Results 161 to 170 of about 44,363 (245)

Investigation the microbial community and quality of Suanjiang tofu with the addition of wheat flour. [PDF]

NPJ Sci Food
Yu S, Wu J, Hui F, Fan J, Zhang W, Yang Z, Dai Z, Zeng X.   +7 more
europepmc   +1 more source

A Relational Perspective on Land in Armed Conflict: Analysing the Village Guard Mobilisation in Turkey

Studies in Ethnicity and Nationalism, EarlyView.
ABSTRACT This article examines the Turkish state's Village Guard system, revived in the 1980s as part of its counterinsurgency strategy against the Kurdistan Workers Party (PKK). While often framed as a defensive militia, the Village Guards became central to the state's exceptional governance in Kurdistan, both facilitating military control and ...
Francis O'Connor, Adnan Çelik, Ayhan Işık, Joost Jongerden   +3 more
wiley   +1 more source

Asymmetry in Price Transmission: Evidence from the Wheat-Flour Supply Chain in Russia

, 2021
Сергей Харин
openalex   +2 more sources

Randomised, Double‐Blinded, Placebo‐Controlled Challenge Test With Single Food Items in Dogs With Atopic Dermatitis and Adverse Food Reactions

Veterinary Dermatology, EarlyView.
ABSTRACT Background Identification of offending foods in dogs with adverse food reactions is usually based on “deterioration” during open food challenges. Objectives To examine the placebo effect during double‐blinded, placebo‐controlled food challenges using a predefined set of criteria for relapse.
Evi I. Sofou, Elisa Samuel, Svetlina Aleksandrova, Manolis Chatzis, Manolis N. Saridomichelakis   +4 more
wiley   +1 more source

Corrigendum to “Smartphone-based digital image colorimetry for rapid benzoyl peroxide detection in wheat flour” [Food Chem. 496(Part 2) (2025) 146796]

Hassan N. Ibrahim, Nabil A. Fakhre
openalex   +1 more source

Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour-Starch Levels. [PDF]

Foods
Lu Y, Tang L, Li S, Liu P, Chen T, Ye F.
europepmc   +1 more source

Viable but Nonculturable State, a Survival Strategy for Salmonella in Aquatic Environments

Water and Environment Journal, EarlyView.
Transition of Salmonella from a culturable state to a viable but nonculturable state under various environmental stresses and current methods for detecting viable Salmonella in environmental samples. ABSTRACT In the relentless battle for survival, Salmonella has evolved mechanisms to withstand harsh conditions such as extreme temperatures, fluctuating ...
Sanelisiwe Thinasonke Duze, Musa Marimani, Katlego Mamabolo, Mrudula Patel   +3 more
wiley   +1 more source

The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies

, 2017
ayud pratiwi
openalex   +1 more source

Influence of Milling Conditions and Amylose Content on the Bread-Making Quality and Antioxidant Activity of Purple Whole Wheat Flour [PDF]

Hyungseop Kim, MeeRa Kweon
openalex   +1 more source

Sustainable Protein-Enriched Biscuits: Effects of Mealworm Protein Powder on the Properties of Wheat Flour and Biscuit Quality. [PDF]

Foods
Yang A, Chen H, Tian H, An J, Shang L, Tao Y, Deng L.   +6 more
europepmc   +1 more source