Results 231 to 240 of about 41,840 (310)

Characterisation of Volatile Compounds Associated With the Flavour of Flatbreads: Effect of Sorghum, Cassava and Whole or Dehulled Red and White Cowpea Flours

open access: yesLegume Science, Volume 7, Issue 4, December 2025.
ABSTRACT This study characterised the volatile compounds in flatbreads prepared from red non‐tannin sorghum flour, cassava starch, whole and dehulled red and white cowpea flours and composite flours (30% cowpea flour and varying combinations of cassava starch and sorghum flour).
Rita Dankwa   +5 more
wiley   +1 more source

Unlocking soybean meal pectin recalcitrance using a multi-enzyme cocktail approach. [PDF]

open access: yesSci Rep
Plouhinec L   +11 more
europepmc   +1 more source

Regional Differences in Soybean Protein and Amino Acid Profiles: A Genetic Exploration Using a Novel GWAS Panel

open access: yesLegume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Regional differences in soybean seed protein and amino acid content in Canada present significant challenges for crop improvement and the market value of high‐protein livestock feed. This study employed genome‐wide association studies (GWAS) using a novel panel of 206 cultivars to investigate the genetic basis of regional variations.
Siwar Haidar   +19 more
wiley   +1 more source

The Roles of Carbon‐Nitrogen Synergy and Phosphate Regulation in Producing Higher Yield of Vancomycin by Amycolatopsis orientalis

open access: yesMicrobiologyOpen, Volume 14, Issue 6, December 2025.
Systematic media optimization in Amycolatopsis orientalis identified maltodextrin, soy‐based nitrogen sources, and phosphate regulation as key drivers of vancomycin yield. Knockout and feeding trials demonstrated essential nutrient roles, offering a cost‐effective, scalable strategy for enhanced antibiotic production.
Vineeth Mani   +2 more
wiley   +1 more source

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