Food composition and properties

Colored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.

Study evaluates sugar reduction strategies in strawberry yogurt preparations, finding that polyol sweeteners maintain sensory quality while improving anthocyanin stability.

Study develops phase-specific prediction equations for wheat amino acid digestibility in pullets, enabling precision diet formulation with measurable grain characteristics.

Sex-stratified cross-sectional analysis of dairy consumption and metabolic syndrome prevalence, demonstrating inverse associations for fermented dairy in men and cheese in women.

Study on thermal modifications of black wheat flour examining effects on structure, digestibility, and functional properties using microwaving, roasting, and heat fluidization.

Study links ultra-processed food consumption to increased risk of oesophageal and stomach cancers in Mediterranean population, with varying effects by food type.

Analysis of psyllium's therapeutic effects on glucose, blood pressure, cholesterol, and gut microbiota composition, with implications for functional food development and disease management.