نتایج جستجو برای: ingredients

تعداد نتایج: 21027  

Journal: :Environmental Health Perspectives 1994
G L Solomon

-Despite a decline in mortality rates since about 1931 stomach cancer remains a major cause of death in England and Wales. National death rates from 1916 to 1979 are presented by sex, age and 2 broad social-class groups covering manual and non-manual occupations. In both sexes the decline in rates has been most rapid in the young and has slowed progressively with advancing age. The ratio of mal...

2008
Hyun Hur

Medicinal mushrooms, including Cordyceps militaris, have received attention in Korea because of their biological activities. In the fruiting body and in corpus of C. militaris, the total free amino acid content was 69.32 mg/g and 14.03 mg/g, respectively. In the fruiting body, the most abundant amino acids were lysine, glutamic acid, proline and threonine. The fruiting body was rich in unsatura...

Journal: :Science Translational Medicine 2019

Journal: :Environmental Health Perspectives 1994

2014
Laura S Snee Vivek R Nerurkar Dian A Dooley Jimmy T Efird Anne C Shovic Pratibha V Nerurkar

Corrections to “Recipe development and preparations” Approximately 50 g of uncooked bitter melon per one cup (250 ml) of raw ingredients was added to each dish, except curry dish. The curry dish does not have any other ingredients besides bitter melon and therefore contained approximately 61 g of bitter melon per onehalf cup (125 ml). Each of the raw ingredients in these recipes (except the cur...

2013
Wioletta A. Żukiewicz-Sobczak Piotr Adamczuk Paula Wróblewska Jacek Zwoliński Jolanta Chmielewska-Badora Ewelina Krasowska Elżbieta M. Galińska Grażyna Cholewa Jacek Piątek Jacek Koźlik

In an era in which cosmetics are commonly used, their often prolonged contact with the human body should determine the safety of their use. Often cosmetics are the cause of many side effects, mainly hypersensitivity reactions. Common groups of cosmetic components responsible for side effects are fragrances, preservatives and dyes. This paper focuses on the most allergenic components.

Journal: :Cereal Chemistry Journal 2017

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