Results 181 to 190 of about 20,205 (272)
Phytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.ABSTRACT To meet the increasing food demands of a growing global population, agricultural productivity must rise substantially. However, the excessive reliance on synthetic pesticides has resulted in the development of resistance among stored‐product insect pests, necessitating the search for sustainable and eco‐friendly alternatives. The present study
Poornachandrika Viswanathan +2 more
wiley +1 more source
Usage of whole wheat flour and bran for making macaroni products
, 2013 There was also investigated the content of food fibers in the whole wheat flour and in wheat siftings, and also their quantity in the macaroni pastry under the investigation was calculated.
Yurchak, Vera, Karpyk, Galina
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Relationship between food quality and body size of common vole in different habitats
Pest Management Science, Volume 82, Issue 6, Page 5206-5215, June 2026.The body size of the common vole in crop fields (alfalfa, rape, cereals) is larger than in less‐cultivated habitats (forests, clearings, set‐aside) and is not related to food quality. Abstract BACKGROUND There is a close relationship between habitat, food and demographic parameters of common vole populations.
Eva Jánová +3 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]
FoodsMoon J, Moon Y, Kweon M.
europepmc +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Physicochemical characterization and sensory enhancement of cold plasma treated black whole wheat flour. [PDF]
Sci RepZhang T, He L, Zhang M, Jiang H.
europepmc +1 more source
Sorghum Protein: Ethanol‐Based Extraction to Improve Yield and Properties
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.A key barrier to expanding the use of sorghum‐based proteins is the challenge related to protein extraction and utilization via conventional methods. This work evaluated a blended solvent approach (ethanol:alkali) for protein extraction from ground, pearled sorghum and wet‐milled sorghum protein meal to improve yield and properties.
Milagros P. Hojilla‐Evangelista +1 more
wiley +1 more source
Effect of phytate level in whole wheat flour on mineral bioavailability in rats
, 1992 The bioavailability of calcium (Ca), iron (Fe), zinc (Zn) and selenium (Se) from whole wheat flour containing varying levels of phytic acid was determined in rats. Wheat was grown hydroponically in nutrient solution containing 6 and 31 ppm phosphorus (P)
Saha, Puspa Rani
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Effect of Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour. [PDF]
Food Technol BiotechnolNavarro JL +5 more
europepmc +1 more source