Results 81 to 90 of about 14,425 (223)

Spatial coordination between leaf gradient and temperature response in barley

The Plant Journal, Volume 126, Issue 1, April 2026.
SUMMARY The linear shape of cereal leaves creates distinct longitudinal zones that coordinate tissue maturation and resource allocation. Under abiotic stress such as heat, these longitudinal zones may differentially activate protective pathways, revealing hidden heterogeneity in stress response that remains poorly understood.
Edward Cedrick Fernandez, Gaoya Tu, Wei Dai, Shengming Yang, Zhaohui Liu, Marcin Grzybowski, Zhikai Liang   +6 more
wiley   +1 more source

Upcycling Brewers' Spent Grain Into High‐Performance Protein Nanofibers for Sustainable Non‐Woven Textiles

Advanced Sustainable Systems, Volume 10, Issue 3, March 2026.
A common brewing by‐product is transformed into fine, flexible fibers using a simple spinning process, pointing to a new route for turning waste into useful materials. The study shows how gentle post‐treatments make these fibers far more robust in everyday conditions, opening the door to sustainable fabrics and functional nonwovens.
Alice J. Hann, Ming Dong, Yikun Zhang, Oliver Tomes, Han Zhang, Emiliano Bilotti, Edward J. Mitchell, Dimitrios G. Papageorgiou   +7 more
wiley   +1 more source

Organic Spring Barley Variety Trial [PDF]

, 2015
With the revival of the small grains industry in the Northeast and the strength of the locavore movement, craft breweries and distilleries have expressed an interest in sourcing local barley for malting.
Darby, Heather
core   +1 more source

Effect of Hull-Less Barley Flakes and Malt Extract on Yoghurt Quality

, 2014
{"references": ["M.C. Casiraghi, E. Canzi, R. Zanchi, E. Donati, L.Villa, \"Effects of Symbiotic Milk Product on Human Intestinal Ecosystem\", Journal of Applied Microbiology 2007, vol. 103, pp. 499-506.", "T. Pohjanheimo, M.Sandall, \"Explaining the Liking for Drinking Yoghurt: The Role of Sensory Quality, Food Choice Motives, Health Concern and ...
Beitane, Ilze, Straumite, Evita
openaire   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, Volume 5, Issue 1, Page 105-123, March 2026.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Oat Okara Flour and Its Use for Nutritional Enhancement and Glycemic Reduction in Cookies

Food Frontiers, Volume 7, Issue 2, March 2026.
Oat okara flour enhanced dietary fiber, protein, antioxidant capacity, and phytochemicals in wheat cookies while lowering predicted glycemic index by up to 14%. This valorization approach transforms a byproduct of oat milk into a nutritious, functional ingredient, supporting waste reduction and healthier bakery products.
Minh Son Le, Christian Hermansen, Lim Su Hui, Quan V. Vuong   +3 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia [PDF]

Animal Bioscience
Objective A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the ...
Natalia S. Fanelli, Leidy J. Torres-Mendoza, Jerubella J. Abelilla, Hans H. Stein   +3 more
doaj   +1 more source

Effect of Germination on the Nutrient Profile, Antioxidant Components, Antinutritional Constituents, and Functional Characteristics of Barnyard Millet (Echinochloa frumentacea)

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Germination is a simple and effective strategy to improve the nutritional and functional quality of millets. In this study, barnyard millet was germinated for 24, 48, and 72 h to evaluate its impact on nutrient composition, antioxidant properties, antinutritional factors, and functional characteristics.
Aina Chaudhary, Meena Kumari, Rachna Sehrawat, Lokesh Kumar   +3 more
wiley   +1 more source

Demystifying fungal systematics: A gateway to fungal literacy and societal/ecological relevance through familiar species

PLANTS, PEOPLE, PLANET, Volume 8, Issue 2, Page 499-515, March 2026.
Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana, Francis Martin, Rasmus Kjøller, Toby Spribille, Garima Singh   +4 more
wiley   +1 more source