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Browsing by Subject "Aliments"

Now showing items 1-4 of 4

    • A scoping review on mycotoxin-induced neurotoxicity 

      Abia, Wilfred; Foupouapouognigni, Yacouba; NFOMBOUOT NJITOYAP, Herman Philipe; Viviane Laure, Ngoungoure ndam; Epole, Ntungwe; Ben Salah-ABBES, Jalila; TCHANA NKOUATCHOUA, ANGELE (Discover Toxicology 2025, 2 (1), 2025-12)
      Mycotoxins are toxic secondary metabolites produced by toxigenic fungi. Acute and chronic dietary exposure to toxigenic mycotoxins can cause various adverse health effects in humans and animals and thus ...

    • The Italian ‘Taste’: The Far-Right and the Performance of Exclusionary Populism During the European Elections 

      Garcia Santamaria, Sara (Tripodos, núm. 49, 2020, 2020)
      This article examines populist leaders’ politicisation of food in their social media performances. More precisely, it analyses Matteo Salvini’s Instagram posts during the 2019 European elec-tions, ...

    • Ultra-Processed Foods in University Students: Implementing Nutri-Score to Make Healthy Choices 

      Fondevila-Gascón, Joan-Francesc; Berbel Giménez, Gaspar; Vidal Portés, Eduard; Hurtado Galarza, Katherine (Healthcare, vol. 10, núm. 984, 2022, 2022)
      Going to university means that many students assume, for the first time, responsibilities associated with living outside the family group, such as controlling eating habits. A survey was conducted among ...

    • What do New Zealand newspapers say about food tourism? 

      Fusté-Forné, Francesc (Tourism and Hospitality Research, vol. 20, núm. 1, 2020, 2020)
      Food and tourism are the largest industries in New Zealand. While the interfaces between food and tourism have been extensively studied during recent decades, media representations of food tourism still ...