Food Science &Nutrition, Volume 14, Issue 9, September 2026.Systematic comparison of dairy cream cheese, commercial non‐dairy cheese, and plant‐based prototypes (P1–P3). The optimized formulation (P3) exhibited a compact microstructure (SEM), reduced beany off‐flavors (PCA), balanced taste attributes, and improved overall acceptability approaching commercial dairy standards.
Hiran Janpeng +3 more
wiley +1 more source
Influence of Filler in the Form of Waste Wood Flour and Microcellulose on the Mechanical, Thermal, and Morphological Characteristics of Hierarchical Epoxy Composites. [PDF]
MoleculesSienkiewicz A, Czub P.
europepmc +1 more source
Chemical Modifications of Continuous Aramid Fiber for Wood Flour/High-Density-Polyethylene Composites with Improved Interfacial Bonding. [PDF]
Polymers (Basel), 2021 Liu W +5 more
europepmc +1 more source
Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties
Food Science &Nutrition, Volume 14, Issue 9, September 2026.This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino +7 more
wiley +1 more source
Preparation and Mechanical Properties of Alkali-Treated Wood Flour/Dynamic Polyurethane Composites. [PDF]
Materials (Basel)Diao Y +7 more
europepmc +1 more source
Additive Manufacturing of Wood Flour/PHA Composites Using Micro-Screw Extrusion: Effect of Device and Process Parameters on Performance. [PDF]
Polymers (Basel), 2021 Tian J +5 more
europepmc +1 more source
Role of Non‐Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Non‐thermal processing technologies (NTTs) reduce legumes' allergenicity while preserving quality and nutrients retention (PEF, pulsed electric field; CP, cold plasma; HPP, high pressure processing; US, ultrasound; IR, infrared). ABSTRACT The global shift toward plant‐based diets has increased legume consumption due to health and environmental benefits.
Viateur Ngabonzima +3 more
wiley +1 more source
Highly Filled Biocomposites Based on Metallocene Ethylene-Octene Copolymers with Wood Flour: Features of a Biodegradation Mechanism. [PDF]
Polymers (Basel)Zykova AK +3 more
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, 2017 The purpose of this study to investigate on the properties of Wood flour -PLA composites. Wood flour -PLA composites reinforced with 30, 40, and 50% of Pinus sylvestris L. wood flour were prepared by using twin-screw extruder.
Mohammed Dalu
core
The International Journal of Health Planning and Management, Volume 41, Issue 5, Page 1071-1084, September 2026.ABSTRACT Objective To understand how current programmes and policies can be leveraged to improve maternal, infant, and young child nutrition outcomes (MIYCN) in Guinea. Data Collection Methods Study design. This study is part of a larger multiphase mixed methods study design. Theoretical framework.
Teresa R. Schwendler +8 more
wiley +1 more source