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Effect of facial presence in user-generated photos on intention to purchase restaurant foods: an experimental study from vietnam

• Authors : Tran Thi Tuyet; Vu Thi Thu Huyen; Viet Thai Nguyen

Subjects: Purchase intentions; user-generated photos; facial presence

• Source: Cogent Business & Management, Vol 11, Iss 1 (2024)

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Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis

• Authors : Fatemeh Mohammadi‐Nasrabadi; Azizollaah Zargaraan; Yeganeh Salmani

Subjects: 2. Zero hunger; 03 medical and health sciences; 0302 clinical medicine

• Source: Food Sci Nutr

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Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis.

• Authors : Mohammadi‐Nasrabadi, Fatemeh¹ (AUTHOR); Zargaraan, Azizollaah¹ (AUTHOR); Salmani, Yeganeh¹ (AUTHOR)

Subjects: *COVID-19 pandemic; *Fat analysis; *Fatty acidsTehran (Iran)

• Source: Food Science & Nutrition. Nov2021, Vol. 9 Issue 11, p6120-6130. 11p.

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The Jamaica Salt Consumption Study Protocol: Sodium Intake; Sodium Content in Restaurant Foods; Knowledge, Attitudes, and Practices; Spot Urine Sodium Validation [version 2; peer review: 1 approved, 2 approved with reservations]

• Authors : Sharmaine Edwards; Simone Spence; Evelyn Walker

Subjects: Jamaica; salt intake; sodium content

• Source: F1000Research, Vol 11 (2023)

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Grocery and chain restaurant foods and beverages allowed for sale in Ontario schools: an evaluation against Ontario’s School Food and Beverage Policy

• Authors : Ziraldo, Emily R.; Jeong, Hayun; Blais, Annette ...

• Source: Applied Physiology, Nutrition, and Metabolism ; volume 50, page 1-11 ; ISSN 1715-5312 1715-5320

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Changes in sodium levels in chain restaurant foods in Canada (2010-2013): a longitudinal study

• Authors : Mary J. Scourboutakos; Mary R. L’Abbé

Subjects: 2. Zero hunger; 0301 basic medicine; 03 medical and health sciences

• Source: CMAJ Open. 2:E343-E351

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Sodium content of popular commercially processed and restaurant foods in the United States

• Authors : Jaspreet K.C. Ahuja; Shirley Wasswa-Kintu; David B. Haytowitz

Subjects: Sodium; Food composition; Hypertension

• Source: Preventive Medicine Reports, Vol 2, Iss C, Pp 962-967 (2015)

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APPLICATION OF REAL‐TIME POLYMERASE CHAIN REACTION FOR RAPID DETERMINATION OF SALMONELLA IN RESTAURANT FOODS

• Authors : José Miguel Soriano; Houda Berrada; Jordi Mañes

Subjects: 2. Zero hunger; 0301 basic medicine; 0303 health sciences

• Source: Berrada Ramdani, Houda Soriano del Castillo, José Miguel Picó García, Yolanda Mañes Vinuesa, Jordi 2008 Application of Real-Time Polymerase Chain Reaction for Rapid Determination of Salmonella in

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A Novel AI-Based Detection Framework for Reused Cooking Oils: Advancing Food Safety and Cancer Prevention in Restaurant Foods

• Authors : Ismael, Aras Masood; Ahmad, Shadia Fars; Akinbi, Alex

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Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities.

• Authors : Maalouf, Joyce¹ ; Cogswell, Mary E.¹; Gunn, Janelle P.¹

• Source: American Journal of Public Health. Sep2013, Vol. 103 Issue 9, pe21-e30. 10p. 1 Diagram, 5 Charts.

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