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24 results on '"Vegetable"'

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2. Vegetable smoothies as a source of bioactive compounds potentially modulators of the gut microbiota

3. Evaluation of borage (Borago officinalis L.) genotypes for nutraceutical value based on leaves fatty acids composition

4. Ecology of the Brown Marmorated Stink Bug (Hemiptera: Pentitomidae): Oviposition on Different Trees, Nymphal Development on Various Vegetable Hosts, and Assessment of a Bacterial Pathogen

5. Adolescent Fruit and Vegetable Consumption in Relation to Frequency and Timing of Eating Occasions: Findings from the DASH-4-Teens Trial

6. Shallow Aggregate Ebb-and-Flow System for Greenhouse Lettuce Production

7. Strengthening Associations to Pictures vs. Words: The Case for Promoting Fruit and Vegetable Consumption to Men

8. Reduced-Rate Herbicide Combinations for Living Mulch and Weed Management in a Vegetable Crop

9. Determination of the Capacity Building Framework that Support a Collaborative Fruit and Vegetable Prescription Program

10. CHANGES OF PERCENT BODY FAT, WAIST CIRCUMFERENCE AND FRUIT AND VEGETABLE INTAKE AMONG DIVISION I COLLEGIATE FEMALE SOFTBALL PLAYERS AFTER NUTRITION CURRICULUM PAIRED WITH TECHNOLOGY

11. The Effects of a Visually Appealing and Interactive Snack Activity on Fruit and Vegetable Intake of Preschool-Aged Children

12. USING THE INTEGRATIVE MODEL TO PREDICT VEGETABLE SUBGROUP CONSUMPTION AMONG COLLEGE STUDENTS

13. Weeds, nitrogen, and yield: Measuring the effectiveness of an organic no-till system

14. Analyzing the Impacts of an IPM Vegetable Technology Transfer in Bangladesh

15. FRUIT AND VEGETABLE CONSUMPTION OF DIVISION I COLLEGIATE FOOTBALL AND VOLLEYBALL PLAYERS PRE- AND POST-DEREGULATION OF SNACKS BY THE NCAA

16. The Relationship of Food Insecurity to Health Parameters in Adult Women with Polycystic Ovary Syndrome (PCOS)

17. Nutrient Intake Improves in Overweight Postpartum Women when Exposed to a Dietary Intervention

18. Food | Immigrants|Future| Place Adapting Identity for Callender, Iowa

19. COOKING WITH A CHEF: A CULINARY NUTRITION INTERVENTION FOR COLLEGE AGED STUDENTS

20. OHMIC heating for thermal processing of low-acid foods containing solid particulates

21. DEVELOPMENT AND EVALUATION OF INSTRUMENTS TO

22. Psychosocial determinants of fruit and vegetable consumption in adults.

23. Vegetables from the mangrove areas

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