Results 241 to 250 of about 13,500,585 (301)

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, Volume 103, Issue 5, Page 767-777, September/October 2026.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Cerevisterol from <i>Ophiocordyceps sinensis</i> fruiting bodies against liver fibrosis. [PDF]

Front Pharmacol
Yang M, Sun T, Han R, Xie H, Cao L.
europepmc   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, Volume 103, Issue 5, Page 778-789, September/October 2026.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Determining the structure of functionalized graphene for tailored thermomechanical properties using ML techniques. [PDF]

RSC Adv
Ashirmametov R, Alpatov A, Yousefi F, Vafa N, Fazli S, Kostas K.   +5 more
europepmc   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, Volume 103, Issue 5, Page 790-798, September/October 2026.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, Volume 103, Issue 5, Page 799-811, September/October 2026.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

Anisotropic evolution of a D-brane

Open Physics, 2010
Gusin Paweł
doaj   +1 more source

Tricin Inhibits Human Osteosarcoma Cell Metastasis via Suppression of ZNF503 and the PI3K–PIP3–Akt Pathway

Drug Development Research, Volume 87, Issue 6, September 2026.
ABSTRACT Osteosarcoma is the most common primary malignant bone tumor and is associated with a high mortality rate due to its pronounced metastatic potential. Although tricin has been proposed as a chemosensitizer in various malignancies, its anti‐metastatic effect in osteosarcoma remains poorly characterized.
Chia‐Hsuan Chou, Jia‐Sin Yang, Pei‐Ni Chen, Yi‐Hsien Hsieh, Chih‐Hsin Tang, Ya‐Chiu Lin, Shun‐Fa Yang, Ko‐Hsiu Lu   +7 more
wiley   +1 more source