Results 191 to 200 of about 100,894 (310)

Root Cap Cuticles Confer a Transient, Penetration‐Optimised Phase During Early Seedling Establishment

Plant, Cell &Environment, Volume 49, Issue 9, Page 6384-6395, September 2026.
ABSTRACT Roots emerging from seeds encounter substantial mechanical resistance during soil entry. A transient root cap cuticle (RCC) forms early in development, yet its contribution to root tip function during this mechanically challenging transition remains unclear.
Woo‐Taek Jeon, Jeong‐A. Kim, Ahyeon Cheon, Yesol Shin, Shawn S. Y. Lee, Yuree Lee   +5 more
wiley   +1 more source

Integrated Zero By-Product Valorization of Orange Peel into Multifunctional Pectocellulosic-ZnO Nanocomposite Films for Sustainable Packaging. [PDF]

Molecules
Baraketi S, Barchouchi Y, Amara C, Bez R, M'Rabet Y, Sanches Silva A, Khwaldia K.   +6 more
europepmc   +1 more source

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6428-6441, 30 August 2026.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Optimization of synthesis constituents of slow-release zinc fertilizers using response surface methodology. [PDF]

PLoS One
Mohrazi A, Ghasemi-Fasaei R.
europepmc   +1 more source

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6365-6379, 30 August 2026.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source

Cultivar-Dependent Thermal Flesh Breakdown in Apple Associated with Cell Wall Polysaccharide Modification, with Pronounced Effects in Cooking Apple 'Bramley's Seedling'. [PDF]

Foods
Nakagomi M, Fujita T, Sato S, Oka A, Chun JP, Matsumoto K.   +5 more
europepmc   +1 more source

Black flesh disorder in mango: a chilling injury symptom increased by early harvest and low storage temperature and reduced by 1‐methylcyclopropene

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6508-6522, 30 August 2026.
Abstract BACKGROUND Black flesh (BF) is an internal disorder in mango, characterized by the development of dark brown to black pigmentation in the inner mesocarp tissue during storage or transport. This study investigated the effects of harvest maturity, low storage or low transport temperatures, and 1‐methylcyclopropene (1‐MCP) on mango fruit ...
Bruna Parente de Carvalho Pires, João Claudio Vilvert, Nilo Ricardo Corrêa de Mello Júnior, Sandy Raiele Sena Monteiro, Mikaele de Souza Santos, Ester Silva Regis, Jackson Teixeira Lobo, Jeffrey K. Brecht, Sergio Tonetto de Freitas   +8 more
wiley   +1 more source

Effect of Adsorbent Pretreatments on Methanol Content and Quality of Jujube Wine. [PDF]

Foods
Li A, Guo J, Zhao W, Sun C.
europepmc   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, Volume 106, Issue 11, Page 6472-6484, 30 August 2026.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source