Results 71 to 80 of about 3,691 (187)

Testing Hypotheses of Covariate Effects on Topics of Discourse

Statistical Analysis and Data Mining: An ASA Data Science Journal, Volume 19, Issue 2, April 2026.
ABSTRACT We introduce an approach to topic modeling with document‐level covariates that remains tractable in the face of large text corpora. This is achieved by de‐emphasizing the role of parameter estimation in an underlying probabilistic model, assuming instead that the data come from a fixed but unknown distribution whose statistical functionals are
Gabriel Phelan, David A. Campbell
wiley   +1 more source

Main changes on the polyphenols profile and antioxidant capacity in Manila mango (Mangifera indica L.)

Archivos Latinoamericanos de Nutrición, 2020
Mango is the second most commercialized tropical fruit in the world, and Mexico is the major exporter. In terms of mango production, Manila´s variety represents a quarter of the total mangoes production in Mexico.
Dulce María Soria-Lara, Sandra Neli Jiménez-García, José Enrique Botello-Álvarez, Rita Miranda-López   +3 more
doaj   +1 more source

Herbarium Specimens Provide Evidence for the Early Introduction of Erysiphe quercicola Into the United States and Document New Hosts

Forest Pathology, Volume 56, Issue 2, April 2026.
ABSTRACT The powdery mildew fungus Erysiphe quercicola (Erysiphaceae) has a complex taxonomic history that has long complicated assessments of its geographic distribution and host associations. Although knowledge of the global host range of this species has expanded substantially over the past two decades, sequencing‐confirmed records from North ...
Michael Bradshaw, Andrew Paul, Elizabeth Rennie, Gregory S. Gilbert, Senna Robeson, Ryan Donnelly, Uma Crouch, James Mitchell, Uwe Braun   +8 more
wiley   +1 more source

Mango Peel: An Eminent Food Source

Nutrition and Food Processing
India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing.
openaire   +1 more source

When Numbers Mean Money: Pest Precision Sampling in High‐Density Mango Crops

Journal of Applied Entomology, Volume 150, Issue 3, Page 333-339, April 2026.
ABSTRACT The development of sampling plans is essential for assertive decision‐making in integrated pest management programs. The present study aimed to develop a plan for monitoring major mango pests in high‐density mango crops in Brazil. For this purpose, the influence of the position of the branch to be sampled in the canopy (internal and external ...
Elvis Prudêncio de Araújo Pereira, Rita de Cássia Rodrigues Gonçalves Gervásio, José Bruno Malaquias, Angélica da Silva Salustino, Tiago Cardoso da Costa‐Lima   +4 more
wiley   +1 more source

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods, 2020
Fruit peels have a diverse range of phytochemicals including carotenoids, vitamins, dietary fibres, and phenolic compounds, some with remarkable antioxidant properties.
Hafiz A. R. Suleria, Colin J. Barrow, Frank R. Dunshea   +2 more
doaj   +1 more source

Multifaceted roles of BBX transcription factors: impacts on key agronomical traits and environmental resilience

New Phytologist, Volume 250, Issue 2, Page 762-787, April 2026.
Summary B‐box (BBX) proteins were initially characterized as transcription factors connecting light signaling to the regulation of flowering time and seedling photomorphogenesis. However, over the last decade, increasing evidence has shown that they integrate light and hormone signaling, modulating multiple physiological processes during plant life. In
Bruno Silvestre Lira, Juliene Moreira, Luciano Freschi, Magdalena Rossi   +3 more
wiley   +1 more source

Temporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripening

Journal of Agriculture and Food Research, 2020
Background: Volatile compounds are considered as an important quality factor, as their aroma influences consumer acceptability. The type and concentration of volatile compound varies with genotype, pre- and postharvest factors.
Thanaraj Thiruchelvam, Sandra Landahl, Leon A. Terry   +2 more
doaj   +1 more source

Pectic principles of mango peel from mango processing waste as influenced by microwave energy

LWT - Food Science and Technology, 2015
Abstract Mango var. Totapuri is extensively processed into mango puree by the fruit processing industries. It results in generation of huge quantities of processing waste comprising of mango peel, stone and fibre. Microwave energy levels of 250, 440, 660 and 1000 W with time period ranging from 10 min to 25 min were studied for pectin extraction from
Saritha G. Pandit, Pasupuleti Vijayanand, S.G. Kulkarni   +2 more
openaire   +1 more source

Biodegradable HPMC–chitosan film for moisture retention and quality preservation in fresh‐cut mango

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 2905-2916, 30 March 2026.
Abstract BACKGROUND Replacing conventional plastics with biodegradable solutions that control moisture loss in fresh‐cut produce is a strategic need. This study developed hydroxypropylmethylcellulose (HPMC) and chitosan (CS) films plasticised with glycerol (Gly) and evaluated their use as sealing lids for fresh‐cut mango. RESULTS The selected monolayer
Angelucia Gonçalves Parente, Geraldo Vieira de Lima Júnior, Ana Caroliny de Souza, Fernanda Silva Ferreira, Pedro Vitor Moura Rocha, Mariana Paola Cabrera, Sérgio Tonetto de Freitas, David Fernando de Morais Neri   +7 more
wiley   +1 more source