Results 181 to 190 of about 223,920 (292)

Effect of <i>Acheta domesticus</i> Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread. [PDF]

Insects
Orkusz A, Orkusz M.
europepmc   +1 more source

Identification of resistance sources and genomic regions regulating spot blotch resistance in Asian bread wheat (Triticum aestivum L.) via genome‐wide association study

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Spot blotch (SB), caused by Bipolaris sorokiniana, is a major yield‐limiting disease of wheat (Triticum aestivum L.) in the warm, humid agroclimatic zones of South Asia. The development of resistant cultivars through molecular approaches offers a sustainable strategy for managing this disease.
Nikita Aggarwal, Xinyao He, Mukesh Rathore, Farkhandah Jan, Vikas Gupta, Reyazul Rouf Mir, Pawan K. Singh   +6 more
wiley   +1 more source

Using Bran of Ancient and Old Grains for Wheat Bread Production. [PDF]

Foods
Toumi O, Fadda C, Del Caro A, Conte P.
europepmc   +1 more source

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. [PDF]

Foods, 2023
Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A.   +4 more
europepmc   +1 more source

Green Oil‐in‐Water Nanoemulsions for Delivery of Phytochemicals With Pesticidal Activity for Sustainable Food Production and Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Green oil‐in‐water (O/W) nanoemulsions incorporating essential oils (EOs) and food‐derived compounds are gaining prominence as biopesticidal platforms that address the growing demand for sustainable agriculture, food safety, and reduced chemical inputs.
Anna Paula Azevedo de Carvalho, David A. Weitz, Carlos Adam Conte‐Junior   +2 more
wiley   +1 more source

Quality and chemical safety of wheat bread enriched with untreated, milled, and <i>Lactiplantibacillus plantarum</i> fermented red lentils (<i>Lens culinaris</i> L.). [PDF]

Food Chem X
Starkute V, Bartkiene E, Mockus E, Radvila E, Matuzeviciute D, Balynaite K, Bredikis A, Ilgunaite G, Juskaite A, Cho V, Rocha JM, Cernauskas D, Ruibys R, Mozuriene E, Akin M, Curtis T, Klupsaite D.   +16 more
europepmc   +1 more source

Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread. [PDF]

Heliyon, 2023
Ojeda LGI, Genevois CE, Busch VM.
europepmc   +1 more source

Wheat and bread. A historical introduction [PDF]

Proceedings of the Nutrition Society, 1958
openaire   +2 more sources

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Ameliorative impact of oat β-glucan on quality of wheat bread: Insight into structural characteristics, textural properties and storage stability. [PDF]

Food Chem X
Lv S, Wang Y, Zhang S, Wu S, Feng X, Xu S, Li B, Li T, Su W, Wang Y.   +9 more
europepmc   +1 more source