soup

Known as: soups 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1946-2015
012319462014

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2016
2016
Freezing and thawing are heat transfer processes, involving chemical changes which may greatly affect product quality. Due to… (More)
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2015
2015
Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready-to-eat (RTE) soup was studied and compared with… (More)
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2015
2015
Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically… (More)
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2015
2015
The total, soluble and insoluble oxalate contents of the leaves, stems and buds of Good-King-Henry (Blitum Bonus-Henricus) were… (More)
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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… (More)
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2013
2013
PURPOSE To determine whether chicken noodle soup before exercise increases ad libitum water intake, fluid balance, and physical… (More)
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1946
1946
 
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