Results 231 to 240 of about 1,491,689 (335)

A synteny-based draft genome sequence of the forage grass Lolium perenne.

The Plant Journal, 2015
S. Byrne, I. Nagy, M. Pfeifer, I. Armstead, S. Swain, B. Studer, K. Mayer, Jacqueline D. Campbell, Adrian Czaban, Stephan Hentrup, F. Panitz, C. Bendixen, J. Hedegaard, M. Cáccamo, T. Asp   +14 more
semanticscholar   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Soil organic carbon primarily shaped soil bacterial community composition during grassland restoration. [PDF]

Environ Microbiome
Shi J, Rahman MKU, Li Q, Sun S, Huang Y, Ruonan MA.   +5 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Exploring new benefits of vitamin A: alleviating hypoxia-induced mitochondrial stress and mitophagy in the gills of adult grass carp (Ctenopharyngodon idellus). [PDF]

J Anim Sci Biotechnol
Cheng H, Feng L, Wu P, Liu Y, Ma Y, Ren H, Jin X, Zhou X, Jiang W.   +8 more
europepmc   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Moringa stenopetala Leaves and Cafeteria Leftover as Nonconventional Supplements in the Diets of Local Gamo Sheep: Nutrient Utilization, Growth Performance and Economic Efficiency. [PDF]

Vet Med Sci
Barango A, Kechero Y, Gelgelo K.
europepmc   +1 more source

Increased genetic variation and evolutionary potential drive the success of an invasive grass

Proceedings of the National Academy of Sciences of the United States of America, 2007
S. Lavergne, J. Molofsky
semanticscholar   +1 more source

Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage

Future Postharvest and Food, EarlyView.
The study highlights the effect of coconut variety and maturity stage on tender coconut water's composition and functional properties. Sugars, enzyme activities, antioxidant levels, mineral profile, and flavor profile vary across stages, affecting quality.
Raja Vijayakumar, Suruthi Muthusamy, Shubham Nimbkar, Thirukumaran Ramesh, Aditi Negi, Jeyan Arthur Moses, Vadakkepulppara Ramachandran Nair Sinija   +6 more
wiley   +1 more source

Impact of the Nitrogen on Nutrient Dynamics in Soybean-Grass Intercropping in a Degraded Pasture Area. [PDF]

Plants (Basel)
Batista K, Sarti MB, Vilela LAF, Venegas RAP, Ojeda G.   +4 more
europepmc   +1 more source