Results 91 to 100 of about 2,552 (209)

The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation

OENO One
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing.
Marie Courregelongue, Alexandre Pons
doaj   +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Atiyeh toasting drinks with a Chinese official

, 1984
Atiyeh toasting drinks with a Chinese official, possibly Fujian Province Governor Hu Ping. This is part of an album of photographs prepared for Atiyeh by his hosts to commemorate his visit to Fujian Province, China, where he signed a friendship agreement

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Black soldier fly (Hermetia illucens) larvae improve growth performance and flesh quality of African catfish (Clarias gariepinus)

Discover Animals
High cost and scarcity of feed ingredients have continued to challenge the aquaculture. This present study assessed the potential of black soldier fly (BSF, Hermetia illucens L.) larvae meal (BSFLM) as a sustainable alternative source of animal protein ...
Mube K. Hervé, Mekeu D. Calice, Daniel Dzepe, Rousseau F. Djouaka, Shaphan Y. Chia, Thomas Efole, Sali A. Ndindeng   +6 more
doaj   +1 more source

Effects of exercise in a fed or fasted state on mitochondrial dynamics regulators in the skeletal muscle of recreationally active males

Experimental Physiology, EarlyView.
Abstract Exercise and nutritional modulation favourably alter mitochondrial quantity and quality in skeletal muscle. Mitochondrial dynamics, the coordination of fission and fusion events, are poised to mediate key aspects of organelle adaptation that arise from exercise.
Elya J. Ritenis, Christos G. Stathis, Matthew B. Cooke, Stephen Keenan, Andrew Philp, Donny M. Camera   +5 more
wiley   +1 more source

Primary School Children's Views and Habits Around School Lunches

Health Promotion Journal of Australia, Volume 37, Issue 4, October 2026.
ABSTRACT Issue Addressed Australia does not have a school‐provided lunch program. Recent research has explored various groups' opinions on having such a program; however, children's perceptions have been under‐explored. This study explored the current practises and perceptions of primary school children in Victoria, Australia, regarding school lunches.
Janandani Nanayakkara, Alison O. Booth, Claire Margerison, Anthony Worsley, Gozde Aydin   +4 more
wiley   +1 more source

Toasting fork

Toasting fork with 2 tines and hook on end for ...

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Age Is an Effect Modifier of Thrombectomy Benefit in a Socioeconomically Vulnerable Stroke Population

Annals of Neurology, Volume 100, Issue 3, Page 644-652, September 2026.
Objective Randomized trials from high‐income countries have shown that endovascular treatment (EVT) yields similar benefits in elderly and non‐elderly patients with large vessel occlusion stroke (LVOS). However, evidence from low/middle‐income countries remains scarce.
Fabricio O. Lima, Francisco José de A. Mont'Alverne, Letícia C. Rebello, Daniel G. Abud, Gisele S. Silva, Michel E. Frudit, Mário B. Wagner, Jamary Oliveira‐Filho, Diogo C. Haussen, David S. Liebeskind, Octávio M. Pontes‐Neto, Norberto A.F. Frota, Guilherme Dabus, Gabriel R. de Freitas, Adson F. de Lucena, Jeffrey L. Saver, Raul G. Nogueira, Sheila C.O. Martins, for the RESILIENT Trial Investigators   +18 more
wiley   +1 more source

Evolution of oak barrels C-glucosidic ellagitannins in wine model solution

OENO One
Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color.
Julia Hernandez, Pierre Louis Teissedre, Kleopatra Chira   +2 more
doaj   +1 more source

Effects of Dehulling and Extrusion‐Cooking on the Nutritional and Physicochemical Properties of Navy Bean (Phaseolus vulgaris L.) Flours

ChemFoodChem, Volume 2, Issue 3, September 2026.
Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley   +1 more source