Results 231 to 240 of about 71,262 (279)

Prey group cohesion mediates the outcome of predator–prey interactions under artificial lighting

Functional Ecology, Volume 40, Issue 9, Page 2818-2829, September 2026.
Read the free Plain Language Summary for this article on the Journal blog. Abstract The highest rates of piscivorous predation in the field have been recorded during crepuscular light levels associated with sunrise and sunset or artificial lighting at night (ALAN).
Jessica R. Frey, Benjamin P. Burford, Rebecca R. Robinson, Lance K. Takata, Brendan M. Lehman, Cyril J. Michel   +5 more
wiley   +1 more source

Per- and polyfluoroalkyl substances in land-applied biosolids: Accumulation in soils, crop uptake, and potential dietary risk. [PDF]

J Environ Qual
Streets S, Souza EFC, McNearney M, Jedinak S, Doria Manzur A, Guelfo JL, Rosen C.   +6 more
europepmc   +1 more source

Dietary Polysaccharides and the Regulation of Blood Glucose and Lipid Parameters-A Narrative Review. [PDF]

Nutrients
Ojo O, Onilude Y, Ojo OO, Apau V, Kazangarare I, Agyapong D, Brooke J, Wang X.   +7 more
europepmc   +1 more source

Anthocyanins, Carotenoids, and Betalains in Plants: From Biosynthesis to Function. [PDF]

Plants (Basel)
Abbas F, Ke Y, Zhou Y, Yan T, Wang H, Hu F.   +5 more
europepmc   +1 more source

Modified Mycotoxins in Food: Current Evidence, Key Uncertainties, and Priorities for Risk Assessment. [PDF]

Compr Rev Food Sci Food Saf
Park SB, Gwon S, Yuk HG, Chun HS.
europepmc   +1 more source

A genome-wide association study of arabinoxylan content in flour of triticale (×<i>Triticosecale</i> Wittmack). [PDF]

Front Plant Sci
Piro MC, Maurer HP, Muylle H, Maenhout S, Haesaert G.   +4 more
europepmc   +1 more source

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Fructan Content of Rye and Rye Products

Cereal Chemistry, 2003
ABSTRACTThe fructan content of Finnish rye grains (13 samples, seven cultivars, harvested in 1998‐2000) varied at 4.6–6.6 g/100 g (db). Commercial whole grain rye flour and rye flakes had fructan content of 4 g/100 g, light refined rye flour had fructan content of 3 g/100 g, and rye bran had fructan content of 7 g/100 g. Fructan content as high as 23 g/
Karppinen, Sirpa, Myllymäki, Olavi, Forssell, Pirkko, Poutanen, Kaisa   +4 more
openaire   +1 more source

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1

Journal of Agricultural and Food Chemistry, 2011
Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye ...
Peter Shewry, Inger Bjorck, Jane Ward
exaly   +2 more sources

Determination of ergot alkaloids in rye and rye flour

Mycotoxin Research, 2006
An effective and timesaving analytical method was developed for the determination of 12 ergot alkaloids (ergometrine, ergotamine, ergocristine, α-ergokryptine, ergosine, ergocornine, and their respective -inine isomers) in rye and rye flour. Samples were extracted with dichloromethane/ethyl acetate/methanol/aqueous ammonia (25%) (50/25/5/1, v/v/v/v ...
C, Müller, H S, Klaffke, W, Krauthause, R, Wittkowski   +3 more
openaire   +2 more sources