Results 121 to 130 of about 299,382 (256)
The Plant Phenome Journal, Volume 9, Issue 1, December 2026.Abstract Canning color retention is a key quality trait in dry bean (Phaseolus vulgaris L.) breeding, influencing consumer acceptance and commercial value. Public breeding programs maintain canning quality as a selection trait of importance, but existing color evaluation methods such as visual rating are subjective, while instrument colorimetry is ...
Lovepreet Singh +4 more
wiley +1 more source
Application of extrusion-cooking technology in hatchery waste management. [PDF]
Open Life Sci, 2020 Sobota A +4 more
europepmc +1 more source
Minimally processed, human‐grade diet alters canine epigenetic ageing: Results from a pilot study
Veterinary Record Open, Volume 13, Issue 2, December 2026.Abstract Background Diet plays a critical role in promoting wellness and longevity in both humans and canines. Epigenetic ageing clocks have emerged as accurate tools for assessing biological ageing and evaluating dietary and lifestyle interventions in humans and mice.
Aimee Chen +5 more
wiley +1 more source
Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.Abstract Plant pathogenic bacteria cause massive losses in agriculture and damage to natural plant habitats. Bacterial pathogens not only reduce crop production, but they also reduce crop quality by releasing toxins into the environment. Pathogenic bacteria that invade plant tissues must overcome the plant's defense mechanisms. Plants possess an innate
Muluken Getahun, Zelalem Bekeko
wiley +1 more source
3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges
Food Frontiers, Volume 7, Issue 5, September 2026.This review explores current research on 3D food printing from a multidisciplinary perspective. Particular attention is given to the practicality of 3D printing a complete, safe, and nutritionally adequate meal. Key challenges include formulation variability, printability of IDDSI‐compliant foods, equipment limitations, and practical issues in meal ...
Deepa Agarwal +4 more
wiley +1 more source
Evaluation of Soaking Effects on Physicochemical and Functional Properties of Pinto and Black Beans
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT Common beans (Phaseolus vulgaris L.) are nutritionally valuable legumes that provide essential nutrients and polyphenolic compounds with strong antioxidant properties. Dry beans are typically subjected to soaking as a conventional pre‐cooking step to mitigate the hard‐to‐cook effect and reduce cooking time.
Mariam Yakubu +4 more
wiley +1 more source
Legume Science, Volume 8, Issue 3, September 2026.ABSTRACT Chickpea (Cicer arietinum L.) is an important dietary legume worldwide and provides micronutrients and phytochemicals, including phenolics, flavonoids, carotenoids, bioactive peptides, dietary fiber, and resistant starch. This narrative review summarizes evidence from in vitro, animal, and human studies on the potential health relevance of ...
Rohama Shahid +4 more
wiley +1 more source
Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra +1 more
wiley +1 more source