Results 231 to 240 of about 17,212 (306)

Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value. [PDF]

Foods
Li Y, Li M, Chang J, Gu K, Yu J, Zhang X, Bao J.   +6 more
europepmc   +1 more source

Using Discarded Shellfish From Aquaculture as Food for Rearing Juvenile Gloomy Octopus, Octopus tetricus

Aquaculture, Fish and Fisheries, Volume 6, Issue 6, December 2026.
ABSTRACT A key bottleneck in the development of octopus aquaculture is the absence of formulated feeds that are readily consumed and fulfil their nutritional requirements. Until efficacious formulated feeds are developed, sustainably‐sourced natural seafood diets provide a potential viable alternative for octopus aquaculture.
Stefan Spreitzenbarth, Al Alder, Fiona MacKechnie, William McKay, Luis Nahmad‐Rohen, Sophie M. Roberts, Andrew Jeffs   +6 more
wiley   +1 more source

A Systematic Comparative Study of Potato, Sweet Potato, and Tapioca Starches: From Molecular Architecture to Processing Performance. [PDF]

Gels
Fan G, Li S, Gao X, Li H, Li J, Wang H, Li J, Wang Y, Shen H, Feng X.   +9 more
europepmc   +1 more source

Multiple White Lesions in the Oral Mucosa

Oral Diseases, EarlyView.
Irene Lafuente‐Ibáñez de Mendoza, Alessandra Ortíz‐Alves, José Manuel Sioli‐Durán, José Manuel Aguirre‐Urizar   +3 more
wiley   +1 more source

Schismatoglottideae (Araceae) of Borneo LXXXII: Six New Species of Borneoa

Feddes Repertorium, Volume 137, Issue 4, December 2026.
ABSTRACT Six new species of the genus Borneoa (Araceae: Schismatoglottideae) are described from Borneo, increasing the number of accepted species to 30. The new taxa are distinguished by a combination of vegetative and reproductive characters, including leaf morphology, anthomorph structure, spathe and spadix proportions, and floret details.
Sin Yeng Wong, Peter C. Boyce
wiley   +1 more source

Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies. [PDF]

Compr Rev Food Sci Food Saf
Meng K, Luo D, Bai Z, Yue C, Li P, Chen Y, Han S.   +6 more
europepmc   +1 more source

Combining Different Plant‐Based Protein Ingredients Enhances Dispersion Stability in Beverages

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT There is a growing demand for sustainable, high‐protein plant‐based alternatives that fulfil both nutritional and functional requirements. Yet the stability of such high‐protein suspensions often depends on the application of advanced processing technologies.
Diego Appicciutoli, Linda Giblin, Aylin W. Sahin   +2 more
wiley   +1 more source

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]

Foods
Akshorayeva G, Ospankulova G, Gökmen V, Kamanova S, Murat L, Shaimenova B, Aitmukhanbetov D, Tazhina S, Kakimov M.   +8 more
europepmc   +1 more source

Strategies for Mitigating Anti‐Nutritional Factors in Legumes: A Review of Traditional and Innovative Processing Techniques for Enhanced Bioavailability

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Legumes (family Fabaceae) are vital, nutrient‐dense global resources rich in proteins, complex carbohydrates and micronutrients. Although offering agronomic benefits like nitrogen fixation, their dietary utilization is often constrained by anti‐nutritional factors (ANFs) such as phytates, tannins, lectins and oligosaccharides, which reduce ...
Diana Kavaya, Muhammad Siddiq, Leonard M. P. Rweyemamu, Lilian Daniel Kaale   +3 more
wiley   +1 more source