Journal articles: 'Salad'

1

Morton, Julia F. "Salad." Economic Botany 41, no. 1 (1987): 77. http://dx.doi.org/10.1007/bf02859352.

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Thomson, Andrew, and Anthony Phillips. "Salad Days." Musical Times 148, no. 1898 (2007): 99. http://dx.doi.org/10.2307/25434444.

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Morita, James R., Machi Tawara, and Juliet Winters Carpenter. "Salad Anniversary." World Literature Today 65, no. 1 (1991): 190. http://dx.doi.org/10.2307/40146372.

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Rubino, John. "Salad Days." CFA Institute Magazine 19, no. 1 (2008): 40–45. http://dx.doi.org/10.2469/cfm.v19.n1.6.

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Mamet, David. "Salad Days." Grand Street, no. 64 (1998): 144. http://dx.doi.org/10.2307/25008310.

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Sunwold, Duane. "Cucumber Salad." Journal of Renal Nutrition 16, no. 3 (2006): 287. http://dx.doi.org/10.1053/j.jrn.2006.04.021.

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Harpending, Henry. "Word salad." Reviews in Anthropology 13, no. 2 (1986): 135–40. http://dx.doi.org/10.1080/00988157.1986.9977771.

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Marks, Paul. "Space salad." New Scientist 223, no. 2980 (2014): 24–25. http://dx.doi.org/10.1016/s0262-4079(14)61486-x.

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Yen, Peggy Kloster. "Salad sense." Geriatric Nursing 6, no. 4 (1985): 227–28. http://dx.doi.org/10.1016/s0197-4572(85)80093-8.

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Gregory E. Kaebnick. "Salad Days." Hastings Center Report 39, no. 6 (2009): 2. http://dx.doi.org/10.1353/hcr.0.0195.

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Gaudino, Mario. "Fruit salad." Journal of Thoracic and Cardiovascular Surgery 157, no. 5 (2019): e254-e255. http://dx.doi.org/10.1016/j.jtcvs.2018.11.059.

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Macdonald, Roderick A. "Fruit Salad." Revue générale de droit 38, no. 2 (2014): 405–52. http://dx.doi.org/10.7202/1027042ar.

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In orthodox theory, the law of property is held to be fundamentally about the identification and protection of rights in things (corporeal property), assumed to be finite in space and infinite in time. But modern economies undermine the explanatory power of this orthodoxy four ways. First, the space of property can no longer be easily fixed once and for all. This is especially the case for incorporeals but is also true of corporeals. Second, the time of property is now understood differently. The past distinction between fruits and products has been questioned with the recognition that fruits, like products, can also diminish capital value. Third, the close association of fruits and revenues is becoming untenable. Many types of revenue actually represent the price of a partial alienation and can, consequently, be considered proceeds. Finally, developments both material (like genetic engineering) and intellectual (like moral rights) challenge the idea of property as a thing to use. While the theory of property in Book IV of the C.C.Q. continues to reflect traditional spatio-temporal assumptions, the law of secured transactions in Book VI rests on an alternative vision of property as value. This essay deploys a detailed analysis of the idea of fruits to illustrate how today the Civil Code balances distinctions between fruits, products and accessions (property as thing) on the one hand and between revenues, capital and proceeds (property as value) on the other.

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Cunningham, Aimee. "Salad Doubts." Science News 170, no. 25 (2006): 394. http://dx.doi.org/10.2307/4017428.

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Blatter, Silvio, and Jennifer Drake. "Salad Bowl." World Literature Today 69, no. 3 (1995): 463. http://dx.doi.org/10.2307/40151379.

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Thatcher, Christopher. "Word Salad." International Mad Studies Journal 1, no. 1 (2022): e1. http://dx.doi.org/10.58544/imsj.v1i1.5246.

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Liu, Winshen. "Summer Salad." Pleiades: Literature in Context 45, no. 1 (2025): 99. https://doi.org/10.1353/plc.2025.a959298.

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Ghomeshi, Jila, Ray Jackendoff, Nicole Rosen, and Kevin Russell. "Contrastive Focus Reduplication in English (The Salad-Salad Paper)." Natural Language & Linguistic Theory 22, no. 2 (2004): 307–57. http://dx.doi.org/10.1023/b:nala.0000015789.98638.f9.

