Results 201 to 210 of about 20,659 (263)

Valorization of Zingiber officinale Roscoe leaf biomass: phytotoxic potential and chemical profiling toward sustainable weed management

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Zingiber officinale Roscoe is widely cultivated as a spice and functional food, generating substantial amounts of aerial biomass that is commonly discarded after harvest. Within a circular‐economy framework, this study investigated the phytotoxic potential of Z.
Sara Vitalini, Orlando Innaurato, Shadab Faramarzi, Alessandro Palmioli, Stefania Garzoli, Valentina Vaglia, Cristina Airoldi, Marcello Iriti   +7 more
wiley   +1 more source

Grassland forage legumes and drought mitigation – sheep wool application improved soil water availability and enhanced drought–stress responses

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Background Sheep wool may reduce drought stress in grasslands when used as a soil amendment. Two experiments were conducted to explore if: (i) water absorbed by wool would be biologically ‘active’ and therefore available to plants, using a novel method of measuring water activity (aw); and, (ii) adding wool to compost would delay water stress ...
Siân Bethan MacKintosh, Rhyn Fychan, John Walter Davies, Huw Gareth Powell, Mark Boileau Scott, Christina Louise Marley   +5 more
wiley   +1 more source

Dataset of prokaryotic and eukaryotic community structures from sediment and surface water eDNA of a sustainable mangrove fisheries (SMF) aquaculture pond. [PDF]

Data Brief
Bhadury P, Danda AA, Ghosh A, Yash, Saini N, Chowdhury DR, Saha S, Dubey SK.   +7 more
europepmc   +1 more source

Loss of zinc from zinc‐biofortified rice and conventional rice varieties due to various cooking techniques practiced in rural Bangladesh

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Zinc‐biofortified rice has the potential to provide a sustainable solution for zinc deficiency, particularly in Asian countries where rice is the primary staple food. However, cooking of raw rice is associated with some loss of micronutrients, including zinc.
Prasenjit Mondal, Melaku Engidaw, Habibul Bari Shozib, Md. Mariful Islam, Abdullah Al Mahim, Hai N Phung, Sabuktagin Rahman, Malay Kanti Mridha, Faruk Ahmed   +8 more
wiley   +1 more source

Punicalagin‐enriched edible coatings from revalorized pomegranate peels for quality enhancement of fresh‐cut celery

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Pomegranate peel is a rich source of phenolics, particularly punicalagin, but its valorization for fresh produce preservation requires stabilization. This study aimed to develop and evaluate freeze‐dried encapsulates of pomegranate peel extracts as ingredients in edible coatings for fresh‐cut celery. Pomegranate peels were extracted
Lorena Martínez‐Zamora, Rosa Zapata, Marina Cano‐Lamadrid, Francisco Artés‐Hernández   +3 more
wiley   +1 more source

Editorial: Probiotics in aquaculture: enhancing health and sustainability. [PDF]

Front Microbiol
Dinh-Hung N, Mohammed H, Linh NV, Tran NT.   +3 more
europepmc   +1 more source

Fisheries and aquaculture sustainability

, 2014
Voisin, S., Fréon, Pierre
openaire   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Phage Therapy for Sustainable Sea Cucumber Aquaculture. [PDF]

Life (Basel)
Zhang W, Sun X, Murtaza B, Li X, Wang L, Xu Y.   +5 more
europepmc   +1 more source

Impact of climate‐induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ‐nonalactone and massoia lactone

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Climate change‐driven warming is increasing wine ethanol, promoting an atypical convergence between pH and titratable acidity (TA), and favouring the accumulation of specific wine volatiles: γ‐nonalactone (γ‐C9) and massoia lactone (MLac).
Roberto Salvatore Di Fede, Elisabetta Pittari, Luigi Moio, Paola Piombino   +3 more
wiley   +1 more source