Very Stable High-Molecular-Mass Multiprotein Complexes in Different Organs of the Sea Cucumber <i>Paracaudina chilensis</i>. [PDF]
Soboleva SE +5 more
europepmc +1 more source
This review synthesizes how melatonin seed priming preconditions seeds to enhance tolerance against diverse abiotic stresses. It highlights the underlying mechanisms and proposes an integrative roadmap of advanced molecular and breeding tools to design next‐generation, stress‐smart plants.
Ali Raza +8 more
wiley +1 more source
A chromosomal-level genome assembly of the tropical sea cucumber Stichopus fusiformiossa. [PDF]
Lau NS +7 more
europepmc +1 more source
This review summarizes the discovery, biosynthesis, and transport of strigolactone, and the D14‐D3/MAX2‐D53/SMXLs signaling module. It highlights diverse roles of strigolactone in plant architecture, stress responses, and crop breeding, including species‐specific functions, hormonal crosstalk, and agricultural applications.
Qingliang Hu, Jiayang Li, Bing Wang
wiley +1 more source
Immune Protective Effect of Chitosan Oligosaccharide on Lipopolysaccharide-Stimulated Coelomocytes of Sea Cucumber <i>Apostichopus japonicus</i> In Vitro. [PDF]
Wang R +5 more
europepmc +1 more source
Plant G proteins: Versatile signaling hubs for synergistic improvement of agronomic traits
This review highlights the roles of G‐protein signaling in crop yield and quality, as well as abiotic and biotic stress responses. It also discusses the feasibility of breaking the trade‐off between plant growth and stress tolerance via dissecting G‐protein regulatory pathways, gene editing, mining natural elite variants, and AI‐assisted breeding ...
Haoran Li +7 more
wiley +1 more source
Label-free quantitative proteomics analysis of sea cucumber (<i>Apostichopus japonicus</i>) from different origins using data-independent acquisition mass spectrometry. [PDF]
Wu Q +6 more
europepmc +1 more source
Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi
ABSTRACT Kimchi is a traditional Korean fermented food prepared by mixing salted vegetables with seasonings and allowing them to ferment. Because it is a living fermented product, kimchi ripens rapidly, and its aroma characteristics change depending on the stage of ripening.
Seung‐Hyun Lee +4 more
wiley +1 more source
Microwave Pretreatment-Induced Significant Nutrient and Metabolite Changes in Sea Cucumber Apostichopus japonicus. [PDF]
Song D +6 more
europepmc +1 more source

