戻る
「早戻しボタン」を押すと検索画面に戻ります。 [閉じる]

コーパス検索結果 (１語後でソート)

通し番号をクリックするとPubMedの該当ページを表示します
1 om stratification by NHL subtype and type of alcoholic beverage.
2 oalveolar lavage within 7 days of their last alcoholic beverage.
3  it was not restricted to a specific type of alcoholic beverage.
4 ieved in blood and brain after ingesting one alcoholic beverage.
5 ed automatic methods for routine analysis of alcoholic beverage.
6 llected from individuals who had consumed an alcoholic beverage.
7 er drinking pruno, an illicit, prison-brewed alcoholic beverage.
8 ince liquor may be deemed as a promising new alcoholic beverage.
9 f-full glass, and was not observed for a non-alcoholic beverage.
10 tterns of consumption, or different types of alcoholic beverage.
11  for high-fat foods, sweets, vegetables, and alcoholic beverages.
12 e in relative risks was found among specific alcoholic beverages.
13  men and women, and among different types of alcoholic beverages.
14 ) was developed for ethanol determination in alcoholic beverages.
15 ethod for the preservation of wine and other alcoholic beverages.
16 r the aging highly influences the quality of alcoholic beverages.
17 rs (105 breath samples) after consumption of alcoholic beverages.
18 he chemical compositions of nonalcoholic and alcoholic beverages.
19 red ready-to-drink fruit juices and flavored alcoholic beverages.
20 there was no clear association with specific alcoholic beverages.
21 t juices, coffee and tea, and wine and other alcoholic beverages.
22 obacco, natural latex and plant-food-derived alcoholic beverages.
23 s a poison which is frequently discovered in alcoholic beverages.
24 d acetaldehyde) was found in the majority of alcoholic beverages.
25 s food product containers, in particular for alcoholic beverages.
26 esent in different food items, especially in alcoholic beverages.
27 ds to identify and quantify saccharin in non-alcoholic beverages.
28 cinogenic nature and its usually presence in alcoholic beverages.
29 appears to influence the rate of drinking of alcoholic beverages.
30 the rate of consumption of alcoholic and non-alcoholic beverages.
31 ks and sweets (920 [37.3%] of the foods) and alcoholic beverages (1375 [50.7%] of the beverages) were
32 erages, snacks and sweets (2173 [23.6%]) and alcoholic beverages (2303 [40.1%]) were most commonly de
33 O) and as flavouring agents of two artisanal alcoholic beverages (a beer and a liqueur).
34 The results showed that all the investigated alcoholic beverages (ABs), with the exception for vodkas
35 cient sample size to analyse by both type of alcoholic beverage and disease subtype.
36 % (23.4-47.0; 505 mL) in take-home volume of alcoholic beverages and 1.2% (0.1-2.4; 165 kcal) in food
37 found between impulsivity and consumption of alcoholic beverages and appetizers, whereas negative ass
38 cations of fungi extend from leavened bread, alcoholic beverages and biofuels to pharmaceuticals, inc
39 etween intake of total alcohol or individual alcoholic beverages and bone mineral density (BMD).
40 with seawater, tap water, mineral water, and alcoholic beverages and by comparing with those results
41 y diazepam, chlordiazepoxide and ketamine in alcoholic beverages and complex food samples (cream of b
42           After adjusting mutually for these alcoholic beverages and for other risk factors for hyper
43 associations between photographs of objects (alcoholic beverages and neutral items) and photographs o
44 hylglyoxal, a compound present in coffee and alcoholic beverages and produced as a by-product of oxid
45 , individuals addicted to alcohol also crave alcoholic beverages and spend time and put much effort i
46 tween total alcohol consumption and specific alcoholic beverages and the hazard of AAA.
47 e total drinking time of an alcoholic or non-alcoholic beverage, and perceptual judgement of the half
48 egetables and fewer calories from solid fat, alcoholic beverages, and added sugars.