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Shevchenko, Y. P., V. A. Kharchenko, I. T. Ushakova, and E. L. Kurbakov. "SALAD CHICORY – WITLOOF." Vegetable crops of Russia, no. 2 (January 1, 2016): 64–67. http://dx.doi.org/10.18619/2072-9146-2016-2-64-67.

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Bryce-Clegg, Alistair. "Chicken salad anyone?" Primary Teacher Update 2012, no. 6 (2012): 58. http://dx.doi.org/10.12968/prtu.2012.1.6.58.

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Zaanen, Jan. "Quantum salad dressing." Nature 415, no. 6870 (2002): 379–81. http://dx.doi.org/10.1038/415379a.

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Qureshi, Andleeb, Louise Mooney, Miles Denton, and Kevin G. Kerr. "Stenotrophomonas maltophiliain Salad." Emerging Infectious Diseases 11, no. 7 (2005): 1157–58. http://dx.doi.org/10.3201/eid1107.040130.

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22

Wilk, Richard. "Word Salad Challenge." Gastronomica 16, no. 1 (2016): 108–9. http://dx.doi.org/10.1525/gfc.2016.16.1.108.

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Miles, Henry L. "Salad for Two." Dialogue: A Journal of Mormon Thought 38, no. 3 (2005): 182–83. http://dx.doi.org/10.2307/45227387.

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Amar, NajatA, and Mohamed Al-Aoud. "Attention: Are you eating salad? or is salad eating you!" Ibnosina Journal of Medicine and Biomedical Sciences 3, no. 5 (2011): 182. http://dx.doi.org/10.4103/1947-489x.210891.

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HWANG, CHENG-AN. "Effect of Mayonnaise pH and Storage Temperature on the Behavior of Listeria monocytogenes in Ham Salad and Potato Salad†." Journal of Food Protection 68, no. 8 (2005): 1628–34. http://dx.doi.org/10.4315/0362-028x-68.8.1628.

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This study examined and modeled the behavior of Listeria monocytogenes in ham salad and potato salad as affected by the pH of mayonnaise and storage temperature. An eight-strain cocktail of L. monocytogenes was inoculated on the surface of diced cooked ham or potato. The inoculated ham or potato was then mixed with regular mayonnaise (pH 3.8) or mayonnaise that was adjusted with NaOH to pH 4.2 or 4.6. The cell counts of L. monocytogenes in the salads during storage at 4, 8, or 12°C were enumerated and used to model the behavior of L. monocytogenes in ham salad or potato salad. At each of the storage temperatures, L. monocytogenes was able to grow in ham salad, whereas L. monocytogenes was inactivated in potato salad. The growth rate (log CFU per hour) in ham salad or the inactivation rate (log CFU per hour) in potato salad increased as the storage temperature increased. The duration before growth in ham salad or inactivation in potato salad increased as storage temperature decreased. The mayonnaise pH showed no consistent effect on the growth rate or inactivation rate and duration before growth or inactivation occurred. Mathematical equations that described the growth rate or inactivation rate of L. monocytogenes in both salads as a function of mayonnaise pH and storage temperature were generated and shown to be satisfactory in describing the growth rate or inactivation rate of L. monocytogenes in the ham salad or potato salad.

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Suryadiraji, Aksal, and Ari Plega Taruna. "Desain Sendok Salad Kayu Menggunakan Metode ATUMICS." DIVAGATRA - Jurnal Penelitian Mahasiswa Desain 2, no. 1 (2022): 120–26. http://dx.doi.org/10.34010/divagatra.v2i1.6561.

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Sejarah perkembangan kehidupan manusia tidak lepas dari budaya dan karya sastra yang mengandung nilai kehidupan dan juga ilmu pengetahuan hingga saat ini. Salah satu hasil budaya tersebut adalah peralatan makan. Sebagai makhluk omnivora, manusia berinovasi dan beradaptasi dalam memenuhi kebutuhan hidupnya terutama menyangkut kebutuhan primer. Dalam kebutuhan primer untuk pangan, sendok merupakan piranti sehari-hari yang digunakan manusia. Dalam perkembangan sejarah peradaban manusia, sendok mengalami evolusi dan perkembangan variasi dari segi fungsi, salah satunya adalah sendok salad. Sendok salad adalah alat yang dibuat khusus dalam proses memindahkan dan atau mengkonsumsi salad, dan sangat populer di wilayah Skandinavia. Pemaparan tentang desain sendok salad ini bertujuan untuk mengetahui perkembangan desain sendok salad dari awal penemuannya hingga masa yang akan datang. Metode ATUMICS digunakan untuk menganalisis dan menggali informasi lebih detail mengenai sendok salad.

