Results 201 to 210 of about 67,837 (293)

New Perspective in Consumer Sensory Science: Acceptance and Preference Testing of Dry Dog Food

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Palatability is a critical attribute of pet food, encompassing multisensory factors such as taste, aroma, texture, appearance, temperature, and kibble characteristics. Palatability tests play a central role in product development, aiming to ensure adequate voluntary consumption to support animal health.
Ludmylla Tamara Crepalde, Milena Santos da Silva, Gabriel Cipriano Rocha, Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim   +4 more
wiley   +1 more source

Gluten-free oats and diet quality in children and youth with celiac disease. [PDF]

J Pediatr Gastroenterol Nutr
Mager DR, Jiang Z, Rashke S, Turner JM.
europepmc   +1 more source

Immunomodulatory effects of cathelicidin in the gut–brain axis: A novel link between mucosal immunity and neuroinflammation

Experimental Physiology, Volume 111, Issue 4, Page 1733-1745, 1 April 2026.
Abstract Cathelicidins are evolutionarily conserved host defence peptides known for their dual antimicrobial and immunomodulatory functions. Among them, LL‐37 in humans and CRAMP in rodents have emerged as crucial regulators of both mucosal immunity and CNS inflammation.
Mehrdad Nourizadeh, Amir Arsalan Ghahari, Ehsan Zandi, Seyedeh Zeynab Rasouli, Shaghayegh Davari, Mobina Hoseinzadeh, Mir Alireza Nourazar   +6 more
wiley   +1 more source

Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile. [PDF]

Foods
Kavak DD, Yilmaz BA, Akdeniz B.
europepmc   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the risk associated with the consumption of certain potentially allergenic foods

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Food allergies are an important public health problem with an increasing prevalence in the population and have a significant impact on the lives of allergic patients and their families. The Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) has reviewed and compiled the available information on those food ...
Araceli Díaz Perales, Irene Bretón Lesmes, Ángel José Gutiérrez Fernández, Gema Nieto Martínez, Silvia Pichardo Sánchez, María de Cortes Sánchez Mata, María Carmen Diéguez Pastor, Sonsoles Infante Herrero, María Ángeles Carlos Chillerón   +8 more
wiley   +1 more source

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2211-2221, 15 March 2026.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source

The cost of being gluten-free: a hedonic pricing analysis of food products for celiac patients. [PDF]

Health Econ Rev
Soler L, Borzykowski N.
europepmc   +1 more source

Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2300-2310, 15 March 2026.
Abstract BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels.
Nicola Gasparre, Fatma Boukid, Cristina M Rosell   +2 more
wiley   +1 more source