Results 41 to 50 of about 1,645,675 (204)
SOME EFFECTS OF THE BROWN‐ROT FUNGUS UPON THE COMPOSITION OF THE PEACH
American Journal of Botany, 1915 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire +3 more sources
Copper complexes grafted to amino-functionalized silica gel as wood preservatives against fungal decay: Mini-blocks and standard test [PDF]
BioResources, 2012 Previous preliminary studies showed good efficacy of treatments based on a mixture of siloxane materials, functionalized with amino groups and coupled with copper, against the brown rot fungus Coniophora puteana (Palanti et al. 2011). In the present work,
Sabrina Palanti +3 more
doaj
Carrion ecology: concepts, interdisciplinary synthesis, and perspectives
Biological Reviews, EarlyView.ABSTRACT Carrion is a ubiquitous resource in both terrestrial and aquatic ecosystems, yet it has long been overlooked in ecological research. Over the past two decades, studies on carrion and the many organisms that exploit it have flourished, revealing not only wide‐ranging ecological functions but also significance far beyond ecology.
Marcos Moleón +38 more
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Borate-treated strand board from southern wood species: Resistance against decay and mold fungi [PDF]
BioResources, 2013 Combined decay and mold resistance of zinc borate-(ZB) and calcium borate-(CB) treated oriented strand board (OSB) from southern mixed hardwood (MHW) and southern yellow pine (SYP) was investigated.
Xinwu Xu +3 more
doaj
Using Wood Rot Phenotypes to Illuminate the “Gray” Among Decomposer Fungi
Frontiers in Microbiology, 2020 Wood-decomposing fungi use distinct strategies to deconstruct wood that can significantly vary carbon release rates and fates. White and brown rot-type fungi attack lignin as a prerequisite to access carbohydrates (white rot) or selectively remove ...
Jonathan S. Schilling +4 more
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Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Mycobiology, 2019 We investigated the antifungal activities of an endophytic fungus identified as Acaromyces ingoldii, found on a loblolly (Pinus taeda L.) pine bolt in Louisiana during routine laboratory microbial isolations. The specific objectives were to determine the
Rabiu Olatinwo +2 more
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Food Biomacromolecules, EarlyView.Chitosan oligosaccharides postharvest treatment effectively preserved quality, enhanced disease resistance, and increased shelf life of fruit. Abstract Different concentrations of chitosan oligosaccharide (COS) (T0: Control, T1: 50 mg/L, T2: 100 mg/L, T3: 250 mg/L, T4: 500 mg/L, and T5: 1000 mg/L COS) were used to investigate the effects of this ...
Santosh Kumar Bose +2 more
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Identification of ‘Calanda’-Type Peach Genotypes Tolerant to Monilinia laxa (Aderh. & Ruhland) Honey
Agronomy, 2022 One of the diseases that has the greatest negative effect on peach production is brown rot, produced by the fungus, Monilinia spp. The way to diminish this disease is the selection of genotypes with a high tolerance to Monilinia spp.
Joaquín Montenegro +3 more
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Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products
Food Safety and Health, EarlyView.Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela +5 more
wiley +1 more source