Results 201 to 210 of about 54,231 (299)

Impact of butyric acid modification on the structural and functional properties of rice starch. [PDF]

open access: yesCurr Res Food Sci
Wu Q   +9 more
europepmc   +1 more source

Mystery and misery of locally‐delivered drug therapy in periodontics. Historical concepts and current state

open access: yesPeriodontology 2000, EarlyView.
Abstract The primary objective is to critically analyze approaches to local therapy for periodontal disease, particularly in light of its well‐established systemic implications. We specifically address common misconceptions and overestimations regarding the potential of local treatments in contrast to their actual clinical effectiveness.
Andrea Mombelli, Alkisti Zekeridou
wiley   +1 more source

Cutting and juvenile cutting as complementary strategies for the propagation and conservation of Conocarpus erectus

open access: yesRestoration Ecology, EarlyView.
Abstract Introduction Limited seed availability constrains mangrove restoration, but vegetative propagation through cutting and juvenile cutting (mini‐cutting), supported by indole‐3‐butyric acid (IBA), a synthetic auxin that stimulates adventitious rooting, offers a scalable solution for Conocarpus erectus.
Mary R. de Souza   +5 more
wiley   +1 more source

An Optimised Protocol for Faba Bean (Vicia faba L.) Tissue Culture and Transformation

open access: yesLegume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba bean (Vicia faba L.) is an important legume that contributes to agricultural sustainability through nitrogen fixation and offers substantial nutritional benefits. Nonetheless, its genetic enhancement has been constrained by challenges associated with tissue culture and transformation.
Md Mamunur Rashid   +7 more
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

open access: yesSustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk   +3 more
wiley   +1 more source

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