ライフサイエンスコーパス: salad

1 ins (C and E) or foods (balsamic vinegar and salad).

2 ant-based, Sweets, Southern, and Alcohol and Salad.

3 from a carotenoid-rich, raw mixed-vegetable salad.

4 y in the production of 'ready-to-eat' fruits salad.

5 oid-rich foods such as a raw mixed-vegetable salad.

6 reduced garlic typical flavour) of Tzatziki salad.

7 erally consumed either cooked or even raw as salad.

8 carotenoids ingested from a single vegetable salad.

9 students through consumption of contaminated salad.

10 f mono- and diglycosylated flavonoids in red salads.

11 celery, Camembert cheese, sausage, and tuna salad (1 report each).

12 indicated that intake of carrots and tossed salads among denture-wearers was, respectively, 2.1 and

13 ive oil in commercial vinaigrettes, dressing salad and in-house reference materials (i-HRM) using two

14 f L. monocytogenes was isolated from chicken salad and its diced celery ingredient at hospital A, and

15 rice, and dark-green leafy vegetables; and a salad and wine diet, high in lettuce, fish, wine, low-fa

16 The salad and wine pattern was associated with an increased

17 rigation waters and confirm contamination of salads and water vegetables.

18 gnificantly lower intakes of carrots, tossed salads, and dietary fiber than did fully dentate people,

19 mption of one meal (P=0.001) and of a Caesar salad at that meal (P=0.007) were strongly associated wi

20 richia coli O157:H7 infections attributed to salad bar exposures and romaine lettuce, a subset of cas

21 Grocery Store Chain A salad bar was significantly associated with illness (mOR

22 maine lettuce from the Grocery Store Chain A salad bar.

23 28 other restaurants in The Dalles operated salad bars (relative risk, 7.5; 95% confidence interval,

24 at all 10 restaurants implicated eating from salad bars as the major risk factor for infection.

25 d by intentional contamination of restaurant salad bars by members of a religious commune.

26 The implicated food items on the salad bars differed from one restaurant to another.

27 and inadequate refrigeration on ice-chilled salad bars may have facilitated growth of the S Typhimur

28 us commune had deliberately contaminated the salad bars.

29 st antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour pr

30 Red or Blue Congo and Salad Blue.

31 icantly improved lutein liberation from Asia salads, but had no or a negative effect in spinach sampl

32 rennial herb whose leaves have been eaten as salad by rural populations in Valais (Switzerland).

33 ta-carotene liberation from spinach and Asia salads by applying an in vitro digestion protocol and UH

34 re identical to stool specimens from the ill salad chef.

35 al types of Cichorium intybus var. silvestre salads ("Chioggia", "Treviso", "Treviso tardivo", and "V

36 tis outbreak in December 1994 indicated that salad consumption during lunch was linked with illness o

37 arrower categories of behavior (e.g. milk or salad consumption), predictiveness tended to be higher.

38 atients ate tuna: 18 ate tuna burgers, 2 ate salad containing tuna, and 2 ate filets.

39 it, caramel apples, and packaged leafy green salad contaminated with Listeria monocytogenes singleton

40 Rocket salad (Diplotaxis tenuifolia; wild rocket) is an importa

41 f salads with full-fat than with reduced-fat salad dressing (P < 0.02).

42 after ingestion of the salads with fat-free salad dressing (P < 0.04).

43 elation between the amount of soybean oil in salad dressing and the absorption of 1) carotenoids, phy

44 Products in the salad dressing and vegetable oils category had the highe

45 During the intervention period a salad dressing containing 21 g safflower oil providing 1

46 mine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting

47 showing that riboflavin protected the oil in salad dressing from photo-oxidation.

48 ast cancer risk were legumes, low mayonnaise-salad dressing intake, and possibly cabbage.

49 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

50 olatile compounds and peroxide values of the salad dressing samples simultaneously decreased with the

51 igher consumption of foods such as oil-based salad dressing that provide polyunsaturated fats, includ

52 noids was observed when salads with fat-free salad dressing were consumed.

