ライフサイエンスコーパス: candy

1 ing on the phytochemical potential of ginger candy.

2 alth department to test and identify lead in candy.

3 could be coded with flavor and packaged like candy.

4 choice arrays, using 1 to 5 large and small candies.

5 re of multiple colorants or from adulterated candies.

6 uch as jellies, condiments, soft drinks, and candies.

7 +/- 83 ug g(-1), except for brown and white candies.

8 n bioaccessibility percentages between whole candy (14%) or aqueous extracts of the coating of candy

9 (14%) or aqueous extracts of the coating of candy (37%).

10 Most-used flavors were sweet, dessert, or candy (578 [36.3%]); fruit (532 [33.4%]); and mint or me

11 grain desserts (12.7%), fruit drinks (8.0%), candy (6.7%), and dairy desserts (5.6%).

12 of results when determining dyes in drinks, candies and jellies.

13 The method is successfully employed in candies and lozenges for sore throat treatment.

14 After 2007, health alerts issued for lead in candy and food increased significantly.

15 nergy from SoFAS increased for most ages and candy and snack bars to energy from added sugars.

16 llowed by fruity-floral, green-grassy, sweet-candy and sweaty-stale-sulphurous.

17 ndyCodes (on commercially produced chocolate candies) and simulated CandyCodes (generated by software

18 riendly edibles such as cannabis chocolates, candies, and desserts and cannabis vaping products.

19 zine in lemon, and papaya-flavoured gelatin, candy, and in fruit syrup.

20 ained tutty (an oxide of zinc), roses, sugar candy, and other ingredients.

21 cy of consumption of unhealthy snacks (soda, candy, and potato chips) from 2001 to 2008 in Norwegian

22 S also included soft drinks, other desserts, candy, and snack bars.

23 outcomes were intakes of fruits, vegetables, candy, and sweetened beverages and time spent sedentary

24 ious senses, included seeing images, tasting candy, and touching a teddy bear.

25 with an aspect ratio close to that of M&M's Candies-and even approach phi approximately 0.74 for ell

26 n a sample of 51 products, including fruit-, candy-, and cocktail-flavored e-cigarettes.

27 ked products; sweet baked products; alcohol; candy; and fruit, vegetables, and cereal.

28 nsory panel found that "tropical" and "fruit candy" aroma was stronger and "green" odour notes less i

29 ed a striking bias to select the larger of 2 candy arrays, despite a reversed reward contingency in w

30 Machine (PGM) in food traceability analyzing candies as a model of high processed foods, and compared

31 chocolate with soft nougat, jelly, cake, and candies] at pork DNA concentrations of 0.0001ng/mul or l

32 function before and after the ingestion of a candy bar and soft drink.

33 ghest in dried fruit, Dutch spiced cake, and candy bars (>400 mg/kg).

34 ontrols on two tasks: binary choices between candy bars based on their preferences and a number-compa

35 WIC eligible foods (e.g., salty snack foods, candy bars, soda, and processed meats) were not affected

36 Gelatin is widely used in gummy candies because of its unique functional properties.

37 taneously evaluate 11 synthetic colorants in candies, beverages, ice cream, and cereals.

38 The median breakpoint for candies, but not vegetables, was reduced by 50% in the o

39 s indigo carmine (IC) and allura red (AR) in candies by coupling flow injection analysis and multiple

40 od preparations and industrial products like candies, chewing gums, mouthwash and toothpaste.

41 High candy consumption was associated with low BMD in both me

42 cigarettes, with fruit, menthol or mint, and candy, desserts, or other sweets being the most commonly

43 for developing ginger (Zingiber officinale) candy enriched with beetroot pomace extract using respon

44 lease of health alerts for lead-contaminated candies for 2011-2012.

45 s, and other sweets significantly decreased (candy: from 30% [1687 of 5639] to 6% [197 of 3261]; PR,

46 tivated in Taiwan are eaten raw or made into candied fruit or fruit tea.

47 id 2-4 other groups at the hip sites and the candy group at the radius.

48 Women in the candy group had significantly (P < 0.01) lower BMD than

49 Men in the candy group had significantly (P < 0.05) lower BMD than

50 ction frequencies were as follows: cereals > candies > beverages > ice cream.

