Results 71 to 80 of about 16,130 (220)

Rethinking social capital in wildfire resilience: the case of central Portugal

Disasters, Volume 50, Issue 3, July 2026.
Abstract This article explores the role of social capital in wildfire resilience and is based on case study research in central Portugal. Given the recent revival of the concept across disciplines to explain how communities can cope with hazards, we critically analyse social capital through a social network analysis perspective, introducing an ...
Cíntia Fachada, José Manuel Mendes
wiley   +1 more source

Improved Saccharomyces Cerevisiae Growth on Cheese Whey by Controlling Enzymatic Lactose Hydrolysis

Chemical Engineering Transactions, 2015
Whey generated in cheese manufacturing poses serious environmental issues that limit process profitability. The innovation in the dairy sector recognizes the "bio-refinery" as a key to successful handling of whey disposal and economic rise.
I. Pisano, G. Agrimi, G. Grosso, M.C. Mena, M.A. Ricci, L. Palmieri   +5 more
doaj   +1 more source

Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers, Isabel O. de Moya Clark, Tomás Cavaco, Vivian Nemanič, Beatrice Tagliabue, Ainhoa Abad Valero, Wiebe M. Wennekers, Mengqiu Zhang, Koen Van Zwet, Sanne Abeln, Sofia Moco, Caroline E. Paul, Halima Mouhib, Richard A. Notebaart, Eddy J. Smid, Bas Teusink, Herwig Bachmann   +16 more
wiley   +1 more source

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines—An Updated Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
José Ricardo Machado dos Santos, Aniela Pinto Kempka   +1 more
wiley   +1 more source

Gliclazide Enhances Exercise Performance and Recovery of Muscle Strength in Healthy Trained Individuals: A Randomized Controlled Trial

European Journal of Sport Science, Volume 26, Issue 4, April 2026.
ABSTRACT To examine the acute effect of gliclazide on exercise performance and recovery of muscle strength in healthy participants. We conducted a randomized, double‐blind, placebo‐controlled crossover clinical trial in 44 strength‐trained men. They were allocated to gliclazide modified release (MR) (90 mg, 8h before exercise sessions) or placebo ...
Jocelito Bijoldo Martins, Thiago Dipp, Beatriz D. Schaan, Alexandre Machado Lehnen   +3 more
wiley   +1 more source

‘A bit of bread and cheese’: what people eat in revolutionary times

Studia Neophilologica, 2020
I analyse Kropotkin’s The Conquest of Bread, focusing on the symbol of ‘bread’. This allows me to offer a reading of it that is different from the way in which it is usually read – as a revolutionary programme anchored in the belief in scientific progress. In my view, we should rather take it as literature, the fruit of Kropotkin’s imagination.
openaire   +2 more sources

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

Dietary factors associated with lifetime asthma or hayfever diagnosis in Australian middle-aged and older adults: a cross-sectional study

Nutrition Journal, 2012
Background There is abundant research relevant to genetic and environmental influences on asthma and hayfever, but little is known about dietary risk factors in Australian adults.
Rosenkranz Richard R, Rosenkranz Sara K, Neessen Kelly JJ   +2 more
doaj   +1 more source

Taste Preferences Shape Disease Susceptibility via Heritable Nutrient Predispositions: A Behavior–Gene Coevolution Framework

Genes, Brain and Behavior, Volume 25, Issue 2, April 2026.
Environmental selection pressures, consistent with the evolutionary principle of survival of the fittest, shaped ancestral dietary behavior and taste preferences; intergenerational adaptations along the brain–gut axis, together with genetic polymorphisms, have left an imprint on tendencies to enrich or clear particular nutrients.
Xinyang Yan, Longxiao Zhang, Yi Shen, Jinning Song, Jiaxi Li   +4 more
wiley   +1 more source

BEHAVIOURAL STUDIES OF EXTERNAL ATTRIBUTES OF BREAD AND PASTRY IN SLOVAK REPUBLIC

Polityki Europejskie, Finanse i Marketing, 2014
The aim of the research was to determine Slovak consumer's behaviour when purchasing and consuming bread and pastry. As a research method, was used a structured questionnaire consisting of 16 questions.
Mária Holienčinová, Ľudmila Nagyová, Ingrida Sedliaková   +2 more
doaj