Results 81 to 90 of about 23,976 (282)
Molecular flexibility in wheat gluten proteins submitted to heating [PDF]
, 1995 J. Hargreaves +3 more
openalex +1 more source
Innovation in Family Firms: The Role of Absorptive Capacity and Knowledge Collaboration
Journal of Product Innovation Management, EarlyView.ABSTRACT While prior research suggests that family ownership can significantly facilitate sales and innovation, empirical findings often overlook the nuanced differences in innovation inputs between family and non‐family firms. We address this gap by examining the extent to which family firms are able to use absorptive capacity by creating knowledge ...
David Bruce Audretsch +3 more
wiley +1 more source
Biodegradability of wheat gluten based bioplastics
Chemosphere, 2004 A large variety of wheat gluten based bioplastics, which were plasticized with glycerol, were subjected to biodegradation. The materials covered the total range available for the biochemical control parameter Fi, which expresses the percentage of aggregated proteins. This quantity can be related to the density of covalent crosslinks in the wheat gluten
Domenek, Sandra +4 more
openaire +2 more sources
Journal of Animal Physiology and Animal Nutrition, EarlyView.ABSTRACT Chronic kidney disease (CKD) is a known risk factor for hypercalcemia in cats. Phosphate‐restricted diets have also been implicated in causing hypercalcemia, in part because phosphate restriction increases the Ca:P ratio. The primary objective of this study was to evaluate the impact of two different therapeutic renal foods on ionized (iCa ...
Jean A. Hall +4 more
wiley +1 more source
Separating Myths From Facts About Bread and Health
Nutrition Bulletin, EarlyView.ABSTRACT White bread remains a staple food in many countries and global consumption continues to increase. However, there is an increasingly contentious debate, carried out particularly in social media and the popular press, about the adverse effects on health of factory‐produced sliced white bread as opposed to the whole grain breads made with ...
Peter R. Shewry +5 more
wiley +1 more source
Plant Biotechnology Journal, EarlyView.ABSTRACT Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances.
Guangming Lou +11 more
wiley +1 more source
Composition of gluten proteins in spring and winter wheat grain cultivated under conditions of varied fertilization [PDF]
, 2013 Arkadiusz Stępień +1 more
openalex +1 more source