Results 221 to 230 of about 23,224 (299)

Removal of carmineusing red mud-supported ZVI materials. [PDF]

Sci Rep
Wang Z, Tuo B, Li S, Zheng P.
europepmc   +1 more source

Advancing Canning Quality in Common Beans: An Integrated Farm‐to‐Can Framework Combining Breeding, Processing, and Artificial Intelligence

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Common beans (Phaseolus vulgaris L.) are essential raw material for the canning industry. This article reviews recent advances in assessing canning quality and the integration of artificial intelligence (AI) into breeding methodologies aimed at developing genotypes with superior yield and canning‐quality traits.
Arash Ghaitaranpour, Biniam Kebede, Mohsen Yoosefzadeh‐Najafabadi   +2 more
wiley   +1 more source

Early-stage extraction of lithium from LCO cathodes <i>via</i> sucrose-assisted reductive roasting. [PDF]

RSC Adv
Jantson M, Liivand K, Mikli V.
europepmc   +1 more source

Indigenous Farmers' Knowledge and Perceptions of Bitter White Lupine (Lupinus albus L.) for Soil Health and Regenerative Agriculture in Ethiopia

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Bitter white lupine (BWL, Lupinus albus L.) is a protein‐rich, orphan legume in Ethiopia that improves soil health and supports regenerative agriculture. Smallholder farmers in Ethiopia's Amhara Region have long cultivated BWL, with unique traditional knowledge of its use.
Mulugeta Aytenew, Aregu Amsalu Aserse, Kristina Lindström, Melkamu Alemayehu, Enyew Adgo   +4 more
wiley   +1 more source

The Effect of Roasting on the Health-Promoting Components of Nuts Determined on the Basis of Fatty Acids, Polyphenol Compounds, and Antioxidant Capacity. [PDF]

Molecules
Kulik K, Waszkiewicz-Robak B.
europepmc   +1 more source

Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar, Muhammad Waqar, Saira Urooj, Mian Kamran Sharif, Noor Shazliana Aizee Abidin, Djilali Benabdelmoumene, Said Dahmouni, Sajad Ali   +7 more
wiley   +1 more source

Solvation of copper(ii), zinc(ii) and lead(ii) in monoethanolamine solutions attained <i>via</i> leaching of microwave-assisted-roasted sulfidic tailings. [PDF]

RSC Adv
Kamariah N, Gali SM, Binnemans K, Spooren J.   +3 more
europepmc   +1 more source

Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku, Srivathsa Kumbaji, Rakshya Pandit, Saritha Kagula   +3 more
wiley   +1 more source

Effects of different thermal processing methods on the flavor and precursor substances of the <i>longissimus dorsi</i> muscle in the "Duroc × Landrace × Yorkshire" ternary hybrid pigs. [PDF]

Food Chem X
Yuan X, Tang J, Zhang Y, Fang Z, Yang Y, Han G, Hui T.   +6 more
europepmc   +1 more source