Results 101 to 110 of about 72,319 (349)

Past, present and future of local crop evolution

PLANTS, PEOPLE, PLANET, EarlyView.
Promoting agrobiodiversity is a promising strategy for mitigating the negative effects of climate change on global food security. We highlight the central role evolutionary processes play in harnessing the potential of local crops by integrating genomics, archaeology, ethnobotany and traditional ecological knowledge (TEK).
Nataly Allasi Canales, Philippa Ryan, Amy Jackson, Hong Phuong Le, James Borrell, Aaron Davis, Rafal M. Gutaker   +6 more
wiley   +1 more source

Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

Foods, 2016
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life.
Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti   +5 more
doaj   +1 more source

Fonio (Digitaria exilis and Digitaria iburua) in Nigeria: Regional cultivation patterns, landrace diversity, and farmer knowledge for conserving a climate‐resilient indigenous cereal

PLANTS, PEOPLE, PLANET, EarlyView.
Fonio (Digitaria exilis and Digitaria iburua) cereals are valued for their drought resilience, adaptability to poor soils, and cultural importance. In Nigeria, where both species are cultivated, fonio has declined due to labor‐intensive processing, lower yields, and changing livelihood choices. By documenting 21 landraces (15 D. exilis and 6 D. iburua),
Ishaq Muawiyya, Abubakar Bello, George P. Burton, Philippa Ryan, Maria S. Vorontsova   +4 more
wiley   +1 more source

Unveiling the Structural Advantages in PTFE‐Based Dry‐Processed Electrodes for Sulfide‐Based All‐Solid‐State Batteries via 3D Microstructure‐Resolved Analysis

Small, EarlyView.
Digital twin‐based structural analysis reveals PTFE‐induced structural evolution in dry‐processed electrodes, characterized by increased NCM/LPSCl interfacial contact and homogenized component distributions. These structural features establish a larger active surface area and well‐connected electron and ion transport pathways, enabling enhanced ...
Jongjun Lee, Rakhwi Hong, Hyeon‐Ji Shin, Hyemin Kim, Jaejin Lim, Seungwon Jung, Matthew T. McDowell, Hun‐Gi Jung, Yong Min Lee   +8 more
wiley   +1 more source

Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor [PDF]

, 2017
Doughs were prepared from a single variety breadmaking flour (cv. Hereward), from three successive harvests (years; 2011, 2012 and 2013). A preparation of the aqueous phase from dough, known as dough liquor (DL), was prepared by ultracentrifugation and
Gemma Chope, Wilde, Peter J., Chope, G., Peter K. Skeggs, Haslam, Richard P., Penson, S., Tosi, P., Gonzalez-Thuillier, Irene, Irene González-Thuillier, Tosi, Paola, Shewry, Peter R., Skeggs, P. K., Richard P. Haslam, Penson, Simon, Haslam, R. P., Louise J. Salt, Simon Penson, Salt, L. J., Shewry, P. R., Paola Tosi, Salt, Luise J., Gonzalez-Thuillier, I., Wilde, P. J., Skeggs, Peter K., Salt, Louise J., Chope, Gemma, Peter J. Wilde, Peter R. Shewry   +27 more
core   +1 more source

From Nouns and Adjectives to Verbs: Base Effects on the Grammatical Behaviour of Denominal Verbs in Ancient Greek1

Transactions of the Philological Society, EarlyView.
Abstract This paper investigates the role of semantic features of noun and adjective bases in determining the grammatical behaviour of Ancient Greek denominal and deadjectival verbs in *‐ye/o‐. The paper adopts a lexicalist framework (Rappaport Hovav & Levin 1998) and examines how the event schema, actionality, telicity and voice of derived verbs are ...
Carolina Marescotti
wiley   +1 more source

How to impact gluten protein network formation during wheat flour dough making

Current Opinion in Food Science, 2019
Gluten proteins strongly affect the structure and texture of various wheat flour-based baked goods. During dough making, gluten proteins are the main determinants of dough properties.
N. Ooms, J. Delcour
semanticscholar   +1 more source

Between the Indian Ocean and the Gulf: Ceramics From Ḥattā Oasis in the Emirate of Dubai

Arabian Archaeology and Epigraphy, EarlyView.
ABSTRACT This study presents the ceramic finds from archaeological investigations conducted in 2024 at two settlements: ‘Islamic Village' and Suhaila 2, one of a number of mountain villages of the Late Islamic period within the Ḥattā Oasis: a high‐altitude exclave in the Emirate of Dubai. The sites are located on the northeastern slopes of Jabal Qallāt
Seth M. N. Priestman, Agnese Kukela, Mansour Boraik, Hassan Mohammed Zein   +3 more
wiley   +1 more source

The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis

Czech Journal of Food Sciences
The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from
Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du, Bo Zhang   +6 more
doaj   +1 more source

Input Visualizations to Track Health Data by Older Adults with Multiple Chronic Conditions

Computer Graphics Forum, EarlyView.
Abstract Older adults living with multiple chronic conditions (MCC) can considerably benefit from collecting and reflecting on their health data. Many older adults collect their health data using various approaches, such as digital tools or handwritten notebooks.
Shri Harini Ramesh, Foroozan Daneshzand, Matteo Sotelo, Mahsa Sinaei, Fateme Rajabiyazdi   +4 more
wiley   +1 more source