Results 121 to 130 of about 10,720 (229)

Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour. [PDF]

Foods
Bianchi F, Agnolin L, Simonato B.
europepmc   +1 more source

Consumer Perceptions of the German Food‐Based Dietary Guidelines and the Complementary Potential of AI‐Based Nutrition Tools

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This exploratory qualitative study examined consumer perceptions of the German Food‐Based Dietary Guidelines (FBDGs) using semi‐structured interviews with 10 participants. Although the FBDGs were broadly comprehensible, implementation proved difficult for many, as guidelines were perceived as too general and theoretical.
Nicolas Hartmann, Philipp Sprengholz
wiley   +1 more source

Identification of a robust QTL hotspot across environments governing drought tolerance in lentil (Lens culinaris Medikus). [PDF]

BMC Genomics
Singh D, Tripathi A, Taunk J, Gaikwad K, Pal M.   +4 more
europepmc   +1 more source

Ultrasound‐Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT Egg yolk is a key multifunctional ingredient in cakes, contributing to structure, emulsification, foaming, and color, but its replacement with plant‐based proteins is increasingly explored due to sustainability, health, and dietary considerations.
Yaren Didem Esendemir, Marıam Alradwan, Semanur Yildiz, İrem Onay, Senanur Kiziltaş, Tuğba Karadeniz   +5 more
wiley   +1 more source

Microbial biopriming and germination cooperatively remodel brown lentil seeds (Lens culinaris L.) metabolome and antidiabetic functionality. [PDF]

NPJ Sci Food
Ghallab DS, Ghareeb DA, Shawer EE, Othman AA, Elattar MM.   +4 more
europepmc   +1 more source

Iron Physiology and Its Impact on Atopic Diseases: An EAACI Taskforce Report

Allergy, Volume 81, Issue 8, Page 2675-2712, August 2026.
ABSTRACT Iron is essential for oxygen transport, energy metabolism, and immune regulation. Yet iron deficiency is the most common micronutrient disorder across all age groups, affecting nearly one quarter of the global population. Iron deficiency triggers nutritional immunity, a host defense mechanism that withholds and redistributes iron, contributing
Franziska Roth‐Walter, Ioana Agache, Beatriz Cabanillas, Roberto Berni Canani, Pasquale Comberiati, Holger Garn, Cristina Gomez‐Casado, Karin Hufnagl, Ekaterina Khaleva, Gregorio P. Milani, Daniel Munblit, Nikolaos Douladiris, Liam O'Mahony, Frank Redegeld, Carmen Riggioni, Peter K. Smith, Betty van Esch, Emilia Vassilopoulou, Carina Venter, Diego G. Peroni   +19 more
wiley   +1 more source

The role of explant type and selective agent application in the initial transformation rate of Lens culinaris Medik. [PDF]

Vavilovskii Zhurnal Genet Selektsii
Dyubenko TV, Smirnov KV, Tvorogova VE.
europepmc   +1 more source

Longitudinal Dietary Intake of Young People With a First Episode of Psychosis From the Time of Presentation to Six Months Follow‐Up

Early Intervention in Psychiatry, Volume 20, Issue 8, August 2026.
ABSTRACT Background Antipsychotic medications stimulate appetite and weight gain, contributing to high obesity rates in people with psychotic disorders. It is unknown if these dietary effects habituate over time. This study aimed to determine the dietary intake of young people with a first‐episode psychosis at the time of presentation and at three‐ and
Brian O'Mahony, Andrew Thompson, Adele Morrin, Brian O'Donoghue   +3 more
wiley   +1 more source

Genomic dissection of phenological and yield-associated traits in lentil (<i>Lens culinaris</i> Medik.) using genome-wide association mapping. [PDF]

Physiol Mol Biol Plants
Naik YD, Sharma VK, Aski MS, Shivaprasad KM, Jadhav MP, Sriswathi M, Odeny DA, Anjani K, Punnuri S, Varshney RK, Kudapa H, Thudi M.   +11 more
europepmc   +1 more source

Exploring Eating Patterns and Cooking Habits Among Emerging Adult College Students to Inform a Pilot Meal Kit Program

Journal of Human Nutrition and Dietetics, Volume 39, Issue 4, August 2026.
ABSTRACT Introduction Emerging adult college students often experience poor diet quality (DQ) and rely heavily on ultra‐processed foods (UPFs), such as sugary beverages, salty snacks, sweet snacks, and other calorie‐dense, convenience foods. Meal kits, which provide pre‐portioned ingredients and simple recipes, may offer a practical strategy to support
Emma Watras, Noereem Z. Mena, Kelley Strout, Kayla Gayer, Kathryn Yerxa, Jade McNamara   +5 more
wiley   +1 more source