Results 151 to 160 of about 49,741 (265)

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality. [PDF]

Foods, 2022
Carboni AD, Gómez-Zavaglia A, Puppo MC, Salinas MV.   +3 more
europepmc   +1 more source

The Legacies of Lockdown: Moral Logics of Exchange and Mistrust in Postpandemic China

Economic Anthropology, EarlyView.
ABSTRACT When Shanghai entered an extended lockdown under China's Zero‐COVID policy in spring 2022, residents found themselves confined within their residential compounds, cut off from conventional supply chains, and dependent on improvised systems of local provisioning and state rationing. From the perspective of economic anthropology, such conditions
Erika Kuever
wiley   +1 more source

Enhancement of wheat bread quality using xylanase cellulase from gamma radiated Trichoderma afroharzianum mutant. [PDF]

Sci Rep
Askari H, Soleimanian-Zad S, Kadivar M, Shahbazi S.   +3 more
europepmc   +1 more source

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. [PDF]

Foods, 2022
Chochkov R, Savova-Stoyanova D, Papageorgiou M, Rocha JM, Gotcheva V, Angelov A.   +5 more
europepmc   +1 more source

Organizing across cognitive asymmetry in human–AI collaboration: A study of perfume creation

Strategic Management Journal, EarlyView.
Abstract Research Summary As organizations increasingly adopt generative AI (GenAI), they face a strategic challenge: not only deciding which tasks AI should perform, but also how to organize the integration of human and AI efforts to produce viable solutions.
Tomoko Yokoi, Daniella Laureiro‐Martinez, Federico Magni, Stefano Brusoni   +3 more
wiley   +1 more source

The conversion of glucosamine to deoxyfructosazine and its impact on bread quality. [PDF]

Food Chem X
Sun R, Niu M, Liu H, Wang J.
europepmc   +1 more source

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile. [PDF]

Foods, 2023
Bartkiene E, Rimsa A, Zokaityte E, Starkute V, Mockus E, Cernauskas D, Rocha JM, Klupsaite D.   +7 more
europepmc   +1 more source

The Problem With Efficiency as a Pervasive Principle in Business School Academia, and What a Sufficiency‐Based Approach Can Do Better

British Journal of Management, EarlyView.
Abstract Efficiency is a pervasive yet insufficiently challenged managerial principle and an integral part of business school academia. However, while there is compelling evidence that efficiency gains can have severe undesirable social and ecological consequences that reduce overall welfare both in terms of well‐being and natural resources, business ...
Stephan M. Schaefer, Christopher Wickert
wiley   +1 more source

The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products. [PDF]

Foods
Fluerasu Bălțatu D, Neagu C, Dossa S, Negrea M, Jianu C, Berbecea A, Stoin D, Lalescu D, Brezovan D, Cseh L, Suba M, Ianasi C, Alexa E.   +12 more
europepmc   +1 more source

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality. [PDF]

Molecules, 2022
Qin W, Xi H, Wang A, Gong X, Chen Z, He Y, Wang L, Liu L, Wang F, Tong L.   +9 more
europepmc   +1 more source