Results 101 to 110 of about 18,170 (246)
EFSA journal. European Food Safety Authority, 2019 The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of quinolizidine alkaloids (QAs) in feed and food.
D. Schrenk +24 more
semanticscholar +1 more source
TESOL Journal, Volume 17, Issue 2, June 2026.ABSTRACT This study uses a sequential exploratory mixed‐methods design to examine the impact of a year‐long teacher professional development (PD) program on literacy instruction for multilingual learners classified as English language learners (ELLs) in the United States.
Haiyan Li +2 more
wiley +1 more source
Perceptions, Knowledge and Culinary Use of Legumes in Australia: A Convenience Sample Analysis
Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.ABSTRACT Background Legumes, a staple food from the Leguminosae family, are widely consumed and deliver key food components and nutrients, including dietary fibre and plant protein. Regular consumption is associated with improved health outcomes such as a reduced risk of cardiovascular disease, better weight management, and enhanced gastrointestinal ...
Cassandra J. Nikodijevic +3 more
wiley +1 more source
Dietary Overlap of Sympatric Polyphagous Alpine Grasshoppers Includes Invasive Plant Species
Ecology and Evolution, Volume 16, Issue 5, May 2026.The diets of three sympatric grasshopper species were compared using mandible morphological analysis, microhistological examination, and DNA metabarcoding of gut contents. Although mandible morphology differed across species and sexes, dietary divergence was not evident.
Mari Nakano +3 more
wiley +1 more source
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
Polish Journal of Food and Nutrition SciencesLupin represents a high-protein and high-fibre non-traditional raw material that can improve the nutritional value of baked goods. This study investigated the effect of the incorporation of lupin flour on the rheological characteristics of wheat dough as
Tatiana Holkovičová +4 more
doaj +1 more source
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Earth's Future, Volume 14, Issue 5, May 2026.Abstract Due to the increased intensity and frequency of droughts under a warming world, agricultural irrigation demand (AID) is likely to increase in many regions of the world—not just in semi‐arid and arid regions, but also in temperate regions. Small reservoirs have often been touted as a decentralized solution to increase water supply resilience ...
Sarah Ho +3 more
wiley +1 more source
Gap Analysis of Metabolic Conversions of Off‐Flavors and Antinutrients in Plant‐Based Substrates
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Robin I. Kuijpers +16 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The aging population presents an increasing need for protein‐rich food that supports health, functionality, and quality of life in senior adults. Plant proteins, with their sustainability and nutritional potentials, are emerging as promising yet complex alternatives to animal proteins in this context.
Kinza Mukhtar +3 more
wiley +1 more source