Nutritional value and chemical composition of quinoa leaves (Chenopodium quinoa Wild.) at different phenological stages by Edwin O. Baldeón, Augusto Sánchez-Pizarro, Ritva Repo-Carrasco-Valencia, José M. Barat, Raúl Grau, Attilio Israel Cadenillas-Martínez, Raúl Comettant-Rabanal

“…In contrast, the late stages had higher amounts of carbohydrates, calcium, and crude fiber. The third phenological stage showed the highest protein content, with Pasankalla and Blanca Junín having 36.00 g/100g and 42.44 g/100g, respectively. …”
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Fecal and Salivary Cortisol Concentrations in Woolly (Lagothrix ssp.) and Spider Monkeys (Ateles spp.) by Kimberly D. Ange-van Heugten, Eric van Heugten, Saskia Timmer, Guido Bosch, Abahor Elias, Scott Whisnant, Hans J. M. Swarts, Peter Ferket, Martin W. A. Verstegen

“…Zoos with the highest dietary carbohydrates, sugars, glucose, and fruit had the highest cortisol. …”
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Use of Immunostimulants in Shrimp Farming—A Bioeconomic Perspective by Héctor Rodrigo Nolasco-Alzaga, Elizabeth Monreal-Escalante, Mariel Gullian-Klanian, Juan Antonio de Anda-Montañez, Antonio Luna-González, Fernando Aranceta, Marcelo E. Araneda-Padilla, Carlos Angulo

“…In this regard, dietary immunostimulants have been tested at the farm level, such as carbohydrates and proteins known to enhance immunity and improve survival rates under experimental conditions. …”
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Extraction of Protein-Enriched Fractions from Sunflower and Hemp Seeds: Composition and Colloidal Stability of Less Refined Fractions as a Function of Initial pH by Simone Bleibach Alpiger, Sandra Beyer Gregersen, Amanda May Ellermann, Tenna Ji Jing Dissing, Milena Corredig

“…These variations were attributed to compositional differences between the two seeds, leading to different interactions among the soluble carbohydrates, proteins, and oleosomes. These findings demonstrate that improving fractionation efficiency between proteins and oleosomes requires a better understanding of biomacromolecule interactions and their resulting functional colloidal structures, before full adoption of these new, less refined ingredients in food formulations.…”
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The Importance of Breakfast in Enhancing Students' Focus at School by Nurul Widad Fitri Muhammad, Nur Aina Mardhiah Che Rahim, Amrina Rasyada Kamaruzaman, Noor Fatimah Mujahid, Khairulnazrin Nasir

“…The results demonstrate that eating a healthy breakfast, a combination of carbohydrates, proteins and vegetables, does help students focus better in class. …”
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Foliar calcium application reduces fluorine accumulation in tea plant by regulating cell wall structure and gene expression by Jinlei Luo, Jinlei Luo, Lintao Zhang, Daili Li, Shuangjie Huang, Chunlei Li, Yi Chen, Yi Chen, Peng Yin, Wei Liu, Mufang Sun, Mufang Sun, Guiyi Guo, Guiyi Guo, Guiyi Guo

“…Ca spray could effectively reduce the F level, the content of wall carbohydrates (excluding the chelate pectin fraction) and the pectin methylesterification degree in tea plant leaves. …”
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Association of moderate beer consumption with the gut microbiota by Zhaoxi Liu, Jinming Shi, Lushan Wang, Jianjun Dong, Junhong Yu, Min Chen

“…Although the negative consequences of excessive alcohol intake are widely known, it is still debatable whether or not some non-alcoholic components, such as polyphenols and carbohydrates, have any positive benefits. In this review, we explain the primary benefits of moderate beer consumption on the gut microbiota, which are mostly attributable to non-alcoholic components such polyphenols. …”
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Research Progress on the Digestion Characteristics and Influencing Factors of Whole Grain Brown Rice by WANG Dan, ZHAI Xiao-tong, ZHANG Na, WU Na-na, TAN Bin

“…Additionally, these health effects also result from alterations in the digestion and absorption efficiency of dietary nutrients like carbohydrates and proteins, mediated by these bioactive compounds. …”
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Influence of Bio-fertilization on Physical and Biochemical Parameters of Grapefruit Saplings Citrus paradisi Macfad. Under Salt Stress by Sabaa J. Abdulkadhim

