Results 151 to 160 of about 1,601 (258)

Fructose biphosphate aldolase: A new cassava allergen. [PDF]

World Allergy Organ J, 2023
Ventura AKRM, Alves SP, Castro RA, Rossini BC, Delazari LS, de Oliveira AM, Moretti AIS, Castro FFM, Kalil J, Yang AC, Santos KS.   +10 more
europepmc   +1 more source

Nutritional Composition of African Catfish (Clarias gariepinus) in Ghana: Effects of Culture Conditions, Feed and Processing

Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.
This review synthesizes current evidence on the nutritional composition of African catfish (Clarias gariepinus), with emphasis on Ghanaian aquaculture. The species is a valuable source of high‐quality protein, essential amino acids, minerals and vitamins, although lipid composition varies widely.
Amy Atter, Naomi Taye, Crossby Osei Tutu, Bernard Kwabena Asiedu, Reuben Acheampong, Hayford Ofori, Stephen Nketia, Richard Yaw Otwey, Christopher Galley, Frank Peget, Jackline Boateng, Patricia Mensah, Stacy Ayitey, Eric Dogbey, Seth Agyakwah, Wisdom Amoa‐Awua   +15 more
wiley   +1 more source

Interindividual Variation in Chronic Inflammation in Northern Lao People's Democratic Republic

American Journal of Biological Anthropology, Volume 190, Issue 4, August 2026.
ABSTRACT Objectives In many rural regions of developing countries, increasing market access is reshaping local food systems. Traditional diets rooted in local agriculture are being replaced by market‐driven alternatives. It is suspected that this dietary transition will contribute to rising risks of non‐communicable diseases through increased chronic ...
Zhuren Zhang, Mihoko Kibe, Yuki Mizuno, Kazumi Natsuhara, Satoko Kosaka, Hiroaki Masuoka, Kazuhiro Hirayama, Nouhak Inthavong, Sengchanh Kounnavong, Shinsuke Tomita, Masahiro Umezaki   +10 more
wiley   +1 more source

Micro‐ and Nanostructured Materials in Edible Coatings for the Preservation of Fruits and Vegetables

eFood, Volume 7, Issue 4, August 2026.
Graphical representation of micro‐ and nanostructured materials in edible coatings for the preservation of fruits and vegetables. ABSTRACT Edible coatings based on advanced nanostructured materials have emerged as effective strategies for extending the shelf life and maintaining the quality of fresh fruits and vegetables.
Carlos Méndez‐Durazno, Katherine Vaca‐Escobar, Fernanda Landeta‐Constante, Santiago Guerrero‐Jaramillo, Milton Villacís‐García, Patricio J. Espinoza‐Montero   +5 more
wiley   +1 more source

Identification of breadfruit (Artocarpus altilis) and South American crops introduced during early settlement of Rapa Nui (Easter Island), as revealed through starch analysis. [PDF]

PLoS One
Berenguer P, Clavero C, Saldarriaga-Córdoba M, Rivera-Hutinel A, Seelenfreund D, Martinsson-Wallin H, Castañeda P, Seelenfreund A.   +7 more
europepmc   +1 more source

Manioc: Root of Brazil [PDF]

Proceedings of the 9th Conference of the International Committee for Design History and Design Studies, 2014
openaire   +1 more source

The Plant Genome special section: Multi‐omics prediction in plant breeding

The Plant Genome, Volume 19, Issue 3, September 2026.
Diego Jarquin, Caio Canella Vieira, Carlos Messina   +2 more
wiley   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +1 more source

Deciphering the artificial evolution of domesticated plants within dynamic habitats. [PDF]

Proc Natl Acad Sci U S A
Lentz DL, Pohl MED.
europepmc   +1 more source

Microbial Oxidative Stress in Food Fermentations: A Comprehensive Review

eFood, Volume 7, Issue 4, August 2026.
Oxidative stress has a dual role in food fermentations: low ROS supports adaptive signaling, whereas excessive ROS causes cellular damage and process inhibition. Managing redox state as a controllable process variable can improve fermentation robustness and final food quality.
Wanrong Hu, Manxi Wu, Hui Xu, Jiebiao Chen, Wen Cai, Han Yang, Hujing Cao, Xinlin Huang, Jinping Cao, Chongde Sun, Yue Wang, Dongliang Li   +11 more
wiley   +1 more source