Results 151 to 160 of about 9,371 (261)

Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia

JSFA reports, Volume 6, Issue 6, Page 220-235, June 2026.
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma, Abrar Sualeh, Abdo A. Mecha, Abera Kejela, Zelalem Bekeko   +4 more
wiley   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku, Srivathsa Kumbaji, Rakshya Pandit, Saritha Kagula   +3 more
wiley   +1 more source

Data associated with 'Unveiling astringency mechanism of plant proteins'

Raw data for all figures in the associated paper 'Unveiling astringency mechanism of plant ...
Kew, Ben, Sarkar, Anwesha, Burke, Melanie R., Wang, Yunqing, Stieger, Markus, Holmes, Melvin, Boesch, Christine   +6 more
core   +1 more source

Kidney Stone, Nutritional Perceptions and Impact of Tea on Stone Formation

Phytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.
ABSTRACT The significant financial burden that urinary stone disease places on healthcare systems is only anticipated to increase over time. It is becoming more common over the globe. It is an increasing urinary condition that impacts around 12% of the global population, and environmental variables appear to be a key contributor.
Munir Ahmed, Danish Kamal, Umber Mubeen, Sakhawat Riaz, Amber Tehseen, Muhammad Mazahir   +5 more
wiley   +1 more source

Astringency diversity of Italian red wines

, 2018
With more than 300 grape varieties, Italy owns one of the richest ampelographic heritages worldwide. Several of these grapes are very rich in tannins, so that wines should be very astringent.
Ugliano M., Rinaldi A., Rolle L., Curioni A., Piombino P., Gambuti A., Slaghenaufi D., Mattivi F., Moio L., Versari A.   +9 more
core  

Sensory Assessment of Pressure‐Cooked and Pureed Faba Bean Cultivars: The Contribution of Cotyledon and Seed Coat Constituents Toward the Perception of Sensory Attributes

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Whole beans and cotyledons from three faba bean cultivars, Malik, Fabelle, and Snowbird, were processed into purees through a sequence of soaking, blanching, hot filling, pressure cooking, and blending. Purees prepared from whole beans were centrifuged, and the supernatants were collected. A trained sensory panel evaluated the aroma, flavor, taste, and
Claire M. Chigwedere, Lamia L'Hocine, Janitha P. D. Wanasundara, Phyllis J. Shand   +3 more
wiley   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

Haplotype‑resolved comparison of transcription factor superfamilies between wild and cultivated autotetraploid green jujube and prioritization of candidate transcription factors via machine learning

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract A framework beyond single‐reference genomes is needed to understand transcription factor evolution. This study employed an integrated haplotype‑resolved genomes–transcriptome atlas–machine learning to characterize the transcription factors of autotetraploid green jujube (Ziziphus mauritiana).
Xudong Zhu, Pengyan Chang, Yanzhen Liao, Huini Wu, Fan Jiang   +4 more
wiley   +1 more source

Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction. [PDF]

Curr Res Food Sci
Huang Q, Liu Z, Shen W, Jin W, Yang G, Huang W, Li J, Li B, Guo C.   +8 more
europepmc   +1 more source