Results 161 to 170 of about 1,007,020 (280)

Nanocomposite Reduces Volatile and Aqueous Reactive Nitrogen Losses From Soil Compared to Conventional and Alternative Fertilisers

Journal of Sustainable Agriculture and Environment, Volume 5, Issue 1, March 2026.
ABSTRACT Reactive nitrogen losses from agriculture contribute substantially to greenhouse gas emissions, water pollution and ecosystem degradation. Controlled‐release fertiliser technologies offer potential solutions, yet few comprehensively evaluate performance across multiple nitrogen loss pathways and soil types.
Jessica Chadwick, Jingyi Shi, Megan L. Purchase, Peng Zhang, Iseult Lynch, Sami Ullah, Deying Wang, Ryan M. Mushinski   +7 more
wiley   +1 more source

Fenofibrate alleviates sepsis-associated acute kidney injury by enhancing renal fatty acid oxidation. [PDF]

BMC Pharmacol Toxicol
Zeng S, Wang J, Guan C, Yao Z, Zhang Y, Li Y, Zheng J, Wang H.   +7 more
europepmc   +1 more source

Sustainable Production of Peanut Protein Isolate: Optimization, Functional Characterization, and Comparison With Soy Protein

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Process of obtaining peanut protein isolate from South American peanuts, highlighting extraction optimization and its potential as a sustainable functional food ingredient. ABSTRACT The agri‐food industry seeks sustainable and plant‐based protein sources that valorize industrial by‐products to meet the nutritional demands of the growing population and ...
Amadeo O. Martín Costa, Carla Aminahuel, Antonella Centomo, Ana Paula Vico, Yanina E. Rossi, Adriana N. Mauri, Mariana A. Montenegro   +6 more
wiley   +1 more source

Adaptation and evaluation of the SARRA-H crop model for yield forecasting in West Africa [PDF]

, 2012
Alhassane, Agali, Baron, Christian, Muller, Bertrand, Sultan, Benjamin, Traoré, Seydou B.   +4 more
core  

Profiling and Characterization of Seed Storage Proteins From Borage (Borago officinalis L.) Pressed Cake as a Novel Plant‐Based Protein Source

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Borage (Borago officinalis L.) pressed cake, a by‐product of oil extraction, was profiled and characterized to evaluate its potential as a sustainable, plant‐based protein source. Protein fractionation revealed glutelin‐like proteins as predominant, accompanied by 2S albumin, 7S, and 11S globulin‐type proteins. Proteins exhibited high thermal stability
Suneru P. Perera, Rhea Thommana, Dierdre Culbert, Janiko Lindain, Thushan S. Withana‐Gamage   +4 more
wiley   +1 more source

First Metataxonomic Characterisation of Gut Microbiota of Swordfish (Xiphias gladius). [PDF]

Environ Microbiol Rep
Truant A, Giacometti F, Losasso C, Peruzzo A, Petrin S, Zancato I, Di Leva V, Giaccone V.   +7 more
europepmc   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Nano-modulation of palladium surfaces with iridium and iron oxide for boosted catalysis of formic acid electro-oxidation. [PDF]

Sci Rep
Abdulfattah AM, Alalawy HH, Mohammad AM.
europepmc   +1 more source

Pea Flours Display Wide‐Ranging Intrinsic Physicochemical and Functional Traits Affecting Their Role as Food Ingredients

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Pea flour functionality is rooted in genetic diversity. This study leverages rapid NIR spectral screening of 650 Pisum sativum accessions to uncover intrinsic variability in unrefined pea flours. Twenty spectrally distinct samples were selected for compositional and functional analysis. Wide‐ranging protein solubility and physicochemical heterogeneity,
Emma D. Matzen, Mette S. Mikkelsen, Julian D. McClements, Lutz Grossmann   +3 more
wiley   +1 more source

Gut symbiont-derived ursodeoxycholic acid promotes fatty acid oxidation to protect against renal ischemia-reperfusion injury. [PDF]

Cell Rep Med
Xie M, Zheng J, Yu Y, Yang Q, Zhou Z, Xue J, Wang B, Qiu Y, Zhu Z, Sun Q, Shi X, Shangguan W, Li L, Zou Z, Zhao J, Wu P.   +15 more
europepmc   +1 more source