Results 11 to 20 of about 39,835 (181)

Salinity Tolerance of Lupinus havardii and Lupinus texensis [PDF]

open access: yesHortScience, 2007
Use of recycled water to irrigate urban landscapes and nursery plants may be inevitable as fresh water supplies diminish and populations continue to grow in the arid and semiarid southwestern United States. Lupinus havardii Wats. (Big Bend bluebonnet) has potential as a cut flower and
Genhua Niu   +3 more
openaire   +1 more source

Nutrient limitation of native and invasive N2-fixing plants in northwest prairies. [PDF]

open access: yesPLoS ONE, 2013
Nutrient rich conditions often promote plant invasions, yet additions of non-nitrogen (N) nutrients may provide a novel approach for conserving native symbiotic N-fixing plants in otherwise N-limited ecosystems.
Andrea S Thorpe   +3 more
doaj   +1 more source

Eco-synthesis and characterization of titanium nanoparticles: Testing its cytotoxicity and antibacterial effects

open access: yesGreen Processing and Synthesis, 2020
In recent years, green synthesis of nanoparticles has been the cornerstone of development of nanotechnology and its applications, as it emphasizes on promoting environmental sustainability.
Eisa Nada E.   +9 more
doaj   +1 more source

Unraveling the Biosynthesis of Quinolizidine Alkaloids Using the Genetic and Chemical Diversity of Mexican Lupins

open access: yesDiversity, 2021
Quinolizidine alkaloids (QAs) are synthesized by the genus Lupinus as a defense against herbivores. Synthesis of QAs in lupins is species- and organ-specific.
Astrid Ramírez-Betancourt   +6 more
doaj   +1 more source

Introducing Mediterranean Lupins in Lambs’ Diets: Effects on Growth and Digestibility

open access: yesAnimals, 2021
Lupins are suitable candidates to replace soybean meal in livestock feeding in the Mediterranean area, presenting a solution for the European Union’s dependence on soybean importations. This study aimed to assess the effect of incorporating Lupinus albus
Mariana Almeida   +7 more
doaj   +1 more source

Protoplast Isolation in Lupin Lupinus spp

open access: yesJournal of Agricultural Sciences, 1996
The aim of this wprk was to find out a method for isolation of+ protoplasts from various lupin Lupinus spp species. Al 10 ml I , CaCl2. 2H20 0.103 g I , Cellulase Onozuka R-10 1.5 %, Macerozyme R-10 0.1%, mannitol 8.96 % and BSA 0.1% have been found ...
Necmi Beşer, Andrew Wetten
doaj   +1 more source

Untargeted Phytochemical Profile, Antioxidant Capacity and Enzyme Inhibitory Activity of Cultivated and Wild Lupin Seeds from Tunisia

open access: yesMolecules, 2021
Lupin seeds can represent a valuable source of phenolics and other antioxidant compounds. In this work, a comprehensive analysis of the phytochemical profile was performed on seeds from three Lupinus species, including one cultivar (Lupinus albus) and ...
Amna Ben Hassine   +9 more
doaj   +1 more source

Composition of seed soluble carbohydrates and ultrastructural diversity of testa in lupins from the mediterranean region

open access: yesActa Societatis Botanicorum Poloniae, 2011
This article present a comparison of soluble sugar levels in seeds of Lupinus atlanticus, Lupinus cosentinii, Lupinus palaestinus and Lupinus pilosus, Lupinus hispanicus subsp. hispanicus and Lupinus luteus of Juno variety.
Agnieszka I. Piotrowicz-Cieślak
doaj   +1 more source

Comportamento de adubos verdes de inverno na região serrana fluminense [PDF]

open access: yesPesquisa Agropecuária Brasileira, 2001
O objetivo deste trabalho foi o de avaliar o comportamento de espécies de adubos verdes de inverno, em um Cambissolo Háplico Tb distrófico, sob duas condições de fertilidade, a 1.100 m de altitude.
Carlos Antonio Almeida Barradas   +3 more
doaj   +1 more source

Empleo de tres métodos de desamargado a través de la evaluación sensorial de harina y pan de Lupinus mutabilis Sweet

open access: yesAgroindustrial Science, 2019
The Lupinus mutabilis Sweet is a culture of the Andes of Peru, Ecuador and Bolivia where it is consumed for its high protein value, fiber and fat content. The present research work used three methods of debugging through the sensory evaluation of flour
Víctor Vásquez Arce   +4 more
doaj   +1 more source

Home - About - Disclaimer - Privacy