Results 51 to 60 of about 3,828 (174)
Assessment of genetically modified soybean DAS‐44406 × FG72 (dossier GMFF‐2025‐34192)
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract Genetically modified soybean DAS‐44406‐6 × FG72 was developed by conventional crossing to combine two single events: DAS‐44406‐6 and FG72. The soybean DAS‐44406‐6 × FG72 expresses the AAD‐12, 2mEPSPS, PAT and HPPD W336 proteins to confer herbicide tolerance to 2,4‐D‐, glyphosate‐, glufosinate‐containing and HPPD‐inhibiting herbicide products ...
EFSA Panel on Genetically Modified Organisms (GMO) +28 more
wiley +1 more source
Овощи России, 2015 The biochemical content of stachys nodules is provided: dry matter -30,5%, among which proteins - 2,2%, amides - 1,7%, lipids- 0,2%, carbohydrates- 19 % (reducing sugars - 1,8%, cellulose - 2,1%, pectin - 1,9%.
M. S. Gins, V. K. Gins, P. F. Kononkov
doaj +1 more source
Journal of Integrative Plant Biology, Volume 68, Issue 6, Page 1794-1814, June 2026.In soybean, the trihelix transcription factor GmGT‐2F positively regulates the expression of the α‐galactosidase gene GmAGAL, thereby modulating seed oil content. The cyclophilin GmCYP2 interacts with GmGT‐2F and suppresses GmAGAL activation. Haplotype diversity analysis of GmGT‐2F, GmCYP2, and GmAGAL identified favorable haplotype combinations ...
Shuangzhe Li +6 more
wiley +1 more source
Effect of a mutation in Raffinose Synthase 2 (GmRS2) on soybean quality traits
Crop Breeding and Applied Biotechnology, 2019 The presence of stachyose and raffinose is considered an antinutritional factor for humans and monogastric animals, leading to limitations on soybean consumption as a protein source.
Luiz Cláudio Costa Silva +6 more
doaj
Harnessing allelic variation to improve the protein content and amino acid profiles of food legumes
Crop Science, Volume 66, Issue 3, May/June 2026.Abstract The growing demand for safe and nutritious foods places unprecedented demands on agriculture. Widespread malnutrition in the Global South could be minimized by including legumes in predominantly cereal‐based cropping systems. Regular legume consumption provides multiple health benefits to humans, positively impacts soil health and microbiome ...
Sangam L. Dwivedi +3 more
wiley +1 more source
Phenotypic and genotypic analyses of large‐seeded soybean germplasm for vegetable soybean breeding
Crop Science, Volume 66, Issue 3, May/June 2026.Abstract Vegetable soybean [Glycine max (L.) Merr.], commonly known as edamame, is harvested at the R6 growth stage as green pods and beans, offering a rich source of protein, oil, fiber, and essential nutrients. While US market demand for edamame has increased over the past two decades, there is a lack of available domestic products compared to those ...
Chengjun Wu +9 more
wiley +1 more source
Frontiers in NutritionChildhood obesity presents a serious health concern associated with gut microbiota alterations. Dietary interventions targeting the gut microbiota have emerged as promising strategies for managing obesity in children.
Xionge Pi +12 more
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Physiologia Plantarum, Volume 178, Issue 3, May/June 2026.ABSTRACT To ensure seed longevity and successful germination, orthodox seeds acquire protective and repair mechanisms during the late stage of seed development to counteract the detrimental effects of desiccation and subsequent rehydration, processes often associated with oxidative stress.
Ming‐Jun Gao +5 more
wiley +1 more source
Study on Mechanism for Stachyose Metabolization by Lactiplantibacillus plantarum 1-9(植物乳杆菌1-9代谢水苏糖机制研究) [PDF]
Shipin kexue jishu xuebaoA strain of Lactobacillus was successfully isolated from fermented goat milk and identified as Lactiplantibacillus plantarum 1-9, which could efficiently utilize stachyose as the carbon source.
LIU Tianyi(刘天仪) +4 more
doaj +1 more source
Food Safety and Health, Volume 4, Issue 2, Page 385-397, April 2026.A mixed beverage of yerba mate and lychee was developed and optimized. The 70:30 lychee‐to‐mate formulation provided the best balance of antioxidant activity and consumer acceptance, highlighting its potential as a functional beverage. ABSTRACT The development of functional beverages that combine bioactive compounds with sensory appeal is of growing ...
Marcela Moreira Terhaag +7 more
wiley +1 more source