Results 151 to 160 of about 45,884 (260)

Phenomic prediction of club wheat milling yields

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Near‐infrared reflectance spectroscopy (NIRS) provides a nondestructive method for estimating physical and chemical grain properties and is widely used in breeding programs to phenotype traits such as texture, color, moisture, protein, and oil content. Club wheat (Triticum aestivum subsp.
Peter Schmuker, Alecia Kiszonas, Sheri Rynearson, Kim Garland‐Campbell, Michael Pumphrey   +4 more
wiley   +1 more source

Pyrexia as the primary paradox: celiac disease masked as fever of unknown origin. [PDF]

Oxf Med Case Reports
Abdouh S, Boujguenna I, Oumlil S.
europepmc   +1 more source

Phenomic prediction of wheat yield and grain quality using multispectral, hyperspectral, and thermal imagery

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Grain quality in durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn.) remains a major challenge for plant breeders because grain yield and grain protein concentration often show a trade‐off, and both are influenced by grain nitrogen concentration.
A. Pacheco, I. Ortiz‐Monasterio, F. A. Rodrigues Junior, M. Quemada, J. Burgueño, S. R. Mothukuri   +5 more
wiley   +1 more source

Wheat‐Based Inks With Pea Protein Incorporation for 3D Printing Free of Flow Enhancers and Stabilizers: Effects on Rheological Properties and Printing Fidelity

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Increasing pea protein isolate (0%–35%) in wheat‐based inks enhanced viscoelastic modulus and post‐shear viscosity, improving self‐supporting capacity after 3D printing. However, elevated temperature (50°C) increased the loss factor (tan δ), reducing printing fidelity. Optimal printability was achieved at 20°C with 25% PPI and 50% water.
Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.‐J. Kim, Marco P. Morgenstern, Mei Peng, Kevin Sutton, Indrawati Oey   +7 more
wiley   +1 more source

Sequential Ultrasound-Assisted Enzymatic Hydrolysis and Microwave Treatment of Gluten-Starch Complexes: Functionality, Volatile Profiles, In Vitro Immunoreactivity and Interactions. [PDF]

Foods
Chen Z, He D, Zhang X, Li L, Li B, Xing X.   +5 more
europepmc   +1 more source

A Comparative Study on the Functionality, Nutritional and Sensory Attributes of Protein Extracts Isolated From Eight Different Types of Beans

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
This study aimed to characterize and compare proteins extracted from eight different bean varieties using standardized extraction methods. The nutritional quality, techno‐functional properties, and sensory taste profiles were evaluated to identify alternative plant protein sources that could diversify diets and support food formulation applications ...
Jordy Kim Ung Ling, Gomathy Sandhya Subramanian, Yin Win Khin, Megan Teo, Ryan Soh, Nurhidayah Basri, Yoganathan Kanagasundaram, Maria N. Antipina, Siew Bee Ng   +8 more
wiley   +1 more source

Innate immune dysregulation in celiac disease and refractory celiac disease: mechanisms, management and emerging therapies. [PDF]

Front Immunol
Shaikh S, Jain P.
europepmc   +1 more source

Circular Valorization of Agricultural Residues Into Food‐Grade Single‐Cell Protein via Carbon‐Fixation Fermentation

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Integrated circular biorefinery concept coupling fruit‐processing residue valorization with renewable H2‐powered CO2 fixation for sustainable, food‐grade single‐cell protein production. ABSTRACT The conversion of agricultural residues into food‐grade single‐cell protein (SCP) has emerged as a promising strategy to simultaneously address increasing ...
Gebeyehu Ayele, Habtamu Admassu, Gadissa Mosisa, Abebe Desalegn, Molla Abeje   +4 more
wiley   +1 more source

What Do Patients with Celiac Disease Miss the Most Since Starting a Gluten-Free Diet? A Multicenter International Online Survey of Patients and Physicians. [PDF]

Nutrients
Ciacci C, Sciberras M, Gatt Y, Raju SA, Soldaini C, Sanders DS.   +5 more
europepmc   +1 more source

“I Want to Live in the Metro Neighborhood”: Gentrification, Food Access, and Transitional Neighborhood Identity in Toronto

City &Society, Volume 38, Issue 3, December 2026.
ABSTRACT This article builds on scholarship about gentrifying foodscapes by exploring public debates around a grocery store that opened in the Junction Triangle, a predominately white, mixed income neighborhood in Toronto, Canada. Shortly after the completion of a new condominium development, Metro Inc. decided to open their discount chain, Food Basics,
Cameron Butler
wiley   +1 more source