Results 171 to 180 of about 203,259 (338)

Solid-State Fermentation of Legumes: Multi-Scale Structural Modifications to Unlock Techno-Functional Properties. [PDF]

Compr Rev Food Sci Food Saf
Subramani D, Horlacher N, Marciniak A, Corradini MG, Joye IJ, Kebede B.   +5 more
europepmc   +1 more source

Synergistic effects of maize defoliation and common bean relay cropping in Western Ethiopia

JSFA reports, EarlyView.
Abstract Background Maize defoliation is practiced to enhance crop management by improving light penetration, nutrient allocation, controlling weeds, and providing supplementary feeds for livestock. A rapid decline in soil fertility and low crop yields associated with maize‐based monocropping has prompted the recent introduction of maize common bean ...
Alemayehu Dabesa, Feyera Takele, Zerihun Abebe   +2 more
wiley   +1 more source

Urinary Hypaphorine as a Candidate Marker of FFQ-Derived Legume Intake Within the EAT-Lancet Framework in Free-Living Adults. [PDF]

Foods
Cepeda-Vidal T, Tomé-Carneiro J, Valdés A, Colás-Ruiz NR, Fernández-Cruz E, Espinosa-Salinas I, Matía-Martín P, Barabash-Bustelo A, Larrad-Sainz A, Rubio-Herrera MÁ, Calle-Pascual AL, Cepeda-Sáez A, Martínez JA.   +12 more
europepmc   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Ethnomedicinal Uses of Thai Legumes (<i>Fabaceae</i>) and Their Potential in Industrial Applications. [PDF]

Food Sci Nutr
Arshad MT, Awlqadr FH, Ullah I, Shehzadi M, Ahmad A, Ikram A, Khalid M, Hossain MS.   +7 more
europepmc   +1 more source

Gymnema sylvestre: Bioactive constituents, health benefits, and emerging applications in nutraceuticals and functional foods

JSFA reports, EarlyView.
Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed, Muhammad Tauseef Sultan, Hassan Raza, Ahmad Mujtaba Noman, Nimra Haroon, Entessar Mohammad Al Jbawi   +5 more
wiley   +1 more source

Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality. [PDF]

Molecules
Smaoui S, Moin A, Chtourou H, Ben Braïek O, Fourati M, Varzakas T.   +5 more
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Alpine meadow degradation reshapes diazotroph community assembly and enhances putative recruitment of diazotrophs from legume soils to sedge soils. [PDF]

Front Microbiol
He Q, Wang Y, Wang Z, Shi H, Lu G, Zhou H.   +5 more
europepmc   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source