Works matching DE "VEGETARIAN foods"

Results: 346

Subaltern Vegetarianism: Witchcraft, Embodiment and Sociality in Central India.

Published in:

South Asia: Journal of South Asian Studies, 2008, v. 31, n. 1, p. 96, doi. 10.1080/00856400701874734

By:

Desai, Amit

Publication type:

Article

The carbon footprint of Danish diets.

Published in:

Climatic Change, 2019, v. 156, n. 4, p. 489, doi. 10.1007/s10584-019-02508-4

By:

Bruno, Morena;
Thomsen, Marianne;
Pulselli, Federico Maria;
Patrizi, Nicoletta;
Marini, Michele;
Caro, Dario

Publication type:

Article

Calitatea oului, aliment de bază cu potenţial nutraceutic.

Published in:

Medic.ro, 2022, v. 148, n. 4, p. 42

By:

Șipoș, Remus Sebastian;
Ruța, Florina Daniela;
Coman, Eliana;
Fechete, Radu

Publication type:

Article

Comparing Machine Learning Models for Sentiment Analysis and Rating Prediction of Vegan and Vegetarian Restaurant Reviews.

Published in:

Computers (2073-431X), 2024, v. 13, n. 10, p. 248, doi. 10.3390/computers13100248

By:

Hanić, Sanja;
Bagić Babac, Marina;
Gledec, Gordan;
Horvat, Marko

Publication type:

Article

Three Educational Problems: The Case of Eating Animals.

Published in:

2013

By:

Rice, Suzanne

Publication type:

Essay

VEGETARIAN FOOD AS MODERN FOOD: ATTEMPTS TO EDUCATE THE NATION OF ESTONIA FROM THE 1900s TO THE 1930s.

Published in:

Baltic Worlds, 2022, v. 15, n. 1/2, p. 125

By:

Kannike, Anu;
Bardone, Ester

Publication type:

Article

Why do people eat (so much) meat?--And how can we eat (much) less?

Published in:

Journal of Agriculture, Food Systems & Community Development, 2019, v. 8, n. 4, p. 1, doi. 10.5304/jafscd.2019.084.016

By:

Cleveland, David A.

Publication type:

Article

Response to Boonpor et al: Types of diet, obesity, and incident type 2 diabetes: Findings from the UK Biobank prospective cohort study.

Published in:

Diabetes, Obesity & Metabolism, 2022, v. 24, n. 11, p. 2277, doi. 10.1111/dom.14813

By:

MacDonald, Conor James;
Frenoy, Pauline;
Boutron‐Ruault, Marie‐Christine

Publication type:

Article

The Global Influence of the Seventh-Day Adventist Church on Diet.

Published in:

Religions, 2018, v. 9, n. 9, p. 251, doi. 10.3390/rel9090251

By:

Banta, Jim E.;
Lee, Jerry W.;
Hodgkin, Georgia;
Yi, Zane;
Fanica, Andrea;
Sabate, Joan

Publication type:

Article

NOBRES TRADIÇÕES QUE FORMAM A GLÓRIA DA NACIONALIDADE: Arthur de Vasconcellos entre a ciência, o charlatanismo e o catolicismo no Brasil.

Published in:

Revista Eletrônica História em Reflexão, 2024, v. 20, n. 38, p. 214, doi. 10.30612/rehr.v20i38.18897

By:

DE JESUS SANTOS, MAGNO FRANCISCO

Publication type:

Article

Grain losses in India and government policies.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 143, doi. 10.1111/j.1757-837X.2012.00150.x

By:

Nagpal, M.;
Kumar, A.

Publication type:

Article

Baltimore Schools Serve Healthier Food.

Published in:

Penn Bioethics Journal, 2010, v. 6, n. 1, p. 3

By:

Rowland, Sebastian

Publication type:

Article

NUTRITIONAL VALUE, BIOACTIVE COMPOUNDS AND CAPACITY ANTIOXIDANT IN EDIBLE FLOWERS OF DAHLIA.

Published in:

Acta Scientiarum Polonorum. Hortorum Cultus, 2021, v. 20, n. 5, p. 63, doi. 10.24326/asphc.2021.5.6

By:

Martínez-Damián, María T.;
Mejía-Muñoz, José M.;
Colinas-León, María T.;
Hernández-Epigmenio, Francisca;
Cruz-Alvarez, Oscar

Publication type:

Article

A Worksite Vegan Nutrition Program Is Well-Accepted and Improves Health-Related Quality of Life and Work Productivity.

