An overview of plant-autochthonous microorganisms and fermented vegetable foods by Sebastian Torres, Hernán Verón, Luciana Contreras, Maria I. Isla

“…Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. …”
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Comparison of Predictive Equations for Resting Energy Expenditure in Overweight and Obese Adults by Erick Prado de Oliveira, Fábio Lera Orsatti, Okesley Teixeira, Nailza Maestá, Roberto Carlos Burini

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Characteristics and Functional Properties of Bioactive Oleogels: A Current Review by Md. Jannatul Ferdaus, Niaz Mahmud, Sudipta Talukder, Roberta Claro da Silva

“…They have improved oxidative stability and nutritional value to maintain the desirable sensory qualities of lipid-based foods. …”
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An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products by Laís Benvenutti, Fernanda Moreira Moura, Gabriela Zanghelini, Cristina Barrera, Lucía Seguí, Acácio Antonio Ferreira Zielinski

“…Partially replacing wheat flour with fruit flour improves its nutritional value, increasing the amount of fiber, protein, and carbohydrates present in it. …”
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The Optimization of the Debittering Process and the Exploration of Bitter Metabolites of <i>Paeonia ostii</i> ‘Fengdan’ Seeds by Shuting Li, Yanfeng Xu, Xinyue Liu, Qizhen Su, Junyu Zhang, Xinran Zhang, Xinmiao Guo, Yanlong Zhang, Qingyu Zhang

“…These results are conducive to the exploration and study of the bitter taste and nutritional value of tree peony seeds in the future.…”
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Polyphenols and pectin enriched golden kiwifruit (Actinidia chinensis) alleviates high fructose-induced glucolipid disorders and hepatic oxidative damage in rats: in association wi... by Aamina Alim, Ting Li, Tanzeela Nisar, Zeshan Ali, Daoyuan Ren, Yueyue Liu, Xingbin Yang

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Hubungan Diare dengan Status Gizi Balita di Kelurahan Lubuk Buaya Kecamatan Koto Tangah Kota Padang by Alania Rosari, Eka Agustia Rini, Masrul Masrul

“…Results of univariate analysis showed that there are children with good nutritional status (84,1%), underweight (13,8%), and poor nutritional status (2,1%). …”
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Hubungan Status Gizi dengan Derajat Pneumonia pada Balita di RS. Dr. M. Djamil Padang by Mia Nurnajiah, Rusdi ., Desmawati .

“…Fifty one subjects (91,1%) with pneumonia (mil to moderate) had good nutritional status and 18 subjects (8,9%) with severe pneumonia were lack in their nutritional status. …”
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Hubungan Tingkat Kemandirian dalam Melakukan Aktivitas Kehidupan Sehari-Hari dan Status Gizi pada Usia Lanjut di Panti Sosial Tresna Werdha Sabai Nan Aluih Sicincin by Afifah Alfyanita, Rose Dinda Martini, Husnil Kadri

“…The results of the level of independence and nutritional status were analyzed using chi-square test, with a degree of confidence of 95%. …”
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Lactiplantibacillus plantarum ameliorated the negative effects of a low-protein diet on growth performance, antioxidant capacity, immune status, and gut microbiota of laying chicks by Lele Hou, Huiling Qiu, Jihong Dong, Huawei Liu, Shansong Gao, Fu Chen

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Health effects of fruit juices and beverages with varying degrees of processing by Xinyue Zhang, Xiaojun Liao, Yongtao Wang, Lei Rao, Liang Zhao

“…The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.…”
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Modifications in aroma characteristics of ‘Merlot’ dry red wines aged in American, French and Slovakian oak barrels with different toasting degrees by Haocheng Lu, Binhao Cheng, Yibin Lan, Changqing Duan, Fei He

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Protein Quality of African Locust Bean—A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets by Eliot T. Masters, Bokary Allaye Kelly

“…The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant-based diets. …”
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E-B-ocimene and brood cannibalism: Interplay between a honey bee larval pheromone and brood regulation in summer dearth colonies. by Mark J Carroll, Nicholas Brown, Eden Huang

“…Honey bees balance colony populations against available food resources by adjusting brood rearing during nutritionally-stressed periods. Workers limit colony populations primarily through brood cannibalism of eggs and young larvae but often resume brood rearing when conditions improve. …”
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Rehabilitation Nursing Practice Guiding for Patients with COVID-19 by Rehabilitation Nursing Committee of Chinese Society of Rehabilitation Medicine, Chinese Committee of Consortium of Cardiopulmonary Rehabilitation Nursing, Hui DING, Xiuyun LI, Cai'e ZHENG

“…The rehabilitation guiding of psychological and nutritional mainly includes self-evaluation of psychological state, intervention of psychological problems and nutritional rehabilitation nursing, When nurses guide patients for the training of psychological and nutritional rehabilitation or respiratory, they will work according to the suitable measures to local conditions and different persons. …”
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Dysphagia in patients with cerebrovascular disease. Update. by Amarilis Barbié Rubiera, Ligia María Marcos Plasencia, Yolanda Aguilera Martínez

“…It is a significant cause of nutritional dysfunctions, including increased in-hospital undernourishment, increased per patient expenditure and longer in-hospital stay. …”
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Sodium alginate ameliorates health in freshwater fish through gut-liver axis modulation under high carbohydrate diets by Wenlu Zhu, Huilin Zhang, Haitao Pan, Hao Zeng, Wenjun Wang, Yunfeng Liu, Zirui Wang, Qiubai Zhou, Chuanqi Yu

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Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice by Jing Li, Xinyue Yu, Xinxing Xu, Peipei Tang, Shuang Bi, Xiaopu Ren, Yong Shi, Jihong Wu, Fei Lao

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Rapid Assessment of Exercise State through Athlete’s Urine Using Temperature-Dependent NIRS Technology by Lihe Ding, Lei-ming Yuan, Yiye Sun, Xia Zhang, Jianpeng Li, Zou Yan

“…Athletes usually take nutritional supplements and perform the specialized training to improve the performance of sport. …”
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Proximate Composition, Amino Acid Profile, and Mineral Content of Four Sheep Meats Reared Extensively in Morocco: A Comparative Study by Kamal Belhaj, Farid Mansouri, Abdessamad Ben moumen, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, Hana Serghini Caid, Ahmed Elamrani

“…This study aimed to compare the organoleptic and nutritional quality of four sheep meats produced in Morocco. …”
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