Results 201 to 210 of about 111,908 (272)

Subclass III SnRK2 Kinases Coordinate Starch and Storage Protein Synthesis During Maize Kernel Development

Plant Biotechnology Journal, Volume 24, Issue 4, Page 2279-2299, April 2026.
ABSTRACT Enhancing both starch and protein accumulation is a key strategy for improving maize yield and quality. Achieving this goal requires an in‐depth understanding of the regulatory mechanisms that integrate these pathways. Here, we demonstrate that functionally redundant subclass III SNF1‐related protein kinase 2s (SnRK2s) act as central ...
Yayun Wang, Tiandan Long, Changqing Mao, Shan Feng, Qiang Liao, Yufeng Hu, Junjie Zhang, Hanmei Liu, Yinghong Liu, Xiujun Fan, Lei Gao, Canmei Cun, Binjie Xu, Daqiu Zhao, Jing Wang, Yubi Huang, Yangping Li   +16 more
wiley   +1 more source

Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage. [PDF]

Anim Biosci
Aung SH, Nimantha RR, Choi YS, Jang A, Lee JH, Nam KC.   +5 more
europepmc   +1 more source

The Role of Social Capital in Mountain Dairy Systems: Two Examples From Grisons, Switzerland

Sociologia Ruralis, Volume 66, Issue 2, April 2026.
ABSTRACT The global corporate agro‐food system has marginalised food production in remote regions where mountain dairy farming has historically utilised non‐arable land for livestock grazing. This decline has weakened local food value chains, even though mountain dairy systems function as values‐based supply chains that integrate social and ecological ...
Paul Froning, Rike Stotten
wiley   +1 more source

Development of semi-dried goat meat jerky using tenderizers considering the preferences of the elderly. [PDF]

J Anim Sci Technol
Aung SH, Hossain MA, Park JY, Choi YS, Nam KC.   +4 more
europepmc   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the risk of food poisoning due to the presence of biogenic amines in meals made from chicken meat consumed by children under 3 years of age

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Biogenic amines are low molecular weight organic bases that come from the enzymatic decarboxylation of amino acids. They are present in many types of food, with the highest concentrations usually found in fish and their derived products, as well as in beverages and fermented foods of plant, meat and dairy origin.
Baltasar Mayo Pérez, Houda Berrada Ramdani, Rosa María Capita González, Ángel José Gutiérrez Fernández, Silvia Pichardo Sánchez, María Roser Vila Casanovas   +5 more
wiley   +1 more source

Carcass and Meat Quality in Goat [PDF]

, 2018
Guerrero, Ana, Campo, María del Mar, Olleta, José Luis, Sañudo, Carlos   +3 more
openaire   +2 more sources

One Copy Number Variation within the Angiopoietin-1 Gene Is Associated with Leizhou Black Goat Meat Quality. [PDF]

Animals (Basel)
Wu Q, Han X, Zhang Y, Liu H, Zhou H, Wang K, Han J.   +6 more
europepmc   +1 more source

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets. [PDF]

Foods, 2020
Banerjee DK, Das AK, Banerjee R, Pateiro M, Nanda PK, Gadekar YP, Biswas S, McClements DJ, Lorenzo JM.   +8 more
europepmc   +1 more source

Goat meat production, composition, and quality [PDF]

Animal Frontiers, 2014
openaire   +1 more source

Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. [PDF]

Food Sci Anim Resour
Choi DM, Kim HY, Lee SH.
europepmc   +1 more source