Results 191 to 200 of about 299,216 (313)
Journal of Polymer Science, Volume 64, Issue 9, Page 1860-1894, 1 May 2026.This review examines bio‐based polyurethanes from renewable feedstocks, focusing on structure‐property relationships governing mechanical performance. It analyzes reinforcement strategies, benchmarks against petrochemical counterparts, and explores future directions, including non‐isocyanate routes and circular economy integration for sustainable high ...
Khaled Chawraba +4 more
wiley +1 more source
Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. [PDF]
Foods, 2019 Bouasla A, Wójtowicz A.
europepmc +1 more source
Protein Science, Volume 35, Issue 5, May 2026.Abstract Flexible loops within enzyme active sites are central to substrate binding, transition‐state stabilization, and catalytic turnover. Hydrophobic interactions modulate ligand recognition and influence protein function. Here, we interrogated loop‐mediated hydrophobic contributions to catalysis in 3α‐hydroxysteroid dehydrogenase/carbonyl reductase
Yan‐Liang Chen +4 more
wiley +1 more source
Journal of Geophysical Research: Solid Earth, Volume 131, Issue 5, May 2026.Abstract One promising potential site for extracting supercritical geothermal fluids is the Krafla volcano, Iceland, into which a borehole was drilled very close to a shallow rhyolite magma chamber at about 2 km depth. Besides the technical challenge to drill in this setting, the extreme temperature conditions of T > 900°C close to the magma body may ...
E. Rybacki +3 more
wiley +1 more source
Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers +16 more
wiley +1 more source
Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking. [PDF]
Food Sci Biotechnol, 2019 Ma X, Ryu G.
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar +4 more
wiley +1 more source