Results 101 to 110 of about 47,519 (287)
Plant, Cell &Environment, EarlyView.ABSTRACT Legume plants can interact with nitrogen‐fixing rhizobia bacteria and arbuscular mycorrhizal fungi (AMF) simultaneously, forming a tripartite symbiotic association. Co‐inoculation studies performed on a variety of legumes have shown that rhizobia and AMF influence each other when they co‐occur in tripartite association and affect host plant ...
Polyxeni Gorgia, Daniela Tsikou
wiley +1 more source
Weed Control with Straw Residues in Occasional Direct Seeding of Faba Bean (Vicia faba sp.) in Organic Agriculture [PDF]
, 2010 In order to gain momentum in the consolidation process of no-tillage systems in Europe’s Organic Agriculture, occasional direct seeding (DS) of faba bean (FAB) into a mulch layer of residues from precrop oats should be scrutinized.
Köpke, Ulrich, P. Massucati, Luiz F.
core
Plant, Cell &Environment, EarlyView.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
High Quantitative Trait Variability in Faba Bean Mutagenized Population for High-yielding Breeding Program in Saudi Arabia [PDF]
, 2021 Nurmansyah NURMANSYAH +2 more
openalex +1 more source
Eignung von gekeimten Ackerbohnen für die Bio-Ferkelaufzucht [PDF]
, 2017 Faba Beans contain certain non-nutritive compounds that can reduce digestibilty and palatabilty in rations for weaner pigs. Germination has been reported to reduce those components. The feeding trial took place with 160 weaner pigs that were assigned to
Hagmüller, Werner +2 more
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Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina [PDF]
, 2019 Chickpea, a relevant legume worldwide, can be nutritional and functionally improved by fermentation with lactic acid bacteria (LAB). In order to select suitable autochthonous starter cultures, we isolated and identified LAB from kabuli chickpeas ...
Hebert, Elvira Maria +3 more
core +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT The 15 guar genotypes were exposed to different concentrations of salt (0, 10, and 15 dS m−1 NaCl) in a factorial experiment (RCBD, r = 3) and different morpho‐physiological, physiological, growth, and yield characteristics were assessed. The lowest seed gum (21.11%), carbohydrate (23.59%), protein content (24.20%), fat (2.21%), fiber (9.38%),
WarqaaMuhammed ShariffAl‐Sheikh +3 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source