Results 11 to 20 of about 260,025 (348)

Rhizobia: A Promising Source of Plant Growth-Promoting Molecules and Their Non-Legume Interactions: Examining Applications and Mechanisms

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, S. Boughribil, B. Sijilmassi, A. Amri   +3 more
semanticscholar   +1 more source

Global systematic review with meta-analysis reveals yield advantage of legume-based rotations and its drivers

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, Jing Chen, D. Beillouin, H. Lambers, Yadong Yang, Philip Smith, Z. Zeng, J. Olesen, H. Zang   +8 more
semanticscholar   +1 more source

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
semanticscholar   +1 more source

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, T. M. Ali, J. Ahmed, Marium Shaikh, Muhammad Siddiq, M. Uebersax   +5 more
semanticscholar   +1 more source

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

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
semanticscholar   +1 more source

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, Soichiro Nakamura, S. Katayama   +2 more
semanticscholar   +1 more source

Metabolic control of nitrogen fixation in rhizobium-legume symbioses

Science Advances, 2021
Catabolism of dicarboxylates at low oxygen drives N2 fixation and promotes ammonia secretion in rhizobium-legume symbioses. Rhizobia induce nodule formation on legume roots and differentiate into bacteroids, which catabolize plant-derived dicarboxylates ...
C. Schulte, Khushboo Borah, Rachel M. Wheatley, Jason J. Terpolilli, G. Saalbach, Nick Crang, Daan H. de Groot, R. Ratcliffe, N. Kruger, A. Papachristodoulou, P. Poole   +10 more
semanticscholar   +1 more source

Current research on the ecosystem service potential of legume inclusive cropping systems in Europe. A review

Agronomy for Sustainable Development, 2021
Legume crops hold promise to diversify the currently simplified rotations that dominate Europe and to increase the sustainability of European farming systems.
Lenora Ditzler, D. V. van Apeldoorn, F. Pellegrini, D. Antichi, P. Bàrberi, W. Rossing   +5 more
semanticscholar   +1 more source

Nut and legume consumption and human health: an umbrella review of observational studies

International Journal of Food Science and Nutrition, 2021
Consumption of nuts and legumes has been associated with several health benefits. The aim of this study was to systematically review existing meta-analyses of observational studies on nut and legume intake and non-communicable diseases, and assess the ...
D. Martini, J. Godos, S. Marventano, M. Tieri, F. Ghelfi, L. Titta, A. Lafranconi, Helena Trigueiro, Angelo Gambera, E. Alonzo, S. Sciacca, S. Buscemi, S. Ray, F. Galvano, D. Del Rio, G. Grosso   +15 more
semanticscholar   +1 more source

EFFECT OF DIFFERENT INDUCERS ON CONTROLLING DAMPING-OFF AND WILT DISEASES OF LUPINE [PDF]

Arab Universities Journal of Agricultural Sciences, 2019
The present investigation was carried out to study the effect of seed treatments of lupine plants (cv.Giza 2) with chemical inducers Bion (5mM) , salicylic acid (5mM) and saccharin (3mM) as well as as well as Paenibacillus polymyxa and Trichoderma ...
Marwa Atwa, Ehab Sarhan, Ahmed Zian
doaj   +1 more source