Results 141 to 150 of about 32,774 (244)

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Cardiovascular Diseases: Exploring Epidemiology, Pathophysiology, Risk Factors, and Medicinal Plant‐Based Therapies: A Narrative Review

Health Science Reports, Volume 9, Issue 9, September 2026.
ABSTRACT Background and Aims Cardiovascular diseases (CVDs) remain the leading cause of global morbidity and mortality, encompassing coronary artery disease, hypertension, heart failure, and cerebrovascular disorders. The global burden of CVD continues to rise, driven by complex interactions among endothelial dysfunction, oxidative stress, inflammation,
Nawfal Hasan Siam, Umme Halima Mithila, Sadia Alam Tisha, Hridoy Saha, Ayesha Binte Mahbub, Farhan Nizam, Johirul Islam, Noushin Tabasumma, Md. Mazharul Islam Chowdhury   +8 more
wiley   +1 more source

Raman Bands of Malto‐ and Isomalto‐Oligosaccharides as Models for Starch

Journal of Raman Spectroscopy, Volume 57, Issue 9, Page 1585-1592, September 2026.
The present study measured Raman spectra of malto‐ and isomalto‐oligosaccharides with various degree of polymerization as models for starch. The data suggest that malto‐oligosaccharides with degree of polymerization ≥ 5 exhibit Raman bands similar to those of starch.
Shusaku Nakajima, Takuma Genkawa
wiley   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

The Effect of Saffron on Microbial, Physicochemical and Texture Profile of Chicken (Breast) Meat Stored in Refrigerator

International Journal of Nutrition Sciences, 2018
Background: Saffron roast chicken is one of the most popular and delicious foods in Iran, which is prepared from a mixture of saffron with chicken meat and then cooking the mixture.
Behzad Masoumi, Azam Abbasi, Seyed Mohammad Mazloomi   +2 more
doaj  

Dispersal responses of cereal aphids to wheat cultivar and planting configuration

Annals of Applied Biology, Volume 189, Issue 2, September 2026.
Aphid dispersal responses were species‐specific, cultivar‐dependent and altered by virus infection status. Rhopalosiphum padi preferentially colonised Maris Huntsman, but the presence of Wolverine plants disrupted arrestment and produced spatially uniform dispersal resembling that on Wolverine monocultures.
Maria Elisa D. A. Leandro, Joe M. Roberts, Edward T. Dickin, Tom W. Pope   +3 more
wiley   +1 more source

Prevalence and characterization of Burkholderia gladioli in Iran, from bacterial dry rot of saffron corms (Crocus sativus L.)

Phytopathologia Mediterranea
Iran is the main world producer of saffron (Crocus sativus L.), but a bacterial disease continues to threaten saffron production, causing severe flower failure, rot on flowering tubes, delayed vegetative growth, premature yellowing of leaves, bare ...
Mahmoud-Reza KARIMI-SHAHRI, Mohammad ZAKIAGHL   +1 more
doaj   +1 more source

Wind Masculinities: Extractive, Caste, and Nationalist Rule in Rural India

Antipode, Volume 58, Issue 5, September 2026.
ABSTRACT This paper shows how India's wind electricity regime does not simply decarbonize electricity; it reorganizes power through a distinctive wind masculinity—a caste‐coded, infrastructural mode of rule that keeps money, machines, and people moving.
David Singh
wiley   +1 more source

Deriving Anti-Inflammatory Properties from Saffron, Crocus Sativus

, 2023
Saffron has attracted considerable interest in the fields of botany, cosmetics, medicine, food, and a wide range of other applications. It has attracted a lot of research projects aimed at assessing its potential influence on the medical field ...
Marji, Natalie
core  

How do Artificial Intelligence chatbots respond to questions from adolescent personas about their eating, body weight or appearance?

Child and Adolescent Mental Health, Volume 31, Issue 3, Page 176-185, September 2026.
Background Body image and eating behaviours are common areas of concern for early adolescents. Artificial Intelligence (AI) interactions are becoming commonplace, including with chatbots that provide human‐like communication. Adolescents may prefer using chatbots to anonymously ask sensitive questions, rather than approaching trusted adults or peers ...
Florence Sheen, Bethany Mullarkey, Gemma L. Witcomb, Marie‐Christine Opitz, Ellen Maloney, Saffron M. Baldoza, Hannah J. White   +6 more
wiley   +1 more source