Results 51 to 60 of about 2,039 (160)

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

Unravelling the Intraspecific Variation in Drought Responses in Seedlings of European Black Pine (Pinus Nigra J.F. Arnold)

Plant, Cell &Environment, EarlyView.
ABSTRACT Understanding intraspecific variation in drought tolerance is essential for predicting the adaptive capacity of forest species under climate change. Yet, the molecular basis of this variation remains poorly understood in ecologically and economically important conifers.
Muhammad Ahmad, Almuth Hammerbacher, Clara Priemer, Albert Ciceu, Marta Karolak, Sonja Mader, Sanna Olsson, Johann Schinnerl, Sebastian Seitner, Selina Schöndorfer, Paula Helfenbein, Jakub Jez, Michaela Breuer, Ana Espinosa‐Ruiz, Teresa Caballero, Andrea Ganthaler, Stefan Mayr, Dominik K. Großkinsky, Stefanie Wienkoop, Silvio Schueler, Carlos Trujillo‐Moya, Marcela van Loo   +21 more
wiley   +1 more source

Carotenoids, β-Apocarotenoids, and Retinoids: The Long and the Short of It

, 2022
Naturally occurring retinoids (retinol, retinal, retinoic acid, retinyl esters) are a subclass of β-apocarotenoids, defined by the length of the polyene side chain.
Earl H. Harrison
core   +1 more source

Características sensoriais de ovos de codornas japonesas (Coturnix japonica temminck e schlegel, 1849) suplementadas com pigmentantes sintéticos e selenometionina Sensorial characteristics of japanese quail eggs (Coturnix japonica) supplemented with synthetic pigments and selenomethionine

Ciência e Agrotecnologia, 2009
A substituição do milho pelo sorgo promove redução na pigmentação da gema dos ovos, sendo necessária a inclusão de fontes exógenas de pigmentantes.
Adolpho Marlon Antoniol de Moura, José Brandão Fonseca, Enayde de Almeida Melo, Vera Lúcia Arroxelas Galvão de Lima, Priscila Antão dos Santos, Quésia Jemima da Silva   +5 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, Volume 103, Issue 9, Page 1079-1097, September 2026.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Biosynthesis of food constituents: Natural pigments. Part 2 - a review

Czech Journal of Food Sciences, 2008
This review article is a part of the survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds.
Jan Velíšek, Jiří Davídek, Karel Cejpek   +2 more
doaj   +1 more source

Phytochemical Analysis Using LC–MS/MS and Anticancer Activity of Asphodelus tenuifolius Roots: Cell Cycle Arrest, Apoptosis, and In Silico Insights

Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.
LC–HRMS/MS profiling of the hydroethanolic root extract of A. tenuifolius identifies 58 metabolites, including luteolin, emodin, luteolin‐7‐O‐β‐D‐glucoside, subaphyllin, and N‐trans‐feruloyltyramine. Integrated biological and computational analyses reveal apoptosis induction, G0/G1 cell‐cycle arrest, and multi‐target interactions, highlighting the ...
Racha Lydia Bouchouka, Farida Larit, Zahia Kabouche, Marlène Debiossat, Laurent Riou, Catherine Ghezzi, Francisco León, Ahmed Kabouche   +7 more
wiley   +1 more source

Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
This study explored how the addition of 1%–2% Spirulina powder affects bread quality, focusing on color, texture, volatile compounds, and sensory characteristics. Spirulina mainly influenced bread color and volatile profile, while texture remained largely unchanged. The enriched samples also showed more pronounced bitter and marine notes.
Francesca Masino, Emanuela Lo Faro, Alessandra Riggio, Marco Gammaitoni, Giulia Santunione, Fabio Licciardello, Andrea Antonelli, Giuseppe Montevecchi   +7 more
wiley   +1 more source

Burmannic Acid With Normal Cell Safety Exhibits ROS‐Mediated X‐Ray‐Sensitizing Effects on Oral Cancer Cells

ChemistrySelect, Volume 11, Issue 36, 22 September 2026.
Burmannic acid (BURA) boosts radiosensitivity in oral cancer: combined with x‐rays, it suppresses tumor growth while sparing normal cells by increasing reactive oxygen species (ROS, MitoSOX), causing G2/M arrest, sub‐G1 accumulation, mitochondrial dysfunction, DNA damage, and apoptosis; these effects are reversed by N‐acetylcysteine. Therefore, BURA is
Kun‐Han Yang, Chung‐Yi Chen, Ching‐Yu Yen, Hsin‐I Lu, Jen‐Yang Tang, Tsu‐Ming Chien, Fang‐Rong Chang, Jiiang‐Huei Jeng, Ming‐Yii Huang, Hsueh‐Wei Chang   +9 more
wiley   +1 more source

Cloning and characterisation of a maize carotenoid cleavage dioxygenase (ZmCCD1) and its involvement in the biosynthesis of apocarotenoids with various roles in mutualistic and parasitic interactions [PDF]

, 2008
Colonisation of maize roots by arbuscular mycorrhizal (AM) fungi leads to the accumulation of apocarotenoids (cyclohexenone and mycorradicin derivatives).
Ming, Z., Verstappen, F.W.A., Bisseling, T., Bouwmeester, H.J., Walter, M.H., van Echteld, E., Beekwilder, M.J., Echteld, E., van, Hans, J., Sun, Z., Matusova, R., Strack, D.   +11 more
core   +1 more source