Results 151 to 160 of about 66,979 (263)

Short-term crop rotation interactive effects on soil microbial communities and potato yield under field conditions. [PDF]

Front Microbiol
Chiuta NE, Pofu KM, Mashela PW.
europepmc   +1 more source

Macroscopic, Histological and Ultrastructural Features of the Tongue of the Anatolian Wild Boar (Sus scrofa libycus)

Microscopy Research and Technique, EarlyView.
Integrated macroscopic, histological, and ultrastructural analyses revealed five distinct lingual papillae types (filiform, fungiform, conical, foliate, and vallate) in the Anatolian wild boar (Sus scrofa libycus). Mechanical papillae showed marked structural specialization, while gustatory papillae exhibited region‐specific distribution of taste buds.
Fatma Işbilir, Banu Kandil, Muhammed Zahid Atli, İhsan Işbilir, Barış Can Güzel   +4 more
wiley   +1 more source

Elucidation of Response Mechanism of Potato to Nitrogen Stress by Physiological and Transcriptional Analyses. [PDF]

Genes (Basel)
Ding K, Shan Y, Wang L, Song J, Yang M, Zhang Y, Wang L, Sun X, Li M, Tian G, Li F, Wang H.   +11 more
europepmc   +1 more source

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Maize stover mulching combined with an optimized fertilization strategy reshapes rhizosphere microbial communities and functions in greenhouse potato. [PDF]

Front Microbiol
Yuan B, Li C, Wang Q, Yao Q, Guo X, Wang Z.   +5 more
europepmc   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Tissue specific mechanisms of tuber dormancy after 1,4-dimethylnaphthalene treatment in potato. [PDF]

Food Chem (Oxf)
Dogramaci M, Dos Reis de Oliveira T, Fortini EA, Sarkar D, Wyatt N, