An evolutionarily diverged CCD4 enzyme negatively regulates mesocotyl elongation in rice. [PDF]
New PhytolNew Phytologist, Volume 249, Issue 4, Page 1569-1579, February 2026.
Zhang Y +10 more
europepmc +2 more sources
Air volume not spray concentration determines in vivo efficacy of volatile organic compounds against Plasmopara viticola [PDF]
Scientific ReportsVolatile organic compounds (VOCs) are produced by plants in response to abiotic and biotic stress stimuli. Two possible modes of action against plant pathogens have been reported for VOCs, such as the induction of plant resistance and direct inhibition ...
Sabine Oberhofer +4 more
doaj +2 more sources
Regio- and enantioselective microbial hydroxylation and evaluation of cytotoxic activity of β-cyclocitral-derived halolactones. [PDF]
PLoS ONE, 2017 Three β-cyclocitral-derived halolactones, which exhibit antifeedant activity towards storage product pests, were subjected to microbial transformation processes.
Marcelina Mazur +5 more
doaj +2 more sources
Multifunctional biofunctionalized hybrid nanoantifungals with novel active coating agents based on cinnamaldehyde- and β-cyclocitral-modified polydopamine [PDF]
Materials Today BioBackground: Fungal pathogens pose serious threats to global agriculture, causing substantial crop loss and food security concerns. Current solutions often rely on conventional pesticides, generating negative environmental impacts. This study presents the
Maria Paz García-Simarro +7 more
doaj +2 more sources
Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea [PDF]
Food Chemistry: XHoney and sweet potato-like aroma Wuyi black tea (WYBT) is highly favored by consumers for its warm and sweet flavor profile. However, the key odor-active compounds underlying this characteristic aroma have remained inadequately characterized. This study
Zhichao Lin +7 more
doaj +2 more sources
Novel plant cell suspension platforms for saffron apocarotenoid production and its impact on carotenoid and volatile profiles. [PDF]
Plant Biotechnol JSummary Saffron apocarotenoids, including crocins, picrocrocin and safranal, are valuable metabolites with pharmaceutical and cosmetic potential. However, their natural plant sources are difficult to cultivate, which limits large‐scale production. The identification of carotenoid cleavage dioxygenases (CCDs), which catalyse the first and most critical ...
Lobato-Gómez M +6 more
europepmc +2 more sources
Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation [PDF]
Food Chemistry: XAroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry.
Jie-Qiong Wang +9 more
doaj +2 more sources
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits [PDF]
Food Chemistry: XConsumers are particularly fond of jackfruit for its strong tropical aroma and distinctive flavor. However, significant differences in aroma and taste exist among various jackfruit varieties.
Di Chen +13 more
doaj +2 more sources
Frontiers in Ecology and Evolution, 2022 Baits and lures for trapping and monitoring the invasive vinegar fly Drosophila suzukii Matsumura (Diptera: Drosophilidae) are currently derived from fermentation volatiles.
L. Grant Bolton +2 more
doaj +1 more source
Effects of Pretreatments of Dried Process on Main Aroma Substances in Dried Kumaiti Apricot(干制前处理方法对库买提杏干主要香气物质的影响) [PDF]
Shipin kexue jishu xuebao, 2021 In order to study the effect of diverse pretreatments on the aroma quality of dried Kumaiti apricots, different temperatures (40℃, 60℃ and temperature change in stages), maturities (green and yellow ripening), cutting treatments (slicing and non ...
CHEN Qi(陈琪) +6 more
doaj +1 more source