Results 91 to 100 of about 8,865 (185)

Polar Lipid and Fatty Acid Profiles of Oat Groats Substantially Influenced by Field Management: A Comparison of Cultivars, Sowing Times and Fertilizer Composition

Plant, Cell &Environment, EarlyView.
ABSTRACT The polar lipids in oat grains are crucial due to their biological functions, nutritional quality, potential use in food flavour and processing, the protection they provide against biotic and abiotic stresses, and their ability to act as cellular signalling molecules.
Syed Rehmat Ullah Shah, Lena Engström, Carl Grey, Anders Jonsson, Johanna Wetterlind, Cecilia Tullberg   +5 more
wiley   +1 more source

No need to seed: restoring species‐rich grassland on former arable fields by natural regeneration

Restoration Ecology, EarlyView.
Abstract Introduction Over the last century, agricultural intensification has caused substantial losses of semi‐natural species‐rich grasslands. One means of restoring grassland habitat is to abandon farmed land, followed by mowing and/or grazing of the established vegetation to facilitate meadow diversification. Objectives This study investigated post‐
Carl D. Sayer, Peter Robinson, Derek C. G. Sayer, Jan C. Axmacher   +3 more
wiley   +1 more source

A Spatial Clustering Approach of Economic Activities: An Application to the Agribusiness Sector in Brazil's Midwest Region

Geographical Analysis, Volume 58, Issue 4, October 2026.
ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior, Ticiana Grecco Zanon Moura, Mauro Ferrante   +2 more
wiley   +1 more source

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7245-7256, September 2026.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source

Improvement of sheep welfare and milk production fed on diet containing hydroponically germinating seeds

Italian Journal of Animal Science, 2010
Plasma cortisol and milk production responses of 45 lactating Comisana sheeps (4th- 5th parity), divided into three homogeneous groups of 15 subject each, were used to evaluate the effects of two different levels of partial substitution of a complete ...
Antonia Zarrilli, Giuseppe Marsico, Giuseppe Rubino, Fabrizio Minuti, Marco Ragni, Elisabetta Micera   +5 more
doaj   +1 more source

How Artificial Intelligence Influences Consumer Reflection in Decision‐Making: The Role of AI Anthropomorphism and Reinforcement

Psychology &Marketing, Volume 43, Issue 9, Page 2346-2365, September 2026.
ABSTRACT Consumer reflexivity describes how individuals evaluate consumption in relation to their historical, social, and ideal selves. As AI‐driven recommendations become increasingly personalized, understanding how AI design features shape these reflexive processes is essential.
En Chen, Jie Meng, Safak Dogan
wiley   +1 more source

Molecular Mechanisms of Food Bioactive Constituents in the Management of Obesity and Hypertension: A Critical Review

Phytochemicals in Food and Medicine, Volume 1, Issue 3, September 2026.
Obesity and hypertension co‐exist and share molecular mechanisms in terms of dietary therapy, modulated by food bioactive constituents. ABSTRACT Obesity and hypertension are among the most pressing global public health challenges. They frequently co‐exist, with obesity‐related hypertension accounting for an estimated 75% of the hypertension burden ...
Samuel Oluwasegun Maccarthy, Emmanuel Anyachukwu Irondi, Abdulazeez Olamilekan Elemosho, Emmanuel Oladipo Ajani   +3 more
wiley   +1 more source

A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages

Applied Sciences
The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of ...
Małgorzata Ziarno, Dorota Zaręba, Ewa Kowalska, Tomasz Florowski   +3 more
doaj   +1 more source

Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α-amylase, and sprouting treatments. [PDF]

Food Sci Nutr, 2023
Babolanimogadam N, Gandomi H, Akhondzadeh Basti A, Taherzadeh MJ.   +3 more
europepmc   +1 more source

Structure Formation in Dairy Cheese and Plant‐Based Cheese Analogues: A Review

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
In this review, structure formation in dairy cheese and plant‐based cheese analogues is analyzed following a multi‐length scale perspective. Particular emphasis is placed on the distinction between bottom‐up assembly, characteristic of natural dairy cheese, and top‐down structuring, typical of processed cheese and cheese analogues.
Laurens J. Antuma, Remco Kornet, Skelte G. Anema, Siqi Li   +3 more
wiley   +1 more source