Perioperative nursing of an osteoporosis patient undergoing second operation for Stanford type A aortic dissection (合并骨质疏松的Stanford A型主动脉夹层二次手术患者的围术期护理)... by JIN Fangfang (金芳芳), SU Yunyan (苏云艳), HU Yuexiu (胡岳秀), WU Mengya (伍梦雅)

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The Effect of Prognostic Nutritional Index and Systemic Inflammatory Index in Endometrioid Type Endometrial Cancer by Varol Gulseren, Mine Daggez, Ertugrul Sen, Mehmet Dolanbay, Fulya Caglı, Bulent Ozcelik, İbrahim Serdar Serin, Kemal Gungorduk

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High-power ultrasound pretreatment for enhanced protein extraction from lupin flour: Impact on yield, anti-technological and anti-nutritional factors, and techno-functional propert... by Paola Navarro-Vozmediano, Esperanza Dalmau, Jose Benedito, Jose V. Garcia-Perez

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GENETIC RESOURCES OF RICE (ORYZA SATIVA L.) WITH COLORED PERICARP by O. V. Zelenskaya, G. L. Zelensky, N. V. Ostapenko, I. G. Tumanyan

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In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biom... by Malak Zirari, Marouane Aouji, Wissal Baghdad, Mohammed Er-rajy, Hamada Imtara, Feras Abujaber, Otmane Elharrati, Omar M. Noman, Mahmoud Tarayrah, Driss Hmouni, Nouredine El Mejdoub

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The relationship between early-onset preeclampsia and the prognostic nutritional index and inflammatory markers by Alev Esercan, Cigdem Cindoglu

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Concept of producing of the Russian national system of functional food by Yu. V. Fotev, V. F. Pivovarov, A. M. Artemyeva, I. M. Kulikov, Y. K. Goncharova, А. I. Syso, N. P. Goncharov

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Yield and Sensorial and Nutritional Quality of Strawberry (<i>Fragaria</i> × <i>ananassa</i> Duch.) Fruits from Plants Grown Under Different Amounts of Irrigation in Soilless Culti... by Davide Raffaelli, Rohullah Qaderi, Luca Mazzoni, Bruno Mezzetti, Franco Capocasa

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Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review by Hęś Marzanna

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Effect of different feeding regimes in amur common carp fingerlings: compensatory growth, physio-metabolic responses, and expression of IGF-1 gene by Chowdhury Arka, Ghosh Tapas Kumar, Khatua Sanjib, Hore Sayani, Kumari Palak, Kajal Kumari, Jana Prasanta

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Evaluation of Nutritional Supplements on Periodontal Fibroblast in Systemic Disease Conditions: An In Vitro Study by Saleh A. Alsanie

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Feasibility and potential effect of a pilot blended digital behavior change intervention promoting sustainable diets over a year by Ujué Fresán, Miguel López-Moreno, Sergi Fàbregues, Paquito Bernard, Anna Boronat, Vera Araújo-Soares, Laura M. König, Joren Buekers, Guillaume Chevance

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Effect of Diet Counseling on Nutritional Status of Chronic Respiratory Diseases Patients Enrolled in the Pulmonary Rehabilitation Program in a Teaching Hospital: A Pre-Post Interve... by Tripuri Desai, Medha Bargaje, Prakash Doke, Trupti Rasal, Kranti Rayamane, Nachiket Sule

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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

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Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle by Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin

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Evaluation of nutritional status in patients with liver cirrhosis. Validity and prognostic value of the Patient-Generated Subjective Global Assessment by Nataliia Pentiuk, Vitalii Motsiuk

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The use and trust of information sources related to the efficacy and safety of dietary supplements among US vs Chinese consumers: an exploratory study by Andrew M. Forman, Ven Sriram

Subjects: “…nutritional supplements…”
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Quinoa (Chenopodium quinoa Willd.): Paving the way towards nutraceuticals and value-added products for sustainable development and nutritional security by Sagar M. Chavan, Abhijit Khadatkar, Muzaffar Hasan, Dilshad Ahmad, Vishal Kumar, N.K. Jain

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Nutritional changes in patients undergoing hemodialysis who develop COVID-19 by Kou Kitabayashi, Suguru Yamamoto, Shin Goto

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Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet ( Mullus barbatus ) by Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano

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