Results 51 to 60 of about 2,076 (147)

Phaseolin diversity in cultivated common bean from the Caribbean Diversidad de faseolinas en frijol común cultivado del Caribe

Acta Agronómica, 2007
<span style="font-size: 10pt; font-family: Verdana">In this study, 180 genotypes of cultivated <em>Phaseolus vulgaris </em>from the Caribbean were evaluated with the phaseolin marker.
Hidalgo Rigoberto, Blair Mathew, Pantoja Wilfredo   +2 more
doaj  

Breeding for plant‐based proteins in pulse and legume crops: Perspectives, challenges and opportunities

Crop Science, Volume 65, Issue 4, July/August 2025.
Abstract The consumption of plant proteins is increasing worldwide as a viable alternative to animal‐derived proteins in the marketplace. The projected increase in global population to at least 10 billion by 2050 is placing greater pressure on the food supply, particularly due to the rising demand for large‐scale protein production.
H. A. Cordoba, R. Sadohara, K. K. Gali, J. Zhou, J. Hart, A. C. Silveira Alexandre, K. Cichy, J. Wilker, S. Dohle, C. Mukankusi, T. D. Warkentin, I. Rajcan, M. Eskandari, F. Marsolais, G. Vandemark, E. von Wettberg, D. Palanichamy, P. Thomassin, C. H. Diepenbrock, M. Nickerson, V. Orsat, J. M. Osorno, V. Hoyos‐Villegas   +22 more
wiley   +1 more source

Genetic diversity in a Colombian bean (Phaseolus vulgaris L.) collection as assessed by phaseolin patterns and isoenzymatic markers

Agronomía Colombiana, 2012
The knowledge of genetic diversity patterns increase the efficiency of the conservation and the enrichment of the genetic resourses. This study allowed the discrimination of the existing genetic variability in a Colombian collection of shrub bean by ...
Gustavo Ligarreto, César Ocampo
doaj  

A comprehensive review of the genetic control of cooking time in dry beans (Phaseolus vulgaris L.)

PLANTS, PEOPLE, PLANET, Volume 7, Issue 4, Page 934-953, July 2025.
Reducing cooking time could increase dry beans (Phaseolus vulgaris) consumption. Cooking is an essential processing step needed to unlock the nutrients in dry beans and to make them palatable and safe for consumption. Long cooking times have consequences for dry bean use, especially where cooking fuel cost is high and when people prefer foods that are ...
Hannah R. Jeffery, Marcelo Efrén Murillo‐Quesada, Luis Barboza‐Barquero, Karen Cichy   +3 more
wiley   +1 more source

Yield and climatic parameters in a common bean (Phaseolus vulgaris L.) regional trial

Crop Science, Volume 65, Issue 2, March/April 2025.
Abstract Understanding patterns of crop response to environmental factors is critical to simulating target environments in selection environments. In early stages of varietal development, breeding lines are usually developed in centralized facilities.
Winnyfred Amongi, Johan Aparicio, Eric Nduwarugira, Blaise Ndabashinze, Kijana Ruhebuza, Rueben Otsyula, Shamir Misango, Eliezah Kamau, David Karanja, Wincaster Mutuli Makoani, Annuarite Uwera, Shida Nestory, Stanley Nkalubo, Eunice Kesiime, Abel Moges, Kidane Tumsa, Teshale Mamo, Steve Beebe, Clare Mukankusi   +18 more
wiley   +1 more source

Purification and Characterization of Pinto Bean Protein Using Membrane Technology

Food Science &Nutrition, Volume 12, Issue 12, Page 10592-10604, December 2024.
Two protein products PPC and ASP‐C with a protein content of 86.4% and 56.3% and the yield of 17.3% and 3.9% was successfully produced. The optimal conditions for recovering pinto bean protein via membrane processing were determined to be a pH of 10.5 for extraction, pH of 4.5 for precipitation, concentration factor of 5.5 for concentrating, and ...
Neda Aliabbasi, Levente L. Diosady, Zahra Emam‐Djomeh   +2 more
wiley   +1 more source

A Review of Functional Properties and Applications of Legume‐Based Edible Coatings

Legume Science, Volume 6, Issue 4, December 2024.
ABSTRACT Legumes are rich in starch, proteins, lipids, vitamins, and minerals, making them a better source for developing films with high nutritional value. They have become a sustainable and eco‐friendly coating to prolong the shelf life of perishable products while preserving both quality and safety. Legume‐based polysaccharides and proteins are cost‐
A. K. A. N. W. M. R. K. Thamarsha, Nishant Kumar, Pratibha, Kiran Mor, Ashutosh Upadhyay, Hemanth P. K. Sudhani, Venkata Sarath Pamu   +6 more
wiley   +1 more source

Estudio electroforético de germoplasma de fríjol (Phaseolus vulgaris L.) en centros secundarios de diversidad genética: el caso de África sur-Oriental

Acta Agronómica, 1989
Se analizaron 238 muestras de Phaseolus vulgaris L. de Malawi, Zambia, Tanzania, Uganda, Rhodesia y Zimbabwe por sus tipos de faseolina, utilizando la electroforesis SDS-PAGE.
Triana E. Mónica, Roca William M.
doaj  

Transformation strategies for stable expression of complex hetero-multimeric proteins like secretory immunoglobulin A in plants [PDF]

, 2019
Plant expression systems have proven to be exceptional in producing high-value complex polymeric proteins such as secretory IgAs (SIgAs). However, polymeric protein production requires the expression of multiple genes, which can be transformed as single ...
Depicker, Anna, Palací Bataller, Jorge, Virdi, Vikram   +2 more
core   +2 more sources

Metabolic engineering‐induced transcriptome reprogramming of lipid biosynthesis enhances oil composition in oat

Plant Biotechnology Journal, Volume 22, Issue 12, Page 3459-3472, December 2024.
Summary The endeavour to elevate the nutritional value of oat (Avena sativa) by altering the oil composition and content positions it as an optimal crop for fostering human health and animal feed. However, optimization of oil traits on oat through conventional breeding is challenging due to its quantitative nature and complexity of the oat genome.
Zhou Zhou, Rajvinder Kaur, Thomas Donoso, Jae‐Bom Ohm, Rajeev Gupta, Mark Lefsrud, Jaswinder Singh   +6 more
wiley   +1 more source