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Journal articles on the topic 'Ford SAF'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2025

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1

Peyser, Thomas Galt. "Taylored Lives: Narrative Productions in the Age of Taylor, Veblen, and Ford." Studies in American Fiction 22, no. 2 (1994): 249–50. http://dx.doi.org/10.1353/saf.1994.0024.

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2

HAMILTON, JAMIE, CIARA CLARKE, ANDREW DUNWELL, and RICHARD TIPPING. "A Prehistoric Ford near Rough Castle, Falkirk." Scottish Archaeological Journal 23, no. 2 (2001): 91–103. http://dx.doi.org/10.3366/saj.2001.23.2.91.

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This report presents the results of the excavation of a stone ford laid across the base of a small stream valley near Rough Castle, Falkirk. It was discovered during an opencast coal mining project. Radiocarbon dates and pollen analysis of deposits overlying the ford combine to indicate a date for its construction no later than the early first millennium cal BC. Interpreting this evidence was not straightforward and the report raises significant issues about site formation processes and the interpretation of radiocarbon and pollen evidence. The importance of these issues extends beyond the rar

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3

Woods, Julie. "Safe Food." Nutrition Dietetics 63, no. 1 (2006): 59. http://dx.doi.org/10.1111/j.1747-0080.2006.00036.x.

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4

Coulston, Ann M. "Safe Food." Topics in Clinical Nutrition 18, no. 3 (2003): 204–5. http://dx.doi.org/10.1097/00008486-200307000-00010.

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5

Oniang'o, Ruth. "Only Safe Food is Food." African Journal of Food, Agriculture, Nutrition and Development 24, no. 6 (2024): 1. http://dx.doi.org/10.18697/ajfand.131.ed141.

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The United Nations defines food security as ability to afford and access food that is safe, nutritious, enough and culturally acceptable. For decades we worried about many world citizens going hungry, and we still do. Increasingly, severe weather events are rendering food inaccessible: stored food and crops in the fields are destroyed by severe weather events while livestock dye under scorching heat or are washed away by floods. Food already harvested also goes bad in unfavorable conditions, even before it is stored. Clearly, food safety becomes a challenge here. And then, if food is not safe,

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6

Shapiro, Anna, and Christiane Mercier. "Safe food manufacturing." Science of The Total Environment 143, no. 1 (1994): 75–92. http://dx.doi.org/10.1016/0048-9697(94)90534-7.

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7

Djekovic, Vojislav, and Bogdan Stefanovic. "Design of regulated ford on the roads of low traffic intensity at the crossing of torrential flows." Bulletin of the Faculty of Forestry, no. 85 (2002): 59–68. http://dx.doi.org/10.2298/gsf0285059d.

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Regulation works in small torrential streams disturb the natural flow regime and the structure of banks and riparian area. The streams are crossed by bridges and culverts. However, at places of low traffic intensity, natural fords are often used for crossing. A regulated ford is constructed by lining and protection of the natural ford, where due to reduced roughness in the ford zone, hydraulic characteristics of the stream show a series of specificities This paper presents the method of calculation of hydraulic factors, which determine the conditions of regulated ford. The construction of regu

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8

Jensen, Julian. "Safe Food. Third Edition." Nutrition Dietetics 63, no. 2 (2006): 128–29. http://dx.doi.org/10.1111/j.1747-0080.2006.00059.x.

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9

Edwards, Ron. "Safe food — healthy life." LWT - Food Science and Technology 28, no. 3 (1995): 10–12. http://dx.doi.org/10.1016/s0023-6438(95)95727-8.

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10

Skjerve, Eystein, and Jennifer Johnson. "Safe food—industrial leadership." Food Microbiology 8, no. 1 (1991): 79–80. http://dx.doi.org/10.1016/0740-0020(91)90020-3.

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11

Chisti, Yusuf. "Safe food for all..." Biotechnology Advances 42 (September 2020): 107585. http://dx.doi.org/10.1016/j.biotechadv.2020.107585.

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12

Takemasa, Michiyo, Shoji Kohno, Yoshiaki Arai, Koji Sawada, Masataka Ogasawara, and Yoko Ishida. "The Influence of Food During Food intake on Mouth Opening and Head Movement." Journal of Japanese Society of Stomatognathic Function 8, no. 1 (2001): 17–24. http://dx.doi.org/10.7144/sgf.8.17.

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13

Beall, Gary, Christine Bruhn, Arthur Craigmill, and Carl Winter. "Pesticides and your food: How safe is “safe”?" California Agriculture 45, no. 4 (1991): 4–11. http://dx.doi.org/10.3733/ca.v045n04p4.

