Results 211 to 220 of about 2,647,396 (311)

Impact of different frying methods on volatile compounds in tofu. [PDF]

Food Chem X
Yi YW, Ping CY, He L, Zhang H, Cai XM, Hu JX, Qiao MF.   +6 more
europepmc   +1 more source

Glacier‐Atmosphere Interactions and Feedbacks in High‐Mountain Regions ‐ A Review

Reviews of Geophysics, Volume 64, Issue 1, March 2026.
Abstract Mountain glaciers are among the natural systems most vulnerable to climate change. However, their interactions with the atmosphere are complex and not fully understood. These interactions can trigger rapid adjustments and climate feedbacks that either amplify or attenuate atmospheric signals, influencing both glacier response and large‐scale ...
T. Sauter, B. W. Brock, E. Collier, B. Goger, A. R. Groos, K. F. Haualand, R. Mott, L. Nicholson, R. Prinz, T. E. Shaw, I. Stiperski, A. Georgi, M. Haugeneder, A. Mandal, D. Reynolds, M. Saigger, J. E. Sicart, A. Voordendag   +17 more
wiley   +1 more source

Listen Closely: Measuring Vocal Tone in Corporate Disclosures

Journal of Accounting Research, Volume 64, Issue 1, Page 229-277, March 2026.
ABSTRACT We examine the usefulness of machine learning approaches for measuring vocal tone in corporate disclosures. We document a substantial mismatch between the widely adopted actor‐based training data underlying these approaches and speech in corporate disclosures.
Jonas Ewertz, Charlotte Knickrehm, Martin Nienhaus, Doron Reichmann   +3 more
wiley   +1 more source

Thermal Inactivation of Salmonella in Not-Ready-to-Eat Breaded Stuffed Chicken Products Using an Air Fryer: Impact on Safety, Quality, and Texture. [PDF]

J Food Sci
Okur I, Sullivan G, Stratton J, Chaves BD, Wang B.   +4 more
europepmc   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

Machine Learning in Transforming the Food Industry. [PDF]

Foods
Hussain MA, Khan MIH, Karim A.
europepmc   +1 more source

Devouring the Invaders: The Racial‐Ecological Politics of the Chinese Crayfish Trade in Kenya

American Anthropologist, Volume 128, Issue 1, Page 183-194, March 2026.
ABSTRACT This article examines entanglements of ecology, race, and foodways at Lake Naivasha in Kenya. Nonnative Louisiana red swamp crayfish (Procambarus clarkii), first introduced to Kenya in the 1960s, were once viewed as invasive but are now sought after as a delicacy among Kenya's Chinese community.
Amanda Kaminsky
wiley   +1 more source

Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades. [PDF]

Food Sci Biotechnol
Kwon J, Kim I, Lee KW, Jung M, Lee H, Kim S, Moon B, Lee J.   +7 more
europepmc   +1 more source

A Conceptual Framework and Methods for Studying the Connectivity of Fishes

Fish and Fisheries, Volume 27, Issue 2, Page 342-369, March 2026.
ABSTRACT Connectivity is a multifaceted concept that has important implications for the management and conservation of marine and freshwater fishes. We developed a conceptual framework that encompasses multiple, interrelated categories of connectedness, including landscape (e.g., structural, functional) connectivity and ecological (e.g., trophic ...
Jordanna N. Bergman, Jessica A. Robichaud, Jasper McCutcheon, Michael T. Booth, Brendan Campbell, Grace A. Casselberry, Cienna R. Cooper, Bronwyn M. Gillanders, Lucas P. Griffin, Edward Hale, Luc LaRochelle, Karen J. Murchie, Mary Peacock, Reid G. Swanson, Simon D. Stewart, Ryan. J. Woodland, Daniel P. Zielinski, Steven J. Cooke, Morgan L. Piczak   +18 more
wiley   +1 more source

Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]

Food Sci Nutr
Bazina N, Ahmed T, Almdaaf M, Abu Hallalah HMO, Jibia S.   +4 more
europepmc   +1 more source