Results 161 to 170 of about 124,750 (306)

Antiparasitic and Antibacterial Functionality of Essential Oils: An Alternative Approach for Sustainable Aquaculture. [PDF]

Pathogens, 2021
Dawood MAO, El Basuini MF, Zaineldin AI, Yilmaz S, Hasan MT, Ahmadifar E, El Asely AM, Abdel-Latif HMR, Alagawany M, Abu-Elala NM, Van Doan H, Sewilam H.   +11 more
europepmc   +1 more source

Effect of bio‐fertilization and edapho‐climatic conditions on chickpea nodulation, grain yields, and seed protein in a Mediterranean context: a meta‐analysis approach

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Chickpeas (Cicer arietinum L.) serve as a protein‐rich staple, particularly in Mediterranean countries, where they are often grown in marginal and water‐stressed areas. This meta‐analysis synthesized evidence from peer‐reviewed publications across Mediterranean countries to assess how chickpea rhizobial inoculation influences chickpea ...
Amira Hachana, Amir Souissi, Lewis Ziska, Katherine Morgan, Carina Yiu, Issam Achour, Asma Bouatrous, Imen Hemissi, Hanen Arfaoui, Anissa Riahi, Manel Bouraoui, Bouaziz Sifi   +11 more
wiley   +1 more source

Dysbiosis and Restoration Dynamics of the Gut Microbiome Following Therapeutic Exposure to Florfenicol in Snubnose Pompano (Trachinotus blochii) to Aid in Sustainable Aquaculture Production Strategies. [PDF]

Front Microbiol, 2022
Sumithra TG, Sharma KSR, Gangadharan S, Suresh G, Prasad V, Amala PV, Sayooj P, Gop AP, Anil MK, Patil PK, Achamveetil G.   +10 more
europepmc   +1 more source

Sustainable Aquaculture [PDF]

, 2018
openaire   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Phenotypic assessment of safety and probiotic potential of native isolates from marine fish Moolgarda seheli towards sustainable aquaculture. [PDF]

Biologia (Bratisl), 2022
Husain F, Duraisamy S, Balakrishnan S, Ranjith S, Chidambaram P, Kumarasamy A.   +5 more
europepmc   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

Sustainable Aquaculture Futures [PDF]

Food Science and Technology, 2019
openaire   +1 more source

From niche to scale: enabling factors for saline agriculture in the North Sea and Mediterranean regions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Salinisation is one of the most pressing environmental challenges affecting agricultural land and food production worldwide. Although the challenge is substantial, saline agriculture represents a promising approach that integrates soil, water and crop management practices tailored to salt‐affected lands, enabling both adaptation to ...
Pim van Tongeren, Katarzyna Negacz
wiley   +1 more source

Can trigeminal sensations impact saltiness perception? A mini‐review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source