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


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


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


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