期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (1)
BACKGROUND: Argan oil is one of the purest and rarest oils in the world, so that the addition of any further product is strictly prohibited by interna......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (1)
BACKGROUND Hydric stress affects the production of wheat (Triticum aestivum L.) worldwide, making some tools necessary to cope with the decrease in ra......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (2)
BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subt......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (6)
BACKGROUND Clinopodium thymifolium is an aromatic plant species that is widespread in the Mediterranean region. It has been considered as a condiment ......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (7)
BACKGROUND Pea sprouts are considered a healthy food. Sucrose is a key nutritional factor affecting taste and flavor. Meanwhile, selenium (Se) is an e......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (7)
BACKGROUND Faba bean varieties with low or zero tannin content have been developed in Canada to overcome the negative effects of condensed tannins on ......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (8)
BACKGROUND In this study, development and validation of a simple, miniaturized and, environmentally friendly carrier-mediated three-phase hollow-fibre......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (8)
BACKGROUND Water shortage is the main factor affecting agricultural production in the vast arid and semi-arid areas of northern China. Using proper ir......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (10)
BACKGROUND Konjac glucomannan (KGM) has been widely applied in the food industry as a thickening and gelation agent because of its unique colloidal pr......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (11)
BACKGROUND Wheat floret development has been a focus of research due to a desire to improve spike fertility, which majorly influences grain yield. Sow......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (10)
The health benefits associated with (poly)phenols need to be supported by robust and insightful information on their biological effects. The use of in......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (12)
BACKGROUND Resistant dextrin, as a prebiotic and functional food, may possess favorable effects in type 2 diabetes. This study was conducted to assess......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (14)
BACKGROUND Selenium (Se) is an essential micronutrient for humans and animals, but not for plants. Generally, cereals including wheat and rice are the......
期刊: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (14)
BACKGROUND Ascorbic acid (AA) is an essential nutrient for humans, which must be obtained from vegetables, fruits, and other foods. The content of AA ......