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soup

Known as: soups 
 
National Institutes of Health

Papers overview

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2015
2015
BACKGROUND The combined effects of bioactive agents (tea tree essential oil, propolis extract and gallic acid) and storage… Expand
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2014
2014
STUDY BACKGROUND Reduction of added salt levels in soups is recommended. We evaluated the impact of a 30% reduction of usual… Expand
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2013
2013
Background/Objectives:Previous studies have demonstrated the satiating properties of soups compared with solids; however, the… Expand
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2013
2013
Background:Research on the association between dietary patterns and breast cancer survival is very limited.Methods:A prospective… Expand
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Highly Cited
2010
Highly Cited
2010
Abstract The aim of this study is to evaluate the knowledge, attitude and practice (KAP) on food poisoning of Taif University… Expand
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Highly Cited
2009
Highly Cited
2009
Guidelines for preventing infectious complications among hematopoietic cell transplant recipients: a global perspective 
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Highly Cited
2007
Highly Cited
2007
OBJECTIVE To assess the validity and reproducibility of a newly developed, cost-effective, and easy to administer, Web-based food… Expand
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Highly Cited
2004
Highly Cited
2004
Adding glutamate to foods increases their umami quality, their acceptability and their consumption. The functional significance… Expand
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Highly Cited
2002
Highly Cited
2002
This article presents information from a study of people receiving food assistance services from food pantries and soup kitchens… Expand
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1995
1995
BACKGROUND Meal-induced relaxation of the proximal stomach can be investigated by means of a barostat. Using a standard liquid… Expand
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