Results 81 to 90 of about 14,395 (230)

Astragalus cicer L.

open access: yes, 2021
Published as part of Info Flora, 2021,
openaire   +2 more sources

Enhancing Tolerance to Combined Heat and Drought Stress in Cool‐Season Grain Legumes: Mechanisms, Genetic Insights, and Future Directions

open access: yesPlant, Cell &Environment, Volume 49, Issue 7, Page 3848-3870, July 2026.
ABSTRACT The increasing frequency of concurrent heat and drought stress poses a significant challenge to agricultural productivity, particularly for cool‐season grain legumes, including broad bean (Vicia Faba L.), lupin (Lupinus spp.), lentil (Lens culinaris Medik), chickpea (Cicer arietinum L.), grasspea (Lathyrus sativus L.), pea (Pisum sativum L ...
Manu Priya   +2 more
wiley   +1 more source

A review of research progress on cicer milkvetch (Astragalus cicer L.)

open access: yes, 2006
This review of cicer milkvetch includes both published and unpublished information regarding crop and seed characteristics, seed treatments, breeding, agronomic practices and nutritional value for livestock.
K. A. Beauchemin   +3 more
core   +1 more source

Comparative transcriptome and coexpression network analysis revealed the regulatory mechanism of Astragalus cicer L. in response to salt stress

open access: yesBMC Plant Biology
Background Astragalus cicer L. is a perennial rhizomatous legume forage known for its quality, high biomass yield, and strong tolerance to saline-alkaline soils. Soil salinization is a widespread environmental pressure. To use A. cicer L.
Yujuan Zhang   +7 more
doaj   +1 more source

Multi‐Elemental Analysis for Geographical Tracing of Chickpeas Produced in Nearby Locations Around a Protected Geographical Indication

open access: yesPlant, Cell &Environment, Volume 49, Issue 7, Page 4341-4351, July 2026.
ABSTRACT The multi‐elemental profile has repeatedly been proposed as a reliable indicator of the geographical origin of plant‐derived foods, as mineral composition accurately reflects the local soil geochemistry and environmental factors. However, this approach may fail in distinguishing specimens from nearby locations, which are expected to be exposed
Ana Sayago   +2 more
wiley   +1 more source

Cultural and morphological variations of Didymella rabiei isolates causing chickpea ascochyta blight in northwestern Ethiopia

open access: yesAgrosystems, Geosciences &Environment, Volume 9, Issue 2, June 2026.
Abstract Chickpea (Cicer arietinum L.) is one of the important grain legume crops in Ethiopia, which is used as a source of food and foreign currency. However, the crop production and productivity are currently challenged by ascochyta blight disease caused by Didymella rabiei in the study areas.
Getnet Yitayih   +2 more
wiley   +1 more source

Identification AIDS for Cicer (Leguminosae, Cicereae) taxa

open access: yes, 1998
Identification aids for Cicer (Leguminosae, Cicereae) taxa are presented. A DELTA format dataset was generated for 42 Cicer taxa, on the basis of observation of 214 herbarium specimens and information obtained from the literature. Using the programs KEY,
Coles, S.   +2 more
core   +1 more source

The effectiveness of using plant-based feed supplement made of Astragalus cicer in the diets of laying hens

open access: yesАграрная наука Евро-Северо-Востока
Agricultural producers are increasingly using plant-based feed additives in the diets of livestock and poultry as a way to increase animal productivity and stabilize the protective functions of the body.
N. А. Morozkov   +4 more
doaj   +1 more source

Impact of Triazole on Antioxidants activity and Lipid peroxidation at Cicer arietinum (Chick pea) [PDF]

open access: yesJournal of Stress Physiology & Biochemistry, 2020
The present study was carry out to evaluate the impact of pesticide Triazole on Chick pea (Cicer arietinum).Our experiments observed that the antioxidants activity increased with the treatments of Triazole concentration at 100ppm, 200ppm, and 400ppm as ...
Aabshar Khan, Umesh Kumar
doaj  

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

open access: yesFood Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz   +3 more
wiley   +1 more source

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