51 BNLs were incorporated in gummy candies (GuCa) to improve its colour stability.

52 gent application of physiologic sialogogues (candy, gum, fluids), dexamethasone, and dolasetron mesyl

53 jelly and juice powder, jelly candy, jujube candy, hard candy, ice cream syrup, sports drinks, soft

54 ers (present or absent) and food type (sugar candy, honey, or both).

55 uice powder, jelly candy, jujube candy, hard candy, ice cream syrup, sports drinks, soft drinks, ener

56 iry liquid per day and had sugar-free gum or candy in their mouths at all times when awake for a week

57 f the color histogram of the fortified gummy-candies indicated the usability of the spray-dried PP ex

58 were analyzed: jelly and juice powder, jelly candy, jujube candy, hard candy, ice cream syrup, sports

59 as characterised by having more "sweet" and "candy-like" notes, raspberry honeys had more "green" not

60 Rod, powder, particle, cube, rock candy-like, sheet, sphere, brain-like, groundnut-like an

61 The study reports shelf-life enhancement of candied mango by infusion of gingerols.

62 ent of flavor and nutraceutical portfolio of candied mango.

63 y weighted, although choices reflected total candy mass.

64 nt flavors (coffee, vanilla, tobacco, cotton candy, menthol/mint, and chocolate).

65 us word was unresolved by the context (e.g., candy-mint-money).

66 he resolution to a particular meaning (e.g., candy-mint-money).

67 al activity in the stored beverage and gummy candy models at various pH and temperature conditions du

68 Rapadura is an artisanal candy obtained from concentrated sugarcane juice.

69 ndy spheres that are normally added to other candies or desserts as decorations.

70 ), sharing of chewing gum or partially eaten candies (OR = 3.4, 95% CI 2.3-5.0), sharing of dental cl

71 s, imagined eating a different food (such as candy), or did not imagine eating a food.

72 rides per day) and sweets (i.e., handfuls of candies per day) in the UK Biobank sample (n = <=174,424

73 t standards in the SERS spectra of a popular candy product.

74 fication and discrimination of gelatin gummy candies related to their gelatin source.

75 tinued to be used illegally, particularly in candies, sauces, and spices.

76 candy, soft drink, tap water and drinking water with exc

77 and thousands"), tiny inexpensive multicolor candy spheres that are normally added to other candies o

78 eley food and beverage facings consisting of candy, sugar-sweetened beverages, and other sweets signi

79 purchases of beverages and high-sugar foods (candy, sweet snacks) at independent stores in Philadelph

80 with the highest content of TiO(2) included candies, sweets, and chewing gums.

81 y period, compares data before and after the candy testing program began, and examines country of ori

82 of lead exposures from state-based food and candy testing programs provides an opportunity to identi

83 ntry of origin, ZIP code data, and time from candy testing to release of health alerts for lead-conta

84 Analysis of candy-testing data indicated that multiple counties and

85 strongly related targets (e.g., taste-sweet-candy) that were similar in associative strength to disc

86 Examples include the preparation of cotton candy, the atomization of metals, the manufacture of gla

87 oscopic (UV-Vis) data allowed quantify CA in candies; the amount resulted nearly identical to that de

88 ation of these dyes in samples of commercial candies; their obtained contents were similar (at a 95%

89 -scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osm

90 dvertisements for soft drinks, fast food, or candy; use of food coupons as incentives; event sponsors

91 pplied to this concept to create fruit chewy candy using stevia and xylitol.

92 sensory properties of velvet tamarind chewy candy (VTCC).

93 nation of bovine and porcine source in gummy candies was examined and validated by a real-time polyme

94 The identification of CA in candies was performed through the Raman and surface enha

95 The concentration of Cu-Chl in hard candy was 3.334 mg/kg and 4.489 mg/kg in the soft candy,

96 nic acid (CA) contained in one kind of gummy candy was detected and quantified by using vibrational a

97 At 45 min postinjection, hard lemon candy was given for 15 min as a gustatory stimulus.

98 Gummy candies were classified and discriminated in relation to

99 from the outer coating of colored chocolate candies were determined by TEM (Transmission Electron Mi

100 was 3.334 mg/kg and 4.489 mg/kg in the soft candy, while contents of other colorants i.e. Tartrazine

101 Seventeen candies with high lead concentrations were identified, r

102 effectively identified pork gelatin in halal candy, with recovery rates from 50.05 % to 103.69 %, hig