Results 211 to 220 of about 287,843 (358)

Biotechnological Advances in Sanguinarine and Chelerythrine Production from Plume Poppy (<i>Macleaya cordata</i>): A Gene Editing Perspective. [PDF]

Plants (Basel)
Rather BA, Xu W, Tantray AY, Mahajan M, Sun H, Cong H, Jiang X, Khan MIR, Qiao F.   +8 more
europepmc   +1 more source

Studies on the Alkaloids of Menispermaceous Plants. CXXV. Cleavage of Cepharanthine by Metallic Sodium in Liquid Ammonia.(4)

, 1955
Yoshio Sasaki, hirotaka Ohnishi, Nobukatsu Satoh   +2 more
openalex   +2 more sources

Report on Alkaloids [PDF]

Journal of AOAC INTERNATIONAL, 1921
openaire   +1 more source

Color‐Coding Dietary Proteins by Source Based on Impacts of Their Production and Consumption on the Planet and the People—Redefining Proteins in the Future Food Systems

Food Frontiers, EarlyView.
Color‐coding classes of proteins by sources based on their relative abundance, impacts of their production on the sustainability of the planet as well as the general association of their consumption with the health of the consumers; created in BioRender. Teferra (2025), https://BioRender.com/xaiqoot. ABSTRACT Protein is a versatile polymer with diverse
Tadesse Fikre Teferra
wiley   +1 more source

Analysis of ergot alkaloid gene expression and ergine levels in different parts of <i>Ipomoea asarifolia</i>. [PDF]

PeerJ
Olaranont Y, Stewart AB, Songnuan W, Traiperm P.   +3 more
europepmc   +1 more source

Studies on the Alkaloids of Menispermaceous Plants. CLXXVI

, 1959
Masao Tomita, Takeshi Sakai, Sugako Matsumura   +2 more
openalex   +2 more sources

XXXVI.—Contributions to our knowledge of the aconite alkaloids. Part XIV.—On pseudaconitine [PDF]

, 1897
Wyndham R. Dunstan, Francis H. Carr
openalex   +1 more source

Alkaloids

International Journal of Clinical Practice, 1953
openaire   +2 more sources

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, EarlyView.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

A chromosome-level Mitragyna parvifolia genome unveils spirooxindole alkaloid diversification and mitraphylline biosynthesis. [PDF]

Plant Cell
Laforest LC, Nguyen TM, Matsumoto GO, Ramachandria P, Chanderbali A, Kanumuri SRR, Sharma A, McCurdy CR, Dang TT, Nadakuduti SS.   +9 more
europepmc   +1 more source