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1 ins (C and E) or foods (balsamic vinegar and salad).
2 students through consumption of contaminated salad.
3 ant-based, Sweets, Southern, and Alcohol and Salad.
4  from a carotenoid-rich, raw mixed-vegetable salad.
5 y in the production of 'ready-to-eat' fruits salad.
6 oid-rich foods such as a raw mixed-vegetable salad.
7  reduced garlic typical flavour) of Tzatziki salad.
8 erally consumed either cooked or even raw as salad.
9 carotenoids ingested from a single vegetable salad.
10 f antioxidant vitamins in foodstuffs such as salads.
11 f mono- and diglycosylated flavonoids in red salads.
12  celery, Camembert cheese, sausage, and tuna salad (1 report each).
13  indicated that intake of carrots and tossed salads among denture-wearers was, respectively, 2.1 and
14 romic beads in the supply chain of fresh-cut salad and brussels sprouts showed a great result for mon
15 ive oil in commercial vinaigrettes, dressing salad and in-house reference materials (i-HRM) using two
16 f L. monocytogenes was isolated from chicken salad and its diced celery ingredient at hospital A, and
17 rice, and dark-green leafy vegetables; and a salad and wine diet, high in lettuce, fish, wine, low-fa
18                                          The salad and wine pattern was associated with an increased
19   Fresh leaves of this plant are consumed in salads and beverages in a variety of cuisines around the
20 tes it is recommended to acidify raw cabbage salads and prepare shortly boiled blue cabbage instead o
21 rigation waters and confirm contamination of salads and water vegetables.
22 gnificantly lower intakes of carrots, tossed salads, and dietary fiber than did fully dentate people,
23 mption of one meal (P=0.001) and of a Caesar salad at that meal (P=0.007) were strongly associated wi
24 richia coli O157:H7 infections attributed to salad bar exposures and romaine lettuce, a subset of cas
25                        Grocery Store Chain A salad bar was significantly associated with illness (mOR
26 maine lettuce from the Grocery Store Chain A salad bar.
27  28 other restaurants in The Dalles operated salad bars (relative risk, 7.5; 95% confidence interval,
28 at all 10 restaurants implicated eating from salad bars as the major risk factor for infection.
29 d by intentional contamination of restaurant salad bars by members of a religious commune.
30             The implicated food items on the salad bars differed from one restaurant to another.
31  and inadequate refrigeration on ice-chilled salad bars may have facilitated growth of the S Typhimur
32 us commune had deliberately contaminated the salad bars.
33 st antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour pr
34                        Red or Blue Congo and Salad Blue.
35 rium), big trefoil (Lotus pedunculatus), and salad burnet (Sanguisorba minor).
36      The extracts from birdsfoot trefoil and salad burnet reduced CH(4) by up to 12% without signific
37                            The extracts from salad burnet were dominated by hydrolysable tannins, com
38 icantly improved lutein liberation from Asia salads, but had no or a negative effect in spinach sampl
39 rennial herb whose leaves have been eaten as salad by rural populations in Valais (Switzerland).
40 ta-carotene liberation from spinach and Asia salads by applying an in vitro digestion protocol and UH
41 re identical to stool specimens from the ill salad chef.
42 al types of Cichorium intybus var. silvestre salads ("Chioggia", "Treviso", "Treviso tardivo", and "V
43  risk factors for infection were prepackaged salad (clade 2.3.3, relative risk ratio [RRR] 1.72, 95%
44 tis outbreak in December 1994 indicated that salad consumption during lunch was linked with illness o
45 arrower categories of behavior (e.g. milk or salad consumption), predictiveness tended to be higher.
46 atients ate tuna: 18 ate tuna burgers, 2 ate salad containing tuna, and 2 ate filets.
47 it, caramel apples, and packaged leafy green salad contaminated with Listeria monocytogenes singleton
48  healthy young adults consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE
49                                       Rocket salad (Diplotaxis tenuifolia; wild rocket) is an importa
50 f salads with full-fat than with reduced-fat salad dressing (P < 0.02).
51  after ingestion of the salads with fat-free salad dressing (P < 0.04).
52 elation between the amount of soybean oil in salad dressing and the absorption of 1) carotenoids, phy
53                              Products in the salad dressing and vegetable oils category had the highe
54             During the intervention period a salad dressing containing 21 g safflower oil providing 1
55 mine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting
56 showing that riboflavin protected the oil in salad dressing from photo-oxidation.
57 ast cancer risk were legumes, low mayonnaise-salad dressing intake, and possibly cabbage.
58 ing HRs (95% CIs) were 0.95 (0.87, 1.04) for salad dressing olive oil and 0.85 (0.74, 0.98) for olive
59 getable such as red cabbage with and without salad dressing on the intestinal cellular bioaccessibili
60 olatile compounds and peroxide values of the salad dressing samples simultaneously decreased with the
61 igher consumption of foods such as oil-based salad dressing that provide polyunsaturated fats, includ
62 noids was observed when salads with fat-free salad dressing were consumed.
63           A higher intake of oil and vinegar salad dressing, an important source of alpha-linolenic a
64 e diet, high in lettuce, fish, wine, low-fat salad dressing, and coffee and tea.
65  After ingestion of the salads with fat-free salad dressing, the appearance of alpha-carotene, beta-c
66 ter ingestion of the salads with reduced-fat salad dressing, the appearance of the carotenoids in pla
67 ions of 2700 cP, similar to the viscosity of salad dressing.
68 n on the photo-oxidation of vegetable oil in salad dressing.
69 gested with and without added a standardised salad dressing.
70 consumed with full-fat than with reduced-fat salad dressing.
71  smoking; and frequent consumption of creamy salad dressing.
