Results 231 to 240 of about 44,363 (245)

Sex‐Specific Response to Predator Auditory Cues in Asian Corn Borer (Ostrinia furnacalis)

Ecology and Evolution, Volume 16, Issue 1, January 2026.
Females downregulate more DEGs; males upregulate under predation risk. Males boost ecdysteroid; females reduce fecundity under bat ultrasound. Female O. furnacalis reacted more strongly to auditory cues of bats than males. ABSTRACT Predation risk has profound effects on prey from phenotype to gene expression.
Li Wang, Qiang Qu, Qiulin Guo, Junhao Guan, Jiayi Zhao, Yue Zhu, Tinglei Jiang, Jiang Feng, Hui Wu   +8 more
wiley   +1 more source

The Effects of Milling Conditions on the Particle Size, Quality, and Noodle-Making Performance of Whole-Wheat Flour: A Mortar Mill Study. [PDF]

Foods
Moon J, Moon Y, Kweon M.
europepmc   +1 more source

Improving Rice Cooking and Eating Quality: Alternate Wetting and Moderate Drying Irrigation Reduces Protein Content Under High Nitrogen

Food and Energy Security, Volume 15, Issue 1, January/February 2026.
ABSTRACT High nitrogen (N) application usually increases protein content to impair rice cooking and eating quality. Mitigating this deterioration under high N conditions remains to be explored. Alternate wetting and moderate drying irrigation (AWMD) can interact with N fertilizer to improve rice quality.
Yunji Xu, Yu Huang, Xuelian Weng, Indrila Dey Traye, Kele Li, Weiyang Zhang, Kuanyu Zhu, Hao Zhang, Zhiqin Wang, Jianchang Yang   +9 more
wiley   +1 more source

Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough. [PDF]

Molecules
Liu X, Sun Q, Yan R, Wang Y, Wang J, Yang L, Zhai L.   +6 more
europepmc   +1 more source

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang, Xiling Zhang, Lu Kong, Weichao Guan, Chanmin Zheng, Dan Yang, Guoqi Na, Chenqi Gu, Qingyu Yang, Yuguang Zhang   +9 more
wiley   +1 more source

Physical and Organoleptic Properties of Cookies Produced with Date Fruit Pulp, Toasted Watermelon Seed and Wheat Flour Composite

, 2020
Michael Chukwu
openalex   +1 more source

Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles. [PDF]

Food Chem X
Wu Y, Xiao S, Jia Z, Zhao K, Hou L, Ding W, Wang X.   +6 more
europepmc   +1 more source

Effect of Cassia Gum on the Gel Properties of Wheat Flour-Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker. [PDF]

Gels
Ran G, Zhang Q, Liao Y, Xu L, Zou Q.
europepmc   +1 more source

Oatmeal and wheat flour as the sources of thyroid peroxidase and proinflammatory enzymes modulators in the prevention of thyroid diseases. [PDF]

Sci Rep
Gawlik U, Habza-Kowalska E, Piwowarczyk K, Czyż J, Złotek U.   +4 more
europepmc   +1 more source

Development and Comparative Analysis of Hard and Soft Wheat Flour Films Enriched with Yellow and White <i>Chlorella vulgaris</i> Algae. [PDF]

Polymers (Basel)
López-Padilla A, Cortés-Rodríguez M, Ortega-Toro R.   +2 more
europepmc   +1 more source