Published in:

Annals of Nutrition & Metabolism, 2010, v. 56, n. 4, p. 245, doi. 10.1159/000288281

By:

Katcher, Heather I.;
Ferdowsian, Hope R.;
Hoover, Valerie J.;
Cohen, Joshua L.;
Barnard, Neal D.

Publication type:

Article

B-Vitamin Status and Concentrations of Homocysteine in Austrian Omnivores, Vegetarians and Vegans.

Published in:

Annals of Nutrition & Metabolism, 2006, v. 50, n. 6, p. 485, doi. 10.1159/000095828

By:

Majchrzak;
Singer;
Männer;
Rust;
Genser;
Wagner;
Elmadfa

Publication type:

Article

Cardiovascular health and cancer risk associated with plant based diets: An umbrella review.

Published in:

PLoS ONE, 2024, v. 19, n. 5, p. 1, doi. 10.1371/journal.pone.0300711

By:

Capodici, Angelo;
Mocciaro, Gabriele;
Gori, Davide;
Landry, Matthew J.;
Masini, Alice;
Sanmarchi, Francesco;
Fiore, Matteo;
Coa, Angela Andrea;
Castagna, Gisele;
Gardner, Christopher D.;
Guaraldi, Federica

Publication type:

Article

Has food security in the EU countries worsened during the COVID-19 pandemic? Analysis of physical and economic access to food.

Published in:

PLoS ONE, 2024, v. 19, n. 4, p. 1, doi. 10.1371/journal.pone.0302072

By:

Pawlak, Karolina;
Malak-Rawlikowska, Agata;
Hamulczuk, Mariusz;
Skrzypczyk, Marta

Publication type:

Article

Analysis of adherence to a healthy lifestyle among vegetarian and non-vegetarian Peruvian university students: A cross-sectional survey.

Published in:

PLoS ONE, 2024, v. 19, n. 2, p. 1, doi. 10.1371/journal.pone.0299317

By:

Saintila, Jacksaint;
Rojas-Humpire, Ricardo;
Newball-Noriega, Edda E.;
Huancahuire-Vega, Salomón;
Ignacio-Cconchoy, Felipe L.;
Calizaya-Milla, Yaquelin E.

Publication type:

Article

Biodiversity footprints of 151 popular dishes from around the world.

Published in:

PLoS ONE, 2024, v. 19, n. 2, p. 1, doi. 10.1371/journal.pone.0296492

By:

Cheng, Elissa M. Y.;
Cheng, Carina M. L.;
Choo, Jacqueline;
Yan, Yanyun;
Carrasco, Luis Roman

Publication type:

Article

Breaking Bread, Sharing Soup, and Smashing the State: Food Not Bombs and Anarchist Critiques of the Neoliberal Charity State.

Published in:

Theory in Action, 2014, v. 7, n. 4, p. 33, doi. 10.3798/tia.1937-0237.14026

By:

Parson, Sean

Publication type:

Article

Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method.

Published in:

Journal of Food & Nutrition Research, 2024, v. 63, n. 2, p. 176

By:

AVILES, MARÍA VICTORIA;
BORGO, MARÍA AGUSTINA;
FERNANDA NAEF, ELISA;
DANIELA IGUAL, CATALINA;
GÓMEZ, MARÍA BEATRIZ;
ANA ABALOS, ROSA

Publication type:

Article

The Protein Shift.

Published in:: Chemical Engineering, 2023, v. 130, n. 4, p. 12
Publication type:: Article

Glucans, Paramylon and Other Algae Bioactive Molecules.

Published in:

International Journal of Molecular Sciences, 2023, v. 24, n. 6, p. 5844, doi. 10.3390/ijms24065844

By:

Barsanti, Laura;
Gualtieri, Paolo

Publication type:

Article

Mariposas de Argentina: Guía de Identificación Butterflies of Argentina: Identification Guide.

