Results 91 to 100 of about 7,359 (194)

Exploring the role of exogenous salicylic acid in cereals resilience to water deficit stress: Advances and challenges

open access: yesAgronomy Journal, Volume 118, Issue 2, March/April 2026.
Abstract Salicylic acid (SA) is an elicitor of abiotic stress tolerance in plants, but a comparative analysis of its effects across cereals remains under‐explored. This review article assesses the literature on the biological functioning of exogenous SA application (foliar‐ or root‐applied) in water‐stressed cereals.
Christos A. Damalas   +1 more
wiley   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

open access: yesJournal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 185-196, March 2026.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri   +5 more
wiley   +1 more source

Pathogenesis, clinical signs and epidemiology of the poisoning by cyanogenic plants in the Brazilian northwest

open access: yesSemina: Ciências Agrárias, 2014
This review highlights the mechanisms of action of cyanogenic plants and provides clinical signs and distribution of outbreaks in Northeastern Brazil. Cyanogenic plants causing reported outbreaks of poisoning are Anadenanthera colubrina var.
Antônio Carlos Lopes Câmara   +2 more
doaj   +1 more source

Transposable elements: Functional aspects and applications as drivers of crop innovation

open access: yesCrop Science, Volume 66, Issue 2, March/April 2026.
Abstract Transposable elements (TEs), which were once relegated to the status of genomic parasites, are today accepted as important agents of plant genome evolution and adaptation. This review integrates evidence pointing to their dual function as drivers of genetic diversity and instability, with a focus on their contribution to phenotypic innovation,
Flávia Layse Belém Medeiros   +12 more
wiley   +1 more source

Bacteriological evaluation of weaning dried foods consumed in Taiz City, Republic of Yemen

open access: yesJournal of the Saudi Society of Agricultural Sciences, 2019
Bacteriological assessment of commercial weaning foods, traditional weaning foods in addition to cereals and legumes samples (ingredients that formed the traditional weaning foods) that consumed in Taiz city, Yemen was carried out.
Fahd Abdelhameed Alsharjabi   +2 more
doaj   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

open access: yesFood Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain   +6 more
wiley   +1 more source

Siirt ve Batman İllerinde Pamuk (Gossypium hirsutum L.) Üretim Alanlarında Sorun Olan Yabancı Otlar

open access: yesISPEC Journal of Agricultural Sciences
Yabancı otlarla mücadelede başarı için öncelikle sorun olan yabancı ot türleri ve yoğunlukları belirlenmelidir. Bu çalışma; Güneydoğu Anadolu bölgesinde yer alan Siirt ve Batman pamuk üretim alanlarında sorun olan yabancı ot türleri ile bunların ...
Mesut SIRRI
doaj   +1 more source

Biopreservative Potential of Indigenous Lactic Acid Bacteria From Fermented Dacryodes edulis Seeds: A Novel Approach for Sustainable Food Safety in West African Traditional Foods

open access: yesFood Science &Nutrition, Volume 14, Issue 3, March 2026.
Indigenous lactic acid bacteria from fermented Dacryodes edulis seeds: A novel natural biopreservative for sustainable food safety in West African traditional foods. ABSTRACT The increasing demand for natural food preservatives has intensified research into indigenous microorganisms with biopreservative properties.
Zakari Adeiza David   +8 more
wiley   +1 more source

Mycoflora of hybrid sorghum seeds in line production areas of Khorasan Razavi [PDF]

open access: yesعلوم و فناوری بذر ایران, 2017
Mycoflora of hybrid sorghum seeds in line production areas of Khorasan Razavi Seed health analysis was carried out on 30 Sorghum bicolor cv. speed feed(line AS9) seed samples belonging to two growing seasons (2001-2004) which were routinely submitted by ...
M. Naderpour, B. Motieshare, V. Askari
doaj  

Rainfall Variability and Extremes in the Hamassa Sub‐Basin, Ethiopia: Past Trends and Future Risks

open access: yesMeteorological Applications, Volume 33, Issue 2, March/April 2026.
This study assessed spatial variability and temporal trends in the historical (1986–2023) and projected precipitation regime of the Hamassa sub‐basin. The results indicate a significant drying trend during the main cropping season, marked interannual and spatial variability, and associated linkages to warm‐phase ENSO events, which delay the onset and ...
Barana Babiso Badesso   +2 more
wiley   +1 more source

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