Results 231 to 240 of about 200,831 (310)

Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Systematic evaluation of sustainable adzuki bean protein extraction revealed a multi‐functional ingredient with nutritional, antioxidant, and techno‐functional properties, enabling its direct use in a clean‐label jerky style prototype delivering a comparable protein level to meat jerky but with reduced sodium, sugar, cholesterol, at high dietary fiber ...
Gomathy Sandhya Subramanian, Jordy Ling, Ryan Soh, Qinghao Ning, Xin Yi See, Shu Mei Man, Jin Wen Aw, Keng Guan Lim, Daryl Lee, Sergey Gorelik, Rong Ying Megan Teo, Yoganathan Kanagasundaram, Siew Bee Ng, Khin Yin Win, Maria N. Antipina   +14 more
wiley   +1 more source

Effectiveness of low‐density high‐throughput marker platform and easy‐to‐measure traits for genomic prediction of biomass yield in oat (Avena sativa L.)

The Plant Genome, Volume 19, Issue 1, March 2026.
Abstract Genomic selection (GS) is a promising strategy for accelerating genetic gains of complex traits in breeding programs. Despite the recent advancements in high‐throughput genotyping technologies, the selection of the type of marker systems needed for GS remains challenging in breeding programs.
Samuel A. Adewale, Md Ali Babar, Diego Jarquin, Naeem Khan, Janam Prabhat Acharya, Sudip Kunwar, Jordan McBreen, Esteban Rios, Stephen Harrison, Noah DeWitt, Amir Ibrahim, Paul Murphy, Rick Boyles, Jason D. Fiedler, Raja Sekhar Nandety   +14 more
wiley   +1 more source

Carbon/TiO2 Materials From Textile Waste: A Sustainable Approach for Dye Removal

Environmental Quality Management, Volume 35, Issue 3, Spring 2026.
ABSTRACT This study synthesized carbon/TiO2 composites from textile waste through titanium isopropoxide impregnation and calcination to address dye contamination in wastewater. The composites exhibited enhanced specific surface area and pore volume with higher TiO2 content.
Brendah Isabelly Moreira Santos, Amanda Soares Giroto, Amanda Miho Yashima, André Esteves Nogueira, Maraísa Gonçalves   +4 more
wiley   +1 more source

Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles. [PDF]

J Food Sci
Ha M, Irawan F, Han HE, Jun S, Cho DH, Chung HJ.   +5 more
europepmc   +1 more source

Seroprevalence of African Swine Fever Virus and Farm Management Practices in Nepal: A Cross‐Sectional Study

Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.
A cross‐sectional study on seroprevalence of African swine fever virus was conducted across pig farms in Bagmati Province. Of the 324 samples screened, seven tested positive, with an overall seroprevalence of 2.16% . ABSTRACT Background African swine fever (ASF) is a contagious fatal viral disease of pigs caused by ASF virus (ASFV).
Meera Prajapati, Parikshya Gurung, Aashirbad Pokharel, Kusum Pant, Tulsi Ram Gompo, Ram Prasad Poudyal   +5 more
wiley   +1 more source

Pea Starch and Pea Fiber—A Review of Functional Properties, Sensory Characteristics, and Value‐Added Uses

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson, Klara Nilsson, Madeleine Jönsson, Karin Wendin, Anna Ström, Maud Langton   +5 more
wiley   +1 more source

On the molecular mechanisms of konzo and neurolathyrism [PDF]

, 2011
Diasolua Ngudi, Delphin, Kuo, Yu-Haey, Lambein, Fernand, Van Moorhem, Marijke   +3 more
core   +1 more source

Effect of <i>Polygonatum cyrtonema</i> Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread. [PDF]

Foods
Bi Z, Yang Y, Yang L, Yang C, Dong C, Liu Z, Gong Z, Wang R, Yin X.   +8 more
europepmc   +1 more source

A model for de novo pigmentation of amelanotic retinal pigment epithelial cells

Acta Ophthalmologica, Volume 104, Issue 2, Page 212-224, March 2026.
Abstract Purpose Retinal Pigment Epithelial (RPE) cells perform critical functions in the visual cycle. Their melanin pigmentation, which is organized into specialized compartments – melanosomes, is highly critical for proper vision. A chemical method to induce pigmentation in a non‐pigmented model of ARPE‐19 cells was applied using L‐DOPA as a ...
Santosh Gupta, Lyubomyr Lytvynchuk, Taras Ardan, Hana Studenovska, Georgina Faura, Lars Eide, Ljubo Znaor, Slaven Erceg, Knut Stieger, Jan Motlik, Goran Petrovski   +10 more
wiley   +1 more source

Impact of White Bread Fortified With Carob Molasses Pulp Flour and Wheat Germ on Glycemic Response and Antioxidant Capacity in Healthy Subjects. [PDF]

Food Sci Nutr
Tuşat E, Parlak E, Yıldırım G, Öztop K, Gülşen B, Özdemir Y, Uysal Y.   +6 more
europepmc   +1 more source