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Regarding posture, a pronated foot is one in which the heel bone angles inward and the arch tends to collapse. Pronation is the motion of the inner and outer ball of the foot with the heel bone. [13] One is said to be "knock-kneed" if one has overly pronated feet. It flattens the arch as the foot strikes the ground in order to absorb shock when ...
Food Research International is a monthly peer-reviewed scientific journal covering various aspects of food science. It is published by Elsevier and was established in 1992. The editor-in-chief is Anderson Sant'Ana ( University of Campinas ).
Food & Nutrition Research is an annual peer-reviewed open access medical journal covering nutrition and food science. It was established in 1996 as Näringsforskning , and was renamed the Scandinavian Journal of Nutrition in 2002.
Foods is a peer-reviewed scientific journal covering various aspects of food science.It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University).
Journal of Functional Biomaterials is a peer-reviewed open-access scientific journal covering various aspects of biomaterials research. It is published by MDPI and was established in 2012. The editor-in-chief is Pankaj Vadgama ( Queen Mary University of London ).
Molecular Nutrition & Food Research is a peer-reviewed academic journal which focuses on molecular aspects of nutrition science. It was established in 1957 as Die Nahrung and obtained its current name in 2004. It was originally published by Akademie Verlag, [1] but is now published by Wiley-Blackwell. [2]
Movement demands include strength, endurance and range of motion. Training oversights occurs when the body is overused. [9] Internally, the joints, muscles, tendons, and ligaments can affect one's flexibility. As previously mentioned, each part of the body has its own limitations and combined, the range of motion can be affected.
As of 2023, Annual Review of Food Science and Technology is being published as open access, under the Subscribe to Open model. [1] As of 2024, Journal Citation Reports gives the journal a 2023 impact factor of 10.6, ranking it fifth of 173 journal titles in the category "Food Science & Technology". [2]