Results 91 to 100 of about 1,290 (188)
FermentationThere is a trend towards the commercialisation of strawberry tree fruit spirit (AUS) with wood ageing, motivated by its favourable sensory characteristics.
Ofélia Anjos +4 more
doaj +1 more source
eFood, Volume 7, Issue 4, August 2026.Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene +7 more
wiley +1 more source
Applied Food ResearchApplication of heat to oak wood to make barrels or alternatives produces many volatile compounds involved in the formation of specific nuances found in wines and spirits.
Marie Courregelongue +3 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This study characterized the physical, chemical, and volatile aroma profiles of geographically indicated yellow and black Besni grapes harvested from the Besni and Gölbaşı districts of Adıyaman, Türkiye. The effects of on‐branch dehydration versus traditional direct sun drying were comprehensively evaluated.
Fatma Erişik +2 more
wiley +1 more source
Emergency Medicine Australasia, Volume 38, Issue 4, August 2026.ABSTRACT Objective To inform in‐event health service (IEHS) delivery and harm minimisation strategies for the planned youth mass gathering event (MGE) known as ‘Leavers’ in the Southwest region of Western Australia. This study aimed to describe patient emergency department (ED) presentation characteristics and outcomes for Leavers WA.
James Borshoff +3 more
wiley +1 more source
Child &Family Social Work, Volume 31, Issue 3, Page 1676-1687, August 2026.ABSTRACT Fifty years after the formation of England's child protection system, the country continues to reel from new instances of high‐profile child death tragedies where children have been harmed despite practitioners complying with the processes and procedures designed to protect them.
Ciarán Murphy, Michael Murphy
wiley +1 more source
European Journal of Neurology, Volume 33, Issue 8, August 2026.Among young adults with ischaemic stroke, migraine—particularly with aura—was associated with younger stroke onset and a higher prevalence of PFO. Vascular risk profiles and stroke characteristics were similar across groups. Migraine patients showed more favourable short‐term outcomes.
Katharina Kaltseis +40 more
wiley +1 more source
Journal of Sleep Research, Volume 35, Issue 4, August 2026.ABSTRACT Sleep‐disordered breathing is an independent risk factor for stroke and atrial fibrillation. Accurate assessment of atrial fibrillation in stroke patients with sleep‐disordered breathing is crucial for secondary prevention. This study aimed to determine whether combining apnoea–hypopnoea index and hypoxic burden improves risk stratification ...
Xiaoli Yang +14 more
wiley +1 more source
Food Classification for Swallowing Disorders Perception by Senior Population
Journal of Texture Studies, Volume 57, Issue 4, August 2026.By evaluating instrumental testing against focus group activities, this study illustrates a clear mismatch between laboratory measurements and human perception across major food classification guidelines. The workflow highlights that current frameworks are highly variable and too technical, suggesting simpler, more practical tools.
Kovan Ismael‐Mohammed +4 more
wiley +1 more source
EFSA Journal, Volume 24, Issue 8, August 2026.Abstract Genetically modified RF3 Canola Quality (CQ) Brassica juncea was developed to confer tolerance to glufosinate‐based herbicides and to restore fertility in Barnase‐expressing plants. The RF3 event was originally developed in Brassica napus and has previously been assessed by EFSA in application EFSA‐GMO‐RX‐MS8‐RF3.
EFSA Panel on Genetically Modified Organisms (GMO) +30 more
wiley +1 more source