Results 201 to 210 of about 56,935 (308)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez +1 more
wiley +1 more source
Tailoring the formulation of wholemeal wheat flour: the selection and recombination of milling fractions to control acrylamide and deoxynivalenol contamination. [PDF]
Food Chem XGuarino V +5 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT The global prevalence of iron (Fe) deficiency anemia (IDA) continues to pose major public health challenges, necessitating the development of effective fortification strategies. Dairy‐based systems are promising vehicles for Fe fortification and delivery due to their widespread consumption and nutritional value, although their complex matrix ...
Ishara De Silva +5 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]
MoleculesŁysakowska P, Sobota A, Gumienna M.
europepmc +1 more source
Annals of Applied Biology, Volume 189, Issue 1, July 2026.The final leaf length of maize (Zea mays) was reduced due to the pathogenic fungus Fusarium verticillioides infection as a result of increased expression of miR396 in the elongation zone and decreased expression of miR319 in the mature zone of maize leaves, leading to antagonistic regulation of the expression of the GRF15 and TCP38, respectively ...
Erdem Emre Deligoz, Fatma Aydinoglu
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 AgricParenti O +4 more
europepmc +1 more source
It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 more
wiley +1 more source
Chemometrics for Discriminating the Geographical Origin of Korean and Imported Wheat Flour. [PDF]
J Food SciSim KS, Kim H, Kim YK, Kim HJ.
europepmc +1 more source
Contact Dermatitis, Volume 95, Issue 1, Page 74-85, July 2026.This Finnish registry study shows that concomitant occupational asthma and rhinitis are common in patients with occupational contact urticaria or protein contact dermatitis, often sharing the same exposure. When evaluating occupational immediate allergy, both skin and airway symptoms should be considered.
Ville Ojanen +4 more
wiley +1 more source