Results 181 to 190 of about 225,364 (308)

Evaluating multiple stability methods to screen bread wheat genotypes (F7 generation) under drought-stressed environments. [PDF]

PeerJ
Saed-Moucheshi A, Sasani S, Bakhtiar F, Roodi D, Sarikhani Khorami S.   +4 more
europepmc   +1 more source

Wheat and bread. A historical introduction [PDF]

Proceedings of the Nutrition Society, 1958
openaire   +2 more sources

Technological Advances in Mung Bean (Vigna radiata (L.) Wilczek) Milling, Processing, and Utilization

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare, Ashlyn Rairdin, Venkata Naresh Boddepalli, Amrita Ray, Arti Singh   +4 more
wiley   +1 more source

<i>SHORT INTERNODE (SHI)-Related Sequence</i> Genes in Bread Wheat: Molecular Characterization and Expression Analyses Suggest Their Role in Abiotic Stress Response. [PDF]

Int J Mol Sci
Dudhagi SS, Pathak G, Sharma Y, Verma PC, Singh J, Upadhyay SK.   +5 more
europepmc   +1 more source

Black Gram (Vigna mungo L.) Hull as a Source of Soluble Dietary Fiber: Preparation and Application in Chocolate Cake With Lowering Glycemic Index

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh, Tantawan Pirak, Nopparat Prabsangob   +2 more
wiley   +1 more source

Leveraging the multi-trait donor Pusa Srijan for biofortification and yield improvement in bread wheat. [PDF]

Sci Rep
Bainsla NK, Chopra I, Pooniya V, Batra K, Babu P, Singh SK, Mohan N, Beera B, Singh S, Singh AM, Yadav R.   +10 more
europepmc   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Genotyping analysis of over 130,000 CIMMYT bread wheat breeding lines: A decade-long effort in optimizing wheat genotyping. [PDF]

Plant Genome
Shrestha S, Adhikari L, Crain J, Dreisigacker S, Wu S, Singh RP, Mondal S, Juliana P, Crossa J, Lucas M, Elbasyoni I, Poland J.   +11 more
europepmc   +1 more source

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
wiley   +1 more source

Characterization and Classification of LMW-GS Genes at the <i>Glu-3</i> Locus of Bread Wheat. [PDF]

Int J Mol Sci
Zhao Y, Zhao X, Zhang D, Xiang Z, Yang H.   +4 more
europepmc   +1 more source