Results 181 to 190 of about 2,707 (254)

Investigation on the multi-scale structure and digestibility of starch in sweet rice wine and its vinasse: Insights from indica and glutinous rice varieties. [PDF]

Food Chem X
Gong Y, Hu J, Xie T, Mou H, Xiao S, Yao Z, Yang T.   +6 more
europepmc   +1 more source

Dietary Diversity and Its Associated Factors Among High School Adolescent Girls in Addis Ababa, Ethiopia, 2025

Public Health Challenges, Volume 5, Issue 3, September 2026.
Dietary diversity among adolescent girls remains suboptimal, with many consuming limited food groups. Key factors influencing diversity include meal frequency, sweet food consumption, maternal education, and nutrition education. Low diversity increases the risk of micronutrient deficiencies, highlighting the need for targeted school‐based nutrition ...
Bekalu Getachew Gebreegziabher, Aragaw Gizaw Shumete, Habtamu Molla Ayele, Ruth Tilahun Nida, Abdu Oumer   +4 more
wiley   +1 more source

Modification of Structure, Pasting, and In Vitro Digestion Properties of Glutinous Rice Starch by Different Lactic Acid Bacteria Fermentation. [PDF]

Foods
Shao D, Zhang J, Shao T, Li Y, He H, Wang Y, Ma J, Cao R, Li A, Du X.   +9 more
europepmc   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans. [PDF]

Food Sci Nutr
Qiangqiang S, Xuhua L, Rong Y, Junying W, Liping Y, Qiyun D, Ligong Z.   +6 more
europepmc   +1 more source

Physicochemical Properties and Processing Suitability of Glutinous Rice

Journal of Cookery Science of Japan, 1998
Fukal, Yohichi, Matsuzawa, Tsunetomo
openaire   +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

Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu). [PDF]

Foods
Peng Q, Li L, Xie G.
europepmc   +1 more source

Re‐sequencing 142 rice genomes reveals the fine‐scale population structure and phylogenetic affinities of landraces of Kashmir Valley: Evidence from domestication and adaptive signatures

The Plant Genome, Volume 19, Issue 3, September 2026.
Abstract The emergence of rice (Oryza sativa) as a cultivated crop has represented a landmark in the history of agriculture in Kashmir Valley. Unlike winter cereals, such as wheat and barley, which exhibit clear West‐Asian origins, rice attained a different domestication trajectory linked to East‐Asian Neolithic cultures.
Asif Bashir Shikari, V. Shasi Kiran Reddy, Raheel Shafeeq Khan, Noor ul‐Ain, Gazala H. Khan, Najeeb‐ul‐Rehman Sofi, Zahoor A. Dar, Nazir A. Ganai, R. K. Salgotra, Manmohan Sharma, G. A. Parray, A. K. Singh   +11 more
wiley   +1 more source

Improving the cooking quality of black glutinous rice by using the low-pressure cold plasma technology. [PDF]

J Food Sci Technol
Panngom K, Penjumras P, Panjan W, Sornsakdanuphap J, Suanpoot P, Yoosuk S, Wattananapakasem I.   +6 more
europepmc   +1 more source