Results 251 to 260 of about 212,844 (348)

Lipid and volatile dynamics shape sweet potato and honey aroma in 'Baiye 1' black tea. [PDF]

Food Chem X
Chen L, Shi Y, Pan J, Zhao Y, Liu L, Ye Q, Wang Y, Liu Z, Xu P.   +8 more
europepmc   +1 more source

A Pilot Study on the Effects of Sweet Potato Petiole and Leaf Powder on Gut Microbiota and Aging-Related Biomarkers in an Aged Microminipig Model. [PDF]

Metabolites
Sugai K, Miyamoto Y, Sato T, Hakamata Y, Murakoshi T, Kobayashi S, Iwamoto S, Kobayashi E.   +7 more
europepmc   +1 more source

Lability in Hittite and Indo‐European: A Diachronic Perspective

Studia Linguistica, Volume 80, Issue 1, April 2026.
ABSTRACT Lability is defined as the possibility of a verb to enter a valency alternation without undergoing any change in its form. Labile verbs were common in ancient Indo‐European languages, including Hittite, which mostly features anticausative lability, with reflexive and reciprocal lability being less prominent.
Guglielmo Inglese
wiley   +1 more source

Evolution of Sweet Potato (<i>Ipomoea batatas</i> [L.] Lam.) Breeding in Cuba. [PDF]

Plants (Basel)
Morales A, Ma P, Jia Z, Rodríguez D, Vargas IJP, Ventura V, Efraín González J, Portal O, Diaz F, Parrado Alvarez O, Cordero C, Bian X.   +11 more
europepmc   +1 more source

Genetic diversity in taro (Colocasia esculenta (L.) Schott) accessions using agro‐morphological traits and DArT SNP

Agrosystems, Geosciences &Environment, Volume 9, Issue 1, March 2026.
Abstract Taro (Colocasia esculenta (L.) Schott) is one of the neglected root crops with great potential for ensuring food security. Nigerian taro genetic diversity has been rarely reported, particularly using single‐nucleotide polymorphism (SNP) markers.
Girma Haile Alelign, Happiness Ogba Oselebe, Tilahun Wondimu Fufa, Temesgen Matiwos Menamo, Wosene Gebreselassie Abtew   +4 more
wiley   +1 more source

Genome-Wide Identification and Expression Analysis of the NLP Family in Sweet Potato and Its Two Diploid Relatives. [PDF]

Int J Mol Sci
Peng K, Wang W, Dai Z, Shang M, Zhai H, Gao S, Zhao N, Liu Q, He S, Zhang H.   +9 more
europepmc   +1 more source

Physicochemical quality and bioactive compounds in orange-fleshed sweet potato

José T. dos Santos Júnior, Pablo Henrique de Almeida Oliveira, Flávio Pereira da Mota Silveira, Gisele Lopes dos Santos, João Everthon da Silva Ribeiro, Antônio Gideilson Correia da Silva, Aurélio Paes Barros Júnior, Lindomar María da Silveira   +7 more
openalex   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Physical and Chemical Properties of Gluten-Free Biscuits Incorporated With Purple Sweet Potato Flour. [PDF]

Int J Food Sci
Punfujinda C, Pattarathitiwat P, Chombhuphan R, Songnearm S, Tula P, Sakkaekaew K, Anunvrapong A, Boukaew S, Chumkaew K.   +8 more
europepmc   +1 more source

Utilizing Orange-Flesh Sweet Potato Loaf Bread; A Study on Sensory, Nutrition, and Consumer Acceptance

Journal of Pure and Applied Sciences
openalex   +1 more source