Results 151 to 160 of about 547,811 (273)

Drought Risk in Mango and Avocado Orchards: Insights Into Plant Water Relations and Irrigation‐Related Agronomic Solutions

Irrigation and Drainage, EarlyView.
ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley   +1 more source

Long‐Term Analysis of Winter Wheat Yield and Climatic Influences in Ukraine

International Journal of Climatology, EarlyView.
Long‐term field data (1968–2024) show that winter wheat yields in central Ukraine increased despite warming, but yield stability declined. Rising temperatures, more frequent soil moisture droughts and shortened winter calm increasingly limit productivity.
Tetiana Grabovska, Jerome Schneuwly, Mykola Grabovskyi, Mykola Lozinskiy, Hynek Roubik   +4 more
wiley   +1 more source

Breaking polyphenol–polysaccharide interactions: the promising role of natural deep eutectic solvents

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Food processing generates substantial amounts of byproducts rich in valuable bioactive compounds, particularly polyphenols, known for their antioxidant, anti‐UV, and antimicrobial properties. These molecules hold great potential in sectors such as food, cosmetics, and pharmaceuticals.
Paul Sauvetes, Nathalie Gontard, Chahinez Aouf   +2 more
wiley   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva, Raquel Garzon, Giulliana P. Torrano, Carmen C. Tadini, Cristina M. Rosell   +4 more
wiley   +1 more source

Preparation and characterization of chestnut porous starch by plasma-activated water combined with enzymatic hydrolysis. [PDF]

Food Sci Biotechnol
Wang P, Tao B, Li X, Zhou D, Li T, Wu C, Fan G.   +6 more
europepmc   +1 more source

From nature to nanoscale: advances, challenges, and preclinical translation of nanofiber drug delivery systems containing plant‐derived active ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat, Yasin Turanlı, Nihat Kurt, Sefa Gözcü, Emre Tunçel, Hilal Bacanak, Eren Aytekin, Sedat Ünal   +7 more
wiley   +1 more source

Phytochemical composition and cultivar‐dependent variation in colored lettuce (Lactuca sativa) and their α‐amylase inhibitory activity

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated cultivar‐dependent variation in the phytochemical composition of lettuce (Lactuca sativa) using liquid chromatography–tandem mass spectrometry (LC–MS/MS) profiling and high‐performance liquid chromatography (HPLC) quantification, with a focus on enzyme inhibitory activity. RESULTS Significant differences were
Neil Patrick Uy, Hak‐Dong Lee, Sang‐Yun Lee, Hoon Kim, Sanghyun Lee   +4 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Revolutionizing fast disintegrating tablets: Harnessing a dual approach with porous starch and sublimation technique. [PDF]

Heliyon
Nadaf SJ, Savekar PL, Bhagwat DA, Dagade KV, Gurav SS.   +4 more
europepmc   +1 more source

Coupled ethanol–trehalose processing accelerates thawing of rapid‐frozen cooked rice through water‐state modulation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Freezing preserves cooked rice, but ice formation and water redistribution can cause structural and textural deterioration. The individual and combined effects of ethanol soaking and trehalose‐assisted cooking on freeze–thaw behaviour, water state, texture, and microstructure were investigated. Rice was soaked in water or an aqueous
Mingyo Ha, Dong‐Hwa Cho, Felicia Irawan, Hyun‐Jung Chung   +3 more
wiley   +1 more source