain restaurant seafood



Review: Factors affecting sheep carcass and meat quality attributes.



Animal board invited review: Animal agriculture and alternative meats - learning from past science communication failures.



Multinutrient Biofortification of Maize (Zea mays L.) in Africa: Current Status, Opportunities and Limitations



Applications of emerging processing technologies for quality and safety enhancement of non-bovine milk and milk products



Eating away at sustainability. Food consumption and waste patterns in a US school canteen



Cultivated and Wild Juvenile Thick-Lipped Grey Mullet, Chelon labrosus: A Comparison from a Nutritional Point of View



Optimization of process conditions to improve the quality properties of healthy watermelon snacks developed by hot-air drying



Development of water spinach powder and its characterization



Food-Grade Titanium Dioxide Particles Decreased the Bioaccessibility of Vitamin D3 in the Simulated Human Gastrointestinal Tract.



Prospects of Microalgae for Biomaterial Production and Environmental Applications at Biorefineries



Nutritional Profile of the Ethiopian Oilseed Crop Noug (Guizotia abyssinica Cass.): Opportunities for Its Improvement as a Source for Human Nutrition



Nutritional potential of Solanum nigrum linn berries grown in home garden



Recent Advances in the Application of the Antimicrobial Peptide Nisin in the Inactivation of Spore-Forming Bacteria in Foods



Linking social preferences and ocean acidification impacts in mussel aquaculture



Shade netting on subtropical fruit: Effect on environmental conditions, tree physiology and fruit quality



Considerations for development of lactose-free food



Review on Non-thermal Technologies for the Preservation of Fruit Juices



Influence of genotype, agro-climatic conditions, cooking method, and their interactions on individual carotenoids and hydroxycinnamic acids contents in tubers of diploid potatoes.



Insects to feed insects - feeding Aedes mosquitoes with flies for laboratory rearing



Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.



UV Light-Emitting Diodes (LEDs) and Food Safety



Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut (Juglans regia L.)



Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity



Quality of low-fat mozzarella cheese with different fat replacers



Quality, functionality, and microbiology of fermented fish: a review



Food-related transglutaminase obtained from fish/shellfish



Determination of Aflatoxins in Plant-based Milk and Dairy Products by Dispersive Liquid–Liquid Microextraction and High-performance Liquid Chromatography with Fluorescence Detection



Pulses for bread fortification: A necessity or a choice?



Changes in phytase activity, phosphorus and phytate contents during grain germination of barley (Hordeum vulgare L.) cultivars



Effectiveness of combined acetic acid and ascorbic acid spray on fresh silver carp (Hypophthalmichthys molitrix) fish to increase shelf-life at refrigerated temperature



Impact of drying methods on composition and functional properties of date powder procured from different cultivars



From Natural Triacylglycerols to Novel Structured Lipids Containing n-3 Long-Chain Polyunsaturated Fatty Acids



Review: Analysis of the process and drivers for cellular meat production.



A review of the rheological properties of dilute and concentrated food emulsions.



Hot Water Blanching Pre-Treatments: Enhancing Drying of Seaweeds (Kappaphycus alvarezii S.)



Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films



Responses of Taxus chinensis and Phoebe chekiangensis seedlings to controlled-release fertilizer in various formulations and application rates



Supplementary irrigations at different physiological growth stages of chickpea (Cicer arietinum L.) change grain nutritional composition.



Fruit Physiology and Postharvest Management of Strawberry



Evaluation of Athletes’ Food Choices during Competition with Use of Digital Images



Changes in Instrumental Textural and Color Attributes of Pre-Treated Potato Slices during Refrigerated Storage



Development of a New Tool for Managing Performance Nutrition: The Athlete Food Choice Questionnaire.



Poor consumers’ preferences for nutritionally enhanced foods



Phytochemical profiling, polyphenol composition, and antioxidant activity of the leaf extract from the medicinal halophyte Thespesia populnea reveal a potential source of bioactive compounds and nutraceuticals.



Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening



YIELD AND NUTRITIONAL CHARACTERISTICS OF EDIBLE CLUSTER BEAN GENOTYPES


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