Results 101 to 110 of about 508,699 (175)

On the Destruction and Humanitarianisation of the Health System in Gaza and the Need for a Biopolitical Bioethics

Bioethics, Volume 40, Issue 8, Page 793-807, October 2026.
ABSTRACT This paper examines Israel's destruction and ‘humanitarianisation’ of Palestinian health systems, arguing that this should be understood as an instance of ‘necropolitics,’ as conceived by Achille Mbembe. We review the extensive, long‐term destruction of health systems in Palestine before 7 October 2023 and the catastrophic acceleration of that
Mohammad Salaymeh, Arianne Shahvisi, Sohail Jannesari   +2 more
wiley   +1 more source

A Melanoma Transplanted in Nude Mice Has Both Host‐ and Tumor‐Derived Blood Vessel‐ and Nerve‐Like Structures

Cancer Science, Volume 117, Issue 10, Page 2790-2802, October 2026.
Nestin‐driven green fluorescent protein (ND‐GFP) expressing peripheral blood vessels and nerves in the subcutaneous tissue of the ND‐GFP mice extended into the transplanted melanoma such that ND‐GFP was enhanced at the margin of the melanoma compared to the tumor‐free side.
Koya Obara, Azusa Sasaki, Yuko Hamada, Yutaro Kubota, Yusuke Aoki, Noriyuki Masaki, Michael Bouvet, Yasuyuki Amoh, Robert M. Hoffman   +8 more
wiley   +1 more source

A Spatial Clustering Approach of Economic Activities: An Application to the Agribusiness Sector in Brazil's Midwest Region

Geographical Analysis, Volume 58, Issue 4, October 2026.
ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior, Ticiana Grecco Zanon Moura, Mauro Ferrante   +2 more
wiley   +1 more source

Modifying functional and nutritional properties of pulse flours and starches by roller milling and thermal processes

Doctor of PhilosophyDepartment of Grain Science and IndustryYong Cheng ShiFunctional and nutritional properties of pulse flours and starches were enhanced by controlled roller milling and thermal processes, with an emphasis on increasing resistant starch
Qi, Jing
core  

Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality

Foods
The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved ...
Alfio Spina, Carmine Summo, Nicolina Timpanaro, Michele Canale, Rosalia Sanfilippo, Margherita Amenta, Maria Concetta Strano, Maria Allegra, Martina Papa, Antonella Pasqualone   +9 more
doaj   +1 more source

Physical characteristics, chemical composition, and antioxidant properties of defatted grain legumes cultivated in Diamare division (Far North Region, Cameroon)

Applied Food Research
Pulses have good nutritional, functional, and biological properties and are easily accessible to low-income people. The aim of this work was to study the physical characteristics of the grain as well as the chemical and antioxidant properties of defatted
Hamadou Mamoudou, Fookalbo Vagai Obadias, Minka Samuel René, Mune Mune Martin Alain   +3 more
doaj   +1 more source

A comparative study of vegetable flours as alternative protein sources of interest for food industry

The influence of protein and starch profiles of chickpea, lentil, red lentil, white bean, quinoa, amaranth and oat flours on their techno-functional properties was studied in detail.
Sentandreu, Enrique, Tárrega, Amparo, Badia Olmos, Celia, Sentandreu, Miguel Ángel, Laguna, Laura   +4 more
core   +1 more source

Effect of micronization on selected volatiles of chickpea and lentil flours and sensory evaluation of low fat beef burgers extended with these micronized pulse flours

, 2013
The effect of micronization (at 130 and 150 °C) as a potential heat treatment to reduce ‘beany’ aroma and flavor of cooked chickpea (Cicer arietinum) and green lentil (Lens culinaris) flours was investigated.
Shariati-Ievari, Shiva
core  

Catch comparison of pulse trawls vessels and a tickler chain beam trawler [PDF]

, 2011
Comparative fishing trials were conducted in May 2011 (week 19) on commercial beam trawlers fishing with conventional tickler chain beam trawls (on MFV GO4), pulse wings made by HFK-Engineering of Baarn, the Netherlands (MFV TX36), and pulse trawls ...
Nijman, R.R., Vanhalst, K., Marlen, B., van, Vandenberghe, C., Buyvoets, E., Os-Koomen, E., van, Bol, R.A., Groeneveld, K., Wiegerinck, J.A.M., Barneveld, E., van   +9 more
core  

Incorporation of pulse flours with coarse and fine particle size milled from green lentils (Lens culinars), yellow peas (Pisum sativum L.), navy beans (Phaselous vulgaris L.), and pinto beans (Phaselous vulgari L.) into baked products

, 2011
The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied
Borsuk, Yulia
core