Results 231 to 240 of about 344,689 (311)

Kansas Soybean Yield Contest and Protein and Oil Value Contest

, 2021
Kansas Soybean Commission
core  

The outcomes of electronic personal health records in patients with heart failure or coronary artery disease

ESC Heart Failure, Volume 12, Issue 2, Page 1464-1468, April 2025.
Abstract Background There are limited data on the efficacy of smartphone‐based personal health records (PHRs) in patients with cardiovascular disease. This study aimed to examine the processes, outcomes and challenges associated with the implementation of integrated PHRs in patients with heart failure (HF) or coronary artery disease (CAD). Methods This
Kotaro Nochioka, Satoshi Yasuda, Takashi Shiroto, Saori Yamamoto, Haruka Sato, Yuhi Hasebe, Shigeo Godo, Makoto Nakano, Tomohiko Shindo, Kensuke Nishimiya, Kiyotaka Hao, Jun Takahashi, Keisuke Ido, Yoichi Kakuta, Hiroaki Shimizu, Hiroaki Shimokawa, Masaharu Nakayama   +16 more
wiley   +1 more source

Nitric Oxide and Phytohormone Crosstalk Mediates Soybean Growth and Defence Against Aphis glycines. [PDF]

Physiol Plant
Khan FU, Salman M, Yu EW, Hussain A, Khan M, Yun BW.   +5 more
europepmc   +1 more source

Iron‐Catalyzed Hydrodecarboxylation of Fatty Acids From Vegetable Oils for Drop‐In Biofuel Production

European Journal of Organic Chemistry, EarlyView.
An iron‐catalyzed hydrodecarboxylation for renewable hydrocarbon production is reported, featuring an alternative hydrogen source and a commercially available iron salt as the catalyst. The protocol enabled efficient one‐pot Cn–1 hydrocarbon synthesis from vegetable oils under mild and open‐air conditions.
José H. A. da Silva, Monique E. S. de A. Furtado, Elon F. Silva, Johnathan H. F. da Silva, Jhudson G. L. de Araujo, Thays L. Lemos, Amanda D. Gondim, Lívia N. Cavalcanti   +7 more
wiley   +1 more source

The OPR gene family: bioinformatics characterization and functional implications for soybean seed deterioration. [PDF]

Front Plant Sci
Yang Z, Shan Z, Cao D, Han B, Chen S, Yuan S, Chen H, Li X, Zhou X.   +8 more
europepmc   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Overexpression of <i>GmJAZ5</i> Enhances Salt Tolerance in Soybean. [PDF]

Int J Mol Sci
Ou A, Huang W, Qiu H, Xie M, Yang T, Xue Y.   +5 more
europepmc   +1 more source

Experimental Investigation and ANN‐Based Prediction of CI Engine Performance Fueled With Waste Plastic Oil–Diesel Blends Containing Al2O3 Nanoparticles

Energy Science &Engineering, EarlyView.
Waste plastic oil–diesel blends enhanced with Al2O3 nanoparticles were experimentally evaluated in a compression ignition engine under varying injection timings and modeled using artificial neural networks (ANNs). The optimized WP20PD + 1000 ppm blend improved brake thermal efficiency and reduced fuel consumption, while ANN prediction achieved high ...
Dudekula Jamal Basha, Upendra Rajak, Abhishek Agarwal, Balram Yelamasetti, Manoj Panchal, Sudheer Kumar, Abhishek Dasore   +6 more
wiley   +1 more source

Multiplex FAD2/FATB Editing Generates Ultra-High-Oleic, Low-Saturate Soybean With Increased Seed Fatty Acid Content. [PDF]

Plant Biotechnol J
Kim WN, Choi YR, Kim HJ, Chung YS, Kim HU.   +4 more
europepmc   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source