Results 61 to 70 of about 2,592 (149)
Nutritional quality traits in pea seed: Current knowledge and opportunities for genetic improvement
Annals of Applied Biology, Volume 189, Issue 2, September 2026.This comprehensive review on nutritional traits in pea (Pisum sativum L.) summarizes the literature on genetic improvement of this highly nutritious and environmentally sustainable crop for different end‐uses. Abstract Pea is a major pulse crop valued for its high protein, carbohydrate, and mineral content, as well as its agronomic role in sustainable ...
Ahmed O. Warsame, Janneke Balk
wiley +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley +1 more source
Molecular Nutrition &Food Research, Volume 70, Issue 16, 27 August 2026.In streptozotocin‐induced diabetic rats, bee bread supplementation attenuated diabetes‐associated intestinal mucosal alterations and modulated local redox responses. Treatment reduced blood glucose levels and influenced the immunoreactivity patterns of Mn‐SOD and CAT, supporting a protective role of bee bread in maintaining small intestinal mucosal ...
Ebru Karadag Sari +4 more
wiley +1 more source
Environmental Microbiology Reports, Volume 18, Issue 4, August 2026.DNA metabarcoding of honey bee pollen reserves from Amazonas region reveals that microbial communities are strongly shaped by their ecosystem. Despite high taxonomic turnover across different habitats, these microbiomes maintain stable, essential functions for pollinator health, though they remain highly vulnerable to habitat homogenization.
Jessica C. Llaja +5 more
wiley +1 more source
Development of energy bars with bee pollen and bee bread
, 2021 Bee pollen and bee bread are two beehive products with high nutritional value, result of the presence of proteins, amino acids, fatty acids, carbohydrates, vitamins, minerals and phenolic compounds. Therefore, these products can be considered as excellent ingredients for energy bars.
Vilares, Cátia Sofia +4 more
openaire +2 more sources
EFSA Journal, Volume 24, Issue 8, August 2026.Abstract According to Article 12 of Regulation (EC) No 396/2005, EFSA has reviewed the maximum residue levels (MRLs) currently established at European level for the pesticide active substance clopyralid. To assess the occurrence of clopyralid residues in plants, processed commodities, rotational crops and livestock, EFSA considered the conclusions ...
European Food Safety Authority (EFSA) +8 more
wiley +1 more source
The Effects of Feeding Obese Rats by Bee Bread on IL-6 Expression in Rat Stomach
Proceedings, 2018 The aim of this project was the determination of the effect of bee bread supplement in diets of obese rats on interleukin 6 immunreactivity. This study has been shown that bee bread against obesity with a high-fat diet reduces IL-6 expression in the ...
Zuleyha Doganyigit +2 more
doaj +1 more source
BJUI Compass, Volume 7, Issue 7, July 2026.Abstract Chronic idiopathic urinary retention and Fowler's syndrome are a debilitating problem primarily affecting women, characterised by an inability to urinate in the absence of any identifiable structural or other cause. An increasingly wide range of multifactorial predisposing, precipitating, and perpetuating biopsychosocial factors are being ...
Sarah McRae +28 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 7, July 2026.In this study, the bioactive compounds, phytochemicals, fatty acids, nutrients, and sensory properties of cookies prepared using wheat flour and apple peel powder were investigated. ABSTRACT The physicochemical and bioactive characteristics, fatty acid profile, and sensory attributes (such as odor, taste, and overall acceptability) of cookies produced ...
Isam A. Mohamed Ahmed +9 more
wiley +1 more source