Results 201 to 210 of about 551,267 (387)

Public resources about PHYVV and TMV detection in Jalapeño pepper plants using CNNs

, 2021
J. R. M. Almaraz, Arturo Yee-Rendón, Irineo Torres‐Pacheco, Angelica Sarahy Trujillo Lopez, Karen Paola Romero Bringas   +4 more
openalex   +1 more source

Cold-tolerant introgression line construction and low-temperature stress response analysis for bell pepper [PDF]

, 2020
Lusha Ji, Pan Li, Zhenhua Su, Meifang Li, Shangjing Guo   +4 more
openalex   +1 more source

Made in the shade: Leaf responses of native wildflowers to single‐axis photovoltaic solar energy

PLANTS, PEOPLE, PLANET, EarlyView.
As solar energy expands globally, balancing renewable power generation with biodiversity and ecosystem health has become an urgent challenge. This study investigated how native wildflowers respond at leaf level to the unique microclimates created by rotating solar panels in California's Central Valley.
Yudi Li, Troy Magney, Alona Armstrong, Rebecca R. Hernandez   +3 more
wiley   +1 more source

An Early Record of Photochemotherapy for Vitiligo by Rhazes (865–925 ce) in Liber Continens

JEADV Clinical Practice, EarlyView.
Alireza Tavakkoli
wiley   +1 more source

Building capacity in vector‐borne plant virus research: The CONNECTED Network

PLANTS, PEOPLE, PLANET, EarlyView.
Plant viruses spread by insects decimate crop yields globally, causing food security challenges in vulnerable areas, including regions of Africa. Interdisciplinary research is needed to protect future crop supplies. CONNECTED, the Community Network for African Vector‐Borne Plant Viruses, increased research capacity in Central, East, West and Southern ...
Nina F. Ockendon‐Powell, Diane L. Hird, Alice Beck, Heather Child, Helen Thomas‐Hughes, Neil Boonham, Gary D. Foster, Bruce Cronin, Andy M. Bailey   +8 more
wiley   +1 more source

Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process. [PDF]

Food Chem X
Wei H, Wu Z, Zhou H, Qiu Y, Fang L, Shi M, Kong B, Li W, Fu J.   +8 more
europepmc   +1 more source

Teaching the Mission: Bringing Mission to the Classroom [PDF]

, 2016
Pepper, Molly
core   +2 more sources

Peppers

, 2011
Bell peppers can brighten up any dish with all the colors they can be! Peppers come in seven different colors: red, yellow, orange, green, purple, and the less known- brown, and ivory. What's interesting is that all peppers start out green when they're growing. They turn their genetically determined color as they mature.
openaire   +1 more source

Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat

, 2021
Serena Martini, Alice Cattivelli, Angela Conte, Davide Tagliazucchi   +3 more
openalex   +2 more sources

Bioenhancer Assessment of Black Pepper with Turmeric on Self-Reported Pain Ratings in Adults: A Randomized, Cross-Over, Clinical Trial. [PDF]

Nutrients
Durham L, Oster RA, Ithurburn M, Reynolds C, Hill JO, Smith DL.   +5 more
europepmc   +1 more source