Results 91 to 100 of about 22,466 (210)

Production routing decisions in a two‐echelon supply chain with multiple delivery modes

International Transactions in Operational Research, Volume 33, Issue 5, Page 3385-3421, September 2026.
Abstract We study an original two‐echelon production routing problem with multiple delivery modes (2E‐PRP‐MDM). In the first echelon, the primary production facility is tasked with satisfying the demands of two distinct entities: a set of warehouses and a set of customers through direct shipments. In the second echelon, warehouses become delivery hubs,
Rachida Benfedel, Fayçal Belkaid, Nadjib Brahimi   +2 more
wiley   +1 more source

Wild Edible Plants in Angola: Diversity, Traditional Uses, Phytochemical Properties, and Socio‐Economic Potential

eFood, Volume 7, Issue 4, August 2026.
Wild edible plants (WEP) in Angola: number of species recorded by family and their distribution ranges; four of the most used WEP: Tamarindus indica (Fabaceae), Carissa spinarum (Apocynaceae), Adansonia digitata (Malvaceae), and Vitex doniana (Lamiaceae).
Claudete Bastos, Ângela Liberal, Margarida Moldão, Lillian Barros, Luís Catarino   +4 more
wiley   +1 more source

Flavour Ester Synthesis by Immobilized Lipases: A Research Overview With Industrial Relevance

Flavour and Fragrance Journal, Volume 41, Issue 4, Page 721-741, July 2026.
Research landscape of flavour ester synthesis by immobilized lipases, highlighting enzymatic routes, major research themes and aspects related to industrial relevance, including enzyme reuse, solvent‐free systems, process intensification and scale‐up potential.
Nicole Marasca, Francisco Lucas Chaves Almeida, Rebeca Luana Carneiro, Marcus Bruno Soares Forte   +3 more
wiley   +1 more source

Characterization of Physicochemical Properties, Volatile Compounds, and Sensory Attributes of Tonto, a Traditional Ugandan Banana‐Based Alcoholic Beverage

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Traditional Ugandan Tonto is produced through the spontaneous fermentation of banana juice and roasted sorghum. Fermentation decreased pH and total soluble solids while increasing ethanol and titratable acidity. A total of 38 volatile compounds were identified, with esters contributing characteristic fruity and banana‐like aromas.
Ambrose Atwine, Abel Atukwase, Ivan Muzira Mukisa, Stellah Byakika, Albert Nuwagira, Charles M. B. K. Muyanja, Abubakar Sadik Mustafa   +6 more
wiley   +1 more source

Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds—A Review of Current Approaches

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Julia Soja, Dariusz Nowak
wiley   +1 more source

Recent Trends in Metabolomics by NMR Spectroscopy

Angewandte Chemie, Volume 138, Issue 24, 8 June 2026.
AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco, Gaia Meoni, Veronica Ghini, Alessia Vignoli, Leonardo Tenori, Paola Turano, Claudio Luchinat   +6 more
wiley   +2 more sources

Enhancing Mechanical and Physical Properties of Jute/JUCO/Glass Fiber Hybrid Composites Through TiO2 and CuO Microparticle Reinforcement

SPE Polymers, Volume 7, Issue 3, July 2026.
Symmetrical Jute/JUCO/Glass hybrid epoxy composites were reinforced with TiO2 and CuO microparticles. Incorporating 3 wt.% CuO increased tensile strength by up to 63.7%, while 3 wt.% TiO2 maximized flexural and impact properties alongside superior moisture resistance, demonstrating that these fillers significantly enhance natural fiber biocomposites ...
Nayan Sur, Titu Nath, Ishrak Ibn Zahid, Arup Kumar Debnath, Md. Abdul Hasib, Durjoy Roy   +5 more
wiley   +1 more source

Supporting students with disability in mainstream schools: Identifying key elements of quality reasonable adjustments

Journal of Research in Special Educational Needs, Volume 26, Issue 3, July 2026.
Abstract Inclusive education supports learning and participation of all students, including those with disability. Reasonable adjustments are changes or accommodations to instruction, curriculum and assessment that allow students with disability to access education on the same basis as their peers.
Kerryn Bagley, Ana Garcia‐Melgar, Teresa Iacono, Jo Spong, Carol McKinstry   +4 more
wiley   +1 more source

Introduction: A Mnemosyne of Art & Science

Renaissance Studies, EarlyView.
Ana Duarte Rodrigues, Luís Campos Ribeiro, Henrique Leitão   +2 more
wiley   +1 more source

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source