Results 81 to 90 of about 8,412 (216)

Standardization of Gujarati Cooked Recipes and Assessment of Their Nutritive Values [PDF]

, 2011
Not ...
Rathod, Gita A.
core  

Top‐Down Fabricated Wood‐Derived Pressure and Strain Sensors: A Review

Advanced Science, Volume 13, Issue 15, 13 March 2026.
This review focuses on wood‐derived pressure/strain sensors fabricated via top‐down strategies. It analyzes wood's structural composition, examines processing techniques, discusses sensor types and sensing mechanisms, and reviews existing research. The article concludes with future directions for enhancing performance and scalability.
Yi Ren, Fuyao Liu, Yanan Zhong, Shengbo Ge, Zhipeng Shi, Siling Lin, Hongli Song, Yingying Zhang, Wei Fan   +8 more
wiley   +1 more source

Separation and recovery of iron and nickel from low-grade laterite nickel ore by microwave carbothermic reduction roasting

Journal of Materials Research and Technology, 2020
An effective strategy to achieve separation and recovery of iron and nickel from low-grade laterite ore via microwave carbothermic reduction roasting is reported.
Junhong Zhang, Lihua Gao, Zhijun He, Xinmei Hou, Wenlong Zhan, Qinghai Pang   +5 more
doaj   +1 more source

Home Drying of Foods [PDF]

, 1984
PDF pages ...
Humphrey, Katherine J. T., Klippstein, Ruth N.   +1 more
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Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533 [PDF]

, 2013
Acknowledgements The authors are grateful to Nicole Page-Zoerkler and Olivier Mauroux for their technical assistant. We thank David Pridmore and Kimo Makkinen for critical reading of this manuscript.Peer reviewedPublisher ...
Bel-Rhlid, Rachid, Fischer, Lutz, Hansen, Carl Erik, Kraehenbuehl, Karin, Thapa, Dinesh   +4 more
core   +2 more sources

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, Volume 7, Issue 2, March 2026.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Investigation of the Programmable Deformation of 4D‐Printed Cassava Starch‐Based Gels: Applications in Baked Foods

Food Frontiers, Volume 7, Issue 2, March 2026.
Programmable shape transformations of starch‐based foods were achieved by regulating printing parameters and material composition under baking‐induced dehydration. ABSTRACT 4D printing, an evolution of 3D printing, introduces the dimension of time to enable printed structures to undergo transformations when exposed to external stimuli.
Shengyang Ji, Ye Li, Yucheng Zou, Minghao Xu, Abdullah, Jianfu Shen, Baiyi Lu   +6 more
wiley   +1 more source

Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

Journal of the Saudi Society of Agricultural Sciences, 2016
The antioxidant and anticancerous activities of native and microwave roasted barley flour were compared in three different solvents (methanol, ethanol and water) using various antioxidant assays.
Waqas N. Baba, Irfan Rashid, Asima Shah, Mudasir Ahmad, Adil Gani, F.A. Masoodi, Idrees Ahmed Wani, S.M. Wani   +7 more
doaj   +1 more source

Special topic: The association between pulse ingredients and canine dilated cardiomyopathy: addressing the knowledge gaps before establishing causation. [PDF]

, 2019
In July 2018, the Food and Drug Administration warned about a possible relationship between dilated cardiomyopathy (DCM) in dogs and the consumption of dog food formulated with potatoes and pulse ingredients.
Adin, Alroy, Anna K Shoveller, Arslan, Avilés-Gaxiola, Backus, Baker, Baker, Bakker, Borgarelli, Butterwick, Bélanger, Cattanach, Christopher P F Marinangeli, Columbus, Daniel A Columbus, de Godoy, Degen, Dodd, Dutton, Fascetti, Flanagan, Freeman, Freeman, Freeman, Gloaguen, Greg Aldrich, Haber, Homann, Hoppel, Hou, Hurrell, Huxtable, Ito, Jennifer A Larsen, Johnson, Johnson, Kaplan, Kari J Ekenstedt, Keene, Kim, Kim, Kittleson, Ko, Kramer, Lien, Linder, Lynn Weber, Mansilla, Marinangeli, Maron, Marshall, Martin, Mathai, Menniti, Merheb, Meurs, Meurs, Moehn, Moise, Monnet, Nardelli, Nyachoti, Owczarek-Lipska, O’Máille, Patterson, Pion, Pion, Rice, Roberfroid, Robinson, Robinson, Răşanu, Sanderson, Sarah K Abood, Schaffer, Sisson, Spitze, Stoll, Story, Swanson, Teodorowicz, Tosh, Tôrres, Werner, Wilfredo D Mansilla, Worden, Yamka, Žilić   +88 more
core   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, Volume 3, Issue 1, Page 47-70, March 2026.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source