Results 191 to 200 of about 33,248 (254)

Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam

Review of Development Economics, Volume 30, Issue 4, Page 2830-2847, November 2026.
ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley   +1 more source

The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread. [PDF]

Insects
Jankauskienė A, Kabašinskienė A, Aleknavičius D, Kiseliovienė S, Kerzienė S, Starkutė V, Bartkienė E, Zimkaitė M, Juknienė I, Zavistanavičiūtė P.   +9 more
europepmc   +1 more source

Physicochemical, Antioxidant, Starch Digestibility, and Sensory Properties of Wheat Bread Fortified with Taiwanese Cocoa Bean Shells. [PDF]

Foods
Wang CW, Shen HS, Yang CW, Syu PC, Lin SD.   +4 more
europepmc   +1 more source

Effectiveness of regular oat β-glucan-enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial. [PDF]

Am J Clin Nutr
Hjorth T, Schadow A, Revheim I, Spielau U, Meyer K, Rieder A, Varela P, Ballance S, Koerner A, Landberg R, Buyken AE, Dierkes J, Rosendahl-Riise H.   +12 more
europepmc   +1 more source

Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity. [PDF]

Int J Food Sci
Akhter MJ, Al-Amin M, Hossain MA, Kamal MM.   +3 more
europepmc   +1 more source

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread. [PDF]

Food Sci Nutr
Hashemi S, Mollakhalili-Meybodi N, Akrami Mohajeri F, Fallahzadeh H, Khalili Sadrabad E.   +4 more
europepmc   +1 more source

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method. [PDF]

Molecules
Bieniek A, Buksa K.
europepmc   +1 more source

Effect of UV-C Treatment on Shelf Life of Soft Wheat Bread (Bun). [PDF]

Foods
Romano RC, Restuccia C, Rutigliano CAC, Spartà S, Parafati L, Barbagallo RN, Muratore G.   +6 more
europepmc   +1 more source

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. [PDF]

Foods
Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R.   +7 more
europepmc   +1 more source

Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread. [PDF]

Foods
Singh P, Yadav V, Sahu D, Kumar K, Kim D, Yang D, Jayaraman S, Jarzębski M, Wieruszewski M, Pal K.   +9 more
europepmc   +1 more source