Assessment of different enrichment methods revealed the optimal approach to identify bovine circRnas by Yixin Wang, Jian Wang, Robert J. Gruninger, Tim A. McAllister, Mingzhou Li, Le Luo Guan

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Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread by Tadlo Yitayew, Demewez Moges, Neela Satheesh

“…This research was carried out to improve the nutritional content of bread by adding BSG to wheat flour. …”
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Nurses’ Knowledge in the Prevention and Management of Nasointestinal Tube Obstruction: A Cross Sectional Study by Wang L, Hou W, Liu Z, Chen L, Lin R, Huang Y

“…Lun Wang,1,2 Wanling Hou,1 Zhong Liu,2 Li Chen,2 Ruidua Lin,2 Yinying Huang1 1Department of Nursing, Women and Children’s Hospital, School of Medicine, Xiamen University, Xiamen, Fujian Province, People’s Republic of China; 2Neurosurgery Department, Zhong Shan Hospital, Xiamen University, Xiamen, Fujian Province, People’s Republic of ChinaCorrespondence: Wanling Hou, Department of Nursing, Women and Children’s Hospital, School of Medicine, Xiamen University, 10 Zhen Hai Road, Si Ming District, Xiamen, Fujian Province, People’s Republic of China, Tel +8613705033186, Email hwldyx2007@126.comBackground: The nasointestinal tube is a route of nutritional support for patients and maintaining patency is essential. …”
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Cost-effectiveness Analysis of Hypoallergenic Milk Formulas for the Management of Cow’s Milk Protein Allergy in the United Kingdom by Rui Martins, Mark P. Connolly, Eleanor Minshall

“…In most children CMPA resolves by age 5 or 6; however, if not treated correctly can provoke nutritional deficiency resulting in poor growth. Management consists of excluding cow’s milk from the diet, with hypoallergenic formulas (or non-dairy alternatives) being introduced to meet nutritional requirements. …”
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Novel Aspects of Nonfasting Lipemia in relation to Vascular Biology by M. Castro Cabezas, Kathleen M. Botham, John C. L. Mamo, Spencer D. Proctor

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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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Florida 4-H Tailgate: Smoking and Slow Cooking Meat 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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Bacterial metabolism in the host and its association with virulence by Amrita Bhagwat, Tiyasa Haldar, Poonam Kanojiya, Sunil D. Saroj

“…The host restricted pathogens are competently dependent on their respective host for nutritional requirements. The bacterial metabolic pathways are surprisingly varied and remarkably flexible that in turn help them to successfully overcome competition and colonise their host. …”
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The Value Chain of Moringa oleifera Plant and the Process of Producing Its Biodiesel in Ghana by Mohammed Takase, Paul Kwame Essandoh, Richard Kwadzo Asare, Kizzie-Hayford Nazir

“…Dubbed as the “Miracle Tree,” Moringa has a number of nutritional, pharmaceutical, and cosmetic applications. …”
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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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Evaluation of Diversity of Newly Bred Czech Sweet Cherry Cultivars in Extensive Plantations by Jiří Sedlák, Boris Krška, Liliia Pavliuk, Jana Čmejlová, František Paprštein, Jitka Blažková

“…Sweet cherry (<i>Prunus avium</i> L.) is an economically important and profitable stone fruit species grown in the temperate and subtropical climates, bearing fruits with unique flavour and nutritional benefits. There is also a long tradition of sweet cherry breeding in the Czech Republic. …”
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Florida 4-H Tailgate: Smoking and Slow Cooking Meat 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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Prey dynamics as a buffer: enhancing copepod resilience to ocean alkalinity enhancement by Amrita Bhaumik, Giulia Faucher, Merle Henning, Cédric L Meunier, Maarten Boersma

“…We found that OAE negatively impacted prey growth but improved its nutritional quality, thereby offsetting the direct negative impact of OAE on the copepod. …”
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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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Figs Are More Than Fallback Foods: The Relationship between Ficus and Cebus in a Tropical Dry Forest by Nigel A. Parr, Amanda D. Melin, Linda Marie Fedigan

“…Thus, the patterns of foraging for figs support an energy-maximization strategy and constitute an important nutritional resource for capuchins.…”
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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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Lapsi (Choerospondias axillaris (Roxb.) B.L.Burtt &amp; A.W.Hill): A review on traditional uses, chemical constituents and biological activities by Summi Rai, Sawan Kumar Rajbanshi, Jashuda Chauhan, Pooja Shah, Eliza Acharya Siwakoti, Anima Shrestha, Prakash Poudel, Ajaya Bhattarai, Hari Prasad Devkota

“…These compounds exhibited antioxidant, antimicrobial, anti-inflammatory, and anticancer properties. Additionally, the nutritional value of Lapsi fruit contributes to its popularity as a food source in traditional cuisines. …”
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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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