Results 211 to 220 of about 280,279 (308)

Genome-Wide Identification and Characterization of the DOF Gene Family and Gene Expression Pattern Analysis in Five Legume Species. [PDF]

Genes (Basel)
Nie C, Zhang H, Song J, Xu G, Wang R.
europepmc   +1 more source

Challenges and limitations of introducing pigeonpea as a new crop into smallholder farming systems through farmer‐to‐farmer education in Zambia

PLANTS, PEOPLE, PLANET, EarlyView.
Legume plants offer generous benefits for both the planet and people by supporting sustainable farming, food and feed systems through their ability to symbiotically fix atmospheric nitrogen. While grain legumes are cultivated and consumed globally, their adoption, market development, and integration into cropping systems vary.
Hamid Khazaei, Sebastian Scott, Jarkko K. Niemi   +2 more
wiley   +1 more source

Legume Consumption Improves Cellular Health and Autonomic Function in Competitive Swimmers. [PDF]

Nutrients
Camajani E, Caporali V, Gorini S, Feraco A, Quattrini C, Procaccio L, Armani A, Padua E, Caprio M, Lombardo M.   +9 more
europepmc   +1 more source

A national crop wild relative checklist for Zimbabwe reveals edible crop wild relative diversity of regional and global importance

PLANTS, PEOPLE, PLANET, EarlyView.
Crop wild relatives (CWR) in Zimbabwe are reservoirs of beneficial agronomic traits, yet they remain under‐documented and poorly conserved. This study developed Zimbabwe's first national CWR checklist based on a conceptual framework combining floristic, ecological and ethnobotanical data, revealing over 2700 taxa, with nearly 1000 edible species ...
Kudakwashe Mutasa, Onismus Chipfunde, Christopher Chapano, Patience Chatukuta   +3 more
wiley   +1 more source

Plant Functional Group Removal Shifts Soil Nematode Community and Decreases Soil Particulate Organic Carbon in an Alpine Meadow. [PDF]

Plants (Basel)
Huang L, Ye L, Zhou X, Guo H, Zuo J, Wang P, Zheng Y.   +6 more
europepmc   +1 more source

From wild to tamed: Reimagining novel crops through omics and local plant diversity

PLANTS, PEOPLE, PLANET, EarlyView.
The global food system faces growing pressure from climate change, biodiversity loss, and rising nutritional demands. Agriculture has increased yields but reduced crop diversity, flavor, and nutritional quality, leaving societies vulnerable and dependent on a narrow set of staple species.
Alexandra Sanfeliu Meliá, Pablo D. Cárdenas   +1 more
wiley   +1 more source

Association Between Dietary Patterns and Myopia Among Children and Adolescents: A School-Based Cross-Sectional Study. [PDF]

J Ophthalmol
Li T, Yang J, Yan J, Yao X, Du B, Wu Q, Meng X, Liu Y, Lu Y, Ma F, Zhu Y, Wang Q, Yang Q, Kee CS, Yam CSJ, Cheong AMY, Wei R, Huang G, Yan H.   +18 more
europepmc   +1 more source

Impact of plant breeding on the responsiveness of maize and wheat varieties to an arbuscular mycorrhizal fungal symbiont

PLANTS, PEOPLE, PLANET, EarlyView.
Field inoculation with arbuscular mycorrhizal fungi (AMF) offers a promising route to improve sustainable agriculture and food production, yet results are often variable. We investigated the mycorrhizal growth response of maize and wheat varieties recommended for farmers and found substantial variation under greenhouse conditions.
Ido Rog, Marco Malinowski, Dylan Baumann, Raphaël Boussageon, Stefanie Lutz, Marcel G. A. van der Heijden   +5 more
wiley   +1 more source

Dietary Patterns and Predictors of Food Insecurity and Poor Diet Among Children Less Than 5 Years in the Arid and Semi-Arid Region of Kenya: A Longitudinal Study. [PDF]

Matern Child Nutr
Wilunda C, Adair L, Flax VL, Thuita F, Sidze E, Amugsi D, Mwangi B, Webale A, Anono E, Odhiambo H, Kimani-Murage E, Lutter CK.   +11 more
europepmc   +1 more source

A Machine Learning Approach to Predict Functional Performance From Measurable Protein Structural Characteristics: A Screening Tool for Protein Ingredient Quality

Proteins: Structure, Function, and Bioinformatics, EarlyView.
ABSTRACT The food industry is witnessing the emergence of specialized protein‐based functional ingredients for the use as gelling, thickening, and/or emulsifying agents in various food applications. Different sources of protein including species and cultivars, as well as variable processing conditions affect the protein's structural characteristics ...
Ronit Mandal, Sara Malvar, Ranveer Chandra, Baraem P. Ismail   +3 more
wiley   +1 more source