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Plant, Cell &Environment, Volume 49, Issue 10, Page 7511-7525, October 2026.ABSTRACT Root traits significantly shape rhizosphere microbiomes, yet their interaction with microbes is often overlooked in plant breeding programs. Here, we propose that selecting modern cultivars based on microbiome interactive trait (MIT), such as root biomass, exudate patterns and the rhizosphere microbiome, can enhance agricultural sustainability
Tianci Zhao +12 more
wiley +1 more source
Anthocyanins and betalains in evolution: Why mutual exclusion remains the best‐supported model
Plant Biology, Volume 28, Issue 6, Page 1763-1766, October 2026.Anthocyanins and betalains are plant pigments produced through different biosynthetic pathways and are generally considered mutually exclusive. We examine claims of their co‐occurrence, arguing that methodological flaws and data misinterpretation have led to unsupported reports, and offer recommendations for more rigorous future research.
B. Pucker, M. I. Khan
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Experimental Physiology, Volume 111, Issue 10, Page 4636-4645, 1 October 2026.Abstract Ramadan is a sacred religious practice observed by Muslims that involves abstaining from food and water from sunrise to sunset for 1 month. Prior work has reported that peak oxygen uptake (V̇O2peak${{\dot{V}}_{{{{\mathrm{O}}}_2}{\mathrm{peak}}}}$) can decline during Ramadan in parallel with reduced physical activity.
Mikail M. Bhimani +11 more
wiley +1 more source
Modification of the existing maximum residue levels for propyzamide in oilseeds and honey
EFSA Journal, Volume 24, Issue 10, October 2026.Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Corteva submitted a request to the competent national authority in Sweden to modify the existing maximum residue levels (MRLs) for the active substance propyzamide in oilseed rape, mustard seeds, gold of pleasure seeds, linseeds, sesame seeds, hemp seeds, borage seeds ...
European Food Safety Authority (EFSA) +24 more
wiley +1 more source
Effect of extraction conditions on colour content from raw beetroot
Indian Journal of Fibre & Textile Researchopenaire +1 more source
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Extraction efficacy of newly designed electric fields on red beetroot samples
Journal of Electrostatics, 2023A newly designed voltage treatment chamber for AC electric field application with high voltage transformer, voltage divider, over current limiter, and vacuum treatment chamber was utilized to treat red beetroot samples by 0.00 - 11.5 kV, 400 - 1013 mbar, and 18.15 - 20.00min.
Melih Çoban +3 more
openaire +2 more sources
Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits
Journal of Agricultural and Food Chemistry, 2020In recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains. Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects.
Yu Fu +5 more
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Absorption, excretion, metabolism and cardiovascular effects of beetroot extract in the rat
Food and Cosmetics Toxicology, 1980The uptake, metabolism and excretion of betanin from beetroot extract were studied in the rat after iv injection or peroral administration in vivo, and in the isolated perfused liver in vitro. When injected iv, betanin was almost completely recovered in the urine. When given orally only 3% was recovered in the urine and 3% in the faeces after 24 hr. In
C, Krantz, M, Monier, B, Wahlström
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Study on efficiency of betacyanin extraction from red beetroots
International Journal of Food Science & Technology, 2009SummaryRed beetroots are rich in betalain pigments, which are divided into betacyanins (predominating in red beetroots) and betaxanthins. The objective of this work was to study efficiency of aqueous extraction of betacyanins from red beets. The experiment was conducted according to a central composite design, with the following variables: solvent pH ...
Henriette Monteiro Cordeiro De Azeredo +4 more
openaire +1 more source
Food Chemistry, 2021
Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry.
Nirmal, Nilesh Prakash +2 more
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Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry.
Nirmal, Nilesh Prakash +2 more
openaire +4 more sources