Results 181 to 190 of about 17,093 (263)

VanillaNet-YOLOv8 segment: detection of nano-iron oxide regulation on rice seedling growth vitality under salt stress. [PDF]

Front Plant Sci
Jiang W, Li H, Zhao X, Wang R, Li M, Fu X, Zhong Z, Bai R, Peng Y, Pan F.   +9 more
europepmc   +1 more source

Infused Tiger Nut and Almond Nut Crunchy Snacks Enhanced the Nutritional Value and Antioxidant Activity in High‐Fat Diet Fed Rat

Food Chemistry International, EarlyView.
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe, Ayokunle Olubode Ademosun, Ganiyu Oboh, Oluwatobi Emmauel Allen, Bolaji Lawrence Awe   +4 more
wiley   +1 more source

Boron bioavailability enhanced by foliar applied fulvic acid to improve grain yield and quality of fine basmati rice. [PDF]

Sci Rep
Kamran A, Naveed I, Jahan S, Komal L, Siddiqui MH, Alamri S, Khalil A.   +6 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Phylogenomic profile of exon-intron organization across angiosperms, their relationships with protein domains, and functional implications. [PDF]

Nat Commun
Zhang T, Zhang L, Ma H, Wang J.
europepmc   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Comprehensive quality profiling and multivariate analysis of rice (Oryza sativa L.) cultivars: integrating physical, cooking, nutritional, and micronutrient characteristics for enhanced varietal selection. [PDF]

BMC Plant Biol
Abdelsalam KMH, Shaalan AM, AbouEl-Soud GM, El-Dalil MAE, Marei AM, El-Moneim DA, El-Banna AAA, Lamlom SF, Abdelghany AM.   +8 more
europepmc   +1 more source

Harnessing deep learning to quantify microstructural complexity in confocal images of plant protein gels

Food Biomacromolecules, EarlyView.
Abstract Understanding plant protein gel microstructure is key to designing functional food systems. This study introduces a deep learning framework using a U‐Net model with a ResNet34 encoder to segment and quantify confocal laser scanning microscopy (CLSM) images of plant protein gels.
Zhi Yang
wiley   +1 more source

Whole-genome polymorphisms and relatedness of rice varieties circulating in the Mediterranean market. [PDF]

Sci Rep
Rodrigues HM, Vieira MB, Barros PM, Oliveira MM.   +3 more
europepmc   +1 more source

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, EarlyView.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 more
wiley   +1 more source