Unveiling the Taxonomic Diversity and Unprecedented Biosynthetic Treasure of the Phylum Myxococcota
Advanced Science, EarlyView.Natural products remain vital sources of therapeutics, and the phylum Myxococcota constitutes an especially rich reservoir for them. Based on decades of microbiological efforts, we present 154 new Myxococcota genomes and revise taxonomy quadrupling the number of families and genera.
Amay Ajaykumar Agrawal +25 more
wiley +1 more source
Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality. [PDF]
Foods, 2021 Alzuwaid NT +4 more
europepmc +1 more source
Investigation on the baking quality of diloid and tetraploid rye [PDF]
Netherlands Journal of Agricultural Science, 1954 Hintzer, H.M.R., Miranda, H. de
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Royal baker and pastry cook : a manual of practical receipts for home baking and cooking
, 1911 Cover image to physical item published in 1911 by the Royal Baking Powder Company. Special Collections copy is from the Chris Offutt Collection.https://egrove.olemiss.edu/soplate_advcovers/1005/thumbnail ...
Royal Baking Powder Company
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Advanced Science, EarlyView.We develop a magnesium‐doping strategy to delicately modulate the alkaline substrate‐induced reactions, ensuring high‐quality CsPbI3 perovskite emissive layers with substantially improved stability. The resultant deep‐red LEDs demonstrate a high peak external quantum efficiency of 23.62% and an exceptional half‐lifetime stability of 376 h at 20 mA cm−2,
Zhennan Tian +11 more
wiley +1 more source
Physicochemical, textural and sensory analysis of bread made from bakery premixe [PDF]
Journal of Food and Bioprocess Engineering, 2019 Today, various methods have been developed to reduce the cost and time needed for the preparation and production of bread. One of these methods is using baking premixes to increase ease and create uniformity for bread quality.
Zahra Sheikholeslami +2 more
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The Continuous Bread Baking System An Additional Criterion for Wheat Quality Evaluation [PDF]
, 1972 Wheat must pass more stringent criteria for bread baking quality. These measurements would include properties related to the kernel itself, milling evaluation, physical dough characteristics and bread baking properties.
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Toward High‐Resolution Polymeric Neural Interfaces: A Practical Guide for Electron Beam Lithography
Advanced Science, EarlyView.Electron beam lithography (EBL) enables sub‐micron patterning of polymer‐based neural implants, overcoming the resolution limits of optical lithography. By addressing challenges such as charging, non‐planarity, and substrate heating, it supports higher channel density, improved miniaturization, and better long‐term tissue integration.
Hanna Karlsson‐Fernberg, Maria Asplund
wiley +1 more source
Lime juice and enzymes in clean label pan bread: baking quality and preservative effect. [PDF]
J Food Sci Technol, 2021 Scarton M +4 more
europepmc +1 more source
Improvement of quality control in enterprises baking industry
, 2019 In the conditions of integration of Ukraine with world economic communities questions of perfection of quality of products on the enterprises of food industry, including enterprises of bakery industry, examined as a decision condition of height of competitiveness of products on internal markets.
TRUSH, U.L., ZAINCHKOVSKY, A.A.
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