Published in:

American Entomologist, 2019, v. 65, n. 2, p. 141, doi. 10.1093/ae/tmz031

By:

Shapiro, Arthur M

Publication type:

Article

TOWARDS A REASSESSMENT OF PLATO IN FOOD STUDIES.

Published in:

Petits Propos Culinaires, 2023, n. 126, p. 113, doi. 10.1558/ppc.27719

By:

Wilkins, John

Publication type:

Article

Vegetarian Dishes from the Middle East.

Published in:

2009

By:

M. F.

Publication type:

Book Review

Do vegetarians less frequently carry ESBL/pAmpC-producing Escherichia coli/Klebsiella pneumoniae compared with non-vegetarians?

Published in:

2020

By:

Meijs, Anouk P;
Gijsbers, Esther F;
Hengeveld, Paul D;
Veenman, Christiaan;
Roon, Annika M van;
Hoek, Angela H A M van;
Greeff, Sabine C de;
Duijkeren, Engeline van;
Dierikx, Cindy M;
van Roon, Annika M;
van Hoek, Angela H A M;
de Greeff, Sabine C;
van Duijkeren, Engeline

Publication type:

journal article

Health Benefits of Vegetarian Diets: An Insight into the Main Topics.

Published in:

Foods, 2024, v. 13, n. 15, p. 2398, doi. 10.3390/foods13152398

By:

Baroni, Luciana;
Rizzo, Gianluca;
Galchenko, Alexey Vladimirovich;
Zavoli, Martina;
Serventi, Luca;
Battino, Maurizio

Publication type:

Article

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.

Published in:

Foods, 2024, v. 13, n. 14, p. 2303, doi. 10.3390/foods13142303

By:

da Silva, Vasco Trincão;
Mateus, Nuno;
de Freitas, Victor;
Fernandes, Ana

Publication type:

Article

Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects.

Published in:

Foods, 2024, v. 13, n. 1, p. 108, doi. 10.3390/foods13010108

By:

Kumari, Swati;
Alam, Amm Nurul;
Hossain, Md. Jakir;
Lee, Eun-Yeong;
Hwang, Young-Hwa;
Joo, Seon-Tea

Publication type:

Article

Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source.

Published in:

Foods, 2023, v. 12, n. 24, p. 4388, doi. 10.3390/foods12244388

By:

Li, Ku;
Qiao, Kaina;
Xiong, Jian;
Guo, Hui;
Zhang, Yuyu

Publication type:

Article

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies.

Published in:

Foods, 2023, v. 12, n. 21, p. 3952, doi. 10.3390/foods12213952

By:

Xie, Aijun;
Dong, Yushi;
Liu, Zifei;
Li, Zhiwei;
Shao, Junhua;
Li, Mohan;
Yue, Xiqing

Publication type:

Article

The Role of Hemp (Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition.

Published in:

Foods, 2023, v. 12, n. 18, p. 3505, doi. 10.3390/foods12183505

By:

Rizzo, Gianluca;
Storz, Maximilian Andreas;
Calapai, Gioacchino

Publication type:

Article

Exploring Consumer Behavior and Preferences in Welfare-Friendly Pork Breeding: A Multivariate Analysis.

Published in:

Foods, 2023, v. 12, n. 16, p. 3014, doi. 10.3390/foods12163014

By:

Pugliese, Michela;
Previti, Annalisa;
De Pascale, Angelina;
Alibrandi, Angela;
Zirilli, Agata;
Biondi, Vito;
Passantino, Annamaria;
Monti, Salvatore;
Giannetto, Carlo;
Lanfranchi, Maurizio

Publication type:

Article

The Second Edition of Motivations Associated with Food Choices and Eating Practices.

Published in:

Foods, 2023, v. 12, n. 16, p. 2986, doi. 10.3390/foods12162986

By:

Guiné, Raquel P. F.

Publication type:

Article

An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity.

Published in:

Foods, 2023, v. 12, n. 14, p. 2665, doi. 10.3390/foods12142665

By:

Olías, Raquel;
Delgado-Andrade, Cristina;
Padial, María;
Marín-Manzano, M. Carmen;
Clemente, Alfonso

Publication type:

Article

Research on Influencing Factors of Food Choice and Food Consumption.