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Fischetti, Mark. "The 5,000-Mile Salad." Scientific American 309, no. 3 (2013): 96. http://dx.doi.org/10.1038/scientificamerican0913-96.

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Walker, David. "Education as Salad Bar." Design Management Journal (Former Series) 9, no. 2 (2010): 10–17. http://dx.doi.org/10.1111/j.1948-7169.1998.tb00198.x.

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Lincoln, Lisa. "Fractions Through Fruit Salad." Academic Therapy 22, no. 3 (1987): 303–7. http://dx.doi.org/10.1177/105345128702200311.

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Flemmer, Mark, and Edward Oldfield. "SABOTEURS IN OUR SALAD?" American Journal of Gastroenterology 93, no. 2 (1998): 278–79. http://dx.doi.org/10.1111/j.1572-0241.1998.277_2.x.

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Duque-Afonso, Jesús, and Michael L. Cleary. "The AML Salad Bowl." Cancer Cell 25, no. 3 (2014): 265–67. http://dx.doi.org/10.1016/j.ccr.2014.03.002.

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Lutpiatina, Leka, Nurmalasari Nurmalasari, Ekrima Dayanti, Ahmad Muhlisin, Ratih Dewi Dwiyanti, and Erfan Roebiakto. "Bacterial Contamination that Causes Food Poisoning in Fruit Salads in Banjarbaru Indonesia." Tropical Health and Medical Research 3, no. 2 (2021): 79–85. http://dx.doi.org/10.35916/thmr.v3i2.51.

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Fruit salad is one food combination that often causes food poisoning because it contains cheese and milk. This study aims to analyze the bacterial contamination that causes food poisoning in fruit salads sold in Banjarbaru, Indonesia, and the factors that play a role in such pollution. Food poisoning from fruit salad can be anticipated by knowing bacterial contamination and the factors that play a role in it. This study uses an observational method with a cross-sectional design. The sample in this study was fruit salads from 18 different producers sold in Banjarbaru, Indonesia. Fruit salad with criteria containing fruit, cheese, and mayonnaise. The bacteria that caused food poisoning to find in the fruit salad, namely Staphylococcus aureus, and Bacillus cereus. In conclusion, his research found the contamination of bacteria that cause food poisoning in Fruit Salad in Banjarbaru City with a percentage of 22 percent. The types of bacteria are Staphylococcus aureus (11 percent) and Bacillus cereus (11 percent). It recommends that salad sellers wash their hands before processing, use running water to wash fruit, and use secure salad packaging.

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Karakaya, Sibel, Sedef Nehir El, and Şebnem Şimşek. "Functional Salad Dressing as an Excipient Food." Turkish Journal of Agriculture - Food Science and Technology 3, no. 11 (2015): 849. http://dx.doi.org/10.24925/turjaf.v3i11.849-855.492.

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The aim of this study is to develop salad dressing as an excipient food that can be used to enhance beneficial effects of salads when co-ingested together. The compounds that include bioactive constituents different from other salad dressings are germinated seed and sprouts of lentils and cowpeas, and caseinomacropeptide isolated from whey. The proximate composition, total phenols and total flavonoids of salad dressing were determined. Its beneficial effects on health (antioxidant activity, antidiabetic activity, bile acid binding capacity, and angiotensin converting enzyme inhibitory activity) were determined using in vitro methods. Energy value of salad dressing is 111 kcal/100 g and 11.41% of the energy value of the salad dressing is provided by protein. Total phenol content is 79 mg CE/100 g. Salad dressing displayed higher antioxidant activity against DPPH radical (130 mM Trolox/100 g) than that of ORAC value (72 mM Trolox/100 g). Salad dressing inhibited ACE by approximately 37%. Expected glycemic index of salad dressing was 74.0 and belongs to high glycemic index foods. Contrary to, salad dressing inhibited α-glucosidase and α-amylase with the IC50 values 1.77 mg protein/mL and 2.40 mg protein/mL, respectively. Relative to cholestyramine, bile acid binding capacity of salad dressing is 39.85%.

