Results 131 to 140 of about 4,085 (242)

Vegetal residue‐based formulation of Trichoderma ossianense, a new indigenous vineyard species adapted to alkaline pH with potential biocontrol ability against Black‐foot disease pathogens

Pest Management Science, Volume 82, Issue 4, Page 2910-2924, April 2026.
The study identifies Trichoderma ossianense, was can be isolated from grapevine roots, is capable of growing at alkaline pH and controls black‐foot pathogens, highlighting the vegetal residue‐based formulations that preserve its viability. Abstract BACKGROUND Fungi of the Trichoderma genus are used in vineyards as biological control agents mainly ...
Laura Zanfaño, Guzmán Carro‐Huerga, Álvaro Rodríguez‐González, Sara Mayo‐Prieto, Daniela Ramírez‐Lozano, Rosa E Cardoza, Santiago Gutiérrez, Pedro A Casquero   +7 more
wiley   +1 more source

Pesticide prioritization based on risk and model diet proposals for assessing cumulative exposure to pesticide residues in the Brazilian population through food consumption

Pest Management Science, Volume 82, Issue 4, Page 3853-3873, April 2026.
A risk classification of registered pesticides in Brazil was conducted, and the contribution of food to cumulative pesticide exposure was evaluated. Model diets were proposed, based on Brazilian consumption patterns. Abstract BACKGROUND Pesticide residue exposure assessments can be carried out during both the pre‐regulation and post‐regulation phases ...
Bianca Figueiredo de Mendonça Pereira, Bernardete Ferraz Spisso   +1 more
wiley   +1 more source

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns. [PDF]

Food Chem X
Fan H, Qiao W, Zhu D, Yang L, Jiang S, Liu H.   +5 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

The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends. [PDF]

Foods
Alija D, Olędzki R, Nikolovska Nedelkoska D, Wojciechowicz-Budzisz A, Xhabiri G, Pejcz E, Alija E, Harasym J.   +7 more
europepmc   +1 more source

The Chemical Composition of Authentic Samples of Whole Wheat Flours and Modified Whole Wheat Flours

Journal of AOAC INTERNATIONAL, 1930
S C Rowe, L H Bailey
openaire   +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

Bambara-wheat composite flour: rheological behavior of dough and functionality in bread. [PDF]

Food Sci Nutr, 2016
Erukainure OL, Okafor JN, Ogunji A, Ukazu H, Okafor EN, Eboagwu IL.   +5 more
europepmc   +1 more source

Starch Synthase 3 isoforms are essential for normal starch granule initiation in wheat endosperm

New Phytologist, Volume 250, Issue 2, Page 1075-1091, April 2026.
Summary Wheat grains have two distinct types of starch granules. Large, lenticular A‐type granules are formed from a single initiation per amyloplast during early grain development, while numerous small B‐type granules are initiated during later grain development.
Jinjin Ding, Brendan Fahy, Ryo Matsushima, Qiantao Jiang, David Seung   +4 more
wiley   +1 more source

Australian Hard 2 (AH2) wheat class with null4A genetic basis to produce high‐quality Japanese ramen noodle

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2211-2221, 15 March 2026.
Abstract BACKGROUND Australia exports wheat to various countries for the production of staple foods, including noodles. The Japanese market considers Australian Prime Hard (APH) wheat to be the benchmark for high‐quality ramen noodle production. We hypothesie that hard wheat with relatively low protein content and null4A gene is particularly well ...
Siem Doo Siah, Yousuke Shinkai, Meiqin Lu, James Edwards, Ken Quail, Hideki Okusu   +5 more
wiley   +1 more source