Results 121 to 130 of about 1,992 (243)

Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Ultrasonication has emerged as an environmentally friendly processing technology for modifying the functional characteristics of food materials; however, its effects on underutilized cereal–legume systems remain insufficiently understood. This study investigated the influence of ultrasonication amplitude (25%–75%) and treatment duration (30–60 
Adeyemi Ayotunde Adeyanju, Temaswati Nkosi, Oluwafemi Ayodeji Adebo   +2 more
wiley   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Therapeutic Potential of Chickpea‐Derived Bioactives: A Review With Perspective of Different In Vitro, Animal, and Human Studies

Legume Science, Volume 8, Issue 3, September 2026.
ABSTRACT Chickpea (Cicer arietinum L.) is an important dietary legume worldwide and provides micronutrients and phytochemicals, including phenolics, flavonoids, carotenoids, bioactive peptides, dietary fiber, and resistant starch. This narrative review summarizes evidence from in vitro, animal, and human studies on the potential health relevance of ...
Rohama Shahid, Maria Maqsood, Nimrah Ashraf, Farzeen Asghar, Nauman Khalid   +4 more
wiley   +1 more source

Genome-Wide Association Analysis and Candidate Gene Prediction of Wheat Wet Gluten Content. [PDF]

Int J Mol Sci
Liu C, Zeng L, Wang C, Jia L, Li W, Dai Z, Qin M, Hou J, Lei Z, Zhou Z.   +9 more
europepmc   +1 more source

Processing‐Structure‐Function Relationships of Andean Proteins: Quinoa, Amaranth, Cañihua and Tarwi for Sustainable Food Applications

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
Quinoa, amaranth, tarwi, and cañihua are sustainable protein sources with strong nutritional and techno‐functional potential. Deeper knowledge in processing‐structure–function relationships is crucial for predictive design and large‐scale application in food systems.
Marcela Jarpa‐Parra, Susana Alfaro‐Araya   +1 more
wiley   +1 more source

Mid-Infrared Spectroscopy for the Qualitative and Quantitative Analysis of the Wheat Proteome. [PDF]

Anal Chem
Nadeak DL, Wiederstein M, Baumgartner S, Reiter E, Krska R, Freitag S.   +5 more
europepmc   +1 more source

Student peer‐led discussion in real‐time evaluation of introductory statistics teaching

Teaching Statistics, Volume 48, Issue S1, Page S89-S96, Summer 2026.
Abstract Introductory statistics courses, prevalent in higher education, face challenges in collecting and applying student evaluations within their short duration, especially for diverse Master of Science cohorts with varied subject backgrounds. UK guidance on teaching graduate students introductory statistics prioritizes assessment and feedback over ...
A. F. M. Saiful Islam, Tim M. Young
wiley   +1 more source

Multiplex autoantibody screening in pediatric type 1 diabetes: POC Blot vs. ELISA for gluten-related disorders. [PDF]

Front Immunol
Negussie A, Wusterhausen P, Muleta D, Mulugeta D, Bekele M, Matthias T.   +5 more
europepmc   +1 more source

Effects of Lactobacillus Alone and in Combination With Saccharomyces as Alternatives to Antibiotics on Performance and Immunity in Laying Hens

Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.
Supplementation with Lactobacillus plantarum alone or combined with Saccharomyces cerevisiae improved laying performance, egg quality, immune response and caecal microbial balance by increasing beneficial lactic acid bacteria and reducing coliforms, demonstrating probiotics as a safe and sustainable alternative to antibiotic growth promoters in ...
Md. Jahangir Alam, Sonia Tabasum Ahmed, Md. Saiful Islam, Mahfuzul Islam, Md. Mahabbat Ali, Sang‐Suk Lee   +5 more
wiley   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross-Contact of Gluten-Free Foods in Restaurants in a Canadian Large Urban Centre. [PDF]

J Hum Nutr Diet
Defries D, Danchuk C, Stebbing JA, Petkau JC, Blewett H.   +4 more
europepmc   +1 more source