Predicting risk factors for Epstein-Barr virus reactivation using Bayesian network analysis: a population-based study of high-risk areas for nasopharyngeal cancer by Zhiwen Zeng, Kena Lin, Xueqi Li, Xueqi Li, Tong Li, Xiaoman Li, Jiayi Li, Zule Ning, Qinxian Liu, Shanghang Xie, Sumei Cao, Sumei Cao, Jinlin Du

“…In contrast, sex, education level, tea drinking, cooking, and family history of cancer were indirectly associated with EBV reactivation. …”
Get full text

Walnut oil prevents hyperlipidemia induced by high-fat diet and regulates intestinal flora and liver metabolism by Rui Yang, Dan Chen, Yanling Chen, Yage Ma, Chaoyin Chen, Shenglan Zhao

Get full text

Effects of chili straw on rumen fermentation, meat quality, amino acid and fatty acid contents, and rumen bacteria diversity in sheep by Jinlong Li, Jinlong Li, Jinlong Li, Yong Tuo, Yong Tuo, Yong Tuo, Linjiao He, Linjiao He, Linjiao He, Yan Ma, Yan Ma, Zhijun Zhang, Zhijun Zhang, Zhiqiang Cheng, Changjiang Zang, Tongjun Guo, Tongjun Guo

“…Key findings include: (1) No significant differences were observed in rumen pH, NH3-N, or acetic acid-to-propionic acid ratio across groups (P > 0.05). (2) Rumen microbial diversity indices did not vary significantly between groups (P > 0.05), though the relative abundance of Firmicutes and Proteobacteria increased, and Bacteroidota decreased in CS-fed groups, with specific genus-level changes. (3) Carcass weight decreased in the CS20% group (P < 0.01). (4) Cooking loss decreased in CS10%, 15%, and 20% groups (P < 0.05), and meat redness increased in CS15% and 20% groups (P < 0.01). (5) Saturated fatty acids decreased, while the PUFA/SFA ratio and amino acid profiles, including sulfur-containing amino acids (SAA), dibasic amino acids (DAA), essential amino acids (EAA), and total amino acids (TAA), increased with CS, with a significant rise in Gly content in the CS15% group (P < 0.05). …”
Get full text

Effects of dietary processed former foodstuffs on slaughter performance and meat quality in broilers by Karthika Srikanthithasan, Marta Gariglio, Elena Diaz Vicuna, Margherita Profiti, Andrea Giorgino, Edoardo Fiorilla, Marta Castrica, Dino Miraglia, Sihem Dabbou, Flavia Gasperi, Ana Cristina Barroeta Lajusticia, Iolanda Altomonte, Rosalba Roccatello, Achille Schiavone, Claudio Forte

“…Carcase traits were similar across groups, except for a decrease in gizzard yield in cFF25 group (p = .008). Shear force, cooking loss and drip loss were unaffected by the diet. …”
Get full text

A low-protein soybean-free diet improves carcass traits and meat quality and modulates the colonic microbiota in Daweizi pigs by Haohua Fu, Taoming Yang, Hengjia Ni, Hengjia Ni, Jing Li, Fenfen Liu, Jingbo Liu, Yulong Yin, Yulong Yin

“…In addition, the LPNS diet significantly increased leanness and decreased the fat-skin rate and bone rate of Daweizi pigs. The cooking loss of meat decreased, and unsaturated fatty acids such as C22:6 and n−3 PUFA significantly increased in the LPNS group. …”
Get full text

Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

“…The DTNC improved the cooking properties of the burgers and significantly affected their color and texture. …”
Get full text

High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels by Weitong Wang, Jingying Cai, Satomi Tsutsuura, Tadayuki Nishiumi

“…High-pressure treatment applied within the range of 150–200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. …”
Get full text

Impacts of alfalfa nutrient concentrate on pellet physical attributes, growth performance, metabolism and nutritional quality of rainbow trout, Oncorhynchus mykiss by Hu Chen, Patrick C. Blaufuss, Dong-Fang Deng, Fabio Casu, Emma K. Kraco, Brian Shepherd, Wendy M. Sealey, Aaron M. Watson, Matthew F. Digman, Deborah A. Samac

“…Test diets contained varying ANC levels (0%, 5%, 10%, 15%, and 20%) to replace fishmeal (32% in the 0% ANC diet) to achieve equal digestible protein and were processed using a cooking extrusion method. Analysis of feed pellets showed that pellet density increased with ANC levels (P < 0.001), resulting in sinking pellets at 20% ANC. …”
Get full text

Profiling Key Phytoconstituents in Screw-Pressed <i>Nigella</i> Solid Residue and Their Distribution in Products and Byproducts During Oil Processing by Parbat Raj Thani, Joel B. Johnson, Surya Bhattarai, Tieneke Trotter, Kerry Walsh, Daniel Broszczak, Mani Naiker

“…Its seed oil is used extensively in pharmaceuticals, nutraceuticals, cosmetics, and cooking. However, extracting oil to satisfy the world’s needs leaves behind plenty of solid residues. …”
Get full text

Food-related behaviors of rural (Asaase Kooko) and peri-urban (Kaadjanor) households in Ghana by Prince Kwabena Osei, Megan A. McCrory, Matilda Steiner-Asiedu, Edward Sazonov, Mingui Sun, Wenyan Jia, Tom Baranowski, Gary Frost, Benny Lo, Alex Kojo Anderson

