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  1. 261

    Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability by V. Dueik, B. K. Chen, L. L. Diosady

    Published 2017-01-01
    “…Tea seems to be like a logical substrate for iron fortification; however, its fortification with iron presents technical challenges as tea polyphenols form a blue complex with iron that makes both of them unavailable for absorption. …”
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    Article
  2. 262

    Design and Evaluation of a Hybrid Technique for Detecting Sunflower Leaf Disease Using Deep Learning Approach by Arun Malik, Gayatri Vaidya, Vishal Jagota, Sathyapriya Eswaran, Akash Sirohi, Isha Batra, Manik Rakhra, Evans Asenso

    Published 2022-01-01
    “…Agriculture and plants, which are a component of a nation's internal economy, play an important role in boosting the economy of that country. …”
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    Article
  3. 263

    Determination of Heavy Metals and Pesticides in Different Types of Fish Samples Collected from Four Different Locations of Aegean and Marmara Sea by Tufan Topal, Canan Onac

    Published 2020-01-01
    “…The results show an indication of the significant health risks associated with the consumption of these contaminated fish in the Aegean and Marmara seas. In the Turkish food codex and in the 2013/39/EU directive, some heavy metals that do not have the maximum allowable concentration limits should be urgently indicated.…”
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  4. 264

    Thermal Diffusivity, Moisture Diffusivity, and Color Change of Codonopsis javanica with the Support of the Ultrasound for Drying by Xuan-Quang Nguyen, Anh-Duc Le, Ngoc-Phuong Nguyen, Hay Nguyen

    Published 2019-01-01
    “…Results showed the overall color differences (∆E) of dried products change in the range of 8.0–12.9 compared with the fresh ones. …”
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    Article
  5. 265

    Food Quality Inspection and Grading Using Efficient Image Segmentation and Machine Learning-Based System by V. Hemamalini, S. Rajarajeswari, S. Nachiyappan, M. Sambath, T. Devi, Bhupesh Kumar Singh, Abhishek Raghuvanshi

    Published 2022-01-01
    “…This means that, by utilizing computer vision and image processing techniques, time-consuming and subjective industrial quality control processes can be eliminated. This article discusses how to check and assess food using picture segmentation and machine learning. …”
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    Article
  6. 266

    Influence of Edible Coatings on Biochemical Fruit Quality and Storage Life of Bell Pepper cv. “Yolo Wonder” by Abad Ullah, N. A. Abbasi, M. Shafique, A. A. Qureshi

    Published 2017-01-01
    “…The present study was carried out to investigate the influence of food grade coatings on fruit quality and storage life of bell pepper cv. …”
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  7. 267

    Antiemetic activity of Sesamol possibly through serotonergic and dopaminergic receptor interaction pathways: In vivo and in silico studies by Touhidul Islam Tanim, Ayman M. Al-Qaaneh, Raihan Chowdhury, Md. Shimul Bhuia, Tabassum Islam, Md Showkoth Akbor, Md. Tahajul Islam, Md. Mohasin Miah, Ali Raza Ishaq, Mostafa A. Abdel-Maksoud, Mohamed A. El-Tayeb, Mohamed El-Shazly, Muhammad Torequl Islam, Heba A.S. El-Nashar

    Published 2025-03-01
    “…SEL (25 and 50 mg/kg) showed dose-dependent elevation in latency (133.20 ± 2.19 and 293.00 ± 5.27 s) and diminishment in the retching number (16.40 ± 1.15 and 9.40 ± 1.04 times), compared to control. Additionally, SEL can antagonize the activity of ondansetron (OND; 5 mg/kg) and domperidone (DOM; 7 mg/kg), resulting in a decrease in latency (256.00 ± 9.59 and 253.00 ± 2.79 s) and enhancing the number of retches (11.80 ± 0.82 and 12.60 ± 1.04) in combination rather than OND and DOM alone. …”
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  8. 268
  9. 269

    Quantitative Risk Assessment of Vibrio parahaemolyticus Toxi Infection Associated with the Consumption of Roasted Shrimp (Penaeus monodon) by Arnaud Carter Keinko Takoundjou, Rhoda Nsen Bughe, Abraham Nkoue Tong, Sylvain Leroy Sado Kamdem, Jean Justin Essia-Ngang

