Papers mentioning wheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed to investigate the potential effects of OEO on production performance, egg quality, fatty acid composition in yolk, and cecum microbiota of hens in the late phase... Read full abstract on PubMed →
) is a nutritional grain considered an important source of micro- and macro-nutrients. Also, the flour obtained from sorghum is considered a suitable substitute for wheat flour for... Read full abstract on PubMed →
BACKGROUND: Alternative feedstuffs may contribute to reducing feed costs of pig production. But these feedstuffs are typically rich in fiber and resistant starch (RS). Dietary fibe... Read full abstract on PubMed →
or mixed lactic acid bacteria exhibited superior antioxidant capacity verified by DPPH, ABTS and total reducing power assays. Results manifested that microbial fermentation is a pr... Read full abstract on PubMed →
The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar bee... Read full abstract on PubMed →
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritiona... Read full abstract on PubMed →
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prep... Read full abstract on PubMed →
), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60-70% toasted oat, 10-25% roasted and soaked de-bittered whit... Read full abstract on PubMed →
Research background: By-products of food industry have been studied as sources of high fibre and antioxidant ingredients for healthy food products, because of their economic and en... Read full abstract on PubMed →
There has been a dearth of research elucidating the behavioral effect of microbially-produced volatile organic compounds on insects in postharvest agriculture. Demonstrating attrac... Read full abstract on PubMed →
essential oil for developing green nanoinsecticides to be used in real-world conditions against key stored-product pests. Read full abstract on PubMed →
≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of w... Read full abstract on PubMed →
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties... Read full abstract on PubMed →
host habitat location, considering that the attractiveness of the undamaged wheat is irrelevant. Furthermore, parasitoid females tended to stay on attractive cues, limiting the ris... Read full abstract on PubMed →
value of 602 μg/ml) and moderate antioxidant activity in the β-carotene bleaching assay (46% inhibition of linoleic acid oxidation). The conclusions of this study justify future re... Read full abstract on PubMed →
could improve the elasticity of the dough sheet. Read full abstract on PubMed →
RESEARCH BACKGROUND: ). EXPERIMENTAL APPROACH: essential oils were tested also as antifungal agents for protection of wheat grain by determining its fungal infection and germinatio... Read full abstract on PubMed →
toxins reduction were developed in the form of Four Parameter Logistic Regression function. The maximum reduction of TeA, AOH, and AME levels was archived at 48 h of dough fermenta... Read full abstract on PubMed →
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the fi... Read full abstract on PubMed →
. SmosOBP17, however, was insensitive to this compound. Taken together, our results indicate that SmosOBP12 may play a greater role than SmosOBP17 in perceiving these biologically... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.