49 ith greater odds of ever drinking 12 or more alcoholic beverages annually (aOR, 1.16; 95% CI, 1.03-1.
50 gated the association between consumption of alcoholic beverages, another potentially habituating beh
51 1B and AGBL2); (ii) five loci for bitter non-alcoholic beverages (ANXA9, AHR, POR, CYP1A1/2 and CSDC2
52 , rather than specific components of various alcoholic beverages, appears to be the major factor in c
53     Innovative methods to detect methanol in alcoholic beverages are being constantly developed.
54                           In countries where alcoholic beverages are legally prohibited, methanol tox
55          However, the chemical components of alcoholic beverages are water-soluble, greatly limiting
56  health benefits of wine compared with other alcoholic beverages, as described by others, may be a re
57     Mice from various inbred strains consume alcoholic beverages at highly reproducible and strain-sp
58                Solid-state fermented Chinese alcoholic beverage (baijiu) and ethanol resulted in dist
59                   The most commonly consumed alcoholic beverages, beer among men and wine among women
60 sk varies substantially according to type of alcoholic beverage: beer confers a larger risk than spir
61 udy on the antioxidant properties of various alcoholic beverages: beers, wines, tinctures, and strong
62      Determination of ten biogenic amines in alcoholic beverages by HPLC coupled to a potentiometric
63 d commercially available Hungarian distilled alcoholic beverages (called palinka), in order to decide
64   Improper storage and transportation of non-alcoholic beverages can, over longer periods, induce Mai
65 tion between different types and quantity of alcoholic beverage consumption (alone and interacting wi
66 ectively assessed total alcohol and specific alcoholic beverage consumption and risk of hip fractures
67 esent results support an association between alcoholic beverage consumption and self-report severe pe
68                                              Alcoholic beverage consumption is associated with an inc
69 ng for confounding factors, the frequency of alcoholic beverage consumption was significantly higher
70 ng for confounding factors, the frequency of alcoholic beverage consumption was significantly higher
71                Data on type and frequency of alcoholic beverage consumption were obtained from a semi
72  adjustment for sex, age, household density, alcoholic beverage consumption, smoking habit, and cardi
73  we advise patients on appropriate diets and alcoholic beverage consumption.
74  the range that occurs in human saliva after alcoholic beverage consumption.
75 ay be responsible for the carcinogenicity of alcoholic beverage consumption.
76 ient has been controversially discussed, and alcoholic beverages containing distillates from fermente
77 inute randomized presentation of pictures of alcoholic beverages, control nonalcoholic beverages, and
78 oncentration was performed in 167 samples of alcoholic beverages (craft beers, soft drinks, wines, an
79 ss of the method was assessed across various alcoholic beverages, demonstrating good agreement with t
80                                  Cachaca, an alcoholic beverage derived from the fermentation of suga
81                         The specific type of alcoholic beverage did not strongly influence risk estim
82  interviewed about their past-year intake of alcoholic beverages during the 1984-1986 follow-up exami
83 e ANCOVA was repeated for different types of alcoholic beverage (eg, beer, liquor, and wine) separate
84 ss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured
85 y HIV-1-seronegative subjects abstained from alcoholic beverages for >10 days.
86 of interest was self-reported consumption of alcoholic beverages (frequency of drinking days and numb
87   Participants were 60% slower to consume an alcoholic beverage from a straight glass compared to a c
88 d to produce a pleasurable and delicious non alcoholic beverage from wine.
89 ed additional loci: (i) four loci for bitter alcoholic beverages (GCKR, KLB, ADH1B and AGBL2); (ii) f
90 Tea is the second most commonly consumed non-alcoholic beverage globally.
91                                              Alcoholic beverages have been consumed for thousands of
92 fferences in risk of gout posed by different alcoholic beverages have not been assessed.
