Results 81 to 90 of about 375,010 (203)

Maize Biofortification Approaches for Fighting Malnutrition in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 4, August 2026.
ABSTRACT Maize is a staple food in sub‐Saharan Africa (SSA); however, commonly used maize varieties are deficient in essential nutrients, including lysine, tryptophan, vitamin A, and minerals such as iron (Fe) and zinc (Zn). As a result, millions of people in this region suffer from one or more nutrient deficiencies that commonly lead to malnutrition ...
Bitew Tilahun Engida, Tesfaye Walle Mekonnen, Maryke Labuschagne   +2 more
wiley   +1 more source

Enriched Metabolic Phenotyping Refines Phenotypic Resolution of Type 2 Diabetes

Diabetes, Obesity and Metabolism, Volume 28, Issue 8, Page 6674-6686, August 2026.
ABSTRACT Aims Data‐driven clustering studies of type 2 diabetes (T2D) based on limited routine clinical variables have reproducibly described major metabolic subgroups, including severe insulin‐deficient diabetes (SIDD), severe insulin‐resistant diabetes (SIRD), mild obesity‐related diabetes and mild age‐related diabetes.
Min Wang, Yang Ou, Heng Su, Bing Zhang, Ben Niu, Anwar Ahmed, Guoqiang Xing   +6 more
wiley   +1 more source

Formula Optimization and Nutritional Characteristics Analysis of Pumpkin Whole Wheat Steamed Bread

Shipin gongye ke-ji
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition
Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG   +4 more
doaj   +1 more source

Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum

Fermentation
Sourdough fermentation, a time-honored biotechnology known for enhancing the texture, flavor, and nutritional quality of steamed bread, has yet to be fully leveraged for optimizing microbial synergy, particularly between Kazachstania humilis (KH) and ...
Zicheng Wang, Ao Fu, Xin Wang, Guohua Zhang   +3 more
semanticscholar   +1 more source

Introgressed Variation in TaMYB7‐A1 Drives Graded Dormancy and Climate‐Adaptive Pre‐Harvest Sprouting Resistance in Wheat

Advanced Science, Volume 13, Issue 42, 28 July 2026.
TaMYB7‐A1 directly activates TaABI5 to enhance ABA signaling and regulate ABA‐GA homeostasis, enforcing seed dormancy. Its superior allele, derived from wild einkorn introgression, harbors a MITE insertion that elevates expression and two amino acid substitutions that enhance transcriptional activity, collectively generating graded PHS resistance for ...
Hao Wang, Dongzhi Wang, Yafei Guo, Qi Zheng, Min Zhang, James Simmonds, Jian Hou, Xuemei Liu, Xuelei Lin, Xiaomin Bie, Xiansheng Zhang, Xiaohui Li, Yuan Chen, Xueyong Zhang, Cristobal Uauy, Fei Lu, Chengcai Chu, Zhixi Tian, Jun Xiao   +18 more
wiley   +1 more source

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

Grain & Oil Science and Technology, 2018
The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied.
CHEN Di, WANG Jinshui, JIA Feng, ZHANG Changfu   +3 more
doaj   +1 more source

Rust resistance in barley accessions County and BHS248

Crop Science, Volume 66, Issue 4, July/August 2026.
Abstract Rusts can cause devastating losses of barley (Hordeum vulgare L.) in epidemic years. Several reactions to Puccinia hordei (Rph) genes/quantitative trait loci (QTLs) for resistance to barley leaf rust (BLR) have been documented. In contrast, there is a dearth of characterized resistance sources against stem rust (SR) caused by Puccinia graminis.
Kelly Jordaan, Willem H. P. Boshoff, Oadi Matny, Daniël de Klerk, Brian J. Steffenson, Wilku B. Meyer, Zakkie A. Pretorius, Renée Prins   +7 more
wiley   +1 more source

Effect of Black Rice Spent Grain Addition on Quality and Physiological Activity of Steamed Bread

Shipin gongye ke-ji
Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production ...
Mengying JIANG, Yiming ZHAO, Minge JING, Yu CHENG, Ruonan ZHAO, Hua HANG, Haohao SUN   +6 more
doaj   +1 more source

Effect of different yeast on the quality of steamed bread made by self-fermentable flour during the accelerated experimental storage [PDF]

Zhongguo niangzao
In order to study the effects of different high-sugar and low-sugar resistant dry yeasts on the quality of self-fermentable flour during accelerated experimental storage (35 ℃, 65% relative humidity), self-fermentable flour was prepared by common wheat ...
ZHAO Jinhong, QIU Xue, LI Yushuang, CHEN Jianfeng, ZHANG Ying, Li Xianming, ZHENG Yan, GU Chuanchang, PENG Yijiao
doaj   +1 more source

Effects of hot air pretreatment on digestibility and quality of steamed bread

Food Chemistry
Effects of hot air pretreatment on digestibility and quality of steamed bread, including moisture content and distribution, starch characteristics and digestibility, and product quality of post-steaming were systematically investigated. The results revealed that the digestibility of starch was related to the moisture content, with lower moisture levels
Yuze, Jia, Jun-Hu, Cheng, Xiangwei, Tang, Xucong, Yu, Da-Wen, Sun   +4 more
openaire   +2 more sources