Results 131 to 140 of about 47,459 (283)

Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]

Foods
He M, Chen H, Lyu Y, Dong C, Li X, Liu K.   +5 more
europepmc   +1 more source

GWAS and genomic prediction of crown rust resistance in the southern US elite oat (Avena sativa L.) germplasm

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Crown rust (CR), caused by Puccinia coronata f. sp. avenae, is a major constraint to oat (Avena sativa L.) production in the southern United States. We dissected the genetic architecture of CR resistance and assessed genomic prediction in 234 winter and facultative oat lines adapted to the southern United States.
Janam Prabhat Acharya, Md Ali Babar, Kathy Esvelt Klos, Stephen Harrison, Noah DeWitt, Amir M. H. Ibrahim, Paul Murphy, Raja Sekhar Nandety, Jason Fiedler   +8 more
wiley   +1 more source

Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits. [PDF]

Foods
Glicerina VT, Tatar HD, Jeke TE, Foligni R, Bertolino M.   +4 more
europepmc   +1 more source

Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar, Richard D. Cuthbert, Ruan Yuefeng, Ron Knox, BinXiao Fu, Kun Wang, Jatinder S. Sangah, Samia Berraies, Brad Meyer, Firdissa E. Bokore, Julio Isidro y Sánchez   +10 more
wiley   +1 more source

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source

Cladostephus spongiosum as a Novel Protein Source: Bioactive, Techno‐Functional, and Physicochemical Properties

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Recently, the food industry has been searching for alternative proteins, and macroalgaeare one of the novel protein sources. This study aimed to determine the optimum conditions for ultrasound‐ and enzyme‐assisted protein extraction from Cladostephus spongiosum (CS).
Aysun Yücetepe, Elif Feyza Aydar, Eda Şensu, Zehra Mertdinç, Aslı Can Karaça, Emine Şükran Okudan, Beraat Özçelik   +6 more
wiley   +1 more source

Proso Millet Cultivar Effects on Rheology of Dough and Quality Characteristics of Gluten-Free Breads. [PDF]

Foods
Singh M, Adedeji AA.
europepmc   +1 more source

Application of a D‐Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Fortification of wheat‐based products with high‐nutritional‐value ingredients is becoming of great interest as a strategy for producing high‐quality sustainable food products. Therefore, pumpkin products such as pulp (PPU), peel (PPE), and seed (PS) were blended into wheat pasta at different proportions and combinations using D‐optimal mixture
Amira Oufighou, Fatiha Brahmi, Sabiha Achat, Leila Smail‐Benazzouz, Younes Arroul, Sarah Slimani, Sidahmed Saadi, Lila Boulekbache‐Makhlouf, Francisco Artés‐Hernández, Noelia Castillejo   +9 more
wiley   +1 more source

Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review. [PDF]

Int J Food Sci
Alibekova Z, Bayisbayeva M, Shamsudin R, Bakhtybekova A, Alibekov R, Aimenov Z.   +5 more
europepmc   +1 more source

Mobile Work: Handcart and Bicycle Workers Across the Urban Economy of Greater Accra Region

Area, Volume 58, Issue 2, June 2026.
Short Abstract This article explores the role of handcart and bicycle workers—mobile workers—in the urban economy of Accra and Tema, Ghana. Drawing on qualitative fieldwork, it shows how their practices of food vending, e‐waste collection and mobile trade exemplify a form of relational infrastructure that sustains urban life through improvisation ...
Kauê Lopes dos Santos, Livia Cangiano Antipon   +1 more
wiley   +1 more source