    Published 2022-01-01
    “…This reflects a relatively low risk of infection for roasted shrimp. Good hygiene practices during handling, cooking, and storage may help reduce the actual risk.…”
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  10. 270

    Determination of Isoflavones in Soybean Flour by Matrix Solid-Phase Dispersion Extraction and Liquid Chromatography with UV-Diode Array Detection by Antonella Aresta, Pietro Cotugno, Federica Massari, Carlo Zambonin

    Published 2017-01-01
    “…All the calibration curves showed good linearity within the concentration range 0.02–2 μg/ml. …”
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  11. 271

    Process and Product Characterization of Aliha, A Maize-Based Ghanaian Indigenous Fermented Beverage by Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Gloria Ivy Mensah, Kwesi Firibu Saalia, Unathi Kolanisi

    Published 2022-01-01
    “…The physicochemical and microbial composition were carried out using standard methods. Four different production techniques were identified across the production sites. …”
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  12. 272
  13. 273

    Comparative Study of Heavy Metal Concentration in Eggs Originating from Industrial Poultry Farms and Free-Range Hens in Kosovo by H. Aliu, S. Dizman, A. Sinani, G. Hodolli

    Published 2021-01-01
    “…In total, 22 random egg samples were collected, with 54.5% and 45.5% of samples coming from poultry farms and free-range hens, respectively. …”
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  14. 274

    Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties by Abebe Asmamaw Wasihun, Goitom Gebreyohannes Berhe, Desta Berhe Sbhatu, Kiros Hagos Abay, Gebreselema Gebreyohannes

    Published 2023-01-01
    “…Industrially, baobab fruit pulp (powder) is used for producing good quality jams. This study was carried out to (a) develop a formulation protocol for producing high-quality baobab jam, (b) characterize the jam using standard physicochemical, microbiological, and sensory evaluation methods, and (c) examine the effects of time and temperature of storage on the quality as well as shelf life of the jam. …”
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  15. 275

    Production of probiotic kefir from different plant-based milks by Berra Ceylan, Nilgün Öncül

    Published 2025-12-01
    “…Throughout all the storage days, E. coli 0157:H7 showed resistance to the oat and soy kefirs, while S. …”
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  16. 276

    Foliar Application of Leaf Extracts of Glycyrrhiza uralensis Increases Growth and Nutritional Value of Chinese Flowering Cabbage Plants under Field Conditions by Waheed Akram, Sabin Fatima, Tehmina Anjum, Basharat Ali, Guihua Li

    Published 2022-01-01
    “…Preliminary greenhouse experiments were carried out with different concentrations of G. uralensis extracts to select the suitable dose for field studies. …”
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  17. 277

    Effect of Maturity and Environmental Conditions on Chemical Composition of Olive Oils of Introduced Cultivars in Morocco by Samira El Qarnifa, Abderraouf El Antari, Abdellatif Hafidi

    Published 2019-01-01
    “…Three different olive cultivars (Moroccan Picholine, Languedoc Picholine, and Frantoio), grown in two different locations in Morocco (Errachidia and Marrakech), were studied during the two crop years (2016 and 2017) at three stages of maturity (green, purple, and black). …”
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  18. 278

    Study on a Moisture Ratio Curve Model for Refractance Window Drying Based on a D-Optimal Mixture Design by Jingyu He, Weidong Song, Jianqiang Li, Tianhang Ding, Jian Guan, Jinji Wu, Jiaoling Wang

    Published 2024-01-01
    “…Refractance window (RW) drying is a new thin-layer drying technology that can control well the heating temperature to effectively reduce the loss of heat-sensitive substances. …”
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    Article
  19. 279

    Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making by Xin Hu, Lejia Hu, Jing Zheng, Junkang Rong

    Published 2022-01-01
    “…With the improvement of living standards, consumers’ demand for wheat food is gradually diversified. Biscuit, as a kind of convenience food, becomes a consumer’s leisure snack due to its characteristics such as low processing cost, easy-to-carry and convenient-to-eat traits, long shelf life, diverse varieties, and rich tastes, which have attracted more and more people. …”
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  20. 280

    Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014 by Francieli Dalcanton, Elena Carrasco, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia Maria Falcão de Aragão, Rosa María García-Gimeno

    Published 2018-01-01
    “…Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and spoilage flora. …”
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    Article