Results 161 to 170 of about 26,960 (223)

The BAHD acyltransferase STBR1 confers both saline-alkali tolerance and blast resistance by stabilizing the non-canonical catalase CATA to promote H₂O₂ scavenging in rice. [PDF]

Plant Commun
Cheng X, Li J, Chen G, Zhou Z, Zhu T, Sun Y, Dong X, Liu L, Chi W, Dai Z, Li J, Wang C, Xie X, Liu S, Tian Y, Liu X, Sun X, Zhang H, Liu Y, Sun Z, Li J, Wang B, Xu D, Lin J, Wang C, Wan J.   +25 more
europepmc   +1 more source

Nutritional, Oxidative, and Sensory Quality of Whiteleg (Penaeus vannamei) and Pink Shrimp (Penaeus paulensis) From Different Production Systems During Frozen Storage. [PDF]

J Food Sci
Rosa SC, Padilha M, Dos Santos BA, Trindade PCO, Hollweg G, Balzan MM, Fracari PR, Cichoski AJ, Wagner R, Pereira NF, Mello GL, Vargas-Ramella M, Campagnol PCB.   +12 more
europepmc   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance. [PDF]

J Food Sci
Sant'Ana RRA, Ferreira ALA, Silveira RD, Welke JE, Wanderley BRDSM, Gonzaga LV, Santos ACD, Costa ACO, de Amboni RDMC, Fritzen-Freire CB.   +9 more
europepmc   +1 more source

Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten. [PDF]

Molecules
Asto-Mercado JJ, Elías-Peñafiel C, Salvá-Ruíz B, Encina-Zelada CR.   +3 more
europepmc   +1 more source

Taste dimensions, sensory evaluation and profiling of cricket-flour nachos dataset. [PDF]

Data Brief
Pohlmann A, Velasco-Vizcaíno F, Torres PC.   +2 more
europepmc   +1 more source