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Showing 1 - 5 results of 5 for search '(((((("20 _ decrease") OR ("5 a decrease"))) OR ("5 c decrease"))) OR ("50 ppm decrease"))*', query time: 0.12s Refine Results
  1. 1
    Food shopping, preparation and consumption practices in times of COVID-19: case of Lebanon

    Food shopping, preparation and consumption practices in times of COVID-19: case of Lebanon by Ben Hassen, Tarek

    Published 2022
    “…Indeed, the study outcomes suggested (1) a move toward healthier diets; (2) a rise in the consumption of domestic products due to food safety concerns; (3) a change in the grocery shopping behaviors (with a rise in online shopping); (4) a surge of food stockpiling; and (5) a decrease in household food wastage. Surprisingly, COVID-19 seems to generate several positive changes toward more sustainable and healthier consumption patterns in Lebanon. …”
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  2. 2
    Hemoglobin Oxidation in Stored Blood Accelerates Hemolysis and Oxidative Injury to Red Blood Cells.

    Hemoglobin Oxidation in Stored Blood Accelerates Hemolysis and Oxidative Injury to Red Blood Cells. by Mustafa, Ibrahim

    Published 2020
    “…There was 0.85% RBC lysis, an approximately 20% decrease in percentage oxyhemoglobin, and a 14% increase in methemoglobin formation, which shows hemoglobin oxidation on day 28.  …”
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  3. 3
    Global, regional, and national burden of upper respiratory infections and otitis media, 1990–2021: a systematic analysis from the Global Burden of Disease Study 2021

    Global, regional, and national burden of upper respiratory infections and otitis media, 1990–2021: a systematic analysis from the Global Burden of Disease Study 2021 by Sirota, Sarah Brooke

    Published 2024
    “…The mortality rate of URIs in 2021 was 0·2 per 100 000 (0·1 to 0·5), a decrease of 64·2% (–84·6 to –43·4) from 1990, when the mortality rate was 0·7 per 100 000 (0·2 to 1·1). …”
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  4. 4
    Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults

    Food purchase and eating behavior during the COVID-19 pandemic: A cross-sectional survey of Russian adults by Ben Hassen, Tarek

    Published 2021
    “…Indeed, the survey results suggested (i) a change in the modality of acquiring food, consumers reduced the number of shopping trips and buying more on each trip to minimize store visits; (ii) a surge of stockpiling of non-perishable food items; (iii) a shift toward healthier diets; (iv) an increase in culinary capabilities; (v) a decrease of food waste. The results are expected to inform current emergency plans as well as long-term food-related strategies in Russia.…”
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  5. 5
    The Effect of Experimental Recuperative and Appetitive Post-lunch Nap Opportunities, With or Without Caffeine, on Mood and Reaction Time in Highly Trained Athletes

    The Effect of Experimental Recuperative and Appetitive Post-lunch Nap Opportunities, With or Without Caffeine, on Mood and Reaction Time in Highly Trained Athletes by Romdhani, Mohamed

    Published 2021
    “…., better performance) during CAF condition after PSD (pre: 336 ± 15 ms vs. post: 312 ± 9 ms; p < 0.001; d = 2.07; Δ% = 7.26) and NSN (pre: 350 ± 39 ms vs. post: 323 ± 32 ms; p < 0.001; d = 0.72; Δ% = 7.71) compared to pre-intervention. N20 decreased 2CRT after PSD (pre: 411 ± 13 ms vs. post: 366 ± 20 ms; p < 0.001; d = 2.89; Δ% = 10.81) and NSN (pre: 418 ± 29 ms vs. post: 375 ± 40 ms; p < 0.001; d = 1.23; Δ% = 10.23). …”
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