ASSESSMENT OF PHYSICAL AND CHEMICAL CHARACTERISTICS OF SWEET CHERRY FRUITS: A COMPARATIVE ANALYSIS OF SIX DISTINCT CULTIVARS by Ioana-Florina Hulujan, Orsolya Borsai, Viorel Mitre, Constantin Toader, Maria-Evelina Bordean, Alexandru-Daniel Costin, Mirela Irina Cordea

“…Sweet cherry (Prunus avium L.) is a member of the Rosaceae family and is valued for its distinctive flavoured fruits and significant nutritional and medicinal properties. This study aimed to evaluate the physical and chemical characteristics of cherry fruits of six different cultivars: ‘Regina’, ‘Kordia’, ‘Bigarreau Burlat’, ‘Merchant’, ‘Canada Giant’ and ‘Sylvia’. …”
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Response of Date Palm Trees (Phoenix dactylifera L.) to Treatment with Boron and Silica Sol Nutrient Solution under Saline Growing Conditions by Hassan A. Faisal, Abdul Samad Aboud Abdullah, Ahmed Y. Lafta Hzaa

“…The objective of this study is to investigate the impact of different concentrations of boron 0, 100, and 200 mg L-1 and silica sol nutritional solutions 0, 3, and 6 mL L-1 on Khadrawi date palm trees in the presence of salt conditions. …”
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Niqivut (our food)—dimensions of Inuit country food harvesting and significance in Arctic Canada: bountiful, seasonal, “soul food” by Natalie Ann Carter, Nicolien van Luijk, Jackie Dawson, Colleen Parker, Kayla Grey, Jennifer Provencher, Chantel Emiktaut, Natasha Simonee, Gloria Song, Sonia Wesche

“…This study highlights the cultural significance and benefits (nutritional, medicinal, mental health, connection to culture, and language) of country food; and reinforces that harvesting, processing, sharing, and eating country food are fundamental aspects of Inuit culture, wellbeing, and food sovereignty.…”
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Role of Antidiarrhoeal Drugs as Adjunctive Therapies for Acute Diarrhoea in Children by Christophe Faure

“…Treatment goals are to prevent dehydration and nutritional damage and to reduce duration and severity of diarrhoeal episodes. …”
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Plant Sources, Extraction Methods, and Uses of Squalene by M. Azalia Lozano-Grande, Shela Gorinstein, Eduardo Espitia-Rangel, Gloria Dávila-Ortiz, Alma Leticia Martínez-Ayala

“…It is considered a molecule with pharmacological, cosmetic, and nutritional potential. Scientific research has shown that SQ reduces skin damage by UV radiation, LDL levels, and cholesterol in the blood, prevents the suffering of cardiovascular diseases, and has antitumor and anticancer effects against ovarian, breast, lung, and colon cancer. …”
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The Sexual Behaviour of Chagas' Disease Vectors: Chemical Signals Mediating Communication between Male and Female Triatomine Bugs by Gabriel Manrique, Marcelo Lorenzo

“…Males attempt to copulate but may be rejected, depending on female age and nutritional status. Triatomine males locate partners through sex pheromones emitted by the metasternal glands (MGs) of females. …”
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Red Currant (<i>Ribes rubrum</i> L.) Fruit Waste Extract and Juice as Potential Spasmolytic Agents by Maja Cvetković, Bojana Miladinović, Suzana Branković, Milica Randjelović, Slavoljub Živanović, Nemanja Kitić, Milica Milutinović, Miloš Jovanović, Dušica Stojanović, Haris Nikšić, Katarina Šavikin, Dušanka Kitić

“…Red currant (<i>Ribes rubrum</i> L.) berries are rich in bioactive compounds and exhibit nutritive and protective features. This research examined the content of secondary metabolites of the red currant variety Redpoll lyophilized juice and waste extract and their antioxidative and spasmolytic effects. …”
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Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans by Kasma Iswari, null Atman, Leni Marlina, null Riska, Sri Satya Antarlina, Ratna Wylis Arief, null Waryat, Rosniyati Suwarda, Noveria Sjafrina, Alvi Yani, null Sunarmani, Gabriel Herald Joseph, Meivie Lintang, Payung Layuk, Abdullah Bin Arif

