Results 231 to 240 of about 13,500,585 (301)

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

open access: yesCereal Chemistry, Volume 103, Issue 5, Page 669-680, September/October 2026.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage   +5 more
wiley   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

open access: yesCereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai   +2 more
wiley   +1 more source

C-CASE 2024: Surgical Education Through Innovation: Canadian Conference for the Advancement of Surgical Education, Oct. 17-18, 2024, Toronto, Ontario. [PDF]

open access: yesCan J Surg
Ordaz DJG   +203 more
europepmc   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

open access: yesCereal Chemistry, Volume 103, Issue 5, Page 707-716, September/October 2026.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

The QCD trace anomaly at strong coupling from M-theory. [PDF]

open access: yesEur Phys J C Part Fields, 2020
Misra A, Gale C.
europepmc   +1 more source

Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

open access: yesCereal Chemistry, Volume 103, Issue 5, Page 742-753, September/October 2026.
ABSTRACT Background and Objectives Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized.
Michael J. Burns   +4 more
wiley   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

open access: yesCereal Chemistry, Volume 103, Issue 5, Page 681-694, September/October 2026.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage   +3 more
wiley   +1 more source

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