Results 161 to 170 of about 183,171 (301)

Dietary Fibre in Pea Cotyledon Used as a Protein Source Provides Multidimensional Protection Against Colonic Protein Putrefaction. [PDF]

Nutrients
Mishra SS, Mu C, Kim C, Jobsis C, Hedderley D, Hoogeveen A, Butts C, Martell S, Dinnan H, Middlemiss-Kraak S, Stoklosinski H, Monro J.   +11 more
europepmc   +1 more source

Achieving clinical and histologic remission with tezepelumab in an adolescent with refractory eosinophilic gastrointestinal disease: A case report

JPGN Reports, EarlyView.
Abstract Tezepelumab is a human monoclonal antibody that binds to human thymic stromal lymphopoietin (TSLP), an epithelial cytokine that plays a role in Type 2 signaling. We describe a 17‐year‐old with a history of eosinophilic esophagitis (EoE) and eosinophilic gastroenteritis who demonstrated response to tezepelumab with both clinical and histologic ...
Destiny Newsome, Colby Sharlin, Cindy Salm Bauer, Shauna Schroeder   +3 more
wiley   +1 more source

Quantitative and Qualitative Control of Wheat Flour Dough's Mechanical Properties via Dietary Protein Addition. [PDF]

Food Sci Nutr
An J, Jones O, Simsek S, Whitney K, Hamaker B, Yao Y.   +5 more
europepmc   +1 more source

Nanoparticle classification and synthesis techniques: Implications for enhancing plant drought resistance

JSFA reports, EarlyView.
Abstract Recent advancements in technology have underscored the significance of the progression of nanotechnology and nanoscience. The growing use of nanotechnology in a variety of scientific and technical fields has contributed to improving contemporary living.
Kaleem ul din, Nimra Khalid, Ilkay Yavas, Muhammad Shahbaz Naeem, Ejaz A. Waraich, Tahir Hussain Awan, Muhammad Irfan, Qaiser Mahmud, Saddam Hussain   +8 more
wiley   +1 more source

Engineered probiotic-mediated palmitoylethanolamide biosynthesis protects against colitis-associated liver injury. [PDF]

Front Pharmacol
Palenca I, Franzin SB, Sarnelli G, Esposito G.   +3 more
europepmc   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Modern pea (Lathyrus oleraceus) cultivars exhibit significantly lower genetic diversity relative to landraces, garden cultivars and genebank accessions. [PDF]

PLoS One
Knuhtsen JA, Lange CBA, Dresbøll DB, Laursen KH, Jensen KR, Rasmussen SK.   +5 more
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Children in a pea field.

Children in a pea field being picked by a labor contractor's crew. These children were not picking; they accompanied their parents to the fields.

core  

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source