Results 51 to 60 of about 4,849 (176)

Contrasting CO2‐response strategies in Pardina lentils: Yield maximization in a commercial cultivar and seed composition adjustment in a landrace

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5422-5436, July 2026.
Abstract BACKGROUND Assessing crop's responses to elevated carbon dioxide (eCO2) is crucial for global food security. This study examines the impact of eCO2 (700 μmol mol−1) on the cultivars of lentil (Lens culinaris), local Pardina Verde Rayada lentil (PVRL), and commercial Pardina lentil (PL) in terms of the productivity and nutritional composition ...
Mohammad Abdullah, Idoia Garmendia, Cristina Mallor, Nieves Goicoechea, Johann Martínez‐Lüscher   +4 more
wiley   +1 more source

The N‐Glycome to Differentiate Mesenchymal Stem Cells Upon Chondrogenic Differentiation, Dedifferentiation, and Senescence

PROTEOMICS, Volume 26, Issue 7, Page 17-27, July 2026.
ABSTRACT Mesenchymal stem cells (MSCs) are adult stem cells able to self‐renewal or differentiation into different cell types, including chondrocytes. N‐Glycans are post‐translational modifications of glycoproteins that contribute to vital cell functions.
Houda Montacir, Karina Biskup, Michael Sittinger, Rudolf Tauber, Véronique Blanchard   +4 more
wiley   +1 more source

Preliminary Assessment of the Nutritional Quality of two Types of Lentils (Lens Culinaris) by Near Infrared Reflectance Spectroscopy Technology (Nirs)

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015
The aim of this study was to evaluate and compare the nutritive value of two varieties of lentils (Lens culinaris), namely green and red varieties.
Ovidiu Moldovan, Adriana Păucean, Romina Vlaic, Maria Doiniţa Borş, Sevastiţa Muste   +4 more
doaj   +1 more source

Genetic variability for nutritional quality in Lentil (Lens culinaris Medikus Subsp. culinaris) [PDF]

LEGUME RESEARCH - AN INTERNATIONAL JOURNAL, 2017
Lentil (Lens culinaris Medikus Subsp. culinaris) is important dietary source of macro and micro-nutrients essential for human health. It provides essential amino acids to meet nutrient requirements. In order to develop macro/micro-nutrient rich lines, it is essential to know the level of genetic variability in the lentil accessions.
Ashutosh Sarker, Aqeel Hasan Rizvi, Murari Singh   +2 more
openaire   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Germination responses of Lens Culiunaris L. seeds to osmotic potentials at cardinal temperatures using hydrothermal time model

BMC Plant Biology
Background Lentil is a significant legume that are consumed as a staple food and have a significant economic impact around the world. The purpose of the present research on lentil was to assess the hydrothermal time model’s capacity to explain the ...
Ibrar Ullah, Sami Ullah, Fazal Amin, Jehad S. Al-Hawadi, Mohammad K. Okla, Ibrahim A. Alaraidh, Hamada AbdElgawad, Ke Liu, Matthew Tom Harrison, Shah Saud, Shah Hassan, Taufiq Nawaz, Mo Zhu, Haitao Liu, Shah Fahad   +14 more
doaj   +1 more source

CRISPR/Cas‐Mediated Gene Editing in Plant Immunity and Its Potential for the Future Development of Fungal, Oomycete, and Bacterial Pathogen‐Resistant Pulse Crops

Plant, Cell &Environment, Volume 49, Issue 7, Page 3573-3585, July 2026.
ABSTRACT Pulses provide myriad health benefits and are advantageous in an environmental context as a result of their leguminous nature. However, phytopathogenic fungi, oomycetes and bacteria pose a substantial threat to pulse production, at times leading to crop failure.
Stacy D. Singer, Mohammed M. Mukthar, Udaya Subedi, Hari Poudel, Guanqun Chen, Nora Foroud, Syama Chatterton   +6 more
wiley   +1 more source

New Integrative Vectors Increase Agrobacterium rhizogenes Transformation and Help Characterise Roles for Soybean GmTML Gene Family Members

Plant, Cell &Environment, Volume 49, Issue 7, Page 3824-3836, July 2026.
ABSTRACT Hairy‐root transformation is widely used to generate transgenic plant roots for genetic functional characterisation studies. However, transformation efficiency can be limited, largely due to the use of binary vectors. Here, we report on the development of novel integrative vectors that significantly increase the transformation efficiency of ...
Huanan Su, Mengbai Zhang, Estelle B. Grundy, Brett J. Ferguson   +3 more
wiley   +1 more source

Enhancing Tolerance to Combined Heat and Drought Stress in Cool‐Season Grain Legumes: Mechanisms, Genetic Insights, and Future Directions

Plant, Cell &Environment, Volume 49, Issue 7, Page 3848-3870, July 2026.
ABSTRACT The increasing frequency of concurrent heat and drought stress poses a significant challenge to agricultural productivity, particularly for cool‐season grain legumes, including broad bean (Vicia Faba L.), lupin (Lupinus spp.), lentil (Lens culinaris Medik), chickpea (Cicer arietinum L.), grasspea (Lathyrus sativus L.), pea (Pisum sativum L ...
Manu Priya, Muhammad Farooq, Kadambot H. M. Siddique   +2 more
wiley   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source