Results 191 to 200 of about 59,506 (264)

Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture Extrusion. [PDF]

J Food Sci
Bernin JB, Watanabe P, Smith B, Kowalski RJ, Ganjyal GM.   +4 more
europepmc   +1 more source

Verticillium dahliae CFEM Effector VdCR Stabilises the Susceptibility Factor GhAGP31 to Suppress Host Vascular Immunity and Promote Cotton Verticillium Wilt

Plant, Cell &Environment, EarlyView.
ABSTRACT Plant pathogenic fungi secrete a wide array of effector proteins to manipulate host immunity, including those containing CFEM (Common in Fungal Extracellular Membranes) domains. Here, we identified a CFEM domain‐containing effector VdCR from Verticillium dahliae, the causal agent of cotton Verticillium wilt.
Bo Pu, Haonan Yu, Zheyu Pan, Lisheng Duan, Tao Liu, Haiyuan Li, Jiali Liu, Renfu Zhang, Xiaoping Hu, Jun Qin   +9 more
wiley   +1 more source

pH-dependent effects of pepsin and trypsin on the stability and antibiofilm functionality of pea protein-stabilized carvacrol nanoemulsions. [PDF]

Food Chem X
Ji J, Brahmi M, Dumas E, Chihib NE, Gharsallaoui A.   +4 more
europepmc   +1 more source

Blue boost: Monochromatic blue light and blue‐enriched spectra (RBW) enhance physiology, bioactive compounds, and yield of strawberry in indoor vertical farming

Photochemistry and Photobiology, EarlyView.
Effects of spectral quality and light regime on the physiological, biochemical, and agronomic responses of strawberry plants grown in an indoor aeroponic system. Constant blue and red light and sinusoidal red and red–blue–white (RBW) light regimes differentially modulated photosynthetic performance, stomatal regulation, antioxidant metabolism, carbon ...
Carlos Henrique Pereira Bento, Fabia Barbosa da Silva, Márcio Rosa, Tiago do Prado Paim, Ítalo Moraes Rocha Guedes, Luciana Arantes Dantas, Erika Crispim Resende, Aurélio Rúbio Neto, Lucas de Jesus Silva, Nyah Dias Mazieri, Fabiano Guimarães Silva   +10 more
wiley   +1 more source

Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile. [PDF]

Curr Res Food Sci
Falotico D, Natrella G, Perri G, De Angelis D, Antonino C, Rametta F, Squeo G, Pontonio E, Caponio F.   +8 more
europepmc   +1 more source

Effects of Meloidogyne incognita on agronomic parameters and structural changes in eggplant (Solanum gilo Raddi) roots treated with Purpureocillium lilacinum

Plant Biology, EarlyView.
Meloidogyne incognita impairs eggplant growth through gall formation with changes in root cell wall components and vascular tissue disruption, while the biocontrol agent Purpureocillium lilacinum mitigates these effects by reducing nematode infection. Abstract Meloidogyne spp. induce structural changes during the development of root‐knot galls, leading
R. M. I. F. Vilela, V. C. Kuster, A. A. de Souza, V. C. Martini, T. A. Magalhães, R. M. dos Santos Isaias, D. C. de Oliveira   +6 more
wiley   +1 more source

Calcium-Independent Gelation of <i>Abelia macrotera</i> Pectin Induced by Sodium Ions and Its Synergistic Interaction with Pea Protein Isolate. [PDF]

Foods
Wang J, Li W, Hu S, Sun B, Fan X, Luo J, Mao Q, Zhou H.   +7 more
europepmc   +1 more source

Unveiling contrasting iron efficiency strategies in common bean (Phaseolus vulgaris L.) genotypes under iron deficiency

Plant Biology, EarlyView.
Common bean genotypes differ in their iron acquisition through distinct Strategy I responses and root exudation patterns. Abstract Iron (Fe) deficiency in food crops, particularly on calcareous soils, limits productivity and human nutrition. This study investigated two common bean (Phaseolus vulgaris) genotypes, Guaymí (high Fe‐accumulating, HI) and ...
F. X. Rucamumihigo, U. Ludewig, A. Hernández‐Pridybailo, I. Cakmak, N. J. Maywald   +4 more
wiley   +1 more source

Novel high internal phase emulsions stabilized by TGase-catalyzed glycosylated pea protein isolates: Formation, stability, and properties. [PDF]

Food Chem X
Shi J, Li J, Jiang Y, Pei X, Wu M, Shi J, He J.   +6 more
europepmc   +1 more source

Almost 200 years of anthocyanin research: What we know, what we assume and what remains unknown

Plant Biology, EarlyView.
Nearly 200 years of anthocyanin research reveal a well‐understood anthocyanin biosynthetic pathway. However, there are still open questions regarding its evolution, functions and ecological significance. Abstract Flavonoids are frequently presented as health‐beneficial plant metabolites, and their subclass anthocyanins is best known for striking flower
N. Choudhary, N. Khatun, B. Pucker
wiley   +1 more source