Results 221 to 230 of about 15,065 (264)

Changes of biological activities and nutrition contents by different extraction conditions in the mixtures of roasted edible mushrooms and grain additives for the development of mushroom tea

, 2020
Gi-Hong An, Jae-Gu Han, Ok-Tae Kim, Jae-Han Cho   +3 more
openalex   +1 more source

Key Sources of Information and Support for Adults With Coeliac Disease: Coeliac Associations, Dietitians, Social Media and Cookbooks

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
Six hundred and seventy‐five adults with coeliac disease completed an online survey. Coeliac UK, dietitians, cookbooks and online recipes and other people with coeliac disease were considered extremely/very useful by the majority. Only 15% reported GPs to be extremely/very useful.
Yvonne Jeanes, Humayun Muhammad, Ruksar Nishat, Katie Kennedy, Cristian Costas‐Batlle, Nick Trott, Sue Reeves   +6 more
wiley   +1 more source

Pyramiding <i>Pita</i>, <i>Pigm</i>, <i>Pi2</i>, and <i>Xa23</i> to Develop Hybrid Rice with Dual Resistance to Rice Blast and Bacterial Blight. [PDF]

Plants (Basel)
Wu S, Qin X, Liu J, Gao J, Gao L, Zhou G, Zhou Y, Bai T, Ma C, Liu F.   +9 more
europepmc   +1 more source

Eugenol@natural Zeolite Nanohybrid vs. Clove Powder as Active and Reinforcement Agents on Novel Brewer's Spent Grain/Gelatin/Glycerol Edible, High Oxygen Barrier Active Packaging Films

Zoe Ntari, Achilleas Kechagias, Areti Leontiou, Alexios Vardakas, Margarita Dormousoglou, Tarsizia Angelari, Konstantinos Zaharioudakis, Panagiota Stathopoulou, Panagiota K. Karahaliou, Grigorios N. Beligiannis, Charalampos Proestos, Constantinos E. Salmas, Aris E. Giannakas   +12 more
openalex   +2 more sources

Consumer Perception of Cows' Milk and Plant‐Based Milk Alternatives: Comparing Aotearoa–New Zealand and Singapore Consumers

Journal of Sensory Studies, Volume 41, Issue 1, February 2026.
ABSTRACT As food provisioning becomes more globalized, a shift to understanding cross‐country insights is occurring. This study investigated whether the consumer experience of cows' milk and plant‐based milk alternatives (PBMAs) differed between Aotearoa New Zealand (A‐NZ) and Singaporean (SG) consumers.
Maheeka Isurinie Weerawarna Nilaweera Ran Patabandige, A. Jonathan R. Godfrey, Amanda Jia Ying Lim, Jia Wen Xanthe Lin, Janani R, Meika Foster, Joanne Hort   +6 more
wiley   +1 more source

Tuning the Circularly Polarized Reflection from Cholesteric Hydroxypropyl Cellulose Using Molecular Photoswitches

Angewandte Chemie, Volume 138, Issue 1, 2 January 2026.
Molecular photoswitches dispersed in a cholesteric hydroxypropyl cellulose mesophase enable reversible, light‐driven tuning of structural color and polarization. Enantiomer‐specific effects and light‐responsive patterning highlight the potential of dynamic, cellulose‐based photonic materials.
Fathy Hassan, Chun Lam Clement Chan, Thomas G. Parton, Zhen Wang, Qingchen Shen, Ruiting Li, Bruno Frka‐Petesic, Richard M. Parker, Silvia Vignolini   +8 more
wiley   +2 more sources

Wild edible plants selection of Tibetan and Naxi people in Northwest Yunnan, China. [PDF]

J Ethnobiol Ethnomed
Fu Y, Zhang J, Mon AM, Shi Y, Bi Y, Wang Y, Panyadee P, Yang X, Whitney CW.   +8 more
europepmc   +1 more source

Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management

Journal of Texture Studies, Volume 57, Issue 1, February 2026.
The desirable attributes of transitional foods include quick melting, minimal force to breakdown, even texture transitions, low stickiness, and a low degree of mixed consistencies. Instrumental testing methods for transitional foods require further development.
Seh Ling Kwong, Julia Mei Wan Lee, Suk Meng Goh, Valerie Puay Cheng Lim, Simeon Dobrev Stoyanov, Katsuyoshi Nishinari   +5 more
wiley   +1 more source

Assessment of the bioaccessibility of zinc in the selected biofortified food grains. [PDF]

Sci Rep
Rafi KNS, Aziz MG, Islam MA, Akash SI, Jakariya M, Rahman M.   +5 more
europepmc   +1 more source

Increasing the added‐value of a plant‐based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1115-1125, 30 January 2026.
Abstract BACKGROUND Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste‐derived plant‐based raw materials, such as pea hull fibers, is consistent with sustainable development.
María‐Carmen García‐González, María‐Carmen Alfaro‐Rodríguez, Carlos Lobo, José Muñoz   +3 more
wiley   +1 more source