Results 171 to 180 of about 157,336 (314)

Textural and rheological characteristics of dough for cookies with chestnut flour

, 2014
Chestnut and chestnut-based food has beneficial nutritional and organoleptic qualities. The biochemical composition of chestnut flour is close to that of many cereals and it can be used instead of wheat flour for people who suffer from celiac disease ...
Babić, Jurislav, Šubarić, Drago, Fišteš, A, Pajin, Biljana, Šoronja Simović, Dragana, Maksimović, J   +5 more
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Beyond Tradition: An Integrated Toxicological, Ecological, and Public Health Perspective on Aristolochic Acids

Journal of Applied Toxicology, EarlyView.
ABSTRACT Aristolochia species have long been used in traditional medicine for their presumed anti‐inflammatory, analgesic and antimicrobial properties. However, extensive toxicological and epidemiological evidence now demonstrates that these plants contain aristolochic acids (AAs) I and II, highly potent nephrotoxic, genotoxic, and carcinogenic ...
Victor Ventura de Souza, Lara Rodrigues De Andrade, Tatiana da Silva Souza   +2 more
wiley   +1 more source

Noncanonical Nucleotides in the Genome Around the Maternal‐Zygotic Transition

Journal of Experimental Zoology Part B: Molecular and Developmental Evolution, EarlyView.
In this paper, Kazzazi et al. provide a comprehensive review of the dynamics of nonconventional nucleotides in the genome during early developmental stages, hypothesizing a potential role for these nucleotides in the activation of the zygotic genome. ABSTRACT From the very moment of fertilization and throughout development, the cells of animal embryos ...
Latifa Kazzazy, Dávid Mező, Kinga K. Nagy, Viktória Perey‐Simon, Judit Tóth, Angéla Békési, Beáta Vértessy, Máté Varga   +7 more
wiley   +1 more source

Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (<i>Quercus wutaishanica</i> Blume) by heat-moisture treatment. [PDF]

Food Chem X
Ren M, Yang J, Niu C, Liu P, Zhao G, Ye F.   +5 more
europepmc   +1 more source

Decoupling climate and human impacts on the nitrogen cycle during the Irish Bronze Age

Journal of Quaternary Science, EarlyView.
ABSTRACT Disentangling climate variability and human activity in past nitrogen cycling is key to understanding ecosystems. Previous studies in Ireland observed a widespread, permanent shift in terrestrial nitrogen cycling during Later Prehistory, potentially linked to intensifying land‐use.
Sarah Ferrandin, Gill Plunkett, Neil Ogle   +2 more
wiley   +1 more source

Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles. [PDF]

Food Chem X
Han XM, Xie ZZ, Jiang YF, Liu SY, Yu QQ, Wu SX.   +5 more
europepmc   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Valorization of Pitaya (Selenicereus monacanthus) Peels: Proof of Concept for Food Formulation. [PDF]

Plant Foods Hum Nutr
Lodi KZ, Lima Rotini ACF, Richetti B, Cassini C, Bridi R, Branco CS.   +5 more
europepmc   +1 more source

Flour - Bread : Book of Abstracts 9th International Congress Flour - Bread '17 [and] 11th Croatian Congress of Cereal Technologists

, 2017
Proceedings contains 5 Reviews, 11 Original research articles and 2 Professional articles presented at 9th International Congress Flour – Bread ’17 and 11th Croatian Congress of Cereal Technologists Brašno – Kruh ...

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Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source