Results 191 to 200 of about 35,221 (255)

Conventional Versus Organic Wheat Production: Implications on Breeding and the Supply Chain

Plant Breeding, Volume 145, Issue 4, Page 689-703, August 2026.
ABSTRACT The majority of the wheat produced worldwide originates from conventional (CON) farming systems. However, EU policies aim to tremendously expand the area dedicated to organic (ORG) farming by 2030, which could affect stakeholders in the wheat supply chain and wheat breeding strategies.
Carina Meyenberg, Jana Kant, Patrick Thorwarth, Carl Friedrich Horst Longin   +3 more
wiley   +1 more source

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour. [PDF]

Foods
Szabłowska E, Tańska M.
europepmc   +1 more source

Aboveground and Belowground Insect Herbivory Changes Maize‐Wireworm Interactions via Root Volatile Cues

Plant, Cell &Environment, Volume 49, Issue 8, Page 5689-5702, August 2026.
ABSTRACT The rhizosphere harbours critical plant‐herbivore interactions often mediated by small lipophilic molecules (SLMs). Despite the agricultural importance of many soil‐dwelling insects, surprisingly little is known about chemically mediated belowground crop‐pest interactions. Root and shoot herbivores can influence these interactions by modifying
Diego M. Magalhães, Gareth A. Thomas, Oliver Clark‐Hattingh, Anusha Mohan‐Kumar, Pradip Songara, John C. Caulfield, David M. Withall, Michael A. Birkett, József Vuts   +8 more
wiley   +1 more source

Assessment of the Partial Replacement of Wheat Flour with Rambutan Seed Flour in Cookie Production. [PDF]

Prev Nutr Food Sci
Teeta S, Sarobol M, Poratso Y.
europepmc   +1 more source

Sustainable Ball Milling‐Assisted Synthesis of Bread Waste‐Derived Highly Porous Carbons for Adsorption‐Based Applications

ChemPhysChem, Volume 27, Issue 13, 14 July 2026.
A simple strategy is proposed to convert food waste such as dry bread into highly porous carbons that can be used for catalysis and adsorption‐related applications. Namely, a fast ball milling of dry bread and a mild activation agent, followed by carbonization at 800°C, is used to obtain porous carbons with surface areas up to 2400 m2/g.
Barbara Szczęśniak, Adam Kapusta, Jerzy Choma, Mietek Jaroniec   +3 more
wiley   +1 more source

Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi-Flour Blends. [PDF]

Foods
Fan X, Zhang X, Zhou Y, Song M, Li M, Benjakul S, Li Z, Zhao Q.   +7 more
europepmc   +1 more source

Effect of Blend Levels on Composite Bread Prepared From Anchote (<i>Coccinia abyssinica</i>) Starch and Wheat Flour. [PDF]

Int J Food Sci
Tulu ED, Duraisamy R, Kebede BH, Tura AM.   +3 more
europepmc   +1 more source

The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions. [PDF]

Plants (Basel)
Bashmil YM, Bekes F, Ruderman M, Suleria HAR, Appels R, Dunshea FR.   +5 more
europepmc   +1 more source

Comparative Analysis of Roller Milling Strategies on Wheat Flour Physicochemical Properties and Their Implications for Microwave Freeze-Dried Instant Noodles. [PDF]

Foods
Chen J, Zhang P, Li L, Yang T, Cao W, Liu W, Duan X, Ren G.   +7 more
europepmc   +1 more source

Human health risk assessment of arsenic and potentially toxic elements exposure in bread and wheat flour in Northeast Iran. [PDF]

PLoS One
Asadi Touranlou F, Ghasemi S, Gholian Aval M, Hashemi M, Tavakoly Sany SB.   +4 more
europepmc   +1 more source