Results 151 to 160 of about 71,199 (229)

Dough Rheology, Physico‐Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
The study determined the effect of partial substitution of wheat flour with different forms (fresh whole fingers, fresh pulp, whole finger flour, and pulp flour) of a hybrid banana variety, N23, on dough rheology, physico‐chemical, and sensory properties of bread.
Ediriisa Mugampoza, Norah Nankya, Arthur Tabula, Martin Mutambuka, Khadijah Nakyinsige   +4 more
wiley   +1 more source

Halitosis: A Prospective Cohort Study Comparing Periodontal Debridement with Tongue Cleaning, Denture Biofilm Management, and Restorative Maintenance. [PDF]

Dent J (Basel)
Boloș A, Boloș OC, Maghet E, Bita RG, Briceag R, Bumbu BA, Brad S.   +6 more
europepmc   +1 more source

Role of agronomic and bread-making practices in sourdough microbial diversity and bread nutritional and organoleptic properties

, 2018
Role of agronomic and bread-making practices in sourdough microbial diversity and bread nutritional and organoleptic properties. 7.
Marteau, Laurent, Legrand, Judith, Michel, Elisa, Rousselot, Simon, Goldringer, Isabelle, Mercier, Florent, Brochet, Emilien, Perrin, Michel, Roussel, Philippe, Sicard, Delphine, Serpolay-Besson, Estelle, Madec, Marie-Noelle, Simmoneaux, Gilles, Simon-Chaudy, Hélène, Casaregola, Serge, Dell'Armi, Xavier, Moyses, Lili, Valence, Florence, Onno, Bernard, Chable, Véronique, Guezenec, Stephane, Barret, Matthieu, Dousset, Xavier   +22 more
core  

RETRACTED: Wojtaszek et al. Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (<i>Euterpe oleracea</i> Mart.) and Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Berries. <i>Foods</i> 2024, <i>13</i>, 3209. [PDF]

Foods
Wojtaszek A, Salejda AM, Nawirska-Olszańska A, Zambrowicz A, Szmaja A, Ambrozik-Haba J.   +5 more
europepmc   +1 more source

Physicochemical and organoleptic properties of cookies incorporated with legume flour

, 2012
This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties.
Husna Zayadi
core  

Physical and organoleptic characteristics of beef rendang from the results of coconut milk substitution with FiberCreme

This research aims to determine the appropriate substitution treatment of coconut milk with FiberCreme for beef rendang based on physical characteristics and organoleptic.
Rosyidi, Djalal, Widati, Aris Sri, Ramadhani, Amelia Arum   +2 more
core   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, Volume 6, Issue 10, Page 392-421, October 2026.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Impact of Nutritional and Organoleptic Use of Underutilized Green Leafy Vegetables in Bakery Products: A Systematic Review of Novel Food Applications. [PDF]

F1000Res
Santhanam M, Ga S, Piramanayagam SK, Sukumar S, Theruveethi N, Kumaresan AP, Ahmed Jalaludeen N, Dhandapani R, Vijayasarathi G.   +8 more
europepmc   +1 more source

Identification of Molecular Pathways Underlying Mn(II) Oxidation in Pseudomonas resinovorans

Environmental Microbiology, Volume 28, Issue 10, October 2026.
Transposon mutagenesis in biofilter‐associated Pseudomonas resinovorans MOB‐513 identifies a c‐di‐GMP‐dependent regulatory network involving type IV pili, two‐component systems, and diguanylate cyclases that controls Mn(II) oxidation and biofilm formation, providing new insight into microbial manganese cycling and biofilter performance.
Ainelén Piazza, Lucia Parra, Marilina Gaffuri, Jacob G. Malone, Jorgelina Ottado, Natalia Gottig   +5 more
wiley   +1 more source

A Review on Cyanidin‐3‐O‐glucoside Antioxidant Activity, Food Technology Applications and Therapeutic Uses

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT Anthocyanins are plant derived biomolecules that play roles in pollination and protection against ultraviolet light (UV) radiation, as well as reactive oxygen and nitrogen species (ROS and RNS, respectively). Cyanidin 3‐O‐glucoside (C3G), a common anthocyanin in the diet, exhibits antioxidant capacity that depends on its chemical structure ...
Eiko Osawa‐Martínez, Yury Rodríguez‐Yáñez, Benito Minjarez, Salvador Mena‐Munguía, Irais Poblete‐Naredo, Adolfo Sierra‐Santoyo, Arnulfo Albores   +6 more
wiley   +1 more source