Results 21 to 30 of about 7,714 (203)

Targeting Induced Local Lesions in the Wheat DEMETER and DRE2 Genes, Responsible for Transcriptional Derepression of Wheat Gluten Proteins in the Developing Endosperm

Frontiers in Nutrition, 2022
Wheat is a major source of energy and nutrition worldwide, but it is also a primary cause of frequent diet-induced health issues, specifically celiac disease, for which the only effective therapy so far is strict dietary abstinence from gluten-containing
Nuan Wen, Claudia E. Osorio, Claudia E. Osorio, Rhoda A. T. Brew-Appiah, Jaime H. Mejías, Jaime H. Mejías, Tariq Alam, Samneet Kashyap, Steffen Reinbothe, Christiane Reinbothe, Charles P. Moehs, Diter von Wettstein, Sachin Rustgi, Sachin Rustgi   +13 more
doaj   +1 more source

Geographic classification of U.S. Washington State wines using elemental and water isotope composition

Food Chemistry: X, 2019
Wine fraud leaves wineries vulnerable to damage in reputation and potential lost revenue. To reduce this risk for wines from Washington State (WA), USA, advanced analytical instrumentation and statistical methods were employed to geographically classify ...
Shirley Orellana, Anne M. Johansen, Carey Gazis   +2 more
doaj   +1 more source

Toward evidence-based decision support systems to optimize pollination and yields in highbush blueberry

Frontiers in Sustainable Food Systems, 2022
Highbush blueberry (Vaccinium spp.) is a globally important fruit crop that depends on insect-mediated pollination to produce quality fruit and commercially viable yields.
Lisa W. DeVetter, Stan Chabert, Meghan O. Milbrath, Rachel E. Mallinger, Jenna Walters, Rufus Isaacs, Suzette P. Galinato, Clark Kogan, Kayla Brouwer, Andony Melathopoulos, Maxime Eeraerts, Maxime Eeraerts   +11 more
doaj   +1 more source

Levels of Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas) From Washington State Following Ambient Exposure and Chilling

Journal of Food Protection, 2023
Vibrio parahaemolyticus illnesses, often associated with the consumption of raw or undercooked oysters, are most common in summer months when higher temperatures increase V. parahaemolyticus levels in the environment. In Washington, post-harvest controls
Whitney A. Neil, Clara Hard, John C. Bowers, Jessica L. Jones   +3 more
doaj   +1 more source

Organic Farming Provides Reliable Environmental Benefits but Increases Variability in Crop Yields: A Global Meta-Analysis

Frontiers in Sustainable Food Systems, 2019
To promote food security and sustainability, ecologically intensive farming systems should reliably produce adequate yields of high-quality food, enhance the environment, be profitable, and promote social wellbeing.
Olivia M. Smith, Abigail L. Cohen, Cassandra J. Rieser, Alexandra G. Davis, Joseph M. Taylor, Adekunle W. Adesanya, Matthew S. Jones, Matthew S. Jones, Amanda R. Meier, Amanda R. Meier, John P. Reganold, Robert J. Orpet, Robert J. Orpet, Tobin D. Northfield, Tobin D. Northfield, Tobin D. Northfield, David W. Crowder   +16 more
doaj   +1 more source

From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory

Beverages, 2022
Differentiating agricultural products has been adopted as a strategy to improve farm profitability and thereby business sustainability. This study aimed to evaluate unique barley varieties for craft malting and brewing markets to enhance profitability ...
Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Kevin M. Murphy   +3 more
doaj   +1 more source

Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs

Frontiers in Nutrition, 2017
US organic poultry producers are under pressure to find feed alternatives to corn and wheat. Hulless oats offer advantages such as wide geographic adaptation of the plant and high concentrations of protein and oil in the grain.
Louisa R. Winkler, Aimee Hasenbeck, Kevin M. Murphy, James C. Hermes   +3 more
doaj   +1 more source

Grounding United States policies and programs in soil carbon science: strengths, limitations, and opportunities

Frontiers in Sustainable Food Systems, 2023
The advent of “natural climate solutions” and “climate smart agriculture” has increased interest in managing agricultural lands to sequester soil carbon and mitigate climate change.
Danielle L. Gelardi, Daniel Rath, Chad E. Kruger   +2 more
doaj   +1 more source

Understanding water activity change in oil with temperature

Current Research in Food Science, 2020
Our recent studies and several publications suggest that the low water activity (aw) of oil in thermal processing might be a major contributing factor towards the increased thermal resistance of bacteria in oils.
Ren Yang, Jiewen Guan, Sicheng Sun, Shyam S. Sablani, Juming Tang   +4 more
doaj   +1 more source

Polyphenolic profiles of a variety of wild berries from the Pacific Northwest region of North America

Current Research in Food Science, 2023
Polyphenols have been extensively profiled and quantified in commercially grown berries, but similar information is sparsely available for wild berries.
Jerome Higbee, Cindi Brownmiller, Patrick Solverson, Luke Howard, Franck Carbonero   +4 more
doaj   +1 more source