Results 181 to 190 of about 11,124,318 (249)

Soil Type Controls the Effects of the Nitrification Inhibitor DMPP on Nitrate Leaching and Mineral N Retention Under Simulated Heavy Rainfall

open access: yesJournal of Plant Nutrition and Soil Science, EarlyView.
ABSTRACT Background Nitrate (NO3−) leaching is a major nitrogen (N) loss pathway in agriculture and may increase with more frequent heavy rainfall. Nitrification inhibitors, such as 3,4‐dimethylpyrazole phosphate (DMPP), can reduce these losses, but their effectiveness under frequent heavy rainfall events remains unclear, which limits their targeted ...
Felix Ohmann   +2 more
wiley   +1 more source

Controllable DNA Condensation by Mixed Cationic Gemini/Nonionic Surfactant Systems: Structure, Thermodynamics, and Cytotoxicity

open access: yesJournal of Surfactants and Detergents, EarlyView.
ABSTRACT Controllable DNA condensation is important for nucleic‐acid packaging and non‐viral gene‐delivery systems. This study aimed to determine how the composition of mixed nonionic C12E10 and cationic gemini C12C6C12Br2 surfactants regulates DNA condensation, structure, thermodynamics, and cytotoxicity.
Bo Wang   +3 more
wiley   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

open access: yesJSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti   +3 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

open access: yesJSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae   +9 more
wiley   +1 more source

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