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8,323 results on '"nutritional value"'

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1. Nutritional composition, bioactive compounds and antioxidant potentiality of some indigenous vegetables consumed in Bangladesh.

2. Chlorella vulgaris as a food substitute: Applications and benefits in the food industry.

3. Evaluation of the Aral Region Adolescent Nutrition with the FFQ_KZ Questionnaire.

4. Digestive and Metabolic Characteristics of Dietary Meat Proteins: Meat Source and Thermal Processing Matter.

5. Fibrous Structure in Plant-Based Meat: High-Moisture Extrusion Factors and Sensory Attributes in Production and Storage.

6. Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications.

7. Nutritional composition, bioactive compounds and antioxidant potentiality of some indigenous vegetables consumed in Bangladesh.

8. Utilization of Fish Skin Gelatin for Nutritional Value Enhancement of Avocado‐Based Low‐Fat Ice Cream.

9. The effect of different light spectra on selenium bioaccumulation by <italic>Spirulina platensis</italic> cyanobacteria in flat plate photobioreactors.

10. Jujube Syrup and Starter YF‐L922 Co‐Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure.

11. Pulse Proteins, Their Extraction and Application in Bakery Products: A Review.

12. Influence of (ultra‐)processing methods on aquatic proteins and product quality.

13. Enhancing shelf‐life and nutritional value of broccoli florets through vacuum impregnation with calcium chloride and ascorbic acid.

14. Mythimna separata herbivory primes Coix resistance in systemic leaves.

15. Ultrasound‐assisted extraction of sumac fruit oil and analysis of its fatty acid composition.

16. Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough.

17. Nutritional Value Evaluation of New Pea Genotypes (Pisum sativum L.) Based on Their Chemical, Amino Acids and Dietary Fiber Composition.

18. Mathematical Model to Study the Effect of Refuge on Cannibalism in Atractosteus tropicus.

19. Opuntia species: A comprehensive review of chemical composition and bio-pharmacological potential with contemporary applications.

20. Nutritional, antinutritional and antioxidant assessment of immature Abelmoschus pods: Implications for crop improvement from cultivated and wild varieties.

21. Advances, challenges and future directions in the development of in vitro gastrointestinal models used in assessing infant formulas.

22. Impact of biochar and organic fertilizers on sweet potato yield, quality, ascorbic acid, β-carotene, sugars, and phenols contents.

23. Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt.

24. Search for Operating Conditions in the Thermal Pistachio Splitting in Fountain Confined Conical Spouted Beds.

25. Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum.

26. The application of dairy products and their derivatives as edible inks in 3D printing technology: A review.

27. Effects of starch gelatinisation and water migration on the hardness of parboiled rice.

28. Short‐term high‐light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.

29. A review on the biological and bioactive components of Cyperus esculentus L.: insight on food, health and nutrition.

30. Nutritional value of cereal-based gluten-free products and comparison to that of gluten containing counterparts in the Greek market.

31. Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars.

32. Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods.

33. A Comprehensive Review on Papaya Phytochemistry Profile, Bioaccessibility, Pharmacological Effects and Future Trends of Papaya Phytochemicals.

34. The nutritional value of gliricidia in different fed forms: a systematic review.

35. Baru (Dipteryx alata Vog.) agro-industrial by-products as a nutritive and healthy ingredient in brownie formulation.

36. Mushroom and Kefir Functional Characterizations: Hypolipidemia and Gut Microbiota Modulations in Rat Models.

37. Exploring microbial diversity in Kermanshah province's Kermanshahi oil through DGGE and sequencing analysis.

38. Nitrogen fertilisation method affects wheat silage ammonia-N and crude protein content.

39. Exploring the Physicochemical, Antioxidant and Sensory Properties of the Flavoured Virgin Olive Oil With Chavir Extract During Storage.

40. Nutrient limitation shortly before harvest promotes high accumulation of antioxidants in lettuce.

41. Morphophysiological, biochemical, and nutrient response of spinach (Spinacia oleracea L.) by foliar CeO2 nanoparticles under elevated CO2.

42. Comparative study on the difference of saponins and nutrients in Panax notoginseng powder dried by new rapid drying technique and traditional hot air.

43. Metabolic engineering of the serine/glycine network as a means to improve the nitrogen content of crops.

44. Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food.

45. National school food standards in England: a cross-sectional study to explore compliance in secondary schools and impact on pupil nutritional intake.

46. Identification and validation of qRT-PCR reference genes for analyzing grape infection with gray mold.

47. The effect of flour-based foods intake in the reduction of cardiometabolic risk: A systematic review.

48. The amazing native Brazilian fruits.

49. Investigating the quality of extraction and quantification of bioactive compounds in berries through liquid chromatography and multivariate curve resolution.

50. Detection of structural variants linked to mutton flavor and odor in two closely related black goat breeds.

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