Results 201 to 210 of about 389,315 (295)

The Translation of Potato ; From ‘Potato’ to ‘Sweet Potato’

Journal of the society of Japanese Language and Literature, Japanology, 2007
openaire   +1 more source

Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide.
Burçe Ataç Mogol, Choong‐In Yun, Aytül Hamzalıoğlu, Selin Çakmak, Yeşim Şensoy, Nazmiye Çitler, Eunjung Lee, Shin Young Park, Junwon Byun, Young‐Jun Kim, Sanguine Byun, Vural Gökmen   +11 more
wiley   +1 more source

Soil bacterial community profiling of seed potato plantation sites in Taiwan. [PDF]

Microbiol Resour Announc
Tung Y-H, Xue D-Y, Chen Y-S, Su S-M, Chiu Y-H, Shen Y-M.   +5 more
europepmc   +1 more source

From niche to scale: enabling factors for saline agriculture in the North Sea and Mediterranean regions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Salinisation is one of the most pressing environmental challenges affecting agricultural land and food production worldwide. Although the challenge is substantial, saline agriculture represents a promising approach that integrates soil, water and crop management practices tailored to salt‐affected lands, enabling both adaptation to ...
Pim van Tongeren, Katarzyna Negacz
wiley   +1 more source

Culinary Medicine and Lifestyle Medicine and the Power of Nutrient-Rich Additions. [PDF]

Am J Lifestyle Med
Hanus A.
europepmc   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Molecular Identification and Pathogenicity of <i>Fusarium</i> Fungi Causing Potato Dry Rot in Shanxi Province, China. [PDF]

J Fungi (Basel)
Guo J, Shi Y, Chen X, Du P, Zhao Y, Wang L.   +5 more
europepmc   +1 more source

Contrasted habitat selection among Eurasian curlew populations according to landscape heterogeneity and breeding stage

The Journal of Wildlife Management, EarlyView.
This study aimed to quantify the spatio‐temporal use of breeding environments by the Eurasian curlew in 5 contrasting agricultural landscapes. To this end, 64 individuals were tagged with GPS devices to assess their space use according to their breeding stages and define their foraging habitat selection.
Marie Donnez, Emmanuel Joyeux, Frédéric Jiguet, Jean‐Noël Ballot, Jeanne Bienvenut, Alain Chartier, Etienne Debenest, Charlotte Francesiaz, Aurélien Lacondemine, Christophe Lartigau, Yves‐Marie Le Guen, Jacques Maout, Charline Pierrefeu, David Pinaud, Nicolas Terrel, Pierrick Bocher   +15 more
wiley   +1 more source