Results 51 to 60 of about 590 (165)

From Tradition to Future in Veterinary Public Health Education: Students’ Attitudes, Anxiety and Experiences With AI‐Supported Learning

Veterinary Medicine and Science, Volume 12, Issue 4, July 2026.
Veterinary students were found to have moderate anxiety towards artificial intelligence (AI) and ChatGPT‐supported education did not change this anxiety level in the short term. While students reported benefiting from AI's advantages such as fast access to information, practicality and time‐saving, they simultaneously expressed concerns about ethical ...
Selçuk Alan, Gönül Damla Büyük, Seda Çavuş Alan   +2 more
wiley   +1 more source

When Authoritarian Regimes Provide Public Goods: Motivation and Capacity

Social Science Quarterly, Volume 107, Issue 4, July 2026.
ABSTRACT Objective This study investigates the conditions under which authoritarian regimes increase public goods provision. The research posits that authoritarian regimes are more likely to provide public goods when they possess both the motivation, stemming from the adoption of multiparty elections, and the capacity, which includes extractive ...
Da Sul Kim
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Modeling of cooking strip loin and outside round steaks in a forced-air convection oven [PDF]

, 2003
We used a forced-air convection oven to cook steaks from two muscles; strip loin (longissimus lumborum) and outside round (biceps femoris). We used a mathematical model to predict cooking time and temperature profiles for each steak. No differences
Dikeman, Michael E., T.J. Herald, Hunt, Melvin C., Larry E. Erickson, Herald, T.J., Obuz, E., E. Obuz, Melvin C. Hunt, Michael E. Dikeman, Erickson, Larry E.   +9 more
core   +1 more source

Morphological, Culinary, and Nutritional Diversity of Common Bean (Phaseolus vulgaris) Accessions in the Northern Andean Region of Peru

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Common bean (Phaseolus vulgaris L.) grains represent a major source of plant‐based protein and essential micronutrients; however, their consumption is constrained by prolonged cooking times and variable nutritional profiles. This study characterized the morphological, culinary, and nutritional diversity of 36 common bean accessions collected ...
Wagner Meza‐Maicelo, Victor‐Hugo Baldera‐Chapoñan, Henry W. Santillan‐Culquimboz, Manuel Oliva‐Cruz, Flavio Lozano‐Isla   +4 more
wiley   +1 more source

Comparison of Beef Flavor Compounds from Steaks and Ground Patties of Three USDA Quality Grades and Varied Degrees of Doneness

, 2017
The objective of this study was to determine how quality grade (Prime, Low Choice, and Standard) and degree of doneness (4, 25, 55, 60, 71, and 77°C) influence the development of the flavor-producing compounds in beef whole muscle and ground patties. The
Gardner, Kourtney
core   +1 more source

Advancing Canning Quality in Common Beans: An Integrated Farm‐to‐Can Framework Combining Breeding, Processing, and Artificial Intelligence

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are essential raw material for the canning industry. This article reviews recent advances in assessing canning quality and the integration of artificial intelligence (AI) into breeding methodologies aimed at developing genotypes with superior yield and canning‐quality traits.
Arash Ghaitaranpour, Biniam Kebede, Mohsen Yoosefzadeh‐Najafabadi   +2 more
wiley   +1 more source

The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops [PDF]

, 2019
Pork production practices such as genetics and nutrition have continued to change due to increased local and global demand for pork, as well as a contrast in international consumer expectations of pork quality.
Honegger, Lauren Taylor
core  

Determining Applications of Intermediate Wheatgrass in Conjunction With Common Wheat: Assessing Affects on Functionality and Digestibility

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Fortifying traditional wheat‐based products can diversify bakery applications and enhance the use of complementary grains in the food industry. Unlike common wheat, intermediate wheatgrass (IWG) is a perennial grain that is reported to have higher protein, fiber, and ash content. To maximize the use of IWG in bakery applications, this research
Mackenzie J. Ferguson, Douglas Cattani, Bin Xiao Fu, Kun Wang, Maneka Malalgoda   +4 more
wiley   +1 more source

Extension of Sous Vide Preservation of Wild Turkey (Meleagris gallopavo L.) Meat With Rosmarinus officinalis Essential Oil: A Study on Chemical Composition and Antibacterial Effectiveness Against Listeria monocytogenes and Other Population of Isolated Microbiota

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
Schematic illustration of sous vide preparation of wild turkey meat and microbiological analysis of the meat. ABSTRACT In our study, we focused on the chemical composition of Rosmarinus officinalis essential oil (ROEO), its antimicrobial effects. Drawing from existing research, we further investigated the antimicrobial properties of ROEO under in vivo ...
Miroslava Kačániová, Guiguo Zhang, Suzana Popovic, Alessandro Bianchi, Zhaojun Ban, Li Li, Natália Čmiková, Joel Horacio Elizondo‐Luevano, Anis Ben Hsouna, Rania Ben Saad, Peter Haščík, Stefania Garzoli   +11 more
wiley   +1 more source