Results 191 to 200 of about 95,098 (308)

Comparing Sodium Redistribution, Cooking Performance, Texture, and Sensory Properties of Guar Gum and Semperfresh Salt-Coated Noodles. [PDF]

ACS Omega
Yeoh SY, Zulkipli AS, Tan TC, Utra U, Tan HL, Mat Easa A.   +5 more
europepmc   +1 more source

Participatory selection and performance of improved teff [Eragrostis tef (Zuccagni) Trotter] varieties in East Gojjam, Ethiopia

Agrosystems, Geosciences &Environment, Volume 9, Issue 1, March 2026.
Abstract Participatory variety selection (PVS) offers a practical alternative to researcher‐led breeding by directly involving farmers in evaluating and selecting crop varieties that meet their production needs and local conditions. This study assessed the agronomic performance and farmer preferences for eight released teff varieties and one standard ...
Kelemu Nakachew, Alemnesh Eskezia, Ahadu Menzir, Yalemtesfa Firew   +3 more
wiley   +1 more source

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins. [PDF]

Compr Rev Food Sci Food Saf
Yazar G, Kokini JL.
europepmc   +1 more source

Micro/Nanorobot for Drug Delivery—A Review of Material Selections

Advanced NanoBiomed Research, Volume 6, Issue 3, March 2026.
This review explores material strategies for biomedical micro/nanorobots, emphasizing their roles in propulsion, navigation, drug delivery, and biodegradability. It highlights advancements in metallic, polymeric, and hybrid materials, while addressing clinical translation challenges such as toxicity, immune response, and manufacturability.
Xiaozhuo Wu, Bingyun Li, Malcolm Xing
wiley   +1 more source

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]

Foods
Baiano A, De Pilli T, Fiore A.
europepmc   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 185-196, March 2026.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

<i>Auricularia auricula</i> Polysaccharide Modulates Rheological, Thermal, and Structural Properties of Wheat Gluten via Selective Regulation of Glutenin and Gliadin. [PDF]

Foods
Li H, He J, Liu Y, Liu X, Liu T.
europepmc   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten. [PDF]

J Agric Food Chem
Tissen E, Dakwar L, Geisslitz S, Scherf KA.   +3 more
europepmc   +1 more source