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Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Transcriptomic Responses and Putative Mechanisms of Nicotinamide-Mediated Saline-Alkaline Tolerance in Soybean. [PDF]

Metabolites
Zhang Q, Meng F, Sun H, Yin Y, Ren G.
europepmc   +1 more source

Effects of different planting patterns on potato rhizosphere soil microbial composition and yield. [PDF]

BMC Microbiol
Wang X, Hou Q, Li F, Wang L, Zhang X, Yang R, Aqeel M, Tang C, Chen G.   +8 more
europepmc   +1 more source

Freeze structuring unlocks minimal-processing strategies for legume texturization. [PDF]

NPJ Sci Food
Bach A, Perler E, Lemcke LS, Rühs PA.
europepmc   +1 more source

The carbon intensity (CI) of co-products fed to beef cattle in the Northern Plains. [PDF]

Transl Anim Sci
Almeida F, Perrin RK, Fulginiti LE, Dennis E.   +3 more
europepmc   +1 more source

GmDOF3.1-GmCPX Module Regulates Nodulation and Nitrogen Fixation Abilities in Soybean. [PDF]

Plant Biotechnol J
Xing X, Yang Z, Shao Z, Du H, Zhang H, Zhang H, Huo X, Li W, Kong Y, Li X, Zhang C.   +10 more
europepmc   +1 more source

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Soybean

Current Biology, 2022
Chao Fang and Fanjiang Kong introduce the polyploid staple crop, soybean - a major source of dietary protein and oil and model species for root nodulation and plant-developmental studies.
Chao, Fang, Fanjiang, Kong
openaire   +2 more sources