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Mostrando 941 - 960 Resultados de 977 Para Buscar '"Frankfurt"', tiempo de consulta: 0.20s Limitar resultados
  1. 941
    Libro
    Vera historia y descripción de un país de las salvages desnudas feroces gentes devoradoras de hombres situado en el nuevo mundo América
  2. 942
    “…It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.…”
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    Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material
  3. 943
    por Döring, Martin
    Publicado 2018
    “…Taking these developments as a starting point, the paper empirically investigates the metaphorical representations of SynBio in two leading German media publications, the daily newspaper Die Frankfurter Allgemeine Zeitung and the weekly magazine Der Spiegel between 2000 and 2010. …”
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    Synthetic biology in the German press: how implications of metaphors shape representations of morality and responsibility
  4. 944
    “…Besides completing the Frankfurter Acculturation Scale (FRACC) and Essen Climate Evaluation Schema (EssenCES), the participants provided information on their clinical and biographical history. …”
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    Immigrant Patients Adapt to the Culture of Admission and Experience Less Safety in Forensic Psychiatric Care
  5. 945
    por Wühr, Bianca, Wühr, Peter
    Publicado 2021
    “…The FAIR-2 (‘Frankfurter Aufmerksamkeitsinventar’) is a pen-and-paper test of visual attention in which participants have to search for targets among distractors. …”
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    Online Artículo Texto
    Effects of repeated testing in a pen-and-paper test of selective attention (FAIR-2)
  6. 946
    “…This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. …”
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    Texto
    Development of satiating and palatable high-protein meat products by using experimental design in food technology
  7. 947
    por Titze, L., Dudeck, M.
    Publicado 2021
    “…METHODS: 237 Patients with a migration background (first or second generation) were asked about their sociocultural background, their acculturation tendency (by rating the Frankfurter Acculturation Scale), their German language ability and their estimation of the ward climate (by the Essen Climate Evaluation Schema). …”
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    Living conditions of migrants in bavarian forensic psychiatry – acculturation, language competence and perceived ward climate
  8. 948
    “…More than 50% of US population-level dietary sodium intake was contributed by: pizza (5.3%); breads, rolls and buns (4.7%); cold cuts and cured meats (4.6%); soups (4.4%); burritos and tacos (4.3%); savoury snacks (4.1%); poultry (4.0%); cheese (3.1%); pasta mixed dishes (2.9%); burgers (2.5%); meat mixed dishes (2.5%); cookies, brownies and cakes (2.4%); bacon, frankfurters and sausages (2.4%); vegetables (2.2%); and chicken nuggets (1.5%), with the results remaining consistent among population subgroups. …”
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    Top Sodium Food Sources in the American Diet—Using National Health and Nutrition Examination Survey
  9. 949
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    The Association between Mental Health Symptoms and Quality and Safety of Patient Care before and during COVID-19 among Canadian Nurses
  10. 950
    “…While almost one-third of reported consumption came from cuts of beef (e.g., steak or brisket), six of the top ten beef sources were mixed dishes: burgers, meat mixed dishes, burritos and tacos, frankfurters, soups, and pasta. Efforts to address climate change through diet modification could benefit from targeting campaigns to the highest consumers of beef, as their consumption accounts for half of all beef consumed.…”
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    Demographic and Socioeconomic Correlates of Disproportionate Beef Consumption among US Adults in an Age of Global Warming
  11. 951
    “…The results from the developed model were compared to the observed data obtained from the frankfurters to evaluate the performance of the model. …”
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    Evaluation of Salmonella Growth at Low Concentrations of NaNO(2) and NaCl in Processed Meat Products Using Probabilistic Model
  12. 952
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    Diverse and highly recombinant anelloviruses associated with Weddell seals in Antarctica
  13. 953
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    Laughing all the way to the lockdown: On humor, optimism, and well-being during COVID-19
  14. 954
    “…Finally, the optimized PCR-RFLP assay was validated for the screening of raw and processed commercial meatballs, burgers and frankfurters, which are very popular in most countries. …”
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    Lab-on-a-Chip-Based PCR-RFLP Assay for the Detection of Malayan Box Turtle (Cuora amboinensis) in the Food Chain and Traditional Chinese Medicines
  15. 955
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    Texto
    β class II tubulin predominates in normal and tumor breast tissues
  16. 956
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    Online Artículo Texto
    Understanding academic clinicians’ intent to treat pediatric obesity
  17. 957
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    Deservingness: migration and health in social context
  18. 958
    “…Other key contributors to energy intake from discretionary foods included sausages, frankfurters and saveloys (8.3%), vegetable products and dishes where frying was the main cooking technique (8.6%), butter (7.3%), and finally manufactured infant sweet or savory snack foods (9.3%). …”
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    Sources and Determinants of Discretionary Food Intake in a Cohort of Australian Children Aged 12–14 Months
  19. 959
    “…The products included nuggets, strips, burgers, luncheon meats, pane, frankfurters, and minced chicken meat. The samples were transferred to the Reference Laboratory. …”
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    Emergence of Raoultella ornithinolytica isolated from chicken products in Alexandria, Egypt
  20. 960
    “…For processed meat, four food groups made up about four-fifths of total intake: cold cuts and cured meats (37·7 % (95 % CI 34·6, 40·8)), sausages and frankfurters (20·3 % (95 % CI 18·6, 22·0)), bacon (14·0 % (95 % CI 12·3, 15·6)) and pizza (10·1 % (95 % CI 8·7, 11·5)). …”
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    How Americans eat red and processed meat: an analysis of the contribution of thirteen different food groups
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