“…Background“Food-related behaviors” range widely and include food acquisition, storage, cooking, meal sharing, eating practices, among others. …”
Get full text

Evaluation of pitomba extract as a natural antioxidant in fresh sausages: Effects on physicochemical properties and lipid oxidation by Taline Fiorucci da Silva, Flávia Aparecida Reitz Cardoso, Nathália Leticia Hernandez Brito, Sahra Gadia Trelha, Stefanie Calisto Casarin, Leila Larisa Medeiros Marques, Adriana Aparecida Droval

“…The sausages were analyzed for pH, water holding capacity (WHC), cooking loss (CWL), lipid oxidation, and objective color (L∗, a∗, b∗, chroma, and hue angle). …”
Get full text

The development of a food-group, tree classification method and its use in exploring dietary associations with metabolic dysfunction-associated Steatotic liver disease (MASLD) and... by Amina A. Alawadi, Amrita Vijay, Jane I. Grove, Moira A. Taylor, Guruprasad P. Aithal

“…A food-group, tree classification method was developed which categorized 923 ingredients into three levels (main food group, sub-types, and cooking methods) and intakes were associated with clinical outcomes using logistic regression and degree of liver fibrosis using linear regression. …”
Get full text

Whole-genome sequencing and phylogenetic analysis of Salmonella isolated from pullets through final raw product in the processing plant of a conventional broiler complex: a longitu... by Yagya Adhikari, Matthew A. Bailey, Steven Kitchens, Pankaj Gaonkar, Luis R. Munoz, Stuart B. Price, Dianna V. Bourassa, Laura Huber, Richard J. Buhr, Kenneth S. Macklin

“…Furthermore, improper cooking or handling of contaminated raw chicken meat and meat products with Salmonella and other zoonotic pathogens can potentially cause foodborne illness in humans.…”
Get full text

Wealth-based inequalities in tuberculosis prevalence among households having children and young adults in India: insights from Indian demographic and health surveys (2015–2021) by Saurabh Singh, Quazi Syed Zahiruddin, Sorabh Lakhanpal, Suhas Ballal, Sanjay Kumar, Mahakshit Bhat, Shilpa Sharma, M Ravi Kumar, Yogesh Kumar Dhandh, Sarvesh Rustagi, Mohammed Alissa, Muhammad A. Halwani, Mohammed Garout, Hayam A Alrasheed, Maha F. Al-Subaie, Nawal A. Al Kaabi, Ali A. Rabaan, Sanjit Sah, Muhammed Shabil, Mahalaqua Nazli Khatib, Prakasini Satapathy

“…Additionally, factors like the use of unclean cooking fuel, lack of electricity, and unimproved toilet facilities were associated with increased TB prevalence. …”
Get full text

Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of <i>Nemipterus virgatus</i> Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibil... by Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi, Chunxia Zhou

“…The results indicated that the addition of 1.5% rutin significantly improved the water-holding capacity and decreased the cooking loss rate of surimi gel (<i>p</i> < 0.05). …”
Get full text

The quality of Tibetan sheep meat from pastures was synergistically regulated by the rumen microbiota and related genes at different phenological stages by Xiaowei Chen, Yuzhu Sha, Xiu Liu, Yanyu He, Wenhao Li, Liangwei Yao, Jiqing Wang, Wenxin Yang, Qianling Chen, Min Gao, Wei Huang, Bin Ma, Bin Ma

“…Correlation analysis revealed that Rikenellaceae_RC9_gut_group was significantly positively correlated (p &lt; 0.05) with shear forceand cooked meat percentage and significantly negatively correlated (p &lt; 0.05). …”
Get full text

L’enterrement d’une triade divine féminine à Lugdunum : étude du dépôt de la place d’Albon à Lyon (Métropole de Lyon) by Lucas Guillaud, Emmanuel Bernot, Aline Colombier-Gougouzian, Amaury Gilles, Nicolas Garnier

“…Physical and chemical analysis of the residues –notably animal meat, wine, pitch and millet– found at the bottom of the vessel indicates that it was used for cooking.Inside the situla, a bronze cup (Bienert 69 type) and a glass flask (Isings 104b type) were discovered. …”
Get full text

Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation by Yuke Hou, Yangjian Hu, Min Li, Jiahui Nong, Fengyuan Xie, Yuhan Fan, Jianhao Zhang, Xianming Zeng, Minyi Han, Xinglian Xu, Xia Wang

“…Two different CP treatments methods were implemented in the production of beef patties, to investigate their inhibition and degradation capacity on PAHs. With 5 different cooking oils and fats addition, the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. …”
Get full text

Étude archéozoologique du quartier portuaire romain de Saint-Lupien à Rezé/Ratiatum (Loire-Atlantique) : les vestiges fauniques en pied de berge by Aurélia Borvon

“…The meat and marrow thus taken, probably after cooking, could be used in the manufacture of cold cuts made from bovine meat. …”
Get full text

Exemples d’habitats aristocratiques sur les sites des rues Eugène-Desteuque et Ponsardin à Reims/Durocortorum by Magalie Cavé, Stéphane Sindonino, Sabine Groetembril

“…Culinary activity persisted in the courtyard, which was equipped with a hearth. This cooking space revealed the remains of fish which were subsequently studied. …”
Get full text