53 A higher intake of oil and vinegar salad dressing, an important source of alpha-linolenic a

54 e diet, high in lettuce, fish, wine, low-fat salad dressing, and coffee and tea.

55 After ingestion of the salads with fat-free salad dressing, the appearance of alpha-carotene, beta-c

56 ter ingestion of the salads with reduced-fat salad dressing, the appearance of the carotenoids in pla

57 n on the photo-oxidation of vegetable oil in salad dressing.

58 consumed with full-fat than with reduced-fat salad dressing.

59 smoking; and frequent consumption of creamy salad dressing.

60 tically substituting other types of fats and salad dressings (stick margarine, butter, and mayonnaise

61 = 12) each consumed 5 vegetable salads with salad dressings containing 0, 2, 4, 8, or 32 g soybean o

62 Salad dressings with 0, 5, 20, 50 and 100 ppm added ribo

63 urt (Y), Italian (I) and Thousand Island (T) salad dressings.

64 lads with fat-free, reduced-fat, or full-fat salad dressings.

65 by high intakes of green, leafy vegetables; salad dressings; tomatoes; other vegetables (eg, peppers

66 The rocket salad extract exhibited antiproliferative but not antimi

67 akes, sweet biscuits, and desserts (F5); and salad (F6) were identified.

68 ingestion of vitamin antioxidants or a green salad has been shown to prevent this effect.

69 rugulipennis spent more time on the cucumber salad host, and chose it first most often, but males sho

70 ennis was presented nettle (wild host) and a salad leaf of cucumber or sweet pepper, where the salad

71 foodborne illness have been associated with salad leaves contaminated by E. coli O157.

72 leaf of cucumber or sweet pepper, where the salad leaves had higher nitrogen content.

73 Post-harvest treatments of pre-packaged salad leaves potentially cause l-ascorbate loss, but the

74 y during washing and post-harvest storage of salad leaves.

75 scorbate loss in variously washed and stored salad leaves.

76 s opportunities for post-harvest uses: fruit salads, nectar preparation, jams and jellies, or export.

77 umption of cold cooked sliced meat (eg, in a salad or sandwich) from caterers, but not butchers, was

78 her either species exhibits a preference for salad over wild hosts, and whether the role of olfaction

79 pes or the so-called "Som Tam" (green papaya salad) prior to determination by inductively coupled pla

80 t) is an important component of ready to eat salads providing a distinct peppery flavour and containi

81 ically used in Turkey for the preparation of salads, represent a good source of protein with high lev

82 Seven accessions of Eruca sativa ("salad rocket") were subjected to a randomised consumer a

83 countries, is used to enhance the flavour of salads, sauces, pasta and confectioneries as both a fres

84 y associated with consumption of any of four salads served at the banquet (relative risk = 3.8, 95% c

85 han after reading, "There is an apple in the salad." The purpose of this study was to examine how the

86 n the shelf-life of a Greek traditional deli salad "Tzatziki" during storage under refrigeration (4 d

87 rotenoids, phylloquinone, and tocopherols in salad vegetables and 2) retinyl palmitate formed from th

88 ia's Central Coast region, where >70% of the salad vegetables sold in the United States are produced.

89 is necessary for carotenoid absorption from salad vegetables.

90 9 cases, the tuna used to prepare burgers or salads was frozen and thawed more than once before servi

91 The salads were consumed in random order separated by washou

92 absorption of carotenoids was observed when salads were consumed with full-fat than with reduced-fat

93 cfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were low

94 ased relative to that after ingestion of the salads with fat-free salad dressing (P < 0.04).

95 absorption of carotenoids was observed when salads with fat-free salad dressing were consumed.

96 After ingestion of the salads with fat-free salad dressing, the appearance of a

97 rons after subjects ingested fresh vegetable salads with fat-free, reduced-fat, or full-fat salad dre

98 ylomicrons was higher after the ingestion of salads with full-fat than with reduced-fat salad dressin

99 After ingestion of the salads with reduced-fat salad dressing, the appearance o

100 ids.Women (n = 12) each consumed 5 vegetable salads with salad dressings containing 0, 2, 4, 8, or 32