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14

Yamamoto, Takashi. "Food intake and brain substances." Journal of Japanese Society of Stomatognathic Function 18, no. 2 (2012): 107–14. http://dx.doi.org/10.7144/sgf.18.107.

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15

Souda, Ninomae, Hiroyuki Nakamoto, Futoshi Kobayashi, Yuya Nagahata, and Yoriyasu Hirosue. "Food Texture Quantification of Tempura Using Magnetic Food Texture Sensor and Time-series Data." Sensors and Materials 31, no. 7 (2019): 2357. http://dx.doi.org/10.18494/sam.2019.2342.

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16

Joseph, Avis. "Food Service Establishment Safe Food and Handling Practices." Agronomy & Agricultural Science 3, no. 2 (2020): 1–5. http://dx.doi.org/10.24966/aas-8292/100027.

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Food safety starts from the farm, that product does not have chemical residues before delivered to the market for sale. It is also the responsibility of everyone who is affiliated with food service operation as food handler. Food safety is an important issue that has been given global attention and is vital for public health, socio-economic stability and global commerce

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17

Manning, C. K., and O. S. Snider. "Evaluation of keep food safe food-handler training." Journal of the American Dietetic Association 94, no. 9 (1994): A75. http://dx.doi.org/10.1016/0002-8223(94)91842-2.

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18

Leslie, Mitch. "Enzyme helps fold the SAC." Journal of Cell Biology 206, no. 7 (2014): 814. http://dx.doi.org/10.1083/jcb.2067iti1.

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19

Morris, J. Glenn. "How Safe Is Our Food?" Emerging Infectious Diseases 17, no. 1 (2011): 126–28. http://dx.doi.org/10.3201/eid1701.101821.

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20

Yen, Peggy K. "Playing it safe with food." Geriatric Nursing 14, no. 4 (1993): 221. http://dx.doi.org/10.1016/s0197-4572(06)80047-9.

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21

Yen, Peggy Kloster. "Keeping food safe to eat." Geriatric Nursing 6, no. 3 (1985): 164–66. http://dx.doi.org/10.1016/s0197-4572(85)80032-x.

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22

The Lancet. "How safe is GM food?" Lancet 360, no. 9342 (2002): 1261. http://dx.doi.org/10.1016/s0140-6736(02)11349-3.

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23

Ashwell, Margaret. "How Safe Is Our Food?" Journal of the Royal College of Physicians of London 24, no. 3 (1990): 233–37. https://doi.org/10.1016/s0035-8819(25)02097-5.

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24

Woteki, Catherine E., Sandra L. Facinoli, and Danielle Schor. "Keep Food Safe to Eat: Healthful Food Must Be Safe as Well as Nutritious." Journal of Nutrition 131, no. 2 (2001): 502S—509S. http://dx.doi.org/10.1093/jn/131.2.502s.

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25

Persichetti, Paolo, Marika Langella, Angela Filoni, Barbara Cagli, and Stefania Tenna. "How to Redefine the Inframammary Fold." Annals of Plastic Surgery 70, no. 6 (2013): 636–38. http://dx.doi.org/10.1097/sap.0b013e31823fac0c.

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26

Chung, Yoon Jae, Jung Sik Kong, Yang Woo Kim, and So Ra Kang. "Restoration of the Medial Epicanthal Fold." Annals of Plastic Surgery 71, no. 5 (2013): 456–60. http://dx.doi.org/10.1097/sap.0b013e31824e5e36.

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27

McCarthy, Claudine. "Address food, housing insecurity among students." Student Affairs Today 22, no. 1 (2019): 12. http://dx.doi.org/10.1002/say.30600.

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28

McCarthy, Claudine. "Fostering food security boosts student success." Student Affairs Today 28, no. 4 (2025): 6. https://doi.org/10.1002/say.31570.

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NASHVILLE, Tenn. — When Robin DeMott, Chief External Affairs Officer, Eastern New Mexico University ‐ Ruidoso, learned that 77% of their students had basic needs insecurity, 68% had very low food insecurity, and 40% experienced homelessness in the past year, she took action. Recognizing the correlation between student success and food/housing security, DeMott used a $235,000 grant to meet students’ basic needs.

