Results 191 to 200 of about 45,066 (308)

The Potential for Pest Management Using Plant‐Derived Signaling Compounds

Ecological Research, Volume 41, Issue 5, September 2026.
Plant‐derived signaling compounds mediate ecological interactions among plants, herbivores, their natural enemies, and neighboring plants. This graphical summary highlights three approaches to leveraging such ecological interactions for environmentally benign pest management: (1) Recruitment of natural enemies: Using herbivory‐induced plant volatiles ...
Junji Takabayashi, Kaori Shiojiri, Masayoshi Uefune, Junichiro Abe, Rika Ozawa   +4 more
wiley   +1 more source

In vitro evaluation of the monoterpene linalool and the nematophagous fungus Arthrobotrys cladodes, individually and in combination, against gastrointestinal nematodes of sheep. [PDF]

Trop Anim Health Prod
Aguiar AARM, Lima AMS, Braga FR, Araújo JV, Feitosa TF, Vilela VLR.   +5 more
europepmc   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Exploration of tea-specific release kinetics and condensate recovery of odor-active compounds during boiling extraction of Liupao, Qingzhuan, and Tibetan teas. [PDF]

Food Chem X
Chen G, Xia M, Lin Z, Xie H, Xiao W, Huang J, Liu Z, Wang C.   +7 more
europepmc   +1 more source

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado   +4 more
wiley   +1 more source

Concomitant Production and Transfer of Hydrogen for Efficient <i>In Situ</i> Reduction of C-C and C-O Unsaturated Substrates by Pt/TiO₂ Photocatalyst in Ethanol. [PDF]

ACS Omega
Delaunay O, Denicourt-Nowicki A, Roucoux A.   +2 more
europepmc   +1 more source

Contact Sensitisation Trends in Slovenian Children and Adolescents: A Retrospective Single‐Centre Study

Contact Dermatitis, Volume 95, Issue 3, Page 301-308, September 2026.
Nickel sensitisation in children decreased significantly over time, while dyes and isothiazolinones are emerging allergens. These findings underscore shifting exposure patterns and the need for continuous surveillance to guide effective patch testing and prevention strategies.
Mateja Starbek Zorko, Tomaž Lunder, Thomas Peric   +2 more
wiley   +1 more source

Linalool exhibits potent antibacterial and anti-biofilm activity against carbapenem-resistant Acinetobacter baumannii. [PDF]

Sci Rep
Jin HW, Jung SY, Eom YB.
europepmc   +1 more source

Patch Test Results With Additions to the European Baseline Series, 2021/22—Joint European Results of the ESSCAA and the EBSB Working Groups of the ESCD, and the GEIDACC

Contact Dermatitis, Volume 95, Issue 3, Page 276-285, September 2026.
ABSTRACT Background Allergens are periodically added to the European Baseline Series (EBS) to audit their value in consecutive patch testing. Objectives To present results of audit allergens tested in consecutive patients in 54 departments in 13 European countries during 2021 and 2022.
Wolfgang Uter, Stephen Mark Wilkinson, Andrea Bauer, Leopoldo Borrego, Richard Brans, Timo Buhl, Heinrich Dickel, Rosella Gallo, Ana Giménez Arnau, Margarida Gonçalo, Dimitra Koumaki, Alexander A. Navarini, Cataldo Patruno, Györgyi Pónyai, Thomas Rustemeyer, Radoslaw Spiewak, Luca Stingeni, Skaidra Valiukevičienė, Marie‐L. A. Schuttelaar, Olivier Aerts, the ESSCA, EBS, ESCD working groups, the GEIDAC, Birger Kränke, Ella Dendooven, Dagmar Simon, Philip Spring, Ulrike Beiteke, Cecilia Dietrich, Sibylle Schliemann, Detlef Becker, Swen Malte John, Nicola Wagner, Elke Weisshaar, Stamatis Gregoriou, Maddalena Napolitano, Philippa Cousen, Graham A. Johnston, Juan Francisco Silvestre Salvador, José Manuel Carrascosa Carrillo, Mónica Munera Campos, Esther Serra Baldrich, Gemma Melé‐Ninot, Cristina Barrabés Torrella, David Pesqué, Ana María Giménez Arnau, María Antonia Pastor Nieto, Francisco Navarro Triviño, Leopoldo Borrego, Inmaculada Ruiz Gonzales, Enrique Gómez de la Fuente, Susana Córdoba Guijarro, Francisco Javier Ortiz de Frutos, Fátima Tous Romero, Tatiana Sanz Sánchez, Pablo Chicharro Manso, Marta Andreu Barasoain, Marta Elosua González, Araceli Sánchez Gilo, Paloma Sánchez‐Pedreño Guillén, Pedro Mercader‐García, Carmen Paredes Suárez, María Elena Gatica Ortega, José Juan Pereyra Rodríguez, Javier Miquel Miquel, Mercedes Rodríguez Serna, Violeta Zaragoza Ninet, Ricardo González Pérez   +68 more
wiley   +1 more source

Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories. [PDF]

Foods
Huang H, He Y, Zhao X, Yu P, Zhong N, Xiang B, Ning J, Li N, Huang H, Zhong X, Chen Q, Zheng H.   +11 more
europepmc   +1 more source