Results 191 to 200 of about 223,331 (293)

Participatory evaluation of biochar‐based fertilizer application: Effects on soil properties, yield, and yield components of bread wheat in acidic Nitisols

Agrosystems, Geosciences &Environment, Volume 9, Issue 1, March 2026.
Abstract A participatory field experiment was conducted during the 2024 main cropping season in collaboration with local farmers who jointly managed and evaluated the trials. The experiment aims to evaluate the effects of biochar‐based fertilizer (BBF) on soil properties and bread wheat (Triticum aestivum) productivity grown on acidic Nitisols.
Ashenafi Nigussie, Kassu Tadess, Dejene Abera, Betelhem Mekonnen, Ribka Mekuria, Temesgen Desalegn, Reshid Abafita, Tolera Abera, Melkamu Hordofa   +8 more
wiley   +1 more source

Shall We Eat Whole-Wheat Bread? [PDF]

Science, 1918
openaire   +2 more sources

Enhancing energy recovery from waste through torrefaction: A study on municipal solid waste (MSW) fractions under N2 and CO2 atmospheres

The Canadian Journal of Chemical Engineering, Volume 104, Issue 3, Page 1100-1120, March 2026.
An overview of municipal solid waste torrefaction under various sweep gases. Abstract This study investigates the impact of torrefaction on municipal solid waste (MSW) fractions, focusing on energy recovery, calorific value enhancement, mass yield reduction, and energy densification under both nitrogen (N2) and carbon dioxide (CO2) atmospheres.
Fatemeh Salami, Naomi B. Klinghoffer
wiley   +1 more source

Mapping QTLs for yield and related traits in bread wheat under terminal heat stress. [PDF]

Plant Genome
Relan A, Walia P, Rawale KS, Saini JS, Kaliramna VS, Kahlon KS, Gill KS.   +6 more
europepmc   +1 more source

Water‐Holding Capacity Regulation of Dietary Fibers in Soybean Residue: From Modification Strategies, to Function Improvement and Food Texture Optimization

Food Frontiers, Volume 7, Issue 2, March 2026.
Soybean residue exhibits poor water holding capacity (WHC) due to high insoluble dietary fiber (>95%). Modification strategies (physical, biological, and chemical) enhance WHC by altering fiber structure/function, enabling optimized food texture and functional food development in meat, bakery, dairy, and other food systems.
Zhengyang Cheng, Caili Zhang, Shuying Li, Yayuan Xu, Yaqiong Wan, Hansong Yu, Fengzhong Wang, Jianghua Cheng   +7 more
wiley   +1 more source

Growing hulled wheat and old bread wheat genotypes in non-marginal environments: agronomic, qualitative, and safety insights. [PDF]

Front Plant Sci
Sardella C, Vanara F, Scapino M, Scarpino V, Pedrazzani C, Dall'Asta C, Blandino M.   +6 more
europepmc   +1 more source

Effects of Probiotic Supplementation on Symptoms and Microbiome Characteristics in Patients With Non‐Celiac Gluten/Wheat Sensitivity: A Randomized Controlled Double‐Blind Trial

Food Frontiers, Volume 7, Issue 2, March 2026.
This randomized, double‐blind, placebo‐controlled trial demonstrated that probiotic supplementation in individuals with non‐celiac gluten/wheat sensitivity improved tolerance to gluten reintroduction in nearly half of participants. The effect was associated with beneficial shifts in gut microbiome composition and function, including enhanced microbial ...
Ilario Ferrocino, Valentina Ponzo, Ilaria Goitre, Fulvia Trapani, Chiara Emilia Cordero, Enrica Favaro, Sergio Riso, Fabio Dario Merlo, Lucia Fransos, Fulvia Marengo, Mauro Bruno, Andrea Evangelista, Luca Cocolin, Ezio Ghigo, Simona Bo   +14 more
wiley   +1 more source

A circadian transcriptional subnetwork and EARLY FLOWERING 3 control timing of senescence and grain nutrition in bread wheat. [PDF]

New Phytol
Buckley CR, Boyte JM, Liu Y, Albiston RL, Hyles J, Beasley JT, Johnson AAT, Trevaskis B, Fournier-Level A, Haydon MJ.   +9 more
europepmc   +1 more source

An In Vitro and In Vivo Assessment of the Genotoxic Potential of Maizinol (UP165), a Zea mays Leaf Extract

Journal of Applied Toxicology, Volume 46, Issue 3, Page 950-960, March 2026.
ABSTRACT Benzoxazinoids are secondary metabolites produced in monocotyledons and some dicotyledons from the Acanthaceae, Ranunculaceae, Scrophulariaceae, Plantaginaceae, and Lamiaceae families. Benzoxazinoids are commonly consumed in bread and cereal products that have been ingested for decades, which supports the safe use of benzoxazinoids as food ...
J. Kyle Weston, Barry S. Lynch, James A. Akingbasote   +2 more
wiley   +1 more source

Eukaryotic microalgae-bacteria synthetic consortia boost crop productivity and drought tolerance in bread wheat (<i>Triticum aestivum</i>). [PDF]

Front Plant Sci
Molina-Favero C, Sanchez Rizza L, Gonzalez Olano AM, Maroniche G, Polizzi M, de Gerónimo E, Creus C, Curatti L, Pagnussat LA.   +8 more
europepmc   +1 more source