Results 191 to 200 of about 212,509 (305)

Tailoring the formulation of wholemeal wheat flour: the selection and recombination of milling fractions to control acrylamide and deoxynivalenol contamination. [PDF]

Food Chem X
Guarino V, Scarpino V, Travaglia F, Jaouhari Y, Arlorio M, Blandino M.   +5 more
europepmc   +1 more source

Development of a Stealth Health Approach to Improving Lysine Consumption in Nigeria With a Focus on Urban Populations

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Since the Green Revolution, the intake ratio of cereal grains to pulses has increased considerably, coinciding with marked declines in dietary quality, specifically protein and fiber consumption. Prominent increase in consumption of bread formulated with wheat flour has exacerbated the decrease in dietary quality, characterized by a decrease ...
Babatunde S. Ojetunde, John Stromberger, Esten Mason, Henry Thompson, Jessica G. Davis   +4 more
wiley   +1 more source

Effect of Wheat Flour Substitution with Medicinal Mushroom Powder on Protein and Starch Digestibility and Functional Properties of Bread. [PDF]

Molecules
Łysakowska P, Sobota A, Gumienna M.
europepmc   +1 more source

The Effect of an Autoimmune Protocol (AIP) Diet in Adults With Rheumatoid Arthritis: A Single Arm Crossover Pilot Feasibility Study

Musculoskeletal Care, Volume 24, Issue 2, June 2026.
ABSTRACT Background Individuals with rheumatoid arthritis (RA) often ask whether dietary changes or food exclusions can reduce symptoms. The Autoimmune Protocol (AIP) diet, an elimination‐based approach, is popular on social media, with anecdotal reports of benefit, but lacks clinical evaluation in RA.
Julianne J. McNeill, Gael J. Mearns, Rebecca Grainger, Caryn Zinn   +3 more
wiley   +1 more source

Olive leaf extract and butylated hydroxytoluene as antioxidants in refined versus whole wheat flour crackers: a physico-chemical characterization. [PDF]

J Sci Food Agric
Parenti O, Paciulli M, Carini E, Bot F, Chiavaro E.   +4 more
europepmc   +1 more source

Agronomic Performance and Microbial Diversity of Wheat Following Organic and Synthetic Seed Treatments: A Three‐Year On‐Farm Swiss Field Study

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, Josep Massana‐Codina, Matthieu Wilhelm, Amandine Fasel, Sonja Reinhard, Robin Sonnard, Raphaël Charles, Charlotte Martin Savoyat, Natacha Bodenhausen   +8 more
wiley   +1 more source

Chemometrics for Discriminating the Geographical Origin of Korean and Imported Wheat Flour. [PDF]

J Food Sci
Sim KS, Kim H, Kim YK, Kim HJ.
europepmc   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Nutritional, Rheological, and Functional Assessment in the Development of Bread Using Chestnut and Rosehip-Fortified Wheat Flour. [PDF]

Foods
Pop IA, Dossa S, Stoin D, Neagu C, Moigradean D, Alexa E, Poiana MA.   +6 more
europepmc   +1 more source

Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista, Roque L. Evangelista   +1 more
wiley   +1 more source