Results 131 to 140 of about 33,248 (254)

A recently evolved nonautonomous DNA transposon shapes DREB‐related DRF1 gene architecture in Triticeae

The Plant Genome, Volume 19, Issue 4, December 2026.
Abstract A nonautonomous DNA transposon was identified within the dehydration responsive factor 1 (DRF1) gene, a member of the DREB (dehydration responsive element binding) family involved in abiotic stress responses. The element was first detected in the Triticum durum TdDRF1 locus and subsequently in homologous genes from T.
Karthikeyan Thiyagarajan, Cristina Cantale, Patrizia Galeffi, Arianna Latini   +3 more
wiley   +1 more source

Green lentil fortification of wheat bread: a strategy for quality improvement and acrylamide reduction. [PDF]

Food Chem X
Starkute V, Bartkiene E, Mockus E, Rocha JM, Cernauskas D, Mozuriene E, Ruibys R, Orhun GE, Klupsaite D.   +8 more
europepmc   +1 more source

Spelt Wheat Bagel Bread as Substitute for Common Wheat Bagel Bread

Journal of Home Economics of Japan, 2009
KITA, Noriko, TSUJI, Saori, OKURA, Hiroyo, NAGAO, Keiko   +3 more
openaire   +1 more source

The Origin of Bread Wheats [PDF]

Nature, 1931
openaire   +1 more source

Genome‐wide association study reveals the genetic architecture of five grain minerals in North American spring wheat (Triticum aestivum L.)

Crop Science, Volume 66, Issue 6, November/December 2026.
Abstract Biofortification aims to reduce the prevalence of micronutrient malnutrition in vulnerable populations by breeding staple crops with an increase in nutrient density. Assessing the phenotypic variation of grain minerals and their genetic control under common management practices can provide a strong foundation for nutrition‐related trait ...
Emily F. Klarquist, Aichatou D. Waziri, Kimberly Garland‐Campbell, Michael Pumphrey   +3 more
wiley   +1 more source

Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties. [PDF]

Ital J Food Saf
Abdel Baki Z, Abourida SH, Badran A, Albahri G, Noaman A, Merah O, Hijazi A.   +6 more
europepmc   +1 more source

Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread. [PDF]

J Microbiol Biotechnol, 2023
Wang J, Bai H, Zhang R, Ding G, Cai X, Wang W, Zhu G, Zhou P, Zhang Y.   +8 more
europepmc   +1 more source

Desiccant‐Mediated Moisture Regulation for Sustainable Wheat Storage: Impacts on Grain Quality, Pest Suppression, and End‐Use Quality

Food and Energy Security, Volume 15, Issue 6, November/December 2026.
Desiccant‐mediated moisture regulation effectively controlled wheat moisture while helping preserve grain quality, flour functionality, and chapati texture, indicating its potential as a sustainable approach for reducing storage‐related deterioration and post‐harvest losses. ABSTRACT Grain drying techniques using desiccants are an effective alternative
Hafiz Muhammad Bilal Yousuf, Muhammad Yasin, Aiman Noreen, Kurt A. Rosentrater, Umair Ali, Muhammad Naeem, Nazih Y. Rebouh, Abdulrahman Saad Aldawood   +7 more
wiley   +1 more source

Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread. [PDF]

Molecules
Królak JR, Makowska A, Waszkowiak K, Myszka K, Stuper-Szablewska K, Przybylska-Balcerek A, Rzyska-Szczupak K.   +6 more
europepmc   +1 more source

Tropical Plantains, Tubers, and Roots: Advancing Food Quality, Safety, and Processing Innovations for Global Nutritional Equity

Food Science &Nutrition, Volume 14, Issue 11, November 2026.
Plantains, tubers, and roots (PTRs) represent strategic nutritional and caloric pillars for over 500 million people across tropical regions. This review evaluates traditional bioprocessing against eco‐innovative thermomechanical and non‐thermal technologies (HPP, extrusion, encapsulation) to overcome severe post‐harvest losses and antinutritional risks.
Mundéné‐Timothée Junior Lawrence, Veeranna Hitlamani, Njintang Yanou Nicolas, Aashitosh A. Inamdar   +3 more
wiley   +1 more source