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largest decrease » largest decreases (Expand Search), marked decrease (Expand Search)
larger decrease » marked decrease (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
largest decrease » largest decreases (Expand Search), marked decrease (Expand Search)
larger decrease » marked decrease (Expand Search)
nn decrease » _ decrease (Expand Search), mean decrease (Expand Search), gy decreased (Expand Search)
a decrease » _ decrease (Expand Search), _ decreased (Expand Search), _ decreases (Expand Search)
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1324
Table_1_Exploring food system resilience to the global polycrisis in six Asian countries.XLSX
Published 2024“…<p>The world is currently in the midst of a global food crisis brought about and exacerbated by a series of mutually reinforcing shocks to food systems This study investigated the resilience of food systems in six Asian countries (Bangladesh, Kyrgyz Republic, Lao PDR, Pakistan, Philippines, and Sri Lanka) amidst the global ‘polycrisis’ caused by COVID-19, geopolitical conflicts, and climate change. …”
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1325
Table_2_Exploring food system resilience to the global polycrisis in six Asian countries.PDF
Published 2024“…<p>The world is currently in the midst of a global food crisis brought about and exacerbated by a series of mutually reinforcing shocks to food systems This study investigated the resilience of food systems in six Asian countries (Bangladesh, Kyrgyz Republic, Lao PDR, Pakistan, Philippines, and Sri Lanka) amidst the global ‘polycrisis’ caused by COVID-19, geopolitical conflicts, and climate change. …”
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1328
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1329
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1331
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1332
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1333
Data Sheet 1_A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes.docx
Published 2025“…In contrast, water-soluble vitamins, specifically B1, B2, B3, and B6, experienced substantial decreases across all examined dishes. The fatty acid profiles were consistent with the fat content, and mineral content demonstrated a moderate increase under both cooking conditions. …”
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1334
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1338
Outcome variable descriptive statistics.
Published 2024“…SU stigma significantly decreased (<i>F</i>(1,16) = 18.94, <i>p</i> < 0.001, η<sub>p</sub><sup>2</sup> = 0.54). …”
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1339
Demographic & job characteristics.
Published 2024“…SU stigma significantly decreased (<i>F</i>(1,16) = 18.94, <i>p</i> < 0.001, η<sub>p</sub><sup>2</sup> = 0.54). …”
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1340
Training feedback.
Published 2024“…SU stigma significantly decreased (<i>F</i>(1,16) = 18.94, <i>p</i> < 0.001, η<sub>p</sub><sup>2</sup> = 0.54). …”