Results 131 to 140 of about 112,782 (331)
Plant, Cell &Environment, EarlyView.ABSTRACT Hairy‐root transformation is widely used to generate transgenic plant roots for genetic functional characterisation studies. However, transformation efficiency can be limited, largely due to the use of binary vectors. Here, we report on the development of novel integrative vectors that significantly increase the transformation efficiency of ...
Huanan Su +3 more
wiley +1 more source
International Journal of Molecular Sciences, 2018 1 in roots under NaCl stress conditions.
Sun, Jingyu +7 more
openaire +1 more source
Enhancing the Quality of Functional Home Meal Replacement Sweet Pumpkin Porridge
Journal of Food QualityThis study aimed to develop a functional home meal replacement (HMR) sweet pumpkin porridge by enhancing the content of carotenoids, the naturally abundant antioxidant nutrients in sweet pumpkin, and fortifying it with calcium and vitamin D, which are ...
So-Hui Shin +3 more
doaj +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
Maternal &Child Nutrition, Volume 22, Issue 1, March 2026.ABSTRACT Childhood stunting remains a public health challenge in Thailand. While national surveys provide prevalence estimates, there is limited understanding of the multilevel influences shaping child feeding practices. This qualitative study aimed to explore individual, familial, and socioenvironmental determinants of child feeding practices among ...
Thanit Vinitchagoon +8 more
wiley +1 more source
SUBSTITUSI PUREE LABU KUNING DALAM PEMBUATAN CAKE (FRUIT CUP CAKE PUMPKIN, TIRAMISU PUMPKIN, DAN PUDDING SWEETY PUMPKIN CAKE) [PDF]
, 2012 The purpose of the study was 1) Determine the formula, technique, presentation and acceptance of the product fruit cup pumpkin cake with pumpkin puree, 2) Knowing the formula, technique, presentation and acceptance of tiramisu pumpkin with pumpkin puree ...
Siti Ulfatul, Zahra
core
Development, Quality Evaluation and Acceptability of Pumpkin Seed Flour Incorporated in Gravy
, 2017 Gitika Sharma, Sarla Lakhawat
openalex +1 more source
eFood, Volume 7, Issue 1, February 2026.The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam +9 more
wiley +1 more source
Spartan Daily October 29, 2012 [PDF]
, 2012 Volume 139, Issue 32https://scholarworks.sjsu.edu/spartandaily/1348/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source