Results 151 to 160 of about 75,017 (303)

Independent Effects of Age, Education, Verbal Working Memory, Motor Speed of Processing, Locality, and Morphosyntactic Category on Verb‐Related Morphosyntactic Production: Evidence From Healthy Aging

Topics in Cognitive Science, EarlyView.
Abstract This study investigates the role of locality (a task/material‐related variable), demographic factors (age, education, and sex), cognitive capacities (verbal working memory [WM], verbal short‐term memory [STM], speed of processing [SOP], and inhibition), and morphosyntactic category (time reference and grammatical aspect) in verb‐related ...
Marielena Soilemezidi, Maki Kubota, Marina Chrisikopoulou, Valantis Fyndanis   +3 more
wiley   +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Foodborne Carcinogens: Formation Pathways, Health Risks, and Cutting‐Edge Physical and Chemical Prevention Strategies

eFood, Volume 7, Issue 3, June 2026.
This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy, Ahmed A. Zaky, Noha H. Badr, Ali Korin, Mohamed A. Farag   +4 more
wiley   +1 more source

Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds. [PDF]

Food Chem X
Maiyah N, Kerdpiboon S, Kerr WL, Klaypradit W, Smithisukul C, Supapvanich S.   +5 more
europepmc   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Volatile metabolomics reveals the regulation mechanisms of aroma formation in <i>Scutellaria baicalensis</i> Georgi herbal under different roasting methods. [PDF]

Food Chem X
Zhang A, Dai Q, Zu W, Wang H, Lv P, Zhang C, Jia X, Xue Y, Zhao Y, Deng Y, Wang X, Cao Y.   +11 more
europepmc   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Process Optimization and Flavor Analysis of <i>Lespedeza juncea</i> Tea Based on HS-SPME-GC-O-MS, LC-MS, and Sensory Evaluation. [PDF]

Foods
Fu H, Liu Y, Qiu P, Ying Y, Huang Y, Li R, Yin Q, Meng Y, Zhao Z, Jiang X, Wu H.   +10 more
europepmc   +1 more source

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
wiley   +1 more source

Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (<i>Fagopyrum tataricum</i>): a review. [PDF]

Food Chem X
He HJ, Li G, Ou X, Mahdi AA, Obadi M.
europepmc   +1 more source