Results 321 to 330 of about 185,151 (360)
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Journal of Chemical Ecology, 1997
Resistance to pathogenic fungi and the isoflavonoids that confer such resistance capabilities were studied in two systems of wild and cultivated Phaseolus spp. seedlings. Results for P. coccineus show a gradient in isoflavonoid diversity with pathogen resistance high in wild varieties and low in cultivated ones. P.
Betty Benrey +2 more
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Resistance to pathogenic fungi and the isoflavonoids that confer such resistance capabilities were studied in two systems of wild and cultivated Phaseolus spp. seedlings. Results for P. coccineus show a gradient in isoflavonoid diversity with pathogen resistance high in wild varieties and low in cultivated ones. P.
Betty Benrey +2 more
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Phytotaxa, 2017
Integrating the information provided by different lines of evidence generated in previous studies, Phaseolus debouckii, a new species is described and illustrated. This species occurs only in central-southern Ecuador and north western Peru, mostly in what is known as the Amatope-Huancabamba Depression, and represents a sister species to Phaseolus ...
Rendón-Anaya, Martha +3 more
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Integrating the information provided by different lines of evidence generated in previous studies, Phaseolus debouckii, a new species is described and illustrated. This species occurs only in central-southern Ecuador and north western Peru, mostly in what is known as the Amatope-Huancabamba Depression, and represents a sister species to Phaseolus ...
Rendón-Anaya, Martha +3 more
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Cellulases in Phaseolus vulgaris
1988Publisher Summary Research on cellulase in the bean plant, Phaseolus vulgaris L. cv. Red Kidney, has led to the discovery of a family of cellulases with differing forms and functions. The development of methods for differentiating cellulase activities made it possible to begin sorting out the functions of the various cellulases.
Lowell N. Lewis, Mary L. Durbin
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Plant Physiology and Biochemistry, 2009
Aluminium toxicity is one of the major limiting factors of crop productivity on acid soils. High levels of available aluminium in soil may induce phosphorus deficiency in plants. This study investigates the influence of Aluminium (Al) on the phosphate (P(i)) uptake of two Phaseolus species, Phaseolus vulgaris L. var. Red Kidney and Phaseolus lunatus L.
T. Mimmo +4 more
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Aluminium toxicity is one of the major limiting factors of crop productivity on acid soils. High levels of available aluminium in soil may induce phosphorus deficiency in plants. This study investigates the influence of Aluminium (Al) on the phosphate (P(i)) uptake of two Phaseolus species, Phaseolus vulgaris L. var. Red Kidney and Phaseolus lunatus L.
T. Mimmo +4 more
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Microsatellite fingerprinting in the genusPhaseolus
Genome, 1995The genetic variability of the genus Phaseolus was investigated by nonradioactive DNA fingerprinting. The simple repetitive sequences (GATA)4, (GACA)4, (CAC)5, and (CA)8were used as probes to differentiate 18 species comprised of 90 genotypes. (GATA)4, (CAC)5, and (CA)8could be detected in the genome of nearly all species, while the (GACA)4motif ...
Walter Nagl +2 more
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Isolation of legumin-like protein from Phaseolus aureus and Phaseolus vulgaris
Phytochemistry, 1976Abstract An 11S seed globulin has been isolated from Phaseolus aureus and P. vulgaris by zonal isoelectric precipitation and the MWs of the constituent subunits determined. The protein of P. vulgaris occurs in the protein body fraction and its chemical composition, including the N -terminal amino acids and amino acid composition has been ...
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1989
*INRA, Genetique et amelioration des plantes, Versailles Diffusion du document : INRA, Genetique et amelioration des plantes, Versailles Diplôme : Dr.
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*INRA, Genetique et amelioration des plantes, Versailles Diffusion du document : INRA, Genetique et amelioration des plantes, Versailles Diplôme : Dr.
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Blanching of green bean (Phaseolus vulgaris)
Plant Foods for Human Nutrition, 1994Experiments with one and two steps blanching of green beans have been carried out. Inactivation of the peroxydase requires more heating than inactivation of the enzymes which gives rise to off flavour from aldehydes. When blanching for about one minute to inactivate lipoxygenase, aldehyde formation of flavour ceases.
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Phaseolus vulgaris L. Phaseolus sativus Royle Fabaceae
2020Rainer W. Bussmann +7 more
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