Results 21 to 30 of about 8,721 (215)

Arborescent lycopsid periderm production was limited [PDF]

open access: yesNew Phytologist, 2020
Summary Late Paleozoic arborescent lycopsids have been thought to have grown from sporelings into large trees through the production of a periderm cylinder, particularly massive in the proximal portion of the trunk and tapering distally, with this rind of bark providing most of their structural support.
Michael P. D'Antonio, C. Kevin Boyce
openaire   +2 more sources

Analysis of zebrafish periderm enhancers facilitates identification of a regulatory variant near human KRT8/18

open access: yeseLife, 2020
Genome-wide association studies for non-syndromic orofacial clefting (OFC) have identified single nucleotide polymorphisms (SNPs) at loci where the presumed risk-relevant gene is expressed in oral periderm.
Huan Liu   +12 more
doaj   +1 more source

Epithelial Migration and Non-adhesive Periderm Are Required for Digit Separation during Mammalian Development. [PDF]

open access: yes, 2020
The fusion of digits or toes, syndactyly, can be part of complex syndromes, including van der Woude syndrome. A subset of van der Woude cases is caused by dominant-negative mutations in the epithelial transcription factor Grainyhead like-3 (GRHL3), and ...
Andersen, Bogi   +11 more
core   +2 more sources

Priorities for Bark Anatomical Research: Study Venues and Open Questions

open access: yesPlants, 2023
The bark fulfils several essential functions in vascular plants and yields a wealth of raw materials, but the understanding of bark structure and function strongly lags behind our knowledge with respect to other plant tissues.
Ilana Shtein   +6 more
doaj   +1 more source

Formation of damage periderm in Markies and Challenger potato tubers under the influence of temperature [PDF]

open access: yesRevista Ceres, 2023
The curing before storing the tubers is necessary for the formation of damage periderm, promoting greater post-harvest conservation. In which, the rate curing and the maintenance of the quality of the tubers depends on the temperature.
Kharen Priscilla de Oliveira Salomão Petrucci   +4 more
doaj   +1 more source

Russeting in Apple Is Initiated After Exposure to Moisture Ends—I. Histological Evidence

open access: yesPlants, 2020
Russeting (periderm formation) is a critical fruit-surface disorder in apple (Malus × domestica Borkh.). The first symptom of insipient russeting is cuticular microcracking. Humid and rainy weather increases russeting.
Yun-Hao Chen   +4 more
doaj   +1 more source

Protease signaling regulates apical cell extrusion, cell contacts, and proliferation in epithelia. [PDF]

open access: yes, 2018
Mechanisms that sense and regulate epithelial morphogenesis, integrity, and homeostasis are incompletely understood. Protease-activated receptor 2 (Par2), the Par2-activating membrane-tethered protease matriptase, and its inhibitor, hepatocyte activator ...
Balouch, Eaman   +8 more
core   +1 more source

Stepwise polarisation of developing bilayered epidermis is mediated by aPKC and E-cadherin in zebrafish

open access: yeseLife, 2020
The epidermis, a multilayered epithelium, surrounds and protects the vertebrate body. It develops from a bilayered epithelium formed of the outer periderm and underlying basal epidermis.
Prateek Arora   +3 more
doaj   +1 more source

Epigenetic Modifications Related to Potato Skin Russeting

open access: yesPlants, 2023
Potato tuber skin is a protective corky tissue consisting of suberized phellem cells. Smooth-skinned varieties are characterized by a clean, shiny appearance compared to the darker hue of russeted potatoes.
Pawan Kumar   +3 more
doaj   +1 more source

Thermal diffusivity of periderm from tomatoes of different maturity stages as determined by the concept of the frequency-domain open photoacoustic cell [PDF]

open access: yes, 2011
The frequency-domain open photoacoustic cell (OPC) approach was used to determine room temperature thermal diffusivity of skins (pericarps) from the raw tomatoes (Lycopersicon esculetum Mill.) characterized by the three different stages of ripeness (from
Baesso Mauro, L.   +6 more
core   +2 more sources

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