Results 91 to 100 of about 17,449 (255)

Unfixing Place: Time and Value in the Anthropology of Food

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT Although many anthropologists have engaged with the political and economic work of “place” in qualifying and working with food, time has rarely featured substantively in the economic and political life of the comestible. Gathering themes from my ethnographic research in Northern Italy and excavation time in anthropological scholarship on food,
Janita Van Dyk
wiley   +1 more source

Informal Women's Work in Public Spaces: Why Should It Matter?

Gender, Work &Organization, EarlyView.
ABSTRACT Informal women's work in public spaces is central to livelihoods and social dynamics in cities of the Global South. For decades, public spaces have functioned as vital sites of economic activity, particularly for women engaged in informal work.
Philipa Birago Akuoko, Michèle Amacker
wiley   +1 more source

Making with the Trouble: Un/Enfolding Posthuman Participants with Young People in Creative Post‐Qualitative Research

International Journal of Art &Design Education, EarlyView.
Abstract This paper explores how ‘what matters’ can surface in multisensory arts‐informed projects as ways for young people to survive and stay with gender and sexuality troubles that are always more than theirs. Situated in an ex‐mining post‐industrial locale, we make an agential cut in a longitudinal research and engagement project called Unboxing ...
EJ Renold
wiley   +1 more source

A Mixed‐Method Study on Gender and Intrahousehold Differences in Food Consumption From Khatlon Province, Tajikistan

Maternal &Child Nutrition, EarlyView.
ABSTRACT Tajikistan faces significant food insecurity and multiple forms of malnutrition in its population, with women particularly at risk. Social norms related to gender and intrahousehold hierarchy are pervasive. Yet, how gender impacts dietary intake in Tajikistan remains to be studied.
Sarah M. L. Pechtl, Mohru Mardonova, Tanzila Ergasheva, Isabel B. Lambrecht   +3 more
wiley   +1 more source

Bridging wheat kernel microstructure and flour rheology occurring during wheat germination

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3451-3461, April 2026.
Abstract BACKGROUND Wheat germination increases α‐amylase activity, leading to significant biochemical and structural changes that influence flour rheological properties. Understanding the correlation between internal kernel structure and flour rheology is essential for predicting processing performance and optimizing the use of germinated wheat in ...
Isanka Gimhani, Bin Xao Fu, Jitendra Paliwal, Cristina M Rosell   +3 more
wiley   +1 more source

Inclusion on fragile ground: Supporting students with special educational needs in Swedish work‐based learning

Journal of Research in Special Educational Needs, Volume 26, Issue 2, April 2026.
Abstract This study explores how vocational education and training (VET) teachers in Sweden support students with special educational needs (SEN) during work‐based learning (WBL). Based on interviews with 15 teachers from nine upper secondary VET programmes, the analysis draws on communities of practice and Biesta's three domains of education. Findings
My Olofsson
wiley   +1 more source

FISH Illumination of the Oak Wilt Pathogen, Bretziella fagacearum, on Vectoring Insects and in the Red Oak Host Tissues

Forest Pathology, Volume 56, Issue 2, April 2026.
ABSTRACT Oak wilt, caused by Bretziella fagacearum, is a destructive vascular disease of oaks in North America, yet fine‐scale spatial localisation of the pathogen in host tissues and on insect vectors remains poorly characterised. In this study, we developed and validated a species‐specific fluorescence in situ hybridisation (FISH) probe targeting the
Martine Blais, Karandeep Singh Chahal, Monique L. Sakalidis, Philippe Tanguay   +3 more
wiley   +1 more source

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough

Foods
In a previous study, rice bread was prepared using a combination of rice–wheat mixed flour. To investigate the impact of the partial adoption of extruded rice flour (ERF) on mixed flour (MF) and mixed dough (MD), the effects of adding ERF on the pasting,
Xuyang Ren, Huining Zhang, Mingshou Lv, Hongchen Fan, Linlin Liu, Bing Wang, Xiaofeng Hu, Yanguo Shi, Chunhua Yang, Fenglian Chen, Ying Sun   +10 more
doaj   +1 more source

Probiotic fermentation of soybeans and use of fermented soy in cookies

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 3130-3140, 30 March 2026.
Abstract BACKGROUND With increasing prevalence of mental health issues such as insomnia and anxiety, γ‐aminobutyric acid (GABA) has gained attention for its neurological benefits. The development of GABA‐rich functional foods has emerged as a promising research direction. Soybeans, rich in glutamate, are excellent substrates for GABA biosynthesis using
Xin Chen, Zhenjia Chen, Perry K. W. Ng, Yan Liu   +3 more
wiley   +1 more source

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2211-2221, 15 March 2026.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source