The Geographical Journal, Volume 192, Issue 1, March 2026.Short Abstract Through interviews with farmers in the Upper Rhine Valley, this article analyses the objectives, drivers and obstacles to adaptation practices and their synergies and trade‐offs with mitigation and other social and environmental issues.
Gaël Bohnert, Brice Martin
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Production and quality evaluation of biscuit made from African yam beans, sweet potato composite flour enriched with African star apple. [PDF]
BMC ChemOkogeri O, Gibson-Umeh GI, Uwandu AC.
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Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.Morphological, structural, rheological, and digestibility characteristics of common buckwheat starch modified via physical and chemical methods. ABSTRACT The present study investigated the impact of different physical and chemical modifications on starch extracted from the Pakistani cultivar of common buckwheat (Fagopyrum esculentum Moench).
Salman Haider +4 more
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Elevated soak resistance of ready-to-eat cooked noodles: Protein network enhancement mediated by accelerated post-ripening of wheat grains. [PDF]
Food Chem XBai YP, Wan M, Sun XH, Guo XN, Zhu KX.
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Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.Refractance window drying efficiently valorized apple pomace by significantly reducing drying time and energy consumption while better preserving bioactive compounds compared to hot air drying. The resulting powder showed high functional potential and was successfully used as a sugar and flour substitute in pancakes.
Fadime Begüm Tepe, Tolga Kağan Tepe
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Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour. [PDF]
Int J Food SciMkoko T +5 more
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Nutritional and Antioxidant Profile of Brown Eragrostis tef (Zucc.) Trotter Flour in Blends with Glycine max (L.) Merr. Flour. [PDF]
MoleculesMekuria SA, Czwartkowski K, Harasym J.
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Separating Myths From Facts About Bread and Health
Nutrition Bulletin, Volume 51, Issue 1, Page 148-158, March 2026.ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry +5 more
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Influence of Filler in the Form of Waste Wood Flour and Microcellulose on the Mechanical, Thermal, and Morphological Characteristics of Hierarchical Epoxy Composites. [PDF]
MoleculesSienkiewicz A, Czub P.
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Nutrition Bulletin, Volume 51, Issue 1, Page 38-45, March 2026.ABSTRACT Randomised controlled trials (RCTs) are the gold standard of research studies. They aim to recruit participants with similar characteristics and randomly assign them to a treatment or control/placebo arm. Due to randomisation, RCTs provide comprehensive, unbiased evidence about treatment efficacy and safety and examine cause‐and‐effect ...
Kathryn V. Dalrymple
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