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New cooking training significantly decreases sodium levels in Chinese take-out meals

While Chinese dishes are known to have one of the highest salt contents of all food categories, new research finds that a cooking training for Chinese take-out chefs and restaurant owners can result in substantial reductions in sodium in the foods they serve with no substantial loss of taste. This study was published today in Public Health Reports.






SAGE Publishing partners with East China Normal University to publish ECNU Review of Education Journal

SAGE Publishing announces today that it is to publish ECNU Review of Education (ROE) in partnership with East China Normal University (ECNU) and East China Normal University Press (ECNUP), Shanghai, China.

ROE is an English-language, open-access journal that focuses on research synthesis and cutting-edge educational research in China and the world. The journal also provides timely reviews of important educational research, policies, and issues.

According to Editor-in-Chief, Yuan Zhenguo, Dean of Faculty of Education, ECNU:



SAGE Publishing welcomes the Journal of Orthopaedics, Trauma and Rehabilitation

SAGE Publishing announced today that it is has partnered with the Hong Kong Orthopaedic Association (HKOA) and Hong Kong College of Orthopaedic Surgeons (HKCOS) to publish the Journal of Orthopaedics, Trauma and Rehabilitation (JOTR).

The open access (OA) journal will be published twice a year by SAGE, with each issue featuring articles that focus on the journal’s areas of study and subjects related to orthopaedics. The journal will also feature special issues, focusing in-depth on one area of the field.


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