Results 161 to 170 of about 30,933 (295)

Primary School Children's Views and Habits Around School Lunches

Health Promotion Journal of Australia, Volume 37, Issue 4, October 2026.
ABSTRACT Issue Addressed Australia does not have a school‐provided lunch program. Recent research has explored various groups' opinions on having such a program; however, children's perceptions have been under‐explored. This study explored the current practises and perceptions of primary school children in Victoria, Australia, regarding school lunches.
Janandani Nanayakkara, Alison O. Booth, Claire Margerison, Anthony Worsley, Gozde Aydin   +4 more
wiley   +1 more source

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours. [PDF]

Foods
De la Cruz Sarchi SA, Pozo Alvear LJ, Rivas Rosero CA, Torres Mayanquer FG, Mina Ortega JI, Jácome Sarchi GA.   +5 more
europepmc   +1 more source

From Rhizosphere to Resistance: Microbe‐Plant Interactions in Eco‐Smart Biocontrol

MicrobiologyOpen, Volume 15, Issue 5, October 2026.
Conceptual framework of eco‐smart biocontrol: Root exudates released by plants shape rhizosphere microbial community assembly by selectively recruiting beneficial microorganisms. These microbes suppress phytopathogens through direct mechanisms such as antibiosis, parasitism, enzyme production, and niche competition, while simultaneously activating ...
Shilpy Singh, Varun Kumar Sharma, Dharmsheel Shrivastav, Jayant M. Kushwaha, Manoj Kumar Mishra, Mirza Masroor Ali Beg   +5 more
wiley   +1 more source

Thermosonication Processing of a Chickpea-Based Beverage and Its Effect on Microbiological and Physicochemical Quality. [PDF]

Foods
Pascual-Bustamante S, Trejo-Márquez MA, Raya-Pérez JC, Aguirre-Mancilla CL, Vargas-Martínez MG, Ramírez-Pimentel JG.   +5 more
europepmc   +1 more source

Effect of chickpea in production of chickpea biscuit / Nurilyani Mashuri

, 2008
The study was carried out to determine the suitable amount chickpea to be added in the biscuit formulations. The chickpea biscuit was prepared with addition of raw chickpea with different formulation that consist of 5%, 10%, 15% and 20% of chickpea ...
Mashuri, Nurilyani
core  

Nanopriming and Nanocoating as a Next‐Generation Seed Treatment for Enhanced Plant Growth and Pathogen Resistance

Plant-Environment Interactions, Volume 7, Issue 5, October 2026.
ABSTRACT In pursuit of sustainable agriculture, current strategies continue to explore environmentally friendly inputs that promote plant development. Seed treatment is an ancient practice used to break seed dormancy and hasten germination. Although traditional seed treatments yield positive outcomes, the methods adopted raise concerns about the ...
Okainemen Godfrey Oribhabor, Damian C. Onwudiwe, Vanessa Nessner Kavamura, Jing Ge, Olubukola Oluranti Babalola   +4 more
wiley   +1 more source

Genome-wide characterization of the accessible chromatin regions in chickpea. [PDF]

BMC Genomics
Liang Q, Yang L, Zhang L, Lv X, Tian S, Xiong Y, Zhang Z, Huang M, Yang H, Hu Y.   +9 more
europepmc   +1 more source

Quinoa and Peanut Extracts as Alternatives to Animal‐Derived Extracellular Matrix Proteins in Cultured Meat Production

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Cultured meat, produced through the cultivation of animal cells, represents a sustainable and ethical alternative to traditional livestock farming. The cultivation and expansion of animal cells for cultured meat production rely heavily on extracellular matrix (ECM) proteins, which are needed for cell adhesion, proliferation, and ...
Dominik Mundt, Kuo‐Hui Chiu, Stefan Schillberg, Che Julius Ngwa   +3 more
wiley   +1 more source

Preventive and Ameliorative Effects of Se- and Zn-Biofortified Chickpeas on MAFLD-Related Metabolic Disturbances. [PDF]

Foods
López-Millán E, Uribe-Echeverría JA, de la Rosa-Millán J, Antunes-Ricardo M.   +3 more
europepmc   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 247-261, September 2026.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source