72 e-layer active FUR/GEL film as packaging for salad-dressing was evaluated, but no improvement in para
73 tically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise
74  = 12) each consumed 5 vegetable salads with salad dressings containing 0, 2, 4, 8, or 32 g soybean o
75 oxidative stability of the capsule-fortified salad dressings correlated well with that of the encapsu
76 l-loaded capsules, and ii) capsule-fortified salad dressings were investigated.
77                                              Salad dressings with 0, 5, 20, 50 and 100 ppm added ribo
78                                       In the salad dressings, all the formulations were able to reduc
79  and their sensory acceptance were tested in salad dressings.
80 urt (Y), Italian (I) and Thousand Island (T) salad dressings.
81 lads with fat-free, reduced-fat, or full-fat salad dressings.
82  by high intakes of green, leafy vegetables; salad dressings; tomatoes; other vegetables (eg, peppers
83 f spiked food samples that include vegetable salad, egg yolk, egg white, whole egg and minced pork me
84                                              SALAD encodes a single-Myb domain protein and is express
85                                   The rocket salad extract exhibited antiproliferative but not antimi
86 akes, sweet biscuits, and desserts (F5); and salad (F6) were identified.
87 so in several cases in the food industry: as salad, for teas and tea blends, for coffee supplementati
88 ncreased isothiocyanate formation of cabbage salad from 0.09 to 0.21 umol/g fresh weight, while lemon
89                One pattern, however, rich in salad, fruit, and vegetables and with plain water or tea
90   High TC1 scores represented a diet rich in salad, fruit, vegetables, poultry and seafood, and plain
91 ingestion of vitamin antioxidants or a green salad has been shown to prevent this effect.
92 rugulipennis spent more time on the cucumber salad host, and chose it first most often, but males sho
93 e leaves, supporting a conserved function of SALAD in leaf serration regulation.
94                       We showed that SL1 and SALAD independently regulate CUC2a at different stages o
95 c analysis showed that cuc2a is epistatic to salad, indicating that SALAD normally limits leaf serrat
96 ennis was presented nettle (wild host) and a salad leaf of cucumber or sweet pepper, where the salad
97  foodborne illness have been associated with salad leaves contaminated by E. coli O157.
98  leaf of cucumber or sweet pepper, where the salad leaves had higher nitrogen content.
99      Post-harvest treatments of pre-packaged salad leaves potentially cause l-ascorbate loss, but the
100 scorbate loss in variously washed and stored salad leaves.
101 y during washing and post-harvest storage of salad leaves.
102 s opportunities for post-harvest uses: fruit salads, nectar preparation, jams and jellies, or export.
103 cuc2a is epistatic to salad, indicating that SALAD normally limits leaf serration depth by repressing
104 umption of cold cooked sliced meat (eg, in a salad or sandwich) from caterers, but not butchers, was
105 ular ingredient in a healthy diet in form of salads or smoothies.
106 her either species exhibits a preference for salad over wild hosts, and whether the role of olfaction
107 produce (raw vegetables p=0.012; prepackaged salad p=0.0009), contact with animals (cattle p=0.021),
108 pes or the so-called "Som Tam" (green papaya salad) prior to determination by inductively coupled pla
109 t) is an important component of ready to eat salads providing a distinct peppery flavour and containi
110 ically used in Turkey for the preparation of salads, represent a good source of protein with high lev
111           Seven accessions of Eruca sativa ("salad rocket") were subjected to a randomised consumer a
112 countries, is used to enhance the flavour of salads, sauces, pasta and confectioneries as both a fres
113 y associated with consumption of any of four salads served at the banquet (relative risk = 3.8, 95% c
114 ing scooter-assisted large area diver-based (SALAD) surveys, this study revealed increasing densities
115 han after reading, "There is an apple in the salad." The purpose of this study was to examine how the
116 n the shelf-life of a Greek traditional deli salad "Tzatziki" during storage under refrigeration (4 d
117 rotenoids, phylloquinone, and tocopherols in salad vegetables and 2) retinyl palmitate formed from th
118 ia's Central Coast region, where >70% of the salad vegetables sold in the United States are produced.
119  summer nitrate/nitrite concentrations in 11 salad vegetables were surveyed using a validated HPLC-DA
120  is necessary for carotenoid absorption from salad vegetables.
121 ld strawberry Fragaria vesca, a mutant named salad was isolated that showed deeper leaf serrations bu
122 9 cases, the tuna used to prepare burgers or salads was frozen and thawed more than once before servi
123            When both Arabidopsis homologs of SALAD were knocked out, deeper serrations were observed
124                                          The salads were consumed in random order separated by washou
125  absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat
126 , plant-based, sweets, Southern, and alcohol/salads) were derived from principal component analysis.
127 cfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were low
128 2) salad with canola oil emulsion (COE), (3) salad with black pepper (BP), and (4) salad with canola
129  consumed (1) vegetable salad (control), (2) salad with canola oil emulsion (COE), (3) salad with bla
130 ), (3) salad with black pepper (BP), and (4) salad with canola oil emulsion and black pepper (COE + B
131 ased relative to that after ingestion of the salads with fat-free salad dressing (P < 0.04).
132  absorption of carotenoids was observed when salads with fat-free salad dressing were consumed.
133                       After ingestion of the salads with fat-free salad dressing, the appearance of a
134 rons after subjects ingested fresh vegetable salads with fat-free, reduced-fat, or full-fat salad dre
135 ylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressin
136                       After ingestion of the salads with reduced-fat salad dressing, the appearance o
137 ids.Women (n = 12) each consumed 5 vegetable salads with salad dressings containing 0, 2, 4, 8, or 32

 
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