Results 201 to 210 of about 81,881 (324)

Chemical Attributes of UK-Grown Tea and Identifying Catechin and Metabolite Dynamics in Green and Black Tea Using Metabolomics and Machine Learning. [PDF]

Metabolites
Lloyd AJ, Finch J, Warren-Walker A, Watson A, Lyons L, Martinez Martin MJP, Wilson T, Beckmann M.   +7 more
europepmc   +1 more source

Chambo: is it taste or something else?: preference and acceptability of roasted, fried and boiled Oreochromis spp, (Chambo), Rhamphochromis spp (Ncheni) and Bagrus meridionalis (Kampango)from Lake Malawi [PDF]

, 2003
Chapotoka, O., Kamanga, L., Kaunda, E., Khaila, S., Maliro, D., Mphepo, M., Mwangwela, A.   +6 more
core  

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Enhancing Quality and Processing Efficiency of Germinated Buckwheat Tea Through Hot Air-Assisted Radio Frequency Roasting. [PDF]

Foods
Lai HY, Hsiao JM, Chen SD.
europepmc   +1 more source

Advancements in Pulse Protein Processing: Innovations in Pretreatment, Extraction–Precipitation, and Post‐Extraction Techniques

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This review provides a comprehensive overvgabiew of pulsgre protein processing, highlighting innovations at each step: pretreatments, extraction, precipitation, separation, and post‐production. We emphasize advancements in less‐discussed methods such as fermentation‐assisted techniques, reverse micellar extraction, and post‐fraction washing and drying.
Nikitha Modupalli, Sukanya Poddar, Md Mahfuzur Rahman   +2 more
wiley   +1 more source

Characterization of Coffee Silverskin from Different Origins to Evaluate Its Potential as an Ingredient in Novel Food Products. [PDF]

Foods
Candela-Salvador L, Lucas-González R, Pérez-Álvarez JA, Fernández-López J, Viuda-Martos M.   +4 more
europepmc   +1 more source

Changes of Potent Odorants in Salted Duck Egg Yolk before and after Roasting [PDF]

Xiaofan Hao, Miao Liang, Runhu Xin, Yuping Liu   +3 more
openalex   +1 more source

“Women Enlace”: Interweaving Women to Make Collective Action Possible

Gender, Work &Organization, Volume 33, Issue 2, Page 554-571, March 2026.
ABSTRACT This study engages with the contemporary debate on women's collective action through the lens of commons governance. Drawing on the theory of collective action in the management of common‐pool resources (CPRs) and on feminist ethnography with a group of rural extractivist women in the Cerrado—a vast tropical savanna biome in Brazil's Central ...
Cilene dos Anjos Marcondes
wiley   +1 more source

Sensory Perception and Physicochemical Characteristics of Geisha Coffee From Different Production Zones in Panama. [PDF]

Food Sci Nutr
Ledezma DB, Sartori C, Tomasino E.
europepmc   +1 more source

Effect of fermentation and roasting on the content of biogenic amines in cacao beans

, 2018
David Mejía-Reyes, Rito Coronel-Niño, Didiana Gálvez-López, Raymundo Rosas‐Quijano, Alfredo Vázquez-Ovando   +4 more
openalex   +2 more sources