Results 51 to 60 of about 2,444,052 (153)
Advanced Science, Volume 13, Issue 42, 28 July 2026.TaMYB7‐A1 directly activates TaABI5 to enhance ABA signaling and regulate ABA‐GA homeostasis, enforcing seed dormancy. Its superior allele, derived from wild einkorn introgression, harbors a MITE insertion that elevates expression and two amino acid substitutions that enhance transcriptional activity, collectively generating graded PHS resistance for ...
Hao Wang +18 more
wiley +1 more source
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
The quest for celiac-safe wheat [PDF]
, 2010 Gluten proteins from wheat have the unique property to interact with each other and form a network in dough preparation. In this gluten network gas bubbles can be retained that are produced by yeast, which is added during dough preparation. The result is
van den Broeck, H.C. +1 more
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Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza
Food Science &Nutrition, Volume 14, Issue 6, June 2026.A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas +5 more
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
54th International Bread Wheat Screening Nursery
, 2022 The International Bread Wheat Screening Nursery (IBWSN) is designed to rapidly assess a large number of advanced generation (F3-F7) lines of spring bread wheat under Mega-environment 1 (ME1) which represents diversity for a wide range of latitudes ...
Singh, Ravi +3 more
core +1 more source
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 +4 more
wiley +1 more source
Healthy Option Preferences of Rural Restaurant Customers
Health Promotion Practice, 2009 In preparation for an intervention study in three rural Iowa restaurants, 250 customers were surveyed regarding their interest in dietary change, perceptions of the restaurant, and interest in healthy options.
F. Nothwehr +4 more
semanticscholar +1 more source
Other title: Kansas Wheat Commission recipes 1999
, 1999 Title from cover.Apple Kuchen -- -- 100% Whole Wheat Bread -- Stuffed Stromboli Loaves -- Whole Grain Pumpkin Muffins -- Swedish Rye Bread -- Norwegian Crackerbread -- Tangy Cranberry Twists -- Whole Wheat Cookies -- Wheat Flour Tortillas -- Cheesy ...
Kansas Wheat Commission.
core +1 more source
Chinese steamed bread and novel wheat products
, 2018 Wheat is one of the most important agricultural crops globally, and the third-largest food crop after rice and maize in China; in particular, wheat is one of the primary provisions in human diets in Northern China.
Xing, Qinhui +2 more
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