93                However, different classes of alcoholic beverages have not been investigated.
94 anol exposure from a mother's consumption of alcoholic beverages impacts brain and cognitive developm
95             Beer is the second most consumed alcoholic beverage in Europe and shown by the European P
96                Beer is one the most consumed alcoholic beverage in the world and its contamination wi
97                           Consumption of 1-2 alcoholic beverages in humans leads to blood alcohol lev
98 advise patients to consume meat, seafood and alcoholic beverages in moderation, with special attentio
99 ese dietary patterns also included intake of alcoholic beverages in moderation.
100 t living with a partner, not having ingested alcoholic beverages in the last month, and multimorbidit
101 ce interval, 1.3-2.3) or drinking 60 or more alcoholic beverages in the past month (OR, 1.8; 95% conf
102 gs indicate that measures limiting access to alcoholic beverages in this region may decrease alcohol-
103         Further analyses on various types of alcoholic beverages indicated that the beneficial associ
104 to the mechanism by which acute ingestion of alcoholic beverages induces motor impairment.
105 stionnaires (FFQs) to collect information on alcoholic beverage intake.
106  light consumption of alcohol or any type of alcoholic beverage is not associated with increased brea
107                     Extensive consumption of alcoholic beverages is a risk factor associated with the
108            Although excessive consumption of alcoholic beverages is commonly regarded to be detriment
109 ant capacity (TEAC) of each of these various alcoholic beverages is determined using an electron para
110 owever, it is assumed that the TEAC value of alcoholic beverages is independent of the alcohol conten
111 ttern of association with different types of alcoholic beverages is not evident.
112 ghlight the unique aspects by which drinking alcoholic beverages may result in hepatic fibrosis.
113                             People who drink alcoholic beverages might have a lower risk of NHL than
114 tions across geographic regions and types of alcoholic beverages might reflect differences in drinkin
115 ters 1 and 3, driven by aversion to pork and alcoholic beverages, mirrored genetic admixture patterns
116                                In women, the alcoholic beverage most significantly associated with hi
117                           Drinking 5 or more alcoholic beverages on 1 or more occasions in the past m
118  present work we studied the effects of four alcoholic beverages on blood alcohol levels, plasma insu
119 e data suggest that the effect of individual alcoholic beverages on serum uric acid levels varies sub
120 chronic ischemia to examine the effects of 2 alcoholic beverages on the heart.
121        However, findings related to specific alcoholic beverages or different anatomic sites in the l
122 rin (URO), is associated with consumption of alcoholic beverages or estrogens, and moderate iron over
123 at wine had an advantage over other types of alcoholic beverages, other studies suggested that the ty
124                 Persons who had not consumed alcoholic beverages over the past year and sedentary per
125 red with 25.8% in women who had not consumed alcoholic beverages over the past year and were sedentar
126 s strongest among women who consumed up to 1 alcoholic beverage per day (RR =0.69; 95% CI, 0.49-0.97)
127 ed an average of at least half a drink of an alcoholic beverage per day, engaged in moderate-to-vigor
128 of an average of at least half a drink of an alcoholic beverage per day.
129 rs or older who reported drinking at least 1 alcoholic beverage per week during the past 4 weeks were
130 hy middle-aged women, consumption of up to 2 alcoholic beverages per day was not associated with an i
131              For drinkers of more than three alcoholic beverages per day, compared with those whose i
132 red with women who consumed fewer than seven alcoholic beverages per week and were never or former sm
133               Obesity, consumption of >or= 7 alcoholic beverages per week, and current smoking were a
134 ed substantially greater brain activation to alcoholic beverage pictures than control youths, predomi
135             Cachaca, a traditional Brazilian alcoholic beverage, plays a significant economic role in
136 ences; but the aetiology of variation in non-alcoholic beverage preferences is unknown.