“…The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.…”
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Combined Ultrasound and Microwave Food Processing: Efficiency Review by Leonid Ch. Burak, Andrey P. Zavaley

“…The combined effect of microwaves and ultrasound increases the processing efficiency, thus preserving the nutritional value and quality of the final product. …”
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The effects of Stemregen® host modulation therapy on experimentally induced apical periodontitis in rats* by Fatma GÖNÜLLÜ, Mevlüt Sinan OCAK, Serkan DUNDAR, İbrahim Hanifi ÖZERCAN

“…Abstract This study evaluated the effect of Stemregen® nutritional supplement on inflammation and resorption in apical periodontitis using a rat model. …”
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Effects of Feeding of Two Potentially Probiotic Preparations from Lactic Acid Bacteria on the Performance and Faecal Microflora of Broiler Chickens by Paula Fajardo, Lorenzo Pastrana, Jesús Méndez, Isabel Rodríguez, Clara Fuciños, Nelson P. Guerra

“…The experiments were conducted with medium-growth Sasso X44 chickens housed in cages and with nutritional stressed Ross 308 broiler distributed in pens. …”
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Nutrient digestibility of fishmeal rations in primates by N. V. Gaponov, L. N. Gamko

“…The chemical composition and nutritional value of the total mixed ration was determined. …”
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Bioflocs Technology: Theory and Application in Intensive Aquaculture System by Julie Ekasari

“…The objective of this review is to discuss various aspect of BFT application in aquaculture including bioflocs formation process, technical requirement, bioflocs nutritional content and characterization techniques. …”
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The Fatty Acid Profile in Patients with Newly Diagnosed Diabetes: Why It Could Be Unsuspected by C. Castro-Correia, S. Sousa, S. Norberto, C. Matos, V. F. Domingues, M. Fontoura, C. Calhau

“…These findings reinforce the importance of precocious nutritional attention and intervention in the treatment of diabetic children.…”
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Malnutrition in Surgical Wards: A Plea for Concern by Offir Ben-Ishay, Haya Gertsenzon, Tanya Mashiach, Yoram Kluger, Irit Chermesh

“…The objective of this study was to investigate the nutritional status of patients in a general surgery ward and to define the correlation between the risk of malnutrition and the hospital course and clinical outcome. …”
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Characterization and In Vitro Digestion Kinetics of Purified Pulse Starches: Implications on Bread Formulation by Oluwatoyin O. Sangokunle, Sarah G. Corwin, Bruce R. Hamaker

“…These findings contribute valuable insights into the slow digestibility attributes of pulse starches for developing food products with enhanced nutritional profiles.…”
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Journal Review: Effectiveness of Supplementary Feed Ingredients on Egg Productivity and Body Weight Gain of Balibangtan Superior Hens by Maria Intan Ayu Laraswati, Raden Septiarani Jati Nugraha, Nurulia Hidayah, Muhammad Rosyid Ridlo

“…Feed is a major determining factor in the success of layer and broiler farming. The nutritional content of the feed must meet the requirements to increase livestock productivity. …”
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Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese by Putri Ramadhany, Anastasia Prima Kristijarti, Graciella Lorenz Susanto, Geraldo Prajna

“…<p>The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. …”
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The Oslo Health Study: A Dietary Index Estimating Frequent Intake of Soft Drinks and Rare Intake of Fruit and Vegetables Is Negatively Associated with Bone Mineral Density by Arne Torbjørn Høstmark, Anne Johanne Søgaard, Kari Alvær, Haakon E. Meyer

“…Background. Since nutritional factors may affect bone mineral density (BMD), we have investigated whether BMD is associated with an index estimating the intake of soft drinks, fruits, and vegetables. …”
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RESPONSE OF WHEAT TO DIFFERENT ABIOTIC STRESS CONDITIONS: A REVIEW by Harikala Paudel, Radhakrishna Bhandari, Anjali Dhakal, Shivalal Nyaupane, Binod Panthi, Mukti Ram Poudel

“…Wheat serves as the number one crop for ensuring food and nutritional security in the world. The production and productivity of wheat have been greatly influenced by global warming and climate change which have created environments such as drought, heat stress, and saline conditions. …”
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