Results 211 to 220 of about 223,995 (307)

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

Multi‐Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT This study evaluated the physicochemical and rheological characteristics of wheat flours sourced from different processors in southern Brazil, covering the harvest seasons from 2021 to 2025. Rheological analysis is essential for predicting dough behavior during processing and ensuring the quality of flours.
Andressa Centenaro, Eunice Valduga, Clarice Steffens   +2 more
wiley   +1 more source

Identification of Iranian bread wheat with superior performance under well-watered and rain-fed conditions using linear selection indices. [PDF]

BMC Plant Biol
Kholghi M, Alipour H, Darvishzadeh R, Rabieyan E.   +3 more
europepmc   +1 more source

Healthcare Professional Survey on Complementary Feeding and Allergy Prevention in High‐ Versus Low‐Risk Infants: An EAACI Task Force Report

Allergy, Volume 81, Issue 4, Page 977-999, April 2026.
ABSTRACT Complementary feeding (CF) influences infants' long‐term dietary preferences, growth, and food allergy (FA) risk. However, guidance given to families and the implementation of FA prevention guidelines by healthcare professionals (HCPs) remain unclear.
Emilia Vassilopoulou, Sophia Tsabouri, Stefania Arasi, Anna Comotti, Gregorio Paolo Milani, Klaudia Ryczaj, Carlo Agostoni, Ioannis Pagkalos, Berber Vlieg‐Boerstra, Chrystopherson Gengyny Caballero‐Lopez, Gavriela Feketea, Anna Nowak‐Wegrzyn, Susanne Halken, Burcin Beken, Montserrat Alvaro‐Lozano, Ines Padua, Mattia Giovannini, George Du Toit, Alberto Alvarez‐Perea, Roberto Berni Canani, Diego Peroni, Marina Pérez‐Gordo, Mohamed H. Shamji, Ludger Klimek, Ioana Agache, Elena Camelia Berghea, Franziska Roth‐Walter, Cevdet Ozdemir, Peter Smith, Liam O’ Mahony, Rosan W. Meyer, Carina Venter   +31 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

The Oldest Traces of Alcoholic Beverages in the Border Zone of the North and East European Plains

Archaeometry, Volume 68, Issue 2, Page 153-172, April 2026.
ABSTRACT Analysis of organic compounds preserved on pottery from the Bell Beaker community and the initial phase of the Trzciniec Cultural Sphere in the border zone of the Eastern and North European Plains was prompted by traces of alcoholic beverages found in contextually and formally analogous discoveries of more westerly provenance.
Dariusz Manasterski, Katarzyna Januszek, Angelina Rosiak, Aleksandra Cetwińska, Joanna Kałużna‐Czaplińska   +4 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

Developing a Measure to Assess General Knowledge for Coeliac Disease

Health Expectations, Volume 29, Issue 2, April 2026.
ABSTRACT Background The importance of establishing knowledge about coeliac disease relates to the increasing incidence of symptomatic individuals who are undiagnosed. Objectives This study aimed to develop and pilot a tool that could be used to measure general knowledge regarding coeliac disease.
Tiffany Lavis, K. Ann Horsburgh, Jacqueline F. Gould, Elizabeth Bingham Thomas   +3 more
wiley   +1 more source

Analysis of coat texture characteristics of bread wheat grains obtained from digital images. [PDF]

Front Plant Sci
Avzalov DR, Arif MAR, Komyshev EG, Koval VS, Börner A, Afonnikov DA.   +5 more
europepmc   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross‐Contact of Gluten‐Free Foods in Restaurants in a Canadian Large Urban Centre

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The availability and cost of gluten‐free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross‐contact (CC) of GF with gluten‐containing menu items.
Danielle Defries, Caitlynn Danchuk, Jo‐Ann Stebbing, Jay C. Petkau, Heather Blewett   +4 more
wiley   +1 more source