Florida 4-H Tailgate: Meat Selection by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Biofilm architecture and dynamics of the oral ecosystem by Rina Rani Ray

“…The oral cavity, being a nutritionally enriched environment, has been proven to be an ideal habitat for biofilm development. …”
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Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat by Saad Ibrahim Yousif, Mustafa Bayram, Songul Kesen

“…Bulgur is enjoyed and rediscovered by many people as a stable food because of its color, flavor, aroma, texture, and nutritional and economical values. There is more than one type of bulgur overall the world according to production techniques and raw materials. …”
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Florida 4-H Tailgate: Fire-Building by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Florida 4-H Tailgate: Fire-Building by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium by Siti Aminah, Hersanti Sulistyaningrum, Rohadi Rohadi

“…This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. …”
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Optimising plant form and function for controlled environment agriculture in space and on earth by Muhammad Kamran, Lucas Auroux, Kim Johnson, Mathew G. Lewsey

“…We discuss the selection of suitable crops and approaches to optimise growth traits for the ideal plant form, including the potential of genetic engineering to enhance yield and nutritional content. Plants can serve multiple roles, from providing nutritious foods and wellbeing to acting as biofactories for essential pharmaceuticals. …”
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Florida 4-H Tailgate: Cooking Equipment by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Effect of Population Density on Timing of Oviposition and Brood Size Reduction in the Burying Beetle Nicrophorus pustulatus Herschel (Coleoptera: Silphidae) by Claudia M. Rauter, Renae L. Rust

“…High-density females delayed oviposition, suggesting that high population density imposes nutritional and/or physiological stress. Females responded to the physiological constraints and the potentially high mortality rates of eggs and newly hatched larvae by lengthening oviposition period and changing brood reduction rate.…”
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Southern Madagascar, polycrisis and project failures: A scoping review. by Léo Delpy, Claire Gondard Delcroix, Maxime Galon, Benoît Lallau, Isabelle Droy

“…The southern region of Madagascar experiences a series of crises related to agro-climatic, nutritional, security, institutional, and political conditions despite the presence of numerous development aid projects over several decades. …”
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Florida 4-H Tailgate: Cooking Safety by Chad Carr, Brian Estevez, Sonja Crawford, Jason Scheffler, George Baker, Ed Jennings, Mark Mauldin

“…This program will strive to promote enjoyable outdoor cooking experiences, encourage the incorporation of animal protein in the diet in order to combat childhood obesity, improve youth nutritional knowledge and cooking skills, and impart knowledge about safe handling and proper degree of doneness to produce safe and delicious meat dishes. …”
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Improving Cow Fertility Through Fish Meal Supplementation by Charles R. Staples, Ricardo Mattos, Carlos S. Risco, William W. Thatcher

“…Keeping this time interval short, however, is opposed by the high nutritional demands of lactation. The energy required for milk production usually exceeds the energy eaten by the cow in the first couple of months after freshening. …”
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Effects of high-pressure homogenization on phenolics profile, antioxidant activity, α-glucosidase inhibitory activity, and insulin resistance of peach juice during simulated gastro... by Yijin Peng, Shenke Bie, Shengbao Cai, Linyan Zhou, Chaofan Guo

“…These findings highlighted HPH as an innovative strategy for developing functional fruit-based beverages with enhanced nutritional and therapeutic value.…”
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Summary of 2013/14 Production Costs for Indian River Fresh Market Grapefruit and Southwest Florida Juice Oranges by Fritz Roka, Ariel Singerman, Ronald Muraro

“…Growers are experimenting with new materials and management strategies to reduce psyllid populations and improve a tree’s overall nutritional health. As a result, production costs have increased threefold since 2004. …”
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Effects of UV-C Light Exposure and Refrigeration on Phenolic and Antioxidant Profiles of Subtropical Fruits (Litchi, Longan, and Rambutan) in Different Fruit Forms by Peilong Li, Xiaoming Yu, Baojun Xu

“…The refrigeration enriched antioxidant levels of litchi but caused nutritional degradation in longan and rambutan; UV-C radiation enriched litchi antioxidant contents but was related to reduction of antioxidant capacity in longan and rambutan. …”
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Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis by Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis

“…Pulse flours are growing in popularity as alternatives to wheat in bakery products due to their high protein and nutritional value. However, the effect of different pulse species and substitution on sensory perception is unclear. …”
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Prevention and Treatment of Osteoporosis Using Chinese Medicinal Plants: Special Emphasis on Mechanisms of Immune Modulation by Hongyan Zhao, Ning Zhao, Peng Zheng, Xiaohong Xu, Meijie Liu, Dan Luo, Huihui Xu, Dahong Ju

“…The causes of osteoporosis include endocrine factors, nutritional status, genetic factors, physical factors, and immune factors. …”
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Quality Evaluation of the Ready-to-Eat Avocado cv. Hass by Nicole Roberta Giuggioli, Gabriele Chiaberto, Thais Mendes da Silva

“…Consumer interest in avocado fruit has increased in the last decade in Europe. Nutritional and quality attributes affect the choice of these fruits, whose characteristics must also be maintained in the postharvest period. …”
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Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen by Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang

“…The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. …”
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Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea by Iqra Qureshi, Khalid Bashir, Shumaila Jan, Ayon Tarafdar, Mehvish Habib, Kulsum Jan

“…Sattu is a traditional Indian food product made of chickpea with tremendous nutritional benefits. However, the processing of sattu has not been thoroughly explored which is an impediment to industrial applications involving the development of sattu-based products. …”
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