Identification of a Leaf Cuticular Wax Biosynthesis Gene <i>BrCER2</i> in Chinese Cabbage (<i>Brassica rapa</i> L. ssp. <i>pekinensis</i>). [PDF]
Huang Y +9 more
europepmc +1 more source
Global Transcriptome and Weighted Gene Co-Expression Network Analyses of Cold Stress Responses in Chinese Cabbage. [PDF]
Zhang J +6 more
europepmc +1 more source
Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad +6 more
wiley +1 more source
BrSQE1 and the ethylene signaling pathway suppress cell division to regulate plant size in Chinese cabbage (<i>Brassica rapa</i> subsp. <i>pekinensis</i>). [PDF]
Yang R +9 more
europepmc +1 more source
<i>Wedelia trilobata</i>-derived biochar mitigates chromium toxicity and improves physiological performance in hydroponically grown Chinese cabbage. [PDF]
Qin F +9 more
europepmc +1 more source
Direct Ambient Mass Spectrometry for Food, Beverage, and Agricultural Sample Analysis and Research
ABSTRACT Ambient and direct mass spectrometry (MS) methods are becoming increasingly used for the rapid analysis of food, beverage and agricultural samples. Novel ionization approaches combined with targeted, or untargeted workflows provide analytical outcomes within a greatly reduced time period compared to traditional separation science coupled with ...
Leigh M. Schmidtke +3 more
wiley +1 more source
ABSTRACT Food security challenges require immediate action to increase food production. Many biological products derived from plant, animal or microbial sources claim they sustainably increase yield, but there are concerns about biosecurity to be investigated before their introduction to the field.
Kay Howard, Kirsty L. Bayliss
wiley +1 more source
Red light enhances the storage quality and flavor of Chinese cabbage during a short shelf life. [PDF]
Wang T, Li C, Liu S, Liu Y.
europepmc +1 more source

