Results 231 to 240 of about 233,406 (290)

Lecanicillium aphanocladii: a biocontrol agent against insect pests and phytopathogens

Pest Management Science, Volume 82, Issue 5, Page 4089-4103, May 2026.
Recent research findings on the biocontrol potential of Lecanicillium aphanocladii fungus against insect‐pests and plant diseases were highlighted. This review indicates that several L. aphanocladii strains show great potential to be developed as multipurpose biocontrol agents active against several insect‐pests, plant diseases and plant parasitic ...
Qianhe Liu, Richard Johnson, Kwasi Adusei‐Fosu   +2 more
wiley   +1 more source

Evaluation of organic vinegar treatments and black gram [<i>Vigna mungo</i> (L.) Hepper] genotypes for the management of pod rot disease caused by <i>Fusarium humuli</i>. [PDF]

Front Plant Sci
Verma R, Kushwaha KPS, Kumar S, Rawat S.
europepmc   +1 more source

First Isolation of Yersinia enterocolitica From a Sea Turtle: A Case Report in Caretta caretta

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
1. First isolation of Yersinia enterocolitica, a zoonotic bacterium, in a loggerhead sea turtle (Caretta caretta), identifying it as the likely cause of severe colitis, hepatitis, and fatal sepsis. 2. The findings highlight that sea turtles and the marine environment can act as reservoirs for Y. enterocolitica: this poses a “One Health” threat. 3.
Giorgia Schirò, Paola Galluzzo, Rosaria Disclafani, Chiara Lomonaco, Luca Cicero, Roberto Puleio, Domenico Vicari, Vincenzo Monteverde, Salvatore Dara   +8 more
wiley   +1 more source

Enteric Nervous System Damage by Food Contaminants: A Pathway to Neurodegeneration?

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The enteric nervous system (ENS), a key component of the gut–brain axis, has emerged as a critical player in the pathogenesis of Parkinson's disease (PD). It is the first neural system exposed to food contaminants (FCs)—a diverse group of ubiquitous toxic compounds fortuitously present in food derived from production, processing, storage, or ...
Helena Ramos, Ana Margarida Araújo, Isabel M. P. L. V. O. Ferreira, Miguel A. Faria   +3 more
wiley   +1 more source

Green Oil‐in‐Water Nanoemulsions for Delivery of Phytochemicals With Pesticidal Activity for Sustainable Food Production and Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Green oil‐in‐water (O/W) nanoemulsions incorporating essential oils (EOs) and food‐derived compounds are gaining prominence as biopesticidal platforms that address the growing demand for sustainable agriculture, food safety, and reduced chemical inputs.
Anna Paula Azevedo de Carvalho, David A. Weitz, Carlos Adam Conte‐Junior   +2 more
wiley   +1 more source

Resin-based response of Pinus pinaster and P. radiata during infection by Fusarium circinatum. [PDF]

J Exp Bot
Fariña-Flores D, de Simón BF, Hernández-Escribano L, Robertson L, Clemente MTM, Conde M, Iturritxa E, Raposo R.   +7 more
europepmc   +1 more source

Monitoring and Managing of Ergot Alkaloids in Cereal Grains: A Comprehensive Analysis of Analytical Challenges, Sampling Uncertainty, and Processing for Food Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara, Nandika Bandara, Sheryl A. Tittlemier   +2 more
wiley   +1 more source

Differential Response of Banana Root Exudates and its Components on the Growth and Development of Banana Wilt Pathogen. [PDF]

Microb Ecol
D'Souza R, Pujare K, Balu SK, Kanojiya D, Garg Y, Ghag SB.   +5 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source