Results 141 to 150 of about 22,848 (261)

Pea Starch and Pea Fiber-A Review of Functional Properties, Sensory Characteristics, and Value-Added Uses. [PDF]

Compr Rev Food Sci Food Saf
Johansson M, Nilsson K, Jönsson M, Wendin K, Ström A, Langton M.   +5 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

PEAS: An Application for Autonomous Precision Conformation Sampling. [PDF]

J Chem Inf Model
Keng M, Merz KM.
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

An experimental approach to study foraging memory in ectomycorrhizal mycelium. [PDF]

Commun Integr Biol
Parise AG, De Oliveira VH, Tamagnini F, Tibbett M, Pickles BJ.   +4 more
europepmc   +1 more source

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

An Exploratory Study on the Impact of MIPEF-Assisted Extraction on Recovery of Proteins, Pigments, and Polyphenols from Sub-Standard Pea Waste. [PDF]

Foods
Plazzotta S, Saitta A, Melchior S, Manzocco L.   +3 more
europepmc   +1 more source

Experiences of Drainage and Associated Impacts: A Qualitative Study Among Patients With Hidradenitis Suppurativa

JEADV Clinical Practice, EarlyView.
This study provides an in‐depth account of patients' experiences of drainage as a symptom of hidradenitis suppurativa. The HIDE Scale© facilitates incorporation of these insights into clinical practice, supporting person‐centred approaches that enhance clinical assessment, reduce stigma, and strengthen patient–clinician communication.
Stine Thestrup Hansen, Bente Villumsen, Mina Shereen Khaled, Terri Shih, Steven Daveluy, Amit Garg, Susanne de Goeij, Barry M. McGrath, Peter Theut Riis, Kari Zalik, Jennifer L. Hsiao, Camilla G. Frederiksen, Noor F. Goandal, Hans Christian Ring, Joseph Dowsett, Rahul Masson, John R. Ingram, Gregor B. E. Jemec, Joslyn S. Kirby, Linnea Thorlacius, the HIdradenitis SuppuraTiva cORe outcomes set International Collaboration (HiSTORIC)   +20 more
wiley   +1 more source

Developmental fates and N2-fixing efficiency of terminally-differentiated versus undifferentiated bacteroids from legume nodules. [PDF]

Plant Physiol
Sánchez-Cañizares C, Ledermann R, McKenna J, Underwood TJ, Mendoza-Suárez M, Green R, Ramakrishnan K, East AK, Webb I, Kirchhelle C, Jorrín B, Saalbach G, James EK, Moreira-Leite F, Terpolilli J, Poole PS.   +15 more
europepmc   +1 more source

Compositional diversity in pea flour: Effects on functional properties. [PDF]

Curr Res Food Sci
Yuan B, Hammenhag C, Xing Q, Lyngkjær MF, Lametsch R.   +4 more
europepmc   +1 more source