Results 51 to 60 of about 2,835 (287)

Exploring the Potential of Zero‐Dimensional Carbon Nanomaterials in Photoluminescent, Electrochemiluminescent and Electrochemical Sensors

Advanced Materials Interfaces, EarlyView.
Zero‐dimensional carbon nanomaterials are presented as multifunctional platforms linking structure, property, and sensing performance. Surface engineering and heteroatom doping modulate electron‐transfer and luminescent behavior, enabling electrochemical, photoluminescent, and electrochemiluminescent detection. Fundamental design principles, analytical
Gustavo Martins, Jeferson Luiz Gogola, Ava Gevaerd, Cristiane Kalinke, Paulo Roberto de Oliveira, Fabio Roberto Caetano, Bruno Campos Janegitz, Márcio Fernando Bergamini, Luiz Humberto Marcolino‐Junior   +8 more
wiley   +1 more source

Alternating High‐Fat and Polysaccharide Diets Modulates Gut Phage‐Bacterial Interplay

Advanced Science, EarlyView.
This study reveals how alternating high‐fat and polysaccharide diets reshape the human gut virome and enhance phage‐bacteria interactions. Using large‐scale metagenomic meta‐analysis and a time‐resolved mouse model, the authors show that diets strongly modulate phage abundance, lifestyle, and gene exchange, offering new insights into nutrition‐guided ...
Fengxiang Zhao, Ruiqi Zhang, Rujun Wei, Huimin Fan, Yongfei Hu, Wenyu Shi, Jinfeng Wang   +6 more
wiley   +1 more source

Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli, Wei Yang, Jia Han, Quoc Cuong Nguyen, Massimiliano Petracci, Rodolfo M. Nayga Jr.   +5 more
wiley   +1 more source

Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]

, 2010
In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

The role of tryptophan metabolism and tolerogenic dendritic cells in maintaining immune tolerance: Insights into celiac disease pathogenesis

Immunity, Inflammation and Disease
Background In mammals, amino acid metabolism has evolved to control immune responses. Tryptophan (Trp) is the rarest essential amino acid found in food and its metabolism has evolved to be a primary regulatory node in the control of immune responses ...
Fatemeh Asgari, Mahdi Khodadoust, Abdolrahim Nikzamir, Somayeh Jahani‐Sherafat, Mostafa Rezaei Tavirani, Mohammad Rostami‐Nejad   +5 more
doaj   +1 more source

Non-animal proteins as clarifying agents for red wines

OENO One, 2010
Aims: Dueto food security problems related to animal proteins and the growing demand of non-animal-based fining agents, interest in the use of gelatine alternatives for wine fining has increased in recent years.
María José Noriega-Domínguez, Daniel Salvador Durán, Paloma Vírseda, María Remedios Marín-Arroyo   +3 more
doaj   +1 more source

Down-Regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength. [PDF]

, 2011
Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal
Piston, Fernando, Gil Humanes, Javier, Rodriguez de Quijano Urquiaga, Marta, Barro, Francisco   +3 more
core   +2 more sources

Swedish Consumers' Willingness‐to‐Pay for Plant‐Based Proteins in Pasta Sauce: Preferences and Policy Scenarios

Agribusiness, EarlyView.
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson, Anna Kristina Edenbrandt, Jens Rommel, Sarah Säll   +3 more
wiley   +1 more source

A grain of wheat [PDF]

, 1900
Citation: Agnew, Elizabeth Jane. A grain of wheat. Senior thesis, Kansas State Agricultural College, 1900.Morse Department of Special CollectionsIntroduction: There is, perhaps, no cereal so universally used as wheat; and not only is it now known almost ...
Agnew, Elizabeth Jane
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