Results 141 to 150 of about 112,782 (331)
Development of technology for making wheat bread with the addition of seeds pumpkin
, 2020 Н. Н. Иванова +2 more
openalex +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Their bioactive constituents act through antioxidant, anti‐inflammatory, and metabolic‐regulating mechanisms, validating their classification as functional foods. Evidence from clinical and biochemical studies largely supports these benefits, although some claims stem from preliminary or in vitro findings.
Nighat Raza +7 more
wiley +1 more source
Design and development of fluted pumpkin (<i>Telfairia occidentalis</i>) leaves slicing machine
, 2018 C.N. Anyanwu +4 more
openalex +2 more sources
Comparison of the chemical compositions and nutritive values of various pumpkin (Cucurbitaceae) species and parts [PDF]
, 2012 Mi Young Kim +4 more
openalex +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Polysaccharides play a pivotal role in the development of safe and healthy foods. They ameliorate fatigue, preserve the microflora of the gastrointestinal tract, and provide health for the gut in living organisms. These biopolymers are applied for the fabrication of breakthrough drug delivery systems and potential platforms in regenerative medicine ...
M V N L Chaitanya +14 more
wiley +1 more source
Pollination and fruit set in pumpkin (Cucurbita pepo) by honey bees [PDF]
, 2010 Maria das Graças Vidal +3 more
openalex +1 more source
Quantifying Bite Forces for Solid Foods: Implications for Patients Postmandibular Reconstruction
Head &Neck, Volume 48, Issue 2, Page 346-356, February 2026.ABSTRACT Background Bite forces required to masticate different food consistencies remain unknown, complicating dietary guidelines following mandibular reconstruction. This study quantifies the forces required for solid foods and estimates safe bite limits postreconstruction.
Jacob J. Clark +9 more
wiley +1 more source