Results 201 to 210 of about 223,920 (292)

Characteristics of In-Vitro Starch Digestibility in Wheat Bread with Arabinoxylans, Baked Using Sourdough or Postponed Baking Methods. [PDF]

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

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread. [PDF]

Sci Rep, 2023
Pirkola L, Dicksved J, Loponen J, Marklinder I, Andersson R.   +4 more
europepmc   +1 more source

Complete chloroplast genome of Triticum aestivum cultivar ‘Keumkang’ from Korea (Poaceae) and comparative chloroplast genomes of the members of the Triticum genus

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3732-3744, April 2026.
Abstract BACKGROUND Bread wheat (Triticum aestivum L.) is a major global food crop, and understanding its maternal lineage and genetic diversity is essential for breeding, authentication, and evolutionary studies. Chloroplast genomes provide valuable markers for phylogenetic inference and cultivar discrimination; however, conventional plant DNA ...
Kang‐Rae Kim, Changhyun Choi, Jung Sun Kim, Myung‐Hee Kim, Hwa Jin Jung, DaHye Jeon, Jin‐Hyun Kim   +6 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

Shall We Eat Whole-Wheat Bread? [PDF]

Science, 1918
openaire   +2 more sources

Testing Hypotheses of Covariate Effects on Topics of Discourse

Statistical Analysis and Data Mining: An ASA Data Science Journal, Volume 19, Issue 2, April 2026.
ABSTRACT We introduce an approach to topic modeling with document‐level covariates that remains tractable in the face of large text corpora. This is achieved by de‐emphasizing the role of parameter estimation in an underlying probabilistic model, assuming instead that the data come from a fixed but unknown distribution whose statistical functionals are
Gabriel Phelan, David A. Campbell
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

The Oldest Traces of Alcoholic Beverages in the Border Zone of the North and East European Plains

Archaeometry, Volume 68, Issue 2, Page 153-172, April 2026.
ABSTRACT Analysis of organic compounds preserved on pottery from the Bell Beaker community and the initial phase of the Trzciniec Cultural Sphere in the border zone of the Eastern and North European Plains was prompted by traces of alcoholic beverages found in contextually and formally analogous discoveries of more westerly provenance.
Dariusz Manasterski, Katarzyna Januszek, Angelina Rosiak, Aleksandra Cetwińska, Joanna Kałużna‐Czaplińska   +4 more
wiley   +1 more source

Wheat Bread Supplemented with Egg Albumin: Structural Features, and In Vitro Starch and Protein Digestibility. [PDF]

Plant Foods Hum Nutr
Rosas-Rivas J, Rodríguez-Huezo ME, Vernon-Carter EJ, Alvarez-Ramirez J.   +3 more
europepmc   +1 more source

Developing a Measure to Assess General Knowledge for Coeliac Disease

Health Expectations, Volume 29, Issue 2, April 2026.
ABSTRACT Background The importance of establishing knowledge about coeliac disease relates to the increasing incidence of symptomatic individuals who are undiagnosed. Objectives This study aimed to develop and pilot a tool that could be used to measure general knowledge regarding coeliac disease.
Tiffany Lavis, K. Ann Horsburgh, Jacqueline F. Gould, Elizabeth Bingham Thomas   +3 more
wiley   +1 more source