Results 81 to 90 of about 9,763 (330)

Ratoon Season Rice Reduces Methane Emissions by Limiting Acetic Acid Transport to the Rhizosphere and Inhibiting Methanogens

Advanced Science, EarlyView.
This study finds that the interaction between ABA‐OsCIPK2‐OsSWEET1A reduces the allocation of methane producing bacteria carbon source (acetic acid) content to the rhizosphere soil of ratoon season rice, thereby reducing methane emissions. Abstract Rice paddies are a major, persistent source of atmospheric methane (CH4), emission rates depend on the ...
Jingnan Zou, Hailong Xu, Bin Qin, Chaojie Lan, Jinying Li, Bianhong Zhang, Huabin Zhang, Chunlin Guo, Hongfei Chen, Zhongming Fang, Quanzhi Zhao, Wenfei Wang, Changxun Fang, Zhixing Zhang, Wenxiong Lin   +14 more
wiley   +1 more source

Flavoured soft leptogenesis

Journal of High Energy Physics, 2008
20 pages, 5 figures. Version accepted in JHEP.
Fong, Chee Sheng, Gonzalez-Garcia, M. C.
openaire   +2 more sources

Long‐Term Active Rather than Passive Restoration Promotes Soil Organic Carbon Accumulation by Alleviating Microbial Nitrogen Limitation in an Extremely Degraded Alpine Grassland

Advanced Science, EarlyView.
Active restoration increases soil organic carbon stocks by reducing microbial nitrogen limitation. Nitrogen availability promotes particulate to mineral‐associated organic carbon conversion by reducing microbial carbon use efficiency. Passive restoration has no effect on soil organic carbon stocks.
Jinchao Gong, Feida Sun, Jingjing Wu, Shijie Zhou, Yue Xiu, Linlin Li, Tahmina Kausar, Zhouwen Ma, Jiqiong Zhou, Lin Liu, Yongxing Cui, Jordi Sardans, Josep Peñuelas, Ahmed Elrys, Ji Chen, Yanfu Bai   +15 more
wiley   +1 more source

Safety and efficacy of 8‐mercapto‐p‐menthan‐3‐one and p‐menth‐1‐ene‐8‐thiol belonging to chemical group 20 when used as flavourings for all animal species

EFSA Journal, 2019
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of two compounds belonging to chemical group 20 ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Maryline Kouba, Mojca Kos Durjava, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul Brantom, Andrew Chesson, Johannes Westendorf, Lucilla Gregoretti, Paola Manini, Birgit Dusemund   +22 more
doaj   +1 more source

Scientific Opinion on the safety and efficacy of aliphatic and aromatic hydrocarbons (chemical group 31) when used as flavourings for all animal species.

EFSA journal. European Food Safety Authority, 2015
Chemical group 31 consists of aliphatic and aromatic hydrocarbons, of which 17 are currently authorised for use as flavours in food. This opinion concerns nine compounds from this group.

semanticscholar   +1 more source

Precision Editing of NLRS Improves Effector Recognition for Enhanced Disease Resistance

Advanced Science, EarlyView.
Precision engineering of plant NLR immune receptors enables rational design of enhanced pathogen resistance through mismatched pairing, domain swapping, and targeted mutagenesis. These approaches achieve multi‐fold expansion in recognition breadth while minimizing autoimmunity risks and fitness penalties.
Vinit Kumar, Vishwa I. P. W. A. Kumara, Pradeepa C. G. Bandaranayake, Dong Yawen, Yang‐Yang Gao, Junfeng Liu, Ge‐Fei Hao, Xiu‐Fang Xin   +7 more
wiley   +1 more source

Safety and efficacy of furfuryl and furan derivatives belonging to chemical group 14 when used as flavourings for all animal species and categories

, 2016
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of 18 compounds belonging to chemical group 14 ...
Efsa Panel on Additives, C. Hogstrand
semanticscholar   +1 more source

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine‐Tunes Wheat Flour Gluten Properties to Improve Cookie‐Making Quality

Advanced Science, EarlyView.
Dual genetic strategies for improving wheat processing quality by regulating purothionin accumulation to modulate gluten quantity and quality. The first strategy involves targeting signal peptide (SP) cleavage sites (e.g., through mutation) to indirectly reduce gluten content, thereby disrupting gluten network formation.
Yijie Liu, Siyuan Chang, Zhaoheng Zhang, Tianqi Kang, Mingde Liu, Yuan Zong, Fei Ni, Yinguang Bao, Ruijie Zhang, Xiaobang Zhang, Jinkun Du, Mingming Xin, Zhaorong Hu, Jie Liu, Zhongfu Ni, Qixin Sun, Yingyin Yao   +16 more
wiley   +1 more source

EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2016. Scientific opinion on Flavouring Group Evaluation 400 (FGE.400): 3-(1- ((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)imidazolidine-2,4-dione

, 2016
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of EFSA was requested to deliver a scientific opinion on the implications for human health of the flavouring substance 3-(1-((3,5-dimethylisoxazol-4-yl)methyl)-1H-pyrazol-
Flavourings
semanticscholar   +1 more source

A Natural Sweetener‐inducible Genetic Switch Controls Therapeutic Protein Expression in Mammals

Advanced Science, EarlyView.
This study develops a natural sweetener, the psicose‐inducible transgene expression (PURE) system based on an Agrobacterium tumefaciens–derived transcriptional repressor PsiR. The PURE system is highly specific to psicose, being insensitive to other sugars and structurally similar molecules.
Longliang Qiao, Zhihao Wang, Shasha Tang, Yuan Fang, Guiling Yu, Xiaoting Qiu, Lingxue Niu, Tao Yan, Xingwan Liu, Xiaoding Ma, Deqiang Kong, Yang Zhou, Ningzi Guan, Jinzhong Tian, Meiyan Wang, Haifeng Ye, Fengfeng Cai   +16 more
wiley   +1 more source