Results 131 to 140 of about 20,205 (272)
Food Bioengineering, Volume 5, Issue 2, Page 244-258, June 2026.ABSTRACT This study rigorously assessed the impact of folic acid‐fortified whole wheat products on mitigating mild liver injury caused by prolonged excessive folic acid consumption, improving folic acid bioavailability, and enhancing spatial cognitive functions in mice over a 48‐day intervention period.
Yan Qi +3 more
wiley +1 more source
Tocopherols content of different wheat varieties: differences between refined and whole-wheat flour
, 2017 Wheat is an important cereal worldwide that plays an outstanding role in human nutrition [1]. Whole grain consumption has been associated with reduced risk of developing chronic diseases and this health benefit may be due to different phytochemical ...
Ciudad Mulero, María +13 more
core +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, Volume 3, Issue 2, Page 237-251, June 2026.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Application and effect of hybrid grinding techniques on the quality of stone chakki atta (whole wheat flour) and flat bread. [PDF]
J Food Sci Technol, 2022 Arora M +3 more
europepmc +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, Volume 3, Issue 2, Page 142-162, June 2026.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Effect of Fenugreek fiber on Rheological and chapati making quality of whole wheat flour. [PDF]
J Food Sci Technol, 2022 Sakhare SD, Prabhasankar P.
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Lea Friedrich +4 more
wiley +1 more source
Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour. [PDF]
Foods, 2021 Tian W +6 more
europepmc +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This review systematically summarizes the chemical structures and structure–activity relationships of key bioactive compounds in dandelion, including flavonoids, phenolic acids, terpenoids, and sterols. It highlights their neuroprotective mechanisms against neuroinflammation and oxidative stress, while outlining their promising dual applications in the
Hongye Li +9 more
wiley +1 more source
Investigation of stress relaxation in hydrated gluten networks using spectral analysis
Gluten and its protein fractions were isolated from wheat flour. Stress relaxation in hydrated gluten, its protein fractions and varying percentage mixtures of the components were investigated by means of rheometry and confocal laser scanning microscopy.
Dahunsi, Oluwatodimu Samuel
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