Results 71 to 80 of about 432 (139)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This study aimed to develop gluten‐free cakes with spent coffee grounds as fat and flour substitutes using RSM. The optimum values for the use of spent coffee grounds were found to be 36.75% fat substitute and 12.38% rice flour substitute. In the optimum formulation of gluten‐free cake substituted with SCGs, the baking loss was determined as 9.37%, L ...
Gizem Tiryaki, Emine Nakilcioğlu
wiley +1 more source
Health Science Reports, Volume 9, Issue 6, June 2026.ABSTRACT Background and Aims Whole‐grain bread is rich in fiber and micronutrients, yet student consumption is low and linked to poor health outcomes. This study evaluates students' nutritional knowledge, perceived barriers to whole‐grain bread consumption, and overall dietary habits at Ahvaz Jundishapur University of Medical Sciences.
Ali Keshavarz +5 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao +3 more
wiley +1 more source
Transferring useful rye genes to wheat, using triticale as a bridge
Czech Journal of Genetics and Plant Breeding, 2011 Rye has already proven to be a good donor of genes for improving important traits and diversity in wheat breeding. The agronomic advantages of wheat-rye translocations, as well as their detrimental pleiotropic effects,were shown to be dependent on the ...
N.N. SAULESCU +5 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar +7 more
wiley +1 more source
Relationship between food quality and body size of common vole in different habitats
Pest Management Science, Volume 82, Issue 6, Page 5206-5215, June 2026.The body size of the common vole in crop fields (alfalfa, rape, cereals) is larger than in less‐cultivated habitats (forests, clearings, set‐aside) and is not related to food quality. Abstract BACKGROUND There is a close relationship between habitat, food and demographic parameters of common vole populations.
Eva Jánová +3 more
wiley +1 more source
Plant Protection Science, 2019 This study was conducted to determine the inheritance of common bunt resistance in twelve bread wheat varieties and their half-diallel hybrids in Turkey. The disease ratings were performed on the F2 generations of the hybrids in field conditions.
Gülçİn Akgören Palabiyik +2 more
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Journal of Sustainable Agriculture and Environment, Volume 5, Issue 2, June 2026.ABSTRACT Introduction Environmental stressors on the agricultural field are increasing, from global warming to the rise of the human population. Among the resulting challenges, plant diseases remain one of the most important causes of crop losses worldwide.
Hassan Mustapha +8 more
wiley +1 more source
Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT This study evaluated consumer perception of mini cakes prepared with special beers and developed formulations in which milk was fully replaced by different beer styles. Two complementary studies were conducted. First, a structured online questionnaire was applied to 100 Brazilian consumers to assess perceptions of the product concept.
Fabiele Nazaré Tavares +6 more
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Archaeometry, Volume 68, Issue S3, Page S126-S153, June 2026.Abstract This study examines the continuity and change in harvesting practices between the Late Pre‐Pottery Neolithic B (LPPNB) and the Early Pottery Neolithic at Qminas, north‐western Levant, through a traceological analysis of flint sickles. By combining qualitative traceological analysis with quantitative functional approaches, we demonstrate that ...
Fiona Pichon +3 more
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