Results 211 to 220 of about 225,364 (308)

Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà, Vincenzo Disca, Fabiano Travaglia, Monica Locatelli, Jean Daniel Coïsson   +4 more
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

Unpacking the Impact of Nutri‐Score on Consumer Choices in Italy: Evidence From a Menu Planning Experiment

Food Frontiers, Volume 7, Issue 3, May 2026.
Overnutrition represents a major public health issue, and front‐of‐pack labels like Nutri‐Score aim to promote healthier choices. This study shows that Nutri‐Score shifts consumer selections toward healthier options, especially at scale extremes. It also modifies meal composition by encouraging healthier pairings and category switching, particularly ...
Alice Stiletto, Leonardo Cei, Archana Singh, Samuele Trestini   +3 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

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
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

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah, Gladys Kyere, Kwadwo Boateng Prempeh, Kwadwo Adinkrah‐Appiah   +3 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

Formulation of Gluten‐Free Biscuits Based on Tiger Nut, Dana, and Mixture of Avocado and Margarine: Nutritional Composition and Glycemic Index of Optimal Sample

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study aimed to develop a gluten‐free biscuit with a low glycemic index by completely replacing wheat flour with flours from three local plant foods (tiger nut, dana, and avocado). The methodology began with the production of tiger nut and dana flours and avocado paste followed by the mixing plan and obtention of 09 (nine) formulations. The optimal
Ghislain Maffo Tazoho, Booh'boo Tchassi, Donald Sévérin Dangang Bossi, Stephano Tambo Tene, Hilaire Macaire Womeni, Inocent Gouado   +5 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