Results 161 to 170 of about 52,927 (295)

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

Finlay-Wilkinson random regression for yield and yield stability prediction in cereals. [PDF]

Plant Genome
Sandro P, Blancon J, Neyhart J, Dawson J, Gutiérrez L.   +4 more
europepmc   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

<i>Fusarium</i> Mycotoxins Are Frequently Detected in Oat Grains and Oat Foods and T-2, HT-2 and HT-2-Glucoside Are Highly Bioaccessible in Oat Porridge. [PDF]

Toxins (Basel)
Gordon MJ, Daud N, Cantlay L, Gratz SW.
europepmc   +1 more source

Soluble oat components: effects of kilning on extraction and functionality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study evaluated the effect of kilning on physicochemical and functional properties of soluble fraction in oat varieties. Kilning was applied prior to extraction, and its impact on composition, extractability and functionality was evaluated.
Eda Aktas‐Akyildiz, Buket Cetiner
wiley   +1 more source

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi, Rim Ben Youssef, Hamza Gadhoumi, Hatem Ben Jouira, Arafet Manaa   +4 more
wiley   +1 more source

Young Investigator Award 2026: Extent and incidence of pseudo-worsening of kidney function due to oral antitumor therapeutics in the AMBORA cohort: an analysis of real-world data. [PDF]

Naunyn Schmiedebergs Arch Pharmacol
Sponfeldner MI.
europepmc   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications. [PDF]

Foods
Inthavong M, Stockmann R, Kasapis S.
europepmc   +1 more source

White and whole wheat flour breads: composition and simultaneous exposure to group B trichothecenes

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The study aimed to determine the profile of group B trichothecenes (TCTBs), to estimate the daily exposure to them and to evaluate the relationship with the composition of different types of sliced wheat bread. A method for simultaneous determination of the TCTBs (deoxynivalenol (DON), 3‐acetyl‐deoxynivalenol, 15‐acetyl ...
Andressa Cunha Lemos, Verônica Simões de Borba, Milena Da Silva Matsuda Valencia, Priscila Tessmer Scaglioni, Eliana Badiale‐Furlong   +4 more
wiley   +1 more source