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Koushki, Mohammadreza, Paliz Koohy-Kamaly, and Sara Sohrabvandi. "Assessment of the Microbial Quality of Industrial Ready-to-Eat Salads Containing Meat Products." Current Research in Nutrition and Food Science Journal 9, no. 2 (2021): 662–70. http://dx.doi.org/10.12944/crnfsj.9.2.29.

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Ready-to-eat foods are not usually treated sufficiently to eliminate the existing pathogenic bacteria in them before consumption; therefore, bacterial contamination in these foods requires due consideration. This study aims to detect Salmonella and Escherichia coli contamination and total microbial count in ready-to-eat salad samples containing meat products in Tehran in 2018. The microbial analysis of 136 samples including Olivier salad, Macaroni salad, and Sausage salad, collected by simple randomized sampling method from chain-stores, grocery and cooperative stores, was done according to the ISO international standards. Salmonella was not detected in any of the samples, and only 0.7% of the samples were contaminated with E. coli. The total number of microorganisms in 89.6% of the Olivier salad samples, 61.4% of the Macaroni salad samples and 97.7% of the Sausage salad samples was within the permitted limits of the Iranian National Standard. The average total number of microbes in the Olivier salad, Macaroni salad, and Sausage salad samples was obtained as 4.84, 4.23, and 5.34 log CFU/g, respectively. This study confirms the relatively satisfactory microbiological quality of ready-to-eat salads containing meat products in Tehran,Iran.

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김수진. "Unmixed Salad: The Concept of Multiculturalism in Korea through the Musical Troupe, Salad." journal of Ewha Music Research Institute 20, no. 4 (2016): 123–54. http://dx.doi.org/10.17254/jemri.2016.20.4.005.

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Stephany, Stephany, Charles Fernandes, Jeremia Shalom Fadly, and Charisma Ayu Pramuditha. "Business Plan Implementasi Freshtige Salad Buah (Implementasi Usaha Salad Buah di Kota Palembang)." MDP Student Conference 4, no. 2 (2025): 738–45. https://doi.org/10.35957/mdp-sc.v4i2.11046.

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Penelitian ini mengkaji strategi pemasaran dan kepuasan pelanggan Freshtige, bisnis salad buah yang menyasar konsumen muda di Palembang. Dengan menggunakan pendekatan kuantitatif, data dikumpulkan melalui survei yang melibatkan 74 responden dan analisis data sekunder dari catatan operasional dan keuangan Freshtige. Temuan penelitian mengungkapkan bahwa pemasaran digital, khususnya melalui media sosial dan kolaborasi influencer, memegang peranan penting dalam meningkatkan kesadaran merek dan keterlibatan pelanggan. Mayoritas responden menyatakan kepuasan yang tinggi terhadap kualitas produk, layanan, dan pengalaman pembelian, yang berkontribusi pada loyalitas pelanggan yang kuat dan pembelian berulang. Penelitian ini juga menyoroti pentingnya inovasi produk, karena minat konsumen terhadap varian salad buah baru tetap tinggi. Penelitian ini memberikan wawasan berharga bagi usaha kecil di sektor makanan sehat, menekankan perlunya inovasi berkelanjutan, strategi pemasaran digital yang efektif, dan kualitas layanan untuk menjaga keberlanjutan dan pertumbuhan bisnis.

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Kartini, Ketut Sepdyana, I. Nyoman Tri Anindia Putra, Ketut Jaya Atmaja, and Ni Putu Sri Widiani. "SISTEM INFORMASI PENJUALAN PADA SALAD YOO." Jurnal Krisnadana 1, no. 2 (2022): 45–53. http://dx.doi.org/10.58982/krisnadana.v1i2.112.

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Salad Yoo merupakan suatu tempat usaha yang bergerak di bidang industri makanan khususnya pada penyajian dessert yang berupa salad buah. Dalam pelaksanaannya Salad Yoo masih menggunakan pencatatan dengan tulis tangan seperti pada saat pencatatan stok, perhitungan sisa stok, maupun pembuatan laporan-laporan yang berkaitan dengan transaksi lainnya seperti laporan penjualan. Hal tersebut tentunya dapat menimbulkan terjadinya kesalahan atau kehilangan berkas lainnya serta pemborosan dalam tempat penyimpanan dikarenakan masih menggunakan media kertas. Selain itu, kesalahan lain yang mungkin terjadi yaitu penulisan yang kurang rapi dan sulit dibaca akan mengakibatkan kesalahan baru seperti perhitungan stok yang tidak sesuai dengan kenyataannya. Adapun tujuan dilakukannya penelitian ini adalah untuk merancang dan membangun sistem informasi penjualan pada Salad Yoo. Dalam penelitian ini metode pengumpulan data yang digunakan adalah metode observasi yaitu melakukan pengamatan secara langsung ke perusahaan Salad Yoo, metode wawancara yang dilakukan langsung kepada orang yang bertanggung jawab dalam mengelola Salad Yoo, serta metode dokumentasi yang berupa dokumentasi nota penjualan, catatan penjualan dan laporan penjualan. Hasil dari penelitian ini adalah memudahkan karyawan dalam melakukan proses transaksi penjualan, pengelolaan stok serta memudahkan dalam pembuatan laporan penjualan. Kata Kunci: sistem informasi, pencatatan pengelolaan stok, penjualan