Published in:

Foods, 2023, v. 12, n. 6, p. 1306, doi. 10.3390/foods12061306

By:

Geuens, Maggie

Publication type:

Article

Characterizing Meat- and Milk/Dairy-like Vegetarian Foods and Their Counterparts Based on Nutrient Profiling and Food Labels.

Published in:

Foods, 2023, v. 12, n. 6, p. 1151, doi. 10.3390/foods12061151

By:

Rodríguez-Martín, Noelia María;
Córdoba, Patricia;
Sarriá, Beatriz;
Verardo, Vito;
Pedroche, Justo;
Alcalá-Santiago, Ángela;
García-Villanova, Belén;
Molina-Montes, Esther

Publication type:

Article

Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd).

Published in:

Foods, 2023, v. 12, n. 2, p. 389, doi. 10.3390/foods12020389

By:

Maldonado-Alvarado, Pedro;
Pavón-Vargas, Darío Javier;
Abarca-Robles, Juan;
Valencia-Chamorro, Silvia;
Haros, Claudia Monika

Publication type:

Article

The Effect of Novel and Environmentally Friendly Foods on Consumer Attitude and Behavior: A Value-Attitude-Behavioral Model.

Published in:

Foods, 2022, v. 11, n. 16, p. 2423, doi. 10.3390/foods11162423

By:

Ma, Chun-Chieh;
Chang, Hsiao-Ping

Publication type:

Article

Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market.

Published in:

Foods, 2022, v. 11, n. 15, p. 2339, doi. 10.3390/foods11152339

By:

Pointke, Marcel;
Ohlau, Marlene;
Risius, Antje;
Pawelzik, Elke

Publication type:

Article

Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine.

Published in:

Foods, 2022, v. 11, n. 15, p. 2219, doi. 10.3390/foods11152219

By:

Maoloni, Antonietta;
Cardinali, Federica;
Milanović, Vesna;
Osimani, Andrea;
Verdenelli, Maria Cristina;
Coman, Maria Magdalena;
Aquilanti, Lucia

Publication type:

Article

Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System.

Published in:

Foods, 2022, v. 11, n. 13, p. 1958, doi. 10.3390/foods11131958

By:

Knaapila, Antti

Publication type:

Article

Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets.

Published in:

Foods, 2022, v. 11, n. 12, p. 1702, doi. 10.3390/foods11121702

By:

Pasqualone, Antonella

Publication type:

Article

Nature Ambience in a Lunch Restaurant Has the Potential to Evoke Positive Emotions, Reduce Stress, and Support Healthy Food Choices and Sustainable Behavior: A Field Experiment among Finnish Customers.

Published in:

Foods, 2022, v. 11, n. 7, p. 964, doi. 10.3390/foods11070964

By:

Vanhatalo, Saara;
Liedes, Hilkka;
Pennanen, Kyösti

Publication type:

Article

Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity.

Published in:

Foods, 2022, v. 11, n. 4, p. 539, doi. 10.3390/foods11040539

By:

Kim, Gahyun;
Oh, Jieun;
Cho, Misook

Publication type:

Article

Ethical Motivation and Vegetarian Dieting: The Underlying Role of Anti-speciesist Attitudes.

Published in:

Anthrozoös, 2019, v. 32, n. 6, p. 785, doi. 10.1080/08927936.2019.1673048

By:

Rosenfeld, Daniel L.

Publication type:

Article

How can restaurants entice patrons to order environmentally sustainable dishes? Testing new approaches based on hedonic psychology and affective forecasting theory.

Published in:

Journal of Sustainable Tourism, 2024, v. 32, n. 10, p. 2225, doi. 10.1080/09669582.2023.2274283

By:

Fechner, David;
Karl, Marion;
Grün, Bettina;
Dolnicar, Sara

Publication type:

Article

Vegetarian Nutrition.

Published in:

Athletic Therapy Today, 2000, v. 5, n. 2, p. 52, doi. 10.1123/att.5.2.52

By:

Kleiner, Susan M.

Publication type:

Article

NUTRITIONAL EVALUATION OF AN UNDEREXPLOITED LEGUME, INDIGOFERA: A COMPARATIVE STUDY.

Published in:

Annals: Food Science & Technology, 2020, v. 21, n. 3, p. 608

By:

Patil, Mayur;
Shinde, Suraj;
Auti, Sanjay

Publication type:

Article