Results 171 to 180 of about 95,167 (286)
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2180-2189, 15 March 2026.Abstract BACKGROUND Plant‐lignans are polyphenols with low bioavailability and bioactivity that are transformed by the intestinal microbiota into enterolignans. Our hypotheses are: (i) the way in which plant‐lignans are ingested in the diet affects, in a decisive way, the microbial metabolism of these compounds and (ii) an increase in lignan ...
Susana Langa +4 more
wiley +1 more source
Causal factors concerning the texture of French fries manufactured at industrial scale. [PDF]
Curr Res Food Scivan der Sman RGM, Schenk E.
europepmc +1 more source
Appreciative Inquiry in the Workplace: A Review of (Quasi) Experimental Studies
Canadian Journal of Administrative Sciences / Revue Canadienne des Sciences de l'Administration, Volume 43, Issue 1, March 2026.ABSTRACT The objective of this study is to review the literature of (quasi) experimental studies on appreciative inquiry (AI) in the workplace. We present an overview of the AI approach, a summary of four main purported AI outcomes in organizations (generativity, engagement and performance, team‐oriented behaviours, and virtuousness and flourishing ...
Marine Miglianico +4 more
wiley +1 more source
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 +3 more
wiley +1 more source
Potato dihaploids uncover diverse alleles to facilitate diploid potato breeding
The Plant Genome, Volume 19, Issue 1, March 2026.Abstract Commercial potato (Solanum tuberosum) in North America is a clonal autotetraploid crop, which complicates breeding. Efforts are underway to convert potato to a diploid inbred‐hybrid crop, allowing breeders to more quickly meet market and environmental demands.
Sapphire Coronejo +27 more
wiley +1 more source
Environmental Quality Management, Volume 35, Issue 3, Spring 2026.ABSTRACT Aloe vera (AV) gel has emerged as a multifunctional ingredient for edible films and coatings amid global efforts to improve food security, reduce plastic waste, and limit postharvest losses. This review summarizes current knowledge on the extraction, composition, and application of Aloe vera gel in biopolymer‐based systems for food ...
Cesar Vinicius Toniciolli Rigueto +8 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries. [PDF]
Food Sci BiotechnolChu M, Noh E, Lee KG.
europepmc +1 more source
Effect of Guar Gum with Sorbitol Coating on the Properties and Oil Absorption of French Fries. [PDF]
Int J Mol Sci, 2017 Jia B, Fan D, Li J, Duan Z, Fan L.
europepmc +1 more source
Ultra‐processed food addiction in a nationally representative sample of older adults in the USA
Addiction, Volume 121, Issue 3, Page 510-521, March 2026.Abstract Aims Ultra‐processed foods (UPFs; industrially produced foods typically containing unnaturally elevated levels of refined carbohydrates and/or added fats) became more widely introduced into the United States (US) food environment in the 1980s and have proliferated since. UPFs have been shown to trigger an addictive‐like response.
Lucy K. Loch +6 more
wiley +1 more source