Results 211 to 220 of about 380,598 (270)

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

Consistent timelines, divergent end points: plant community change in multiple tallgrass nitrogen addition experiments. [PDF]

Oecologia
Komatsu KJ, Avolio ML, Blair J, Koerner SE, Ratajczak Z, Smith MD, Welti E, Wilcox KR, Zeglin LH.   +8 more
europepmc   +1 more source

Effects of Probiotic Supplementation on Symptoms and Microbiome Characteristics in Patients With Non‐Celiac Gluten/Wheat Sensitivity: A Randomized Controlled Double‐Blind Trial

Food Frontiers, Volume 7, Issue 2, March 2026.
This randomized, double‐blind, placebo‐controlled trial demonstrated that probiotic supplementation in individuals with non‐celiac gluten/wheat sensitivity improved tolerance to gluten reintroduction in nearly half of participants. The effect was associated with beneficial shifts in gut microbiome composition and function, including enhanced microbial ...
Ilario Ferrocino, Valentina Ponzo, Ilaria Goitre, Fulvia Trapani, Chiara Emilia Cordero, Enrica Favaro, Sergio Riso, Fabio Dario Merlo, Lucia Fransos, Fulvia Marengo, Mauro Bruno, Andrea Evangelista, Luca Cocolin, Ezio Ghigo, Simona Bo   +14 more
wiley   +1 more source

Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties. [PDF]

Molecules
Gałkowska D, Pycia K, Krykhta A.
europepmc   +1 more source

Feasibility of Recycled Polypropylene for Reusable Food Packaging: Effects of Reuse Conditions on Packaging Performance, Material Properties, and Microbial Safety

Food Frontiers, Volume 7, Issue 2, March 2026.
This study demonstrates that postindustrial recycled polypropylene (PIR PP) performs comparably to virgin polypropylene in reusable food packaging. After 20 simulated reuse cycles, including heating and commercial washing, PIR PP retained its structural, chemical, and microbial safety properties, supporting its potential for safe and sustainable ...
Caolan Jameson, Ronan Farrell, Susan McKenna, Romina Pezzoli, Vlasta Chyzna, Daniel P. Fitzpatrick, Michael Hopkins, Yvonne J. Cortese   +7 more
wiley   +1 more source

Beyond daily totals: meal-level digestible indispensable amino acid score reveals how food groups shape protein quality in vegan diets. [PDF]

Front Nutr
Soh BXP, Vignes M, Smith NW, von Hurst PR, McNabb WC.   +4 more
europepmc   +1 more source

Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao, Xu Liwei, Sun Yu, Xie Mengxi, Zhang Liangchen, Yang Hui   +5 more
wiley   +1 more source

Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to Traditional <i>Trida</i> Pasta. [PDF]

Foods
Sabouni R, Himed L, Akachat B, Wójtowicz A, Kasprzak-Drozd K, Namoune H, Merniz S, D'Elia M, Rastrelli L, Oniszczuk A.   +9 more
europepmc   +1 more source

Pigmented Sorghum Phenolic Extracts Regulate the Expression of Cancer Development Pathway Genes in HT‐29 and Hypoxia‐Induced CCD 841 CoN Cells

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
A depiction of reconstituted red sorghum and black sorghum extract effects on HT‐29 and CCD 841 CoN cell cells at 500 and 2000 μg/mL for 12 and 24 h resulting in the decrease of cancer cell viability, modulation of mutation‐associated genes, and suppression of hypoxia and metabolic signaling.
Aduba Collins, Kenneth Chinkwo, Nidhish Francis, Abishek Bommannan Santhakumar, Christopher Blanchard   +4 more
wiley   +1 more source

Mapping and Nutrient Profiles of Commercially Produced Complementary Foods in West Africa. [PDF]

Matern Child Nutr
Diongue A, Mama OM, Souho T, Kouton SLE, Fofana A, Diagana YS, Issa MY, Sadou H, Kou'santa AS, Hounkpatin WA, Laillou A, Nanama S, Faye MH, Diouf A, Idohou-Dossou N.   +14 more
europepmc   +1 more source