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29

Al-Sayad, Y., Z. Hadjoub, and A. Doghmane. "Characterization of Single SAW Velocities of Ti–6Al–4V Alloy as a Function of Porosity by SAM Simulation for Applications." METALLOFIZIKA I NOVEISHIE TEKHNOLOGII 40, no. 3 (2018): 411–21. http://dx.doi.org/10.15407/mfint.40.03.0411.

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30

Daronco, Carla Regina, Renata Linassi Bárta, Karine Raquel Uhdich Kleibert, et al. "Qualidade da água subterrânea distribuída na zona urbana por diferentes formas de abastecimento público." CONTRIBUCIONES A LAS CIENCIAS SOCIALES 17, no. 1 (2024): 7820–41. http://dx.doi.org/10.55905/revconv.17n.1-472.

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Avaliar a qualidade da água consumida pela população urbana oriunda de sistemas de abastecimento de água (SAA) e de solução alternativa coletiva (SAC) de captação subterrânea. Trata-se de estudo observacional, quantitativo, retrospectivo, a partir de amostras de água coletadas de janeiro de 2018 a dezembro de 2019, mensalmente, pela vigilância da qualidade da água para consumo humano. As amostras foram analisadas para cloro residual livre (CRL), fluoreto, turbidez, coliformes totais e Escherichia coli (EC) e distribuídas, segundo estação do ano. O SAA apresentou inconformidade nas amostras: 7,

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31

Matsui, Rie, Shoji Kohno, Kooji Hanada, et al. "Preliminary study of food space and head movement during food intake in skeletal Class III malocclusion cases." Journal of Japanese Society of Stomatognathic Function 10, no. 1 (2003): 61–66. http://dx.doi.org/10.7144/sgf.10.61.

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32

Kato, Hitoshi, Yoshihiro Tanaka, Kenji Nozawa, Hiroyuki Miura, and Shigeo Hasegawa. "Observation of Intraoral Food Flow in Mastication." Journal of Japanese Society of Stomatognathic Function 7, no. 2 (2001): 81–89. http://dx.doi.org/10.7144/sgf.7.81.

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33

Murray, Robin L., and Joseph K. Heumann. "Contemporary eco-food films: The documentary tradition." Studies in Documentary Film 6, no. 1 (2012): 43–59. http://dx.doi.org/10.1386/sdf.6.1.43_1.

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34

Nakatomi, Chihiro, and Kentaro Ono. "Analysis of food texture perception in rats." Journal of Japanese Society of Stomatognathic Function 31, no. 1 (2024): 14–15. https://doi.org/10.7144/sgf.31.14.

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35

Dr., (Mrs.) Jyoti Kulkarni. "Synthetic Food Colors - Are They Safe?" International Journal of Research - GRANTHAALAYAH Composition of Colours, December,2014 (2017): 1–5. https://doi.org/10.5281/zenodo.887513.

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Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is concerned is a serious matter and to work over it is a matter of interest. To fulfil the ultimate goal of reducing the total exposure to colors, data on dietary intake of food colors needs to be generated urgently in the country.

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36

Keller, Heather H., and Lisa M. Duizer. "Keeping Consumers Safe: Food Providers' Perspectives on Pureed Food." Journal of Nutrition in Gerontology and Geriatrics 33, no. 3 (2014): 160–78. http://dx.doi.org/10.1080/21551197.2014.927303.

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37

MATSUURA, FERNANDO CÉSAR AKIRA URBANO, and RENATA BERBERT ROLIM. "Avaliação da adição de suco de acerola em suco de abacaxi visando à produção de um "blend" com alto teor de vitamina C." Revista Brasileira de Fruticultura 24, no. 1 (2002): 138–41. http://dx.doi.org/10.1590/s0100-29452002000100030.

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O objetivo deste trabalho foi enriquecer em vitamina C o suco integral pasteurizado de abacaxi (SAb), através da adição de diferentes quantidades de suco integral pasteurizado de acerola (SAc) (5; 10; 15 e 20%), produzindo um "blend" (mistura) destes sucos e visando à obtenção de um produto final que mantivesse as características sensoriais idênticas ao SAb original. As matérias-primas utilizadas foram polpas comerciais. Avaliação sensorial foi realizada dos atributos de cor, odor, consistência e sabor, através do teste de comparação múltipla. Análises físico-químicas de vitamina C (ácido ascó

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38

Koide, Rie, Tsuyoshi Noguchi, Ranko Yamada, et al. "How do Supertasters and medium tasters perceive food images differently?: Oral texture sensitivity affect the perception of food characteristics." Journal of Japanese Society of Stomatognathic Function 30, no. 2 (2024): 128–31. http://dx.doi.org/10.7144/sgf.30.128.

