Results 121 to 130 of about 880,993 (279)

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, EarlyView.
Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

Silica and esophageal cancer in Golestan province northeast of Iran [PDF]

, 2007
Objectives: Association of silica with diseases like cancers has been determined previously. This study was designed to determine the quantity of silis in flour produced in Golestan province and its relation to the esophageal cancer. Methodology: We took
Besharat, S., Jabbari, A., Semnani, S.
core  

Influence of germination time of brown rice in relation to flour and gluten free bread quality [PDF]

, 2015
The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown
Cornejo, Fabiola, Rosell, Cristina M.
core   +1 more source

Development and adoption of Kernza—A perennial grain crop for sustainable agriculture

PLANTS, PEOPLE, PLANET, EarlyView.
Annual cereal grains account for ~50% of human food calories, but cultivation of these crops has resulted in major environmental and social issues worldwide. For nearly three decades, researchers have been breeding intermediate wheatgrass—a perennial cool‐season grass—to serve as the world's first commercial‐scale perennial grain crop to improve ...
Jessica L. Gutknecht, James A. Anderson, George Annor, Prabin Bajgain, Timothy E. Crews, Colin Cureton, Lee DeHaan, Erin Meier, Tessa Peters, Valentín Picasso, Evelyn C. Reilly, Aaron Reser, Tara Ritter, Aubrey Streit Krug, Nicole Tautges, Jacob M. Jungers   +15 more
wiley   +1 more source

Pengaruh Substitusi Tepung Beras Hitam Terhadap Komposisi Proksimat dan Daya Terima Butter Cookies [PDF]

, 2018
Cookies are a type of wheat-based snack that has a crispy texture, taste and different shapes so popular to the public. To reduce grain imports, researchers want to substitute local foodstuffs of black rice flour to make butter cookies. Black rice has
, Pramudya Kurnia, STP., M.Agr,, Wijayanti, Intan Wahyu   +1 more
core  

Gene turnover in the common ancestor of all C4 grasses

PLANTS, PEOPLE, PLANET, EarlyView.
Understanding how plants evolve more efficient photosynthesis is important in a warming world where improving crop productivity and resilience is a global priority. By generating the first reference genomes for an early‐diverging group of grasses called the Aristidoideae, we were able to reconstruct the genetic makeup of the last common ancestor of all
Lara Pereira, Ahmed S. Alenazi, Sahr Mian, Ilia J. Leitch, Pascal‐Antoine Christin, Colin P. Osborne, Luke T. Dunning   +6 more
wiley   +1 more source

Study of Physical Chemistry of Rice Analog Baruk Agostarch Heat Moisture Treatment (HMT) with the Addition of Flour Composites [PDF]

, 2015
Sago baruk (Arenga microcarpa) is one food that can be eaten as a source of carbohydrate. This study aims to get the right formulation and the best analogue for the manufacture of composite flour rice that consumers preferred, analyzing physical ...
Djarkasi, G. S. (Gregoria), Mamuaja, C. F. (Christine), Sede, V. J. (Viviyanti)   +2 more
core  

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source

From Nominalisation to Passive in Old Tibetan: Reconstructing Grammatical Meaning in an Extinct Language1

Transactions of the Philological Society, EarlyView.
Abstract Based on an analysis of the Old Literary Tibetan corpus—a corpus of the oldest documented Tibetic language—the present study provides evidence that literary Tibetan v3 verb stems (commonly termed ‘future’) initially encoded passive voice. New arguments put forward in this article range from Trans‐Himalayan nominal morphology to early Tibetan ...
Joanna Bialek
wiley   +1 more source

The Non‐Understandable World of Autism Spectrum Disorder: A Therapist's Implicit Understanding and Subsequent Deepened Understanding

Journal of Analytical Psychology, EarlyView.
Abstract This paper examines the concept of non‐understandable in psychotherapy, based on the author's own play therapy with a boy with mild ASD (autism spectrum disorder). ASD is considered to belong to an area beyond comprehension, as psychotherapy is often deemed ineffective for it.
Toshio Kawai
wiley   +1 more source