Results 171 to 180 of about 2,408 (240)

Direct and indirect effects of elevated CO2, warming and drought on plant–consumer interactions of Plantago lanceolata

open access: yesJournal of Ecology, Volume 114, Issue 8, August 2026.
Experimental treatments of warming, elevated CO2, drought and their interactions had direct and indirect (plant‐trait‐mediated) effects on field Plantago lanceolata consumption and feeding preferences of the locust Locusta migratoria. The effects largely differed between consumption types, despite being studied on the same species in the same system ...
Micha Davidová   +7 more
wiley   +1 more source

Hybrid Biomass From Co‐Culturing Filamentous Fungi on Food Waste for Alternative Leather Material Production

open access: yesMicrobial Biotechnology, Volume 19, Issue 8, August 2026.
Graphical abstract shows fungal‐fungal co‐culture in food waste derived media with the scale‐up cultivation to produce alternative leather materials (Created in BioRender. Wijayarathna, E. R. K. B. (2026) https://BioRender.com/9iz8hh3). ABSTRACT Co‐culturing fungi offers a promising strategy for generating hybrid fungal biomass with structural and ...
E. R. Kanishka B. Wijayarathna   +6 more
wiley   +1 more source

An ethnobotanical review of medicinal plants used for treating hemorrhoids in Thailand. [PDF]

open access: yesFront Pharmacol
Inta A   +6 more
europepmc   +1 more source

Catalytic Hydropyrolysis of Beetle Killed Trees for the Production of Transportation Biofuels

open access: yesGCB Bioenergy, Volume 18, Issue 8, August 2026.
Catalytic hydropyrolysis of beetle‐killed pine, ash, and redbay demonstrated that temperature, catalyst loading, and catalyst acidity strongly influence hydrocarbon yields, while response surface methodology (RSM) identified optimal operating conditions for maximizing overall product yield.
Oluwanisola Makinde   +3 more
wiley   +1 more source

Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi

open access: yesJournal 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

Home - About - Disclaimer - Privacy