Results 171 to 180 of about 20,205 (272)

Progress and Challenges in Faba Bean Genetic Engineering

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Legumes are essential for global food security, serving as a vital source of plant‐based protein and playing a significant role in sustainable agricultural practices. Among legumes, faba bean (Vicia faba L.) is noteworthy due to its high‐protein content, broad climate adaptation, and suitability for cultivation in temperate regions.
Simone A. Gierlich, Thilani B. Jayakody, Sruthy Maria Augustine, Huijun Liu, Marko Jääskeläinen, Triin Vaisalu, Rod. J. Snowdon, Stig U. Andersen   +7 more
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 Agric
Parenti O, Paciulli M, Carini E, Bot F, Chiavaro E.   +4 more
europepmc   +1 more source

Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin, Suraiya Akter, Aurpita Sabitry Chowdhury, Monzur Morshed Ahmed, Tasnim Farzana   +4 more
wiley   +1 more source

Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread. [PDF]

Foods
Navarro JL, López MS, Salvucci E, León AE, Steffolani ME.   +4 more
europepmc   +1 more source

Turnover of microbial cells, endospores, and organic carbon in ocean margin sediment affected by submarine landslides

Limnology and Oceanography, Volume 71, Issue 6, June 2026.
Abstract The turnover rate of microbial cells drops steeply by increasing depth in the seabed, in accordance with the decreasing rate of organic matter mineralization. Bacterial endospore formation and germination may take place concurrently, yet their coupling to the mineralization rates during burial is poorly understood.
Bo Barker Jørgensen, Paulina Tamez‐Hidalgo, Thorbjørn J. Andersen, Bente Aa. Lomstein, Mathias Middelboe, Renato Salvatteci, Hans Røy   +6 more
wiley   +1 more source

Effects of aging new crop wheat and whole wheat flour on breadmaking quality and glycolipid composition [PDF]

Master of ScienceDepartment of Grain Science and IndustryJon M. FaubionWhole wheat flour has become a popular ingredient in baked goods. Consumers are seeking the added benefits of consuming healthy phytochemicals and bioactive compounds. As the demand
Mense, Andrew Lawrence
core  

Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour. [PDF]

J Food Sci
Han H, Lee E, Kweon M.
europepmc   +1 more source

The Effect of an Autoimmune Protocol (AIP) Diet in Adults With Rheumatoid Arthritis: A Single Arm Crossover Pilot Feasibility Study

Musculoskeletal Care, Volume 24, Issue 2, June 2026.
ABSTRACT Background Individuals with rheumatoid arthritis (RA) often ask whether dietary changes or food exclusions can reduce symptoms. The Autoimmune Protocol (AIP) diet, an elimination‐based approach, is popular on social media, with anecdotal reports of benefit, but lacks clinical evaluation in RA.
Julianne J. McNeill, Gael J. Mearns, Rebecca Grainger, Caryn Zinn   +3 more
wiley   +1 more source

Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour. [PDF]

Food Sci Nutr
Adebowale OJ, Adeyanju AA, Mokhele T, Bamidele OP.   +3 more
europepmc   +1 more source

Report on Whole Wheat Flour

Journal of AOAC INTERNATIONAL, 1939
openaire   +1 more source