Results 51 to 60 of about 514,664 (215)

Chemical and morphological diversity of foliar epicuticular waxes in economically important grain crops

open access: yesPlant Biology, EarlyView.
Plant epicuticular waxes play vital roles in mitigating environmental stressors. This study chemically and morphologically characterises foliar epicuticular waxes across monocot and dicot grain crops, identifying broad inter‐ and intra‐species differences in wax biosynthetic strategies.
R. J. Pachulicz   +3 more
wiley   +1 more source

Micro-remediation of chromium contaminated soils [PDF]

open access: yesPeerJ, 2018
Bacteria are tiny organisms which are ubiquitously found in the environment. These microscopic living bodies are responsible for the flow of nutrients in biogeochemical cycles and fertility imparted to the soil.
Hadia -e- Fatima, Ambreen Ahmed
doaj   +2 more sources

Aphid Resistance in Pulse Crops: Sources, Mechanisms, Genetics and Breeding

open access: yesLegume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Aphids are major pests of pulse crops, causing damage through phloem sap feeding and virus transmission. In this context, resistant varieties are central components of sustainable aphid management. This review synthesizes current knowledge on resistance sources, phenotyping strategies, resistance mechanisms, genetic control and breeding ...
Francisco A. Mendes   +3 more
wiley   +1 more source

Rheological and Tribological Properties of Tara Gum‐Thickened Lentil Soups at Selected IDDSI Levels for Dysphagia Management

open access: yesLegume Science, Volume 8, Issue 4, December 2026.
ABSTRACT This study evaluated the application of a tara gum‐based commercial thickener to formulate texture‐modified lentil soups across International Dysphagia Diet Standardization Initiative (IDDSI) Levels 1–4 for dysphagia management, characterizing their rheological and tribological properties at 5°C, 25°C, and 37°C.
Jasim Ahmed   +3 more
wiley   +1 more source

ХІМІЧНЕ ВИВЧЕННЯ ЛІПОФІЛЬНОЇ ФРАКЦІЇ З ТРАВИ LENS CULINARIS.

open access: yes, 2014
Представлені результати дослідження ліпофільної фракції з трави сочевиці харчової (Lens culinaris). Визначено кількісний вміст ліпофільної фракції в рослинній сировині, який склав 3,9 %.
Романова, С.В.   +1 more
core   +1 more source

Classification and characterization of species within the genus lens using genotyping-by-sequencing (GBS). [PDF]

open access: yesPLoS ONE, 2015
Lentil (Lens culinaris ssp. culinaris) is a nutritious and affordable pulse with an ancient crop domestication history. The genus Lens consists of seven taxa, however, there are many discrepancies in the taxon and gene pool classification of lentil and ...
Melissa M L Wong   +7 more
doaj   +1 more source

Foliar Biofortification of Lentil (Lens culinaris Medik.) With Iron, Zinc, and Selenium: Multi‐Environment Evaluation in Bangladesh

open access: yesLegume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Micronutrient malnutrition remains a major global challenge, particularly in developing countries of South Asia, where diets are dominated by cereal‐based foods with low mineral content. Lentil is a nutrient‐rich legume with strong potential for biofortification to enhance dietary intake of iron (Fe), zinc (Zn), and selenium (Se).
A. K. M. M. Rahman   +6 more
wiley   +1 more source

Multi-Species Transcriptome Assemblies of Cultivated and Wild Lentils (Lens sp.) Provide a First Glimpse at the Lentil Pangenome [PDF]

open access: yes, 2022
[EN] Lentils (Lens sp.) are one of the main sources of protein for humans in many regions, in part because their rusticity allows them to withstand semi-dry climates and tolerate a wide spectrum of pests. Both are also highly sought-after attributes to
Vences Benito, Francisco Javier   +15 more
core   +1 more source

Genetic relationships among wild Lens Mill. species revealed by SDS-PAGE [PDF]

open access: yesRatarstvo i Povrtarstvo, 2011
Seed storage proteins of 18 lentil accessions of the following Lens taxa: L. culinaris, L. orientalis, L. odemensis, L. nigricans, L. ervoides, L. lamottei, L. tomentosus and L.
Suvorova Galina, Kornienko Nadezhda
doaj   +1 more source

Innovative Processing Technologies for Legumes and Legume Products—A Review

open access: yesLegume Science, Volume 8, Issue 4, December 2026.
ABSTRACT The demand for plant‐based foods to improve food security, reduce malnutrition and promote better health worldwide has increased significantly in recent years. Legumes are a nutrient‐rich, sustainable, less expensive source of plant‐based foods, making them a healthy option for developing new food products.
Md Mirza Sahria Kamal   +2 more
wiley   +1 more source

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