Results 171 to 180 of about 225,364 (308)

Identification and characterization of novel <i>SUMO</i> genes in bread wheat. [PDF]

PeerJ
Ibrahim EI, Attia KA, Ghazy A, Kimiko I, Al-Doss A.   +4 more
europepmc   +1 more source

Effect of integrated inorganic and organic fertilizer on yield and yield components of maize at Bako Agricultural Research Center in Western Ethiopia

Agrosystems, Geosciences &Environment, Volume 9, Issue 2, June 2026.
Abstract This study aimed to evaluate the effects of the combined application of vermicompost and NPS fertilizer on maize (Zea mays L.) yield and yield components under low soil fertility conditions in western Ethiopia. A field experiment was conducted at Bako Agricultural Research Center using a randomized complete block design with three replications.
Lami Gebrekidan, Lemma Wogi, Achalu Chimdi   +2 more
wiley   +1 more source

Molecular mapping of QTLs for stripe rust resistance in bread wheat (Triticum aestivum L.). [PDF]

BMC Plant Biol
Sharma R, Kumar S, Prasad P, Kumar U, Yashveer S, Gangwar OP, Udupa S, Sharma I, Tiwari R, Sharma P.   +9 more
europepmc   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Rheological, Technological, and Nutritional Profile of Sustainable Crops: Bread Wheat Evolutionary Populations. [PDF]

Foods
Natale C, Galassi E, Nocente F, Taddei F, Folloni S, Visioli G, Ceccarelli S, Galaverna G, Gazza L.   +8 more
europepmc   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Assessing genetic gain and diversity in Ethiopian bread wheat across six decades. [PDF]

Sci Rep
Berta S, Menamo TM, Tadesse Z, Birhan T, Tesfaye Abebe A.   +4 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4576-4586, June 2026.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Integration and imputation of GBS-derived and DArTseq-derived SNP markers in assessing genetic diversity of bread wheat genotypes. [PDF]

BMC Genomics
Abdi H, Alipour H, Bernousi I, Darvishzadeh R, Fatanatvash S, Türkoğlu A.   +5 more
europepmc   +1 more source

Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti, Miriam Chiodetti, Eleonora Carini   +2 more
wiley   +1 more source