Results 211 to 220 of about 205,256 (277)

Effect of <i>Tricholoma matsutake</i> Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie. [PDF]

Foods
Qin Y, Wang S, Chen H, Zhuang Y, Liu Q, Xiao S, Brennan C.   +6 more
europepmc   +1 more source

Surviving the Post–Biafran War by Navigating the Igbo People's Igba‐Boi Apprenticeship Model of Entrepreneurship

Studies in Ethnicity and Nationalism, EarlyView.
ABSTRACT After the Nigerian Civil War, the Biafrans started from scratch through trades, mostly adopting the igba‐boi apprenticeship system in Nigeria. This paper examines the impact of the igba‐boi entrepreneurship system in post‐Biafra for the survival of the Igbo identity.
Chiemela Victor Amaechi, Ugo Pascal Onumonu, Salmia Binti Beddu, Ikechi Mgbeoji   +3 more
wiley   +1 more source

Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase. [PDF]

Food Sci Nutr
Dadalı C, Özcan Y, Ensari İC.
europepmc   +1 more source

Independent Effects of Age, Education, Verbal Working Memory, Motor Speed of Processing, Locality, and Morphosyntactic Category on Verb‐Related Morphosyntactic Production: Evidence From Healthy Aging

Topics in Cognitive Science, EarlyView.
Abstract This study investigates the role of locality (a task/material‐related variable), demographic factors (age, education, and sex), cognitive capacities (verbal working memory [WM], verbal short‐term memory [STM], speed of processing [SOP], and inhibition), and morphosyntactic category (time reference and grammatical aspect) in verb‐related ...
Marielena Soilemezidi, Maki Kubota, Marina Chrisikopoulou, Valantis Fyndanis   +3 more
wiley   +1 more source

Development of cookies from wheat-yellow/white maize composite blends and their physical and sensory evaluation. [PDF]

PLoS One
Adnan M, Butt MS, Pasha I, Shahid M.
europepmc   +1 more source

A Novel Solution to Enhance the Oxidative and Physical Properties of Cookies Using Maltodextrin-Based Nano-Sized Oils as a Fat Substitute. [PDF]

ACS Omega
Meral R, Eki̇N MM, Ceylan Z, Alav A, Kına E.   +4 more
europepmc   +1 more source

Learned Family on the Educator‐Kibbutzim—Knowledge, Kinship, and Social Transformation as Historical Legacy

Anthropology &Education Quarterly, Volume 57, Issue 2, June 2026.
ABSTRACT This article explores how educator‐kibbutzim recruit socialist‐Zionist learning traditions to construct new forms of kinship. Bringing communities of practice theory to new kinship studies, we expand on the role of knowledge in bridging the social/biological.
Lauren Erdreich, Rotem Bar Israel
wiley   +1 more source

Effects of <i>Gryllus bimaculatus</i> Powder on Physicochemical Properties and Consumer Acceptability of 3D-Printed Gluten-Free Chocolate Cookies Using Survival Analysis. [PDF]

Foods
Baik W, Lee D, Lee Y.
europepmc   +1 more source

Comparative Analysis of Intermediate and Advanced Maillard Reaction Products in Three Types of Commercial Edible Mushroom Products

Food Frontiers, Volume 7, Issue 2, March 2026.
ABSTRACT In recent years, rising consumption of mushroom‐based foods has highlighted concerns over the formation of harmful Maillard reaction products (HMRPs) during thermal processing. However, limited information is available on the occurrence of intermediate and advanced HMRPs, such as α‐dicarbonyl compounds (α‐DCs) and advanced glycation end ...
Yong Li, Hua Li, Jialu Yan, Zhengli Wang, Jingyu Liu, Junlong Meng, Fatih Oz, Jie Chen, Maomao Zeng, Cuiping Feng   +9 more
wiley   +1 more source

Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion. [PDF]

Plants (Basel)
Vipotnik Z, Golob M, Albreht A.
europepmc   +1 more source