Results 61 to 70 of about 17,896 (209)

Field resistance of orange fruit to citrus black spot and citrus canker in D‐limonene synthase downregulated trees

Pest Management Science, Volume 82, Issue 4, Page 2949-2959, April 2026.
Genetically modified (GM) sweet‐oranges with downregulated CitMTSE1 gene showed reduced citrus black spot severity and citrus canker incidence, confirming terpene modulation as a promising strategy for sustainable field citrus disease resistance. Abstract BACKGROUND Citrus black spot (CBS), caused by Phyllosticta citricarpa, and citrus canker (CC ...
Geraldo José Silva‐Junior, Thiago de Aguiar Carraro, Rafael Angelo Gonçalves Smirne, Rafaele Regina Moreira, Nelson Arno Wulff, Leandro Peña, Rodrigo Facchini Magnani, Takehiko Shimada, Franklin Behlau   +8 more
wiley   +1 more source

Consolidated Markets, Brand Competition, and Orange Juice Prices [PDF]

This paper examines how consolidation in the marketing system affects prices for orange juice. We isolated the pricing behavior of brand marketers, wholesalers, and retailers by observing the retail prices for specific orange juice products, including ...
Binkley, James K., Canning, Patrick, Dooley, Ryan, Eales, James S.   +3 more
core   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, Juliane Elisa Welke, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Adriane Costa dos Santos, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho de Amboni, Carlise Beddin Fritzen‐Freire   +9 more
wiley   +1 more source

Preservation of Nutritional and Functional Properties of Wheatgrass (Triticum aestivum L.) by Cast‐Tape Drying and Freeze‐Drying

Journal of Food Process Engineering, Volume 49, Issue 4, April 2026.
This study shows that cast‐tape drying at 80°C yields wheatgrass powder with quality and phenolic retention like freeze‐drying, but in shorter time and with lower energy requirements. The results highlight CTD as a practical and efficient method for processing heat‐sensitive, chlorophyll‐rich ingredients.
Kassiana Luiza Pedralli Dallariva, Lorrane Santos de Oliveira, Letícia Rocha Guidi, Ricardo Corrêa de Santana, Marta Fernanda Zotarelli   +4 more
wiley   +1 more source

Market Power and Supply Shocks: Evidence from the Orange Juice Market [PDF]

The orange juice market is a weather market because of its high geographical concentration and the natural characteristics of orange trees. A few hours of a freeze in Florida is enough to cause a supply shock to the orange juice market.
Reardon, Thomas, Wang, Honglin, Xiang, Qing   +2 more
core   +1 more source

Eating and Drinking in Miami: Consumer Expenditures, 2010-14 [PDF]

, 2016
This Beyond the Numbers article examines average annual food and beverage expenditures in 2-year increments from 2010 to 2014 in Miami compared with the South, United States, and other large metropolitan areas.
Dotson, Matthew
core   +1 more source

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon (Salmo salar) and Pacific bluefin tuna (Thunnus orientalis) using descriptive sensory analysis.
Hwabin Jung, Seul‐Ki Lee, Jungmin Oh
wiley   +1 more source

DEMAND SUBSTITUTION BETWEEN NATURAL, FLAVORED, AND SYNTHETIC CITRUS JUICES [PDF]

Food Consumption/Nutrition/Food Safety,
Chern, Wen S.
core   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +1 more source

Preharvest potassium silicate treatments influence the morphological appearance and enhance nutritional composition of almond kernels

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2800-2807, 30 March 2026.
Abstract BACKGROUND The almond industry requires new strategies to improve almond kernel quality. The use of biostimulants such as potassium silicate (KSi) is an eco‐friendly and non‐polluting alternative. The aim of this work was to investigate the preharvest application of KSi solutions at 2 and 20 mmol L−1 to ‘Peraleja’ almond trees during two ...
Vicente Serna‐Escolano, María Á. Botella, Alessio Allegra, Pedro J. Zapata, María J. Giménez   +4 more
wiley   +1 more source