Results 151 to 160 of about 12,761 (261)

Lupin (Lupinus angustifolius) as a Protein‐Rich Emerging Crop Adapted to Uruguay: Nutritional and Functional Potential

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy, Jessica Báez, Victoria Olt, Adriana Maite Fernández‐Fernández, Natalia Martínez, Bruno Irigaray, Javier Silva, Mariela Pistón, Daniel Vázquez, Alejandra Medrano   +9 more
wiley   +1 more source

Classification of occlusal caries severity using spectrophotometric CIELAB measurements and machine learning algorithms. [PDF]

Clin Oral Investig
Rashid F, Dudley J.
europepmc   +1 more source

Effect of Cell Disruption and Protein Extraction on the Structural and Technological Properties of Tetradesmus obliquus Protein‐Rich Extracts

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Despite its considerable potential as a functional food ingredient, T. obliquus faces a major limitation in protein recovery due to the rigidity of its cell wall. In the microalgae industry, protein extraction typically involves two main steps: cell disruption and protein extraction.
César Augusto Sodré da Silva, Tamires Souza Silva, Nayara Flores Fonseca, Rejane de Castro Santana, Jose Roberto Miranda Júnior, Márcio Arêdes Martins, Jane Sélia dos Reis Coimbra   +6 more
wiley   +1 more source

Accuracy of Digital Photography and Intraoral Scanning for Tooth Shade Selection in Digital Prosthodontics: A Comparative Clinical Study Using Spectrophotometry as Reference. [PDF]

Dent J (Basel)
Goguta LM, Frandes M, Nāşcuţiu MT, Cudera A, Jivanescu A.   +4 more
europepmc   +1 more source

Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Kalinca Vitoria Cardoso Cusielo, Alessandra Cazelatto de Medeiros, Erika Yumi Hiramatsu, Helena Maria André Bolini   +3 more
wiley   +1 more source

A Comparative Evaluation of Shade Selection Using Digital Photography and the VITA 3D-Master Shade Guide: An In Vitro Study. [PDF]

Cureus
Singh AK, Grover SS, Chandra G, Baishya JK, Pandey S.   +4 more
europepmc   +1 more source

Application of a D‐Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou, Fatiha Brahmi, Sabiha Achat, Leila Smail‐Benazzouz, Younes Arroul, Sarah Slimani, Sidahmed Saadi, Lila Boulekbache‐Makhlouf, Francisco Artés‐Hernández, Noelia Castillejo   +9 more
wiley   +1 more source

Skin Colour Does Not Define Ethnicity: Quantifying Variation and Overlap Across Diverse Populations. [PDF]

Skin Res Technol
Lu Y, Xiao K, Li C, Pointer M.
europepmc   +1 more source

Comparison of Color Stability Between PMMA and Graphene-Reinforced PMMA After Being Subjected to pH Changes and Coffee. [PDF]

Dent J (Basel)
Serrano-Belmonte I, Torné-Durán S, Nicolás-Sánchez JS, Pérez-Fernández V, Martínez-Cánovas A.   +4 more
europepmc   +1 more source

Pea Protein and Maltodextrin‐Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study aimed to encapsulate anthocyanins from black rice bran (an agro‐industrial by‐product) using pea protein (PR) and maltodextrin (MA) as wall materials. The microcapsules were characterized by determining encapsulation efficiency, structural and thermal characteristics, color and storage stability, and in vitro anthocyanin release ...
Eduardo Leonarski, Gabriela Polmann, Guilherme Dallarmi Sorita, Paulo Alexandre Durant Moraes, Karina Cesca, Débora de Oliveira, Acácio Antonio Ferreira Zielinski   +6 more
wiley   +1 more source