“…Biofertilization caused increase the content of   carbohydrates, protein, and chlorophyll in plants. Also, obtained result showed increase the content of some macro and micro- elements in plants such as N, P, K, Zn and Fe. …”
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Perbandingan Asupan Makan Dan Aktifitas Fisik Pada Remaja Berdasarkan Status Gizi by Susmiati, Nur Indrawaty Lipoeto, Zifrianthi Minanda Putri

“…Average intake of carbohydrates, protein, fat, fiber, and fatty acid is higher on those with high physical activities than those with moderate and low physical activities. …”
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Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities by Mallari Praveen, Simone Brogi

“…The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. …”
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Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi

“…Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. …”
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Optimization of the Fabrication of Sustainable Ceramsite Adsorbent from Coal Fly Ash/Waterworks Sludge/Waste Glass for Decolorization of Malachite Green by Weicheng Fang, Xingxing Cheng, Chang-Jung Sun, Hongfei Xiao, Jing Wang

“…Synchronous fluorescence, two-dimensional correlation spectroscopy (2D-COS), and Fourier transform infrared spectroscopy (FT-IR) proved that the sensitivity of the C-O/C-O-O functional groups of the carbohydrates on the surface of the X-Com-ceramsite has a higher binding affinity toward MG as the initial concentration of MG changes.…”
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Methanolic Root Extract of Rauwolfia serpentina Benth Improves the Glycemic, Antiatherogenic, and Cardioprotective Indices in Alloxan-Induced Diabetic Mice by Muhammad Bilal Azmi, Shamim A. Qureshi

“…Qualitatively MREt showed the presence of alkaloids, carbohydrates, flavonoids, glycosides, cardiac glycosides, phlobatannins, resins, saponins, steroids, tannins, and triterpenoids, while quantitatively extract was rich in total phenols. …”
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Rapid Discrimination of Cheese Products Based on Probabilistic Neural Network and Raman Spectroscopy by Zheng-Yong Zhang

“…The experimental results show that the spectrum contains abundant molecular vibration information of carbohydrates, fats, proteins, and other components, and the Raman spectral data collection time of a single sample is only 100 s. …”
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Effect of Irrigation Interval and Corn (Zea mays L.)-Sorghum (Sorghum bicolor L.) Intercropping on the Quantitative and Qualitative Characteristics of Fodder by Saeed Sadeghzadeh Hemayati, Hamed Mansouri, Mohsen Shahsavarpour

“…Quality characteristics included Dry Matter Digestibility (DMD), Water Soluble Carbohydrates (WSC), Crude Protein (CP), Acid Detergent Fiber (ADF), Total ASH and Crude Fiber (CF) were measured and analysis. …”
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Diet-Related Knowledge and Physical Activity in a Large Cohort of Insulin-Treated Type 2 Diabetes Patients: PROGENS ARENA Study by Tomasz Klupa, Michał Możdżan, Janina Kokoszka-Paszkot, Magdalena Kubik, Małgorzata Masierek, Margerita Czerwińska, Maciej T. Małecki

“…For example, only 37.5% recognized that buckwheat contains carbohydrates; the percentage of correct answers in questions about fruit drinks and pasta was 56.4% and 61.2%, respectively. …”
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CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CHICKEN NUGGET BASED ON COMPOSITE FLOUR FROM MOCAF, BROWN RICE AND CORN STARCH by Lia Hairunnissa, Arni Komala Sari, Irawan Satrio Jati, Ila Maratush Shalihah, Sarah Dhia Akifah, Azizah Nur Izzati, Nia Ariani Putri, Zulfatun Najah

“…The selected nugget formula contains water as much as 57.553%, fat content 1.055%, ash content 1.955%, protein 29.195%, crude fiber 16.064%, and carbohydrates other than fiber 10.205%. By not using wheat flour as the main ingredient, these nuggets can be regarded as an alternative food that is low in gluten and high in fiber because of the content in carrots, brown rice flour, and mocaf.…”
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Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour by William Indra Tandjung, Anita Maya Sutedja, Susana Ristiarini, Chatarina Yayuk Trisnawati

“…The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties. …”
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Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality by Youkabed Zarroug, Mouna Boulares, Jamel Mejri, Bechir Slimi, Ghaith Hamdaoui, Saida Djebi, Fatma Saidi, Hanen Nasri, Dorra Terras Sfayhi, Mohamed Kharrat

“…The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). …”
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