Results 121 to 130 of about 373,098 (232)

Aphid Resistance in Pulse Crops: Sources, Mechanisms, Genetics and Breeding

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Aphids are major pests of pulse crops, causing damage through phloem sap feeding and virus transmission. In this context, resistant varieties are central components of sustainable aphid management. This review synthesizes current knowledge on resistance sources, phenotyping strategies, resistance mechanisms, genetic control and breeding ...
Francisco A. Mendes, Susana T. Leitão, Diego Rubiales, Maria Carlota Vaz Patto   +3 more
wiley   +1 more source

Agro-ecological benefits of faba bean for rainfed Mediterranean cropping systems

Italian Journal of Agronomy, 2017
This paper reviews the main results from a set of experiments carried out in a semiarid Mediterranean environment during the past 25 years on faba bean (Vicia faba L.), a crop traditionally grown in southern Italy and Sicily under rainfed conditions ...
Paolo Ruisi, Gaetano Amato, Giuseppe Badagliacca, Alfonso Salvatore Frenda, Dario Giambalvo, Giuseppe Di Miceli   +5 more
doaj   +1 more source

The Dynamics of Seed‐Derived Molybdenum Following Seed Priming in Faba Bean (Vicia faba L.) and Impact on Nitrogen Accumulation

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Molybdenum (Mo) is required for biological nitrogen fixation because it forms part of the FeMo cofactor of nitrogenase. Seed priming has been shown to increase BNF in other legumes, but its effectiveness has not been tested in faba bean (Vicia faba L.).
Tamanna Kasakaitis, Euan K. James, Pietro P. M. Iannetta, Becky Howard, Edward Dickin, James M. Monaghan   +5 more
wiley   +1 more source

Proline accumulation inside symbiosomes of faba bean nodules under salt stress

, 1998
A two-week salt treatment (NaCl, 100 mM) induced a 50% inhibition of acetylene reduction activity (ARA) of faba bean (Vicia faba L. var. minor cv. Soravi) nodules, associated with a large increase in the nodule pool of amino acids.
Rigaud, Yang, JC, YS, J, Trinchant, JC, Univ Nice Sophia Antipolis, Lab Biol Vegetale & Microbiol, CNRS, ERS 0590, Parc Valrose, F-06108 Nice 2, France, Trinchant   +6 more
core  

Pea Protein Extraction Techniques: A Comparative Study With Commercial Pea and Soy Proteins

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Two common methods used to separate plant‐based proteins are wet extraction and dry fractionation. To identify the most suitable industrial applications, this study investigated the effects of wet extraction and dry fractionation on the physicochemical and functional properties of the Australian yellow field pea proteins, comparing them ...
Anahita Sharifi, Pankaj Maharjan, Farhad Ahmadi, Ken Ng, Hafiz Suleria, Cassandra Walker   +5 more
wiley   +1 more source

A highly accurate, low‐cost method for detecting and quantifying soybean leaf flipping phenotype during drought stress

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract A genome‐wide association study (GWAS) using digital images was conducted to delineate regions of the genome that govern the leaf flipping quantitative trait in soybean (Glycine max (L.) Merr). However, converting the digital data to numerical scores for downstream analyses was challenging.
Mohammad Anisur Rahaman, Atit Parajuli, Adnan Hossain Khan, Liang Dong, Madan K Bhattacharyya   +4 more
wiley   +1 more source

Bayesian optimized color filter: A fast method for segmentation of plant phenotypes from 3D point cloud images

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Multispectral three‐dimensional (3D) imaging offers substantial potential for plant phenotyping, yet manual segmentation of plant organs remains a bottleneck in breeding programs. We developed a color‐based filtering workflow for faba bean (Vicia faba L.) point clouds that optimizes lower and upper thresholds of spectral indices and broadband ...
Lennart Scheer, Benjamin Wittkop, Andreas Stahl, Olaf Sass, Gregor Welna, Hanna Tietgen, Rod J. Snowdon   +6 more
wiley   +1 more source

Microbial Mechanisms and Sensory Outcomes of Flavor Development in Fermented Plant‐Based Proteins

Sustainable Food Proteins, Volume 4, Issue 4, December 2026.
Fermentation improves the flavor and consumer appeal of plant‐based proteins by reducing off‐flavors and generating desirable taste and aroma compounds. This review summarizes microbial mechanisms of flavor development, factors influencing sensory quality, and emerging opportunities in precision fermentation, flavoromics, and microbial engineering ...
Nancy D. Asen
wiley   +1 more source

Low‐Field NMR Relaxometry for Elucidating the Effect of Temperature on the Rehydration Kinetics and pH and Ionic Strength on Rehydration Capacity of Texturized Soy Protein

Magnetic Resonance in Chemistry, Volume 64, Issue 11, Page 951-958, November 2026.
NMR T2 relaxation measurements enabled following hydration kinetics of texturized soy protein in real time, and to examine the effects of pH and ionic strength on water mobility in rehydrated, texturized soy protein at equilibrium. ABSTRACT Rehydration of texturized vegetable proteins (TVPs) is decisive for their functional properties, but little is ...
Louise Margrethe Arildsen Jakobsen, Narges Fathali, Heidi Najbjerg, Hanne Christine Bertram   +3 more
wiley   +1 more source

Solid‐State Fermentation of Legumes: Multi‐Scale Structural Modifications to Unlock Techno‐Functional Properties

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani, Nicholas Horlacher, Alice Marciniak, Maria G. Corradini, Iris J. Joye, Biniam Kebede   +5 more
wiley   +1 more source