Results 121 to 130 of about 17,003 (242)
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Fermentation significantly altered the dominant bacterial genera from Sphingomonas and Pleomorphomonas (before fermentation) to Weissella and Lactobacillus (after fermentation), while Cladosporium and Fusarium remained the dominant fungal genera. Notably, non‐volatile compounds in de‐pulping coffee beans and volatile compounds of roasted coffee beans ...
Xiaojing Shen +8 more
wiley +1 more source
Environmental stress affects the glucosinolate-myrosinase system in brassica species [PDF]
, 2003 Glucosinolates are secondary metabolites present in the order Capparales which includes the economically important Brassicaceae family. Although glucosinolates are generally not bioactive, enzymatic hydrolysis by myrosinase produces breakdown products ...
Charron, Craig Stanton
core +1 more source
Plant Direct, Volume 10, Issue 8, August 2026.ABSTRACT Dhurrin, a cyanogenic glucoside, plays an important role in Sorghum bicolor physiology and defense. The concentration of dhurrin in sorghum is influenced by both nitrogen status and stage of plant organ development. While nitrogen resupply activates the expression of genes for dhurrin biosynthesis, the molecular mechanisms underlying this ...
Alicia A. Quinn +4 more
wiley +1 more source
Pest Management Science, Volume 82, Issue 8, Page 7951-7960, August 2026.Root‐focused resistance in chicory reduces defenses in leaves, impairing root aphids but enhancing foliar aphid performance. Selecting root resistance can create unintended trade‐offs across plant organs. Abstract BACKGROUND Plants are constantly exposed to a wide range of herbivores at both aboveground (AG) and belowground (BG) levels, involving ...
Thomas Cochenille +5 more
wiley +1 more source
Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi
Journal of Sensory Studies, Volume 41, Issue 4, August 2026.ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee +4 more
wiley +1 more source
Glucosinolate biosynthesis from amino acids [PDF]
, 2015 Glucosinolates are natural plant products that are derived from aliphatic and aromatic amino acids by certain plants. Glucosinolates may be metabolized to a variety of potentially toxic products via myrosinase-catalysed hydrolysis.
Stotz, Henrik +2 more
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Thioredoxin system modulates metabolic and stomatal responses to elevated CO2 in Arabidopsis
New Phytologist, Volume 251, Issue 4, Page 1774-1791, August 2026.Integrative model of extraplastidial NADPH‐dependent thioredoxin reductase/thioredoxin system‐mediated regulation of stomatal function, redox homeostasis, and metabolic responses under ambient and elevated CO2 in Arabidopsis thaliana. Summary The NADPH‐dependent thioredoxin reductase/thioredoxin (NTR/TRX) system plays a central role in maintaining ...
Paula da Fonseca‐Pereira +11 more
wiley +1 more source
Chemistry – A European Journal, Volume 32, Issue 25, 2 July 2026.This work introduces the concept of pseudoglucosinolates (psGSLs) and reports the synthesis and evaluation of nitroreductase‐responsive psGSLs. These compounds represent a complementary prodrug strategy to natural glucosinolates (GSLs) for the controlled release of isothiocyanates (ITCs), enabling bio‐responsive protein labeling, as demonstrated in ...
Claire C. Jimidar +13 more
wiley +1 more source
Glucosinolate pattern in Isatis tinctoria and I. indigotica seeds [PDF]
, 2008 The glucosinolate patterns in seeds of five ISATIS TINCTORIA and two ISATIS INDIGOTICA accessions were assessed with a recently developed and validated LC-MS assay for direct analysis of glucosinolates without prior desulfatation.
Hamburger, M., Mohn, T.
core
PlantsPotherb mustard (Brassica juncea var. multiceps) is one of the most commonly consumed leafy vegetable mustards, either fresh or in pickled form. It is rich in glucosinolates, whose hydrolyzed products confer potherb mustard’s distinctive flavor and ...
Jie Wang +7 more
doaj +1 more source