Seed Pelleting Technologies: Paving the Way for Resilient and Sustainable Future Farming
Food and Energy Security, Volume 15, Issue 1, January/February 2026.ABSTRACT Seed pelleting is an emerging precision‐agriculture technology that transforms small or irregular seeds into uniform units to enhance mechanical sowing, placement accuracy, and early crop establishment. Pelleting performance depends on the interplay among binder–filler composition, pellet structure, and post‐pelleting moisture conditions ...
Bilquees Bozdar +5 more
wiley +1 more source
Degree of Hydrolysis Regulated by Enzyme Mediation of Wheat Gluten Fibrillation: Structural Characterization and Analysis of the Mechanism of Action. [PDF]
Int J Mol Sci, 2023 Zhang H, Lv S, Ren F, Liu J, Wang J.
europepmc +1 more source
Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion [PDF]
Mirco Vacca +6 more
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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 +9 more
wiley +1 more source
Preparation and Characterization of Ferulic Acid Wheat Gluten Nanofiber Films with Excellent Antimicrobial Properties. [PDF]
Foods, 2023 Jin C, Zhang H, Ren F, Wang J, Yin S.
europepmc +1 more source
Transcriptome analysis reveals that the multiple metabolic pathways were related to gluten polymerization in different quality wheats (Triticum aestivum L.) [PDF]
, 2020 Qi Wang +5 more
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Food Science &Nutrition, Volume 14, Issue 1, January 2026.ATIs in cereal seeds link to celiac disease, asthma, and immune response. Here, we report the first study exploring genetic factors affecting ATI levels in barley. GWAS identified multiple QTNs influencing ATI accumulation with notable variation. Eight QTNs are associated with lower ATI levels; a key gene was identified.
Dalia Z. Alomari +8 more
wiley +1 more source
Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins. [PDF]
Curr Res Food Sci, 2023 Schirmer TM, Scherf KA.
europepmc +1 more source
Label‐Free Proteomic Analysis of Wheat Gluten Proteins and Their Immunoreactivity to ELISA Antibodies [PDF]
, 2017 María José Martínez‐Esteso +3 more
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