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Alsharif, Asma, Lama Aldawsari, Giannis Koukkidis, and Primrose Freestone. "The Impact of Compounds Released from Damaged Salad Leaves on the Growth and Virulence of Listeria monocytogenes." Microorganisms 13, no. 2 (2025): 252. https://doi.org/10.3390/microorganisms13020252.

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Background: Fresh produce such as leafy green salads have recently become recognized as a potential source of food-borne infection by enteric pathogens This study investigated whether compounds released from damaged salad leaves were recognized by Listeria monocytogenes strain EGD and if they impacted its growth and virulence. Methods: The effects of extracts of salad leaves or salad bag fluids were tested on the growth, biofilm formation, and colonization of salad leaves and host cell virulence. Results: The presence of salad extract at a concentration of less than 0.5% v/v and salad bag fluids at a concentration of 10% v/v enhanced the growth in water and serum-based medium by more than 10,000 times over un-supplemented control cultures. Light and scanning electron microscopy, as well as eukaryotic Caco-2 and Galleria mellonella models of infection, showed that leafy green extracts from rocket, lettuce, spinach, and their salad bag fluids significantly increased the ability of Listeria to establish biofilms and infect host cells. Conclusions: This investigation showed that salad leaf extracts can markedly enhance bacterial virulence, which has implications for bagged salad leaf consumer safety if the leaves become contaminated with pathogenic bacteria such as Listeria.

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Setyabudhi, Reva Havanda Hartland. "PERANCANGAN BRANDING IDENTIY SEBAGAI MEDIA PROMOSI UNTUK UMKM SALAD BUAH BERKAH JAYA." Sainsbertek Jurnal Ilmiah Sains & Teknologi 1, no. 2 (2021): 1–18. http://dx.doi.org/10.33479/sb.v1i2.98.

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AbstrakSalad buah adalah salah satu makanan atau cemilan yang populer pada saat ini. Salah satunya yaitu produk dari “Berkah Jaya” Salad Buah . “Berkah Jaya” Salad Buah terdapat di Kota Balikpapan. Namun berdasarkan dengan identifikasi masalah, didapatkan hasil belum mempunyai brand identity hingga kurangnya dalam promosi, sehingga perlu adanya perancangan brand identity serta promosi yang digunakan untuk meningkatkan brand awerness di benak masyarakat. Metode penelitian ini menggunakan metode analisis SWOT, sehingga menghasilkan perancangan brand identity dan media promosi untuk mengenalkan produk “Berkah Jaya” Salad Buah kepada masyarakat. Konsep perancangan ini menggunakan gaya yang menarik serta simpel agar bisa masuk untuk semua umur khususnya untuk orang dewasa. Dari perancangan ini diharapkan produk ini dapat mendapatkan keuntungan yang lebih dan bisa meningkatkan brand awerness kepada masyarakat. Hasil yang didapatkan dari perancangan ini berupa logo, media promosi baik online maupun offline dan buku GSM sebagai panduan mengenai umkm “Berkah Jaya” Salad Buah.Kata Kunci: Salad buah, Brand Identity, LogoAbstracFruit salad is one of the foods or snacks that are popular at this time. One of them is a product of “Berkah Jaya” Salad Buah. “Berkah Jaya” Salad Buah can be found in Balikpapan City. However, based on the identification of the problem, the results obtained do not have a brand identity to the lack of promotion, so it is necessary to design a brand identity and promotion that is used to improve brand awareness in the minds of the public. This research method uses SWOT analysis, resulting in brand identity design and promotional media to introduce the product “Berkah Jaya” Salad Buah to the public. This design concept uses an attractive and simple style so that it can fit all ages, especially for adults. From this design it is hoped that this product can get more benefits and can increase brand awareness to the community. The results from this design are logo, the presence of promotional media both online and offline and a GSM book as a guide regarding the Umkm "Berkah Jaya" Salad Buah.Keywords: Fruit salad, Brand Identity, Logo.

