Results 171 to 180 of about 33,248 (254)

Coupling Oxygen‐Enriched Drip Irrigation With an Optimized Nitrogen Rate Improves Yield, Water Productivity and Grain Quality of Winter Wheat: A Two‐Season Field Study

Journal of Agronomy and Crop Science, Volume 212, Issue 6, November 2026.
ABSTRACT Drip irrigation displaces soil air at the emitter and transiently depresses dissolved oxygen (DO) in the wetted root zone, and recovery is slow in fine‐textured, slightly saline soils. Whether aeration of the irrigation stream can be combined with nitrogen (N) management to raise water productivity while safeguarding grain quality in winter ...
Qi Xu, Wenda Du, Changkun Ma, Quanjiu Wang   +3 more
wiley   +1 more source

Optimising White Wheat Bread Fortification with Vitamin D₃ and Dietary Fibre: Balancing Nutritional Enhancement and Technological Quality. [PDF]

Foods
Boudrag S, Arendt EK, Segura Godoy C, Sahin AW, Nyhan L, Cashman KD, Zannini E.   +6 more
europepmc   +1 more source

Unravelling Genotype × Year Interactions and Yield Stability in Wheat Under Rainfed Conditions in the Temperate Western Himalayas Using AMMI, GGE, and BLUP Approaches

Journal of Agronomy and Crop Science, Volume 212, Issue 6, November 2026.
ABSTRACT Genotype × year (G × Y) interactions significantly complicate successful variety selection, especially in dryland (rain‐dependent) ecosystems experiencing intense climate fluctuations. In this study, the grain yield, agronomic performance, temporal response patterns, and parametric stability of 10 different spring bread wheat (Triticum ...
Shabir H. Wani, Narkhede Gopal Wasudeo, İsmail Karakaş, Neeraj Poonia, Iram Bashir, Najeeb ul Rehman Sofi, Karansher Sandhu, Bassem M. Raafat, Ahmed Gaber, Akbar Hossain   +9 more
wiley   +1 more source

Desert locust (<i>Schistocerca gregaria</i>) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread. [PDF]

Appl Food Res
Tanga CM, Nzomo AM, Ndegwa PN, Ekesi S, Khamis FM, Akutse KS, Ong'amo G, Ochieng BO, Kababu M, Beesigamukama D, Chia SY, Changeh JG, Subramanian S, Dubois T, Kelemu S.   +14 more
europepmc   +1 more source

Optimization of Roasting Enhances Bioactive Profiles, Antioxidant Activity, and Reduces Lectin Content in Bean Flours: Implications for Functional Plant‐Based Ingredients

Journal of Food Process Engineering, Volume 49, Issue 11, November 2026.
Graphical representation of the response surface methodology (RSM) framework applied to optimize roasting temperature (150°C–220°C) and time (10–20 min) in pulses. Optimized processing and subsequent milling produce roasted bean flour with significantly reduced lectin content and improved phytochemical profiles and antioxidant activity.
Olumide O. Fashakin, Karen Cichy, Ilce G. Medina‐Meza   +2 more
wiley   +1 more source

High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes. [PDF]

Eur J Clin Nutr
Bohl M, Gregersen S, Li Z, Blennow A, Hebelstrup KH, Hermansen K.   +5 more
europepmc   +1 more source

Associations of Mediterranean Diet Adherence, Dietary Glycemic Index, and Antioxidant Intake With Acne Vulgaris: A Case–Control Study in Young Adults

Journal of Cosmetic Dermatology, Volume 25, Issue 11, November 2026.
ABSTRACT Background Dietary patterns, glycemic characteristics, and oxidative balance have been implicated in acne vulgaris, although findings remain inconsistent. Aim This study evaluated the associations of Mediterranean diet adherence, dietary glycemic index (GI), and dietary antioxidant score with acne vulgaris in young adults.
Ayçıl Özturan‐Şirin, Aydan Yazıcı   +1 more
wiley   +1 more source

Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread. [PDF]

Foods
Hu Y, Jia Y, Li Z, Wang Z, Wei T, Bi F, Wang Y, Qin Y, Khan A, Liu Y, Cheng G.   +10 more
europepmc   +1 more source

Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration

Journal of Product Innovation Management, Volume 43, Issue 6, Page 953-971, November 2026.
ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch, Maksim Belitski, Christina Guenther, Natalia Vershinina   +3 more
wiley   +1 more source

Effect of wheat bread with elevated amylose on postprandial glycaemic response: a randomised crossover trial delivered remotely using continuous glucose monitoring.

Food Funct
Corrado M, Savva GM, Ahn-Jarvis JH, Oyeyinka SA, Edwards CH, Hazard BA.   +5 more
europepmc   +1 more source