Results 161 to 170 of about 5,858 (253)
Evaluation of chitosan as clarification aid in production of sour cherry juice and its effect on quality during storage. [PDF]
Yıldız AB, Tokatlı K.
europepmc +1 more source
The study demonstrates that sufficient B supply is crucial for successful rapeseed flower growth and fertility as well as for attracting pollinating insects, thus securing yield in a pollinator‐dependent crop. It is illustrated that climate change can pose a threat to crop yield via both direct effects, that is, an impaired nutrient uptake, and ...
Jiline B. Tölle +5 more
wiley +1 more source
Agri‐food by‐products are sustainably transformed into high‐value bioactive compounds through advanced green extraction technologies. This valorization supports circular economy goals and promotes environmental and bioeconomic progress. ABSTRACT The rapid growth of agri‐food industries has led to an alarming increase in waste generation, posing ...
Payel Dhar +8 more
wiley +1 more source
Exploring ultrasound-induced free radical formation: A comparative study in water and sour cherry juice using glutathione and terephthalic acid indicators. [PDF]
Aktı N, Yildiz S.
europepmc +1 more source
Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice [PDF]
Emil Zlatić +2 more
openalex +1 more source
The Notch signaling pathway plays a dual role in cancer, acting as both a tumor promoter and suppressor depending on cellular context. This review highlights how natural products modulate Notch signaling to inhibit tumor initiation, progression, angiogenesis, and cancer stem cell maintenance.
Rabab Fatima +15 more
wiley +1 more source
Genetic factors acting prior to dormancy in sour cherry influence bloom time the following spring. [PDF]
Goeckeritz CZ +4 more
europepmc +1 more source
Predicting Leaf Expansion of ‘Montmorency’ Sour Cherry from Degree-day Accumulations1
S. P. Eisensmith +3 more
openalex +1 more source
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source