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Stephens, Nate, Rupert A. Hurley, Robert Kimmel, et al. "The Environmental Impacts of Caesar Salad Packaging." Sustainability 15, no. 13 (2023): 10260. http://dx.doi.org/10.3390/su151310260.

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There are at least 151 ways to uniquely package ingredients for a Caesar salad, and this research provides the environmental impacts of each so organizations can make more informed packaging decisions. This research examines the environmental impacts of salad packaging at the retail market based on the typical Caesar salad from the manufacturing gate to the post-consumer gate. A retail audit of salad packaging was conducted across the southeast USA in the summer of 2021, identifying 167 unique packaging types offered across four methods of sale: (1) whole packaged ingredients, (2) prepared packaged ingredients, (3) packaged salad kits, and (4) salad bar containers. Analysis of these packaged products yielded 26 unique materials that were analyzed within Trayak COMPASS life cycle analysis (LCA) software. One hundred and fifty-one possible salad packaging combinations were generated and assessed through various environmental impact measurements. A novel formula was developed that provides a standard score for each possible combination. For lettuce, heavier clamshells and tubs were more impactful than flexible bags. For cheese, flexible bags were less impactful than heavier, rigid packaging. For croutons, bag-in-box solutions were just as impactful as multi-layer flexible pouches. For dressings, impact corresponded with weight, where a flexible plastic pouch had less of an impact than plastic and glass bottles. Packaged kits and salad bar packaging were analyzed as well, determining bagged kits’ impacts were significantly lower than those of bowl kits. Five packages common to salad bars were analyzed, where coated paper had less of an impact than molded pulp and plastic clamshells. The value of this work can be leveraged by researchers and organizations who seek to make packaging decisions based on environmental impacts and consumers who seek to be more informed about the impacts of the packaging they purchase.

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Rafii, Fatemeh, and Pamala Lunsford. "Survival and Detection of Shigella flexneri in Vegetables and Commercially Prepared Salads." Journal of AOAC INTERNATIONAL 80, no. 6 (1997): 1191–97. http://dx.doi.org/10.1093/jaoac/80.6.1191.

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Abstract The normal bacterial microflora of 4 commercially prepared salads (coleslaw, crab salad, carrot salad, and potato salad) and 3 vegetables (green pepper, onion, and cabbage) were evaluated. Twenty-eight species of bacteria, including potential pathogens, were isolated. The foods were artificially inoculated with an avirulent mutant strain of Shigella flexneri 5 (pHS1059) to develop a method for the rapid detection of Shigella spp. Bacteria were separated from insoluble and particulate salad ingredients by filtration through shark skin filter paper and by low speed centrifugation. S. flexneri survived at 4°C in all salads for at least 11 days and up to 20 days in crab salad. The polymerase chain reaction (PCR), using primers for amplification of a 118-base pair DNA fragment from the virulence-associated spa region, present in all Shigella spp., was used to detect S. flexneri in filtrates from salads inoculated with S. flexneri 5 (pHS1059). DNA was amplified from all of the artificially contaminated salads and vegetables except green pepper. After 3–5 days of storage, the PCR also amplified S. flexneri DNA from salads that had been enriched with nutrients to increase the number of bacteria. Green peppers contained a PCR inhibitory substance that was attenuated by dilution and enrichment before the PCR. No amplification of DNA was observed in foods to which S. flexneri had not been added.

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MARTIN, LAURA B., JULIE A. NORDLEE, and STEVE L. TAYLOR. "Sulfite Residues in Restaurant Salads." Journal of Food Protection 49, no. 2 (1986): 126–29. http://dx.doi.org/10.4315/0362-028x-49.2.126.

