Results 161 to 170 of about 8,303,338 (334)

The control of expression of storage protein genes in pisum sativum L [PDF]

, 1985
Pea cotyledon and leaf genomic DNA were found to be methylated in a series of defined methylation states. ͫ CG and ͫ C-X-G methylations were detected and the latter was more prevalent in leaf DNA.
Waterhouse, Rosemary Noelle
core  

Nitrogen Fertilizer Application in Grass–Clover Elevated Nitrate Leaching in the Follow‐on Maize Crop

Journal of Plant Nutrition and Soil Science, EarlyView.
ABSTRACT Background: Grass–clover and silage maize are key for dairy feed production and frequently occur within the same crop rotations. Fertilizer management in grass–clover may leave residual effects that influence both environmental outcomes and the performance of subsequent maize crops.
Henrik Thers, Søren Ugilt Larsen, Johannes L. Jensen, Jørgen Eriksen   +3 more
wiley   +1 more source

Influence of Sucrose and Trehalose Addition on Adsorption of Chokeberry Phenolics on Pea Proteins

, 2020
Cilj diplomskog rada bio je pripremiti bioaktivne dodatke hrani na bazi proteina graška u kombinaciji s fenolima aronije. Također, u radu je ispitivana mogućnost primjene saharoze i trehaloze s ciljem povećanja adsorpcije fenolnih spojeva iz soka aronije
Botak, Ivana
core  

Effect of inoculation and nitrogen top-dressing on yields and fodder value of winter pea cv. Maksimirski ozimi in wheat cv. Sana mixture

Mljekarstvo, 2007
Two year field trials (1999 - 2001) were performed to determine theinoculation seed winter pea and nitrogen top-dressing effect on number and active nodules of pea root and also on the green mass and dry matter yield of winter pea cv.
Darko Uher, Zvonimir Štafa, Sulejman Redžepović, Mihaela Blažinkov, Sanja Sikora, Dražen Kaučić   +5 more
doaj  

Modification and texturization of plant proteins for vegetarian shrimp applications using transglutaminase

Journal of Agriculture and Food Research
In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp.
Shu-Hsien Tsai, Chih-Hsuan Fan, Cheng-Pei Chung, Hsin-Wei Lin, Ming-Yi Lee   +4 more
doaj   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Curly protein nanofibril systems for improving thermal stability and copigmentation of hibiscus anthocyanins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Anthocyanins are attractive natural colorants for clean‐label food applications; however, their widespread use is limited by poor thermal stability. Protein nanofibrils have recently emerged as promising natural stabilizers because of their high surface area and ability to interact with anthocyanins through non‐covalent interactions.
Vildan Eyiz, İsmail Tontul, Selman Türker   +2 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source