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39

Παπαστάμου, Ανδρέας. "Martin Ford, The lights in the tunnel: Automation, accelerating technology and the economy of the future." Επιστήμη και Κοινωνία: Επιθεώρηση Πολιτικής και Ηθικής Θεωρίας 26 (August 7, 2015): 210. http://dx.doi.org/10.12681/sas.839.

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40

Huayllani, Maria T., Daniel Boczar, Gabriela Cinotto, and Antonio Jorge Forte. "US Food and Drug Administration and Plastic Surgeons." Annals of Plastic Surgery 84, no. 3 (2020): 249–50. http://dx.doi.org/10.1097/sap.0000000000002189.

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41

Lineaweaver, William C. "Surgical Gloves and the Food and Drug Administration." Annals of Plastic Surgery 63, no. 1 (2009): 1. http://dx.doi.org/10.1097/sap.0b013e3181af32de.

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42

Hirsch, Elliot M., Akhil K. Seth, and Neil A. Fine. "Reconstruction of the Inframammary Fold Using Barbed Suture." Annals of Plastic Surgery 72, no. 4 (2014): 388–90. http://dx.doi.org/10.1097/sap.0b013e318268a81d.

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43

GARCİA COSTA MORAİS, Marcos. "RELATIONSHIP OF QUALITY OF LIFE WITH FOOD SAFETY." Sağlık Akademisi Kastamonu 7, Special Issue (2022): 129–30. http://dx.doi.org/10.25279/sak.1138074.

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Introdução: A Segurança Alimentar e Nutricional (SAN) é um tema que vem obtendo espaço de destaque entre as discussões políticas do Brasil, parte do princípio que todo cidadão tem direito ao acesso regular e permanente a alimentos de qualidade, em quantidade suficiente para que todos os membros do grupo familiar se mantenham saudáveis. No entanto, quando ocorre a violação do direito da SAN, a família encontra-se em situação de insegurança alimentar e nutricional (IAN) refletindo aspectos relacionados desde a percepção de preocupação e angústia até a incerteza da disponibilidade frequente de co

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44

Koide, Rie, Tsuyoshi Noguchi, Ranko Yamada, et al. "Oral texture-perception ability influences perceived food properties." Journal of Japanese Society of Stomatognathic Function 29, no. 2 (2023): 134–35. http://dx.doi.org/10.7144/sgf.29.134.

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45

Silvia, Br Nainggolan Chuzaimah Batubara. "Manajemen Kualitas Pangan Dalam Perspektif Jaminan Halal." Madani: Jurnal Ilmiah Multidisiplin 1, no. 6 (2023): 776–81. https://doi.org/10.5281/zenodo.8150664.

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<em>This research aims to analyze the quality management of food with a focus on halal assurance aspects. Halal assurance is crucial in the food industry to ensure compliance with halal principles throughout the supply chain, from production to consumption. In this research, the author explores how quality management systems are applied to ensure food products are safe, halal, and in accordance with established standards. The research method used in this study includes a qualitative approach. Qualitative research involves in-depth analysis of the practices of food quality management and halal

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46

Grierson, W. "Safe Food: Should We Be Afraid?" Environmental Health Perspectives 107, no. 10 (1999): A493. http://dx.doi.org/10.2307/3454558.

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47

Schoch-Spana, Monica. "Safe Food: Bacteria, Biotechnology, and Bioterrorism." Agricultural History 80, no. 4 (2006): 470–72. http://dx.doi.org/10.1215/00021482-80.4.470.

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48

Reich, Margaret. "A menu for safe (food) keeping." Journal of the American Osteopathic Association 89, no. 5 (1989): 692–700. http://dx.doi.org/10.1515/jom-1989-890522.

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49

Kulkarni, Jyoti. "SYNTHETIC FOOD COLORS - ARE THEY SAFE?" International Journal of Research -GRANTHAALAYAH 2, no. 3SE (2014): 1–5. http://dx.doi.org/10.29121/granthaalayah.v2.i3se.2014.3519.

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Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is concerned is a serious matter and to work over it is a matter of interest. To fulfil the ultimate goal of reducing the total exposure to colors, data on dietary intake of food colors needs to be generated urgently in the country.

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50

Saunier, B., and K. Weston. "Safe Recipe Tools for Food Bloggers." Journal of the Academy of Nutrition and Dietetics 122, no. 10 (2022): A101. http://dx.doi.org/10.1016/j.jand.2022.08.041.

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