Results 41 to 50 of about 22,317 (306)
Advanced Science, EarlyView.The globular shape and hydrophobicity of zein made it unsuitable to be processed in pure aqueous environment. Pepsin‐mediated hydrolysis converts zein into water‐soluble and fibril‐forming peptides with a bioconversion rate exceeding 70%, enabling the self‐assembly of amyloid‐like nanofibrils.
Mingqin Li +8 more
wiley +1 more source
Nitrate leaching and spring wheat bread making quality following cultivation of grasslands of different composition, age and management [PDF]
, 2006 The influence of sward botanical composition and ley age on grassland residual effects, quality of spring wheat and subsequent nitrate leaching was investigated.
Eriksen, J. +2 more
core
Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]
, 2000 Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro +35 more
core +1 more source
Stringency and dissimilarity of Maximum Residue Levels affect bilateral agri‐food trade stability
Applied Economic Perspectives and Policy, EarlyView.Abstract Food standards are rising in both prevalence and stringency. They protect consumers and may enhance demand stability but also pose compliance challenges to producers, with ambiguous effects on the stability of trade relationships. We analyze the impact of importers' Maximum Residue Levels (MRLs) along with bilateral MRL dissimilarity between ...
Helena Engemann +2 more
wiley +1 more source
Difficulties encountered when treating coeliac disease : from molecule to miracle cure? [PDF]
, 2007 Dietary treatment of coeliac disease should be based on a sound theoretical knowledge of the different immunogenicities of various cereal grains, an appreciation of the limitations of the current Codex Alimentarius recommendations and an understanding of
Pullicino, Edgar
core
Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer [PDF]
, 2020 Highly concentrated biopolymers are used in food extrusion processing. It is well known that rheological properties of biopolymers influence considerably both process conditions and product properties.
Emin, M. Azad +3 more
core +2 more sources
Gluten or no gluten for rheumatic diseases? [PDF]
Joint Bone Spine, 2022 Elena Philippou, Elena Nikiphorou
openaire +4 more sources
Autonomous Navigation of Bio‐Intelligent Cyborg Insect Based on Insect Visual Perception
Advanced Intelligent Systems, EarlyView.The bio‐intelligent cyborg insect (BCI) introduces a noninvasive ultraviolet‐based control method, leveraging natural sensory behaviors for adaptive navigation. By integrating biological and artificial intelligence, BCI minimizes habituation and enhances locomotion in complex environments.
Chowdhury Mohammad Masum Refat +4 more
wiley +1 more source
Advanced NanoBiomed Research, EarlyView.Microalgae are emerging as sustainable and economical bioresources that can be utilized as bioinks for creating constructs with intriguing functionalities. This review discusses the properties and applications of microalgae, providing a comprehensive review of recent advancements and challenges in 3D‐printed microalgae‐based constructs for various ...
Yiwei Zou +3 more
wiley +1 more source
Product Title Generation for Conversational Systems using BERT [PDF]
arXiv, 2020 Through recent advancements in speech technology and introduction of smart devices, such as Amazon Alexa and Google Home, increasing number of users are interacting with applications through voice. E-commerce companies typically display short product titles on their webpages, either human-curated or algorithmically generated, when brevity is required ...
arxiv