Results 11 to 20 of about 157,990 (347)
Acta agriculturae Serbica, 2021 Seed vitality and vigour are the two most common parameters related to seed quality. It is crucial to have reliable methods and tests for seed quality and seed vigour testing. The standard germination test can be used to predict field emergence, but laboratory seed testing conditions are often in conflict with field conditions.
Zorica Nikolić +6 more
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Proceedings of the New Zealand Grassland Association, 1952 In.1930 Bortels published a paper entitled "Molybdenum as a Catalyst in the Biological Fixation of Nitrogen." Using Azotobacter chroococcurn, a freeliving nitrogen-fixing bacterium, he showed that if grown in a nitrogen-free nutrient solution, its growth was stimulated by the addition of a very small amount of sodium molybdate. In another paper in 1933
A. F. R. Adams
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Agriculture, 2023 For over a century, the scientific community has had a comprehensive understanding of how rhizobia can promote the growth of legumes by forming nitrogen fixing nodules.
Sara Fahde +3 more
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Nature Communications, 2022 Diversified cropping systems, especially those including legumes, have been proposed to enhance food production with reduced inputs and environmental impacts.
Jie Zhao +8 more
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Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Fermentation, 2022 Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor ...
Mehrsa Emkani, B. Oliete, R. Saurel
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Microorganisms, 2021 Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products ...
Patrycja Cichońska, M. Ziarno
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Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review
Legume Science, 2021 Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective.
S. O. Keskin +5 more
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Legume Protein Consumption and the Prevalence of Legume Sensitization [PDF]
Nutrients, 2018 Sensitization and allergy to legumes can be influenced by different factors, such as exposure, geographical background, and food processing. Sensitization and the allergic response to legumes differs considerably, however, the reason behind this is not yet fully understood.
Smits, M. +5 more
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Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score
Antioxidants, 2021 Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides.
A. Matemu +2 more
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Sulphur in Nitrogen Metabolism of Legumes and Non-Legumes [PDF]
Australian Journal of Biological Sciences, 1950 A study was made of the influence of sulphur on the nitrogen metabolismof subterranean clover (Trifolium subterraneum L.) and the non-legUmes oats(Avena sativa L.), Hax and linseed (Linum usitatissimum L.), andPaspalumdilatatum Poir. All these species responded to fertilizers containing sulphur onthe three soils used.
A. J. Anderson, D. Spencer
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