Results 171 to 180 of about 25,693 (302)

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality? [PDF]

Front Plant Sci, 2018
Newberry M, Zwart AB, Whan A, Mieog JC, Sun M, Leyne E, Pritchard J, Daneri-Castro SN, Ibrahim K, Diepeveen D, Howitt CA, Ral JF.   +11 more
europepmc   +1 more source

Nano Carbon‐mesh with Excellent Bonding Performance via Hydro‐cage De‐shielding Strategy

Advanced Science, EarlyView.
A hydro‐cage de‐shielding strategy transforms cellulose‐based films into a dragonfly‐wing‐like nano carbon‐mesh (NCM) adhesive through instantaneous carbonization‐polymerization. The resulting NCM‐plywood achieves exceptional wet shear strength (1.24 MPa at 63°C), exceeding Class II plywood standards, and retains 0.73 MPa after boiling‐water cycles ...
Weijia Yang, Jianyong Wan, Hongda Guo, Haizhu Wu, Yongli Yang, Wenhe Bi, Zhengyong Yang, Chenghua Wang, Bertrand Charrier, Hisham Essawy, Antonio Pizzi, Xinyi Chen, Zhijun Chen, Guanben Du, Xiaojian Zhou   +14 more
wiley   +1 more source

Oat baking - Factors behind the quality

Oats have gained popularity in breadmaking, especially in Northern countries. However, non-wheat oat baking has been studied relatively little and quality factors have not been set for breadmaking oats. Limited knowledge makes oat baking challenging to predict and control.
Sammalisto Saara, Sammalisto Saara
openaire   +1 more source

An Energy Autonomous Microneedle Array‐Based Sensing System for Continuous Biomarker Monitoring

Advanced Science, EarlyView.
This work presents an innovative self‐powered wearable biosensor system for real‐time monitoring of multiple biomarkers in interstitial fluid. The device integrates stainless steel‐based minimally invasive microneedles with ion‐selective membranes, enabling simultaneous Na+, K+, Ca2+, pH, and glucose detection.
Arnab Pal, Kai‐Po Fan, Sheng‐Chun Hung, Jaba Roy Chowdhury, Jun‐Hsun Chung, Meenakshi Ray, Hsiang‐Yun Hsu, Fu‐Cheng Kao, Kuei‐Lin Liu, Zong‐Hong Lin   +9 more
wiley   +1 more source

Genomically-selected antifungal Bacillaceae strains improve wheat yield and baking quality. [PDF]

Appl Microbiol Biotechnol
Casal A, Gizzi FO, Figueroa SA, Petitti TD, Ferragutti F, Gaido J, Manno MAT, Céccoli G, Paoletti L, Dunlap C, Daurelio LD, Espariz M.   +11 more
europepmc   +1 more source

Mitochondrial Carrier SLC25A13 Drives Ferroptosis Resistance and Immune Evasion via a STAT3–IFI6 Circuit in Breast Cancer

Advanced Science, EarlyView.
SLC25A13 is identified as an immunometabolic driver of triple‐negative breast cancer that sustains ferroptosis resistance and immune evasion through a STAT3–IFI6 circuit. Pharmacologic degradation of SLC25A13 restores ferroptosis sensitivity and enhances anti‐PD‐1 efficacy, highlighting a strategy to convert immune‐cold tumors into immunotherapy ...
Yingze Zhu, Yuhan Tang, Yingcui Chen, Zhuoqi Zhang, Yige Lu, Xinyue Wang, Qiyuan Shi, Wenhui Zhao, Hui Pang   +8 more
wiley   +1 more source

Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie. [PDF]

Foods
Qin Y, Wang S, Chen H, Zhuang Y, Liu Q, Xiao S, Brennan C.   +6 more
europepmc   +1 more source

Bias‐Tunable Two‐Terminal Organic Photodetector for Intelligent Imaging

Advanced Science, EarlyView.
A vertically stacked two‐terminal photodetector with a symmetric donor–acceptor–donor trilayer active exhibits reconfigurable photoresponse with bias‐tunable magnitude and polarity, together with sub‐millisecond response speed and a wide tunable output window.
Sangin Hahn, Sanghoon Park, Seunghyup Yoo   +2 more
wiley   +1 more source

Prediction of rye dough behaviour and bread quality using response surface methodology

, 2011
peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E., Vasilean, I., Banu, I., Aprodu, I.   +3 more
core  

A comparison between microwave and conventional baking; impact on bread structure, bread quality and water mobility

International audienceThis study examines the effects of baking conditions, specifically microwave and conventional methods at varying heating rates, on bread crumb microstructure, starch behaviour, texture, water mobility, and staling kinetics ...
Le-Bail, Alain, Bou-Orm, Roua, Boillereaux, Lionel, Falourd, Xavier, Jury, Vanessa, Guihard, Luc   +5 more
core   +1 more source