137 oal was to describe the associations between alcoholic-beverage preferences and indicators of a healt
138                     Raising retail prices on alcoholic beverages preferred by high-risk groups (males
139 chacas, a traditional and valuable Brazilian alcoholic beverage prepared from the distillation of bre
140                           Honey spirit is an alcoholic beverage produced by fermentation followed by
141                          Hard kombucha is an alcoholic beverage produced by the fermentation of a 40%
142                   In Mesoamerica, pulque, an alcoholic beverage produced from the fermented sap of se
143                               Consumption of alcoholic beverages produces alterations in motor coordi
144                           Consumption of the alcoholic beverage pulque predicted a lower risk of low
145           Consumption of traditional aniseed alcoholic beverage, raki, adulterated with methanol resu
146      The presence of urea in wines and other alcoholic beverages represents a critical problem since
147 ict tax-related legal regulations concerning alcoholic beverages require precise methods for quality
148  to determine the amount of methanol in real alcoholic beverage samples.
149  hip fractures, few have considered specific alcoholic beverages separately.
150 cohol intake, both total amount and types of alcoholic beverages, showed significant associations wit
151           Neither type nor order of consumed alcoholic beverages significantly affected hangover inte
152 glass and enameled decorations of bottles of alcoholic beverages sourced from retailers in the U.K. w
153 fluence on variation in liking for seven non-alcoholic beverages: SSBs; NNSBs; fruit cordials, orange
154 impact of non-alcoholic constituents of some alcoholic beverages, the role of genetic factors, potent
155 e effects of price increases in food and non-alcoholic beverages to facilitate the specification of f
156 rs that may predispose individuals who abuse alcoholic beverages to liver damage and subsequent patho
157                The method is then applied to alcoholic beverages to show its potential for authentica
158 ording to race/ethnicity, lifestyle factors, alcoholic beverage type, and anatomical subsite of tumor
159 y as well as sex, lifestyle-related factors, alcoholic beverage type, and anatomical subsite, we anal
160                                          The alcoholic beverages used in the study were beer, red win
161 w method for direct detection of methanol in alcoholic beverages, using ion mobility spectrometry (IM
162 king status, geographic regions, and type of alcoholic beverage was investigated.
163                           Although choice of alcoholic beverages was associated with several factors,
164 rganic element contaminant concentrations in alcoholic beverages was investigated.
165 The real-time monitoring of the pH values of alcoholic beverages was performed with a compact wireles
166 meals, drinking more wine, rather than other alcoholic beverages, was related to lower concentrations
167 ounces (1 oz = 30 ml) of alcohol intake from alcoholic beverages were calculated as the product of th
168 ounds associated with toxicity of tobacco or alcoholic beverages were either not detectable, or were
169                                        Other alcoholic beverages were not associated with CAC prevale
170 firmatory scores, but fried foods, eggs, and alcoholic beverages were predictive in some, but not in
171  groups, such as potatoes, fruit juices, and alcoholic beverages, were entirely removed from the diet
172 fluence on the antioxidant properties of the alcoholic beverages, were identified.
173 a Zymomonas and Bacillus were predominant in alcoholic beverages, whereas Bacillus and Lactobacillus
174 s a globally produced, marketed and consumed alcoholic beverage, which is valued for its aromatic and
175                                              Alcoholic beverages, which are consumed widely in most p
176                            In the individual alcoholic beverages, white wine and liquor were positive
177 ied to the analysis of 12 different types of alcoholic beverages with an alcohol content ranging from
178 l alcohol consumption and intake of specific alcoholic beverages with risk of COPD in a population-ba
179 n on-site and rapidly detect adulteration of alcoholic beverages with sedation drugs (known as date r
180 ohol: by current drinkers replacing standard alcoholic beverages with similar beverages of lower alco
181 des the discussed application in counterfeit alcoholic beverages, with its superior sensor parameters
182 gle Search trends for the search term topic "alcoholic beverage" within the same geographic area, bet
183                    Beer is the most consumed alcoholic beverage worldwide, and its production involve
184 ing commonly occurring bacterially fermented alcoholic beverages worldwide, including palm wine, beer
185       Beer has been one of the most consumed alcoholic beverages worldwide.
186 odifications, especially a lowered intake of alcoholic beverages, would markedly decrease the inciden

 
Page Top