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Sulfiting agents, which have been used as salad fresheners to prevent the enzymatic browning of restaurant salads, may pose a hazard to sulfite-sensitive asthmatics. Chopped lettuce treated with a commercial salad freshener at the recommended level of 1 tablespoon per gallon (ca. 5.3 g/L) of dip solution can contain as much as 963 mg/kg (ppm) total SO2 equivalents. Most of the sulfite in chopped lettuce is free SO2. If commercial salad fresheners are abused by using levels in excess of 1 tablespoon per gallon, progressively higher levels of residual sulfite are retained on the lettuce. Cole slaw prepared according to a typical commercial formulation contained 350 mg/kg total SO2. A survey of lettuce salads, cole slaw and potato salads from 25 local and national chain restaurants and delicatessens in Madison, Wisconsin, showed sulfite residue levels to be well below those of a treated salad, indicating a lack of sulfite use.

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Etter, Carrie. "Imagined Sons 18: Greek Salad." Iowa Review 40, no. 1 (2010): 12. http://dx.doi.org/10.17077/0021-065x.6831.

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Wehler, Mary Ann. "Woman Saved from Salad Spinner." Feminist Studies 32, no. 1 (2006): 121. http://dx.doi.org/10.2307/20459073.

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Hoy, Casey W., Timothy A. Koch, Ty T. Vaughn, and Richard L. Hassel. "Control on Salad Crops, 1988:." Insecticide and Acaricide Tests 14, no. 1 (1989): 126–27. http://dx.doi.org/10.1093/iat/14.1.126.

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Abstract The first crop of lettuce was direct-seeded at the Muck Crops Branch, Willard, Ohio, on 17 May. Cultivars planted were ‘Summer Bibb’ (Boston bibb), ‘Valmain’ (romaine), ‘Slobolt’ (green leaf), ‘Salad king’ (endive), and ‘Florida Deep Heart’ (escarole). Plots were 3 rows wide on 16-inch centers, 18 ft long, and separated by 4-ft alleys. Each treatment on each cultivar was replicated 4 times in a randomized complete block design. All plots were treated on 24 Jun with Sevin 80 S, 0.4 lb (AI)/acre, to encourage aphid infestation. Treatments were applied 8-9 Jul with a boom sprayer delivering 50 psi and 50 gal/acre. Weather immediately following treatment was very hot, with daytime highs near 100°F. On 12-14 Jul aphids were counted on 3 plants in each plot by visual inspection of one-half (escarole and bibb) or one-quarter (endive, romaine, and green leaf) of the leaves on each plant. Red lettuce, ‘Red sails,’ was direct seeded at the Muck Crops Branch on 7 Sep. Plot arrangement and experimental design were identical to the earlier planting, but no initial application of Sevin was made. Treatments were applied on 26 Sep, and weather immediately following treatment was cool. On 30 Sep, aphids were counted on 5 plants in each plot by visual inspection of all leaves on the plant.

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Sorbie, Charles. "Bringing Back your Salad Days." Orthopedics 25, no. 5 (2002): 466. http://dx.doi.org/10.3928/0147-7447-20020501-07.

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Aaronson, Jon, Mariusz Lemańczyk, and Dalibor Volný. "A cut salad of cocycles." Fundamenta Mathematicae 157, no. 2 (1998): 99–119. http://dx.doi.org/10.4064/fm-157-2-3-99-119.

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Lloyd, Scott, and Alexis Kalagas. "Salad Days: Urban Food Futures." Architectural Design 91, no. 5 (2021): 40–47. http://dx.doi.org/10.1002/ad.2730.

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Cronin, Keri. "Science on a Salad Plate?" Scientia Canadensis 31, no. 1-2 (2009): 113–30. http://dx.doi.org/10.7202/019757ar.

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Abstract The Women’s Art Association of Canada marked the 400th anniversary of John Cabot’s “discovery” of Canada (celebrated in 1897) through the production of the “Canadian Historic Dinner Service.” The high-profile project, which resulted in a set of hand-painted porcelain dinnerware, was a celebration not only of nation-building, but also of the natural history of the country. Visual reference material provided to the women selected to create the individual pieces included photographs, natural history texts, and illustrations that W.H. Bartlett produced for Canadian Scenery earlier in the century. This article explores this visual reinterpretation of Canada’s natural history in order to raise questions about how a recontextualization of scientific material shapes narratives of nation and nature in the ‘New World’.

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Ulyanich, О. I., L. V. Soroka, and L. I. Voevoda. "Salad chicory witluff of Ukraine." Science and Education a New Dimension VI(179), no. 21 (2018): 10–12. http://dx.doi.org/10.31174/send-nt2018-179vi21-02.

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Journal articles on the topic 'Salad'

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