Results 201 to 210 of about 19,606 (289)

Crop breeding by design: integrating big data for future food security. [PDF]

Natl Sci Rev
Xu S.
europepmc   +1 more source

Quality improvement of rice/wheat bread from super-hard rice

Journal of Applied Glycoscience Supplement, 2009
Ohtsubo, Ken'ichi, Nakamura, Sumiko, Miura, Kiyoyuki, Satoh, Hikaru   +3 more
openaire   +1 more source

A study of the forces generated during equine cheek tooth extraction

Equine Veterinary Journal, EarlyView.
Abstract Background Significant force is often applied when elevating equine teeth from the alveolus during extraction. No previous studies have investigated these forces. Objectives To develop a method to allow measurement of elevation forces (EF) applied during extraction, and to record forces during extraction of cheek teeth in both cadaver ...
Tom N. A. McGinley, Richard J. M. Reardon   +1 more
wiley   +1 more source

Functional Bread From Bambara Groundnut and Orange Peel Attenuates Hyperglycemia and Oxidative Stress in a High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetes Rat Model

Food Chemistry International, EarlyView.
This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase, O. W. Fasakin, I. S. Oyeleye, G. Oboh   +3 more
wiley   +1 more source

Highly specific and super-sensitive Dot-ELISA and colloidal gold immunochromatographic strips for the detection of Burkholderia glumae and Burkholderia plantarii of Rice bacterial panicle blight. [PDF]

Crop Health
Dong J, Mao W, Zhang C, Li B, An Z, Luo J, Wu J.   +6 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

Single-Objective Lattice Light Sheet Microscopy with Microfluidics for Single-Molecule Super-Resolution Imaging of Mammalian Cells. [PDF]

ACS Photonics
Cheng S, Saliba N, Gagliano G, Joshi P, Gustavsson AK.   +4 more
europepmc   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

The Effect of Fructooligosaccharide and Inulin Addition on the Functional, Mechanical, and Structural Properties of Cooked Japonica Rice. [PDF]

Gels
Dai B, Chen R, Chang S, Wei Z, Luo X, Wu J, Li X.   +6 more
europepmc   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source