Supplier selection in supply chain is a multi-criteria problem that involves a number of quantitative and qualitative factors. This paper deals with a concrete problem of flour purchase by a company that manufactures bakery products and the purchasing price of flour depends on the quantity ordered. The criteria for supplier selection and quantities supplied by individual suppliers are: purchase...

PURPOSE Despite the importance of skin exposure, studies of skin symptoms in relation to exposure and respiratory symptoms are rare. The goals of this study were to describe exposure-response relationships for skin symptoms, and to investigate associations between skin and respiratory symptoms in bakery and auto body shop workers. METHODS Data from previous studies of bakery and auto body sho...

Baker's asthma is the most prevalent occupational asthma, and IgE-mediated response is known as a major pathogenesis. However, recent studies have suggested the involvement of innate immune response because wheat flour contains bacterial endotoxins or lipopolysaccharides. To further understand a role of innate immune response in the development of work-related respiratory symptoms (WRS) in bake...

Mol. Nutr. Food Res. 2021, 65, 2100321 DOI: 10.1002/mnfr.202100321 Advanced glycation end products (AGEs) are widely existed in processed food especially bakery products. The study indicated that AGEs overloading (shown as devil) caused accumulation and disturbed glucose metabolism live. However, pterostilbene (show defenders), a phenolic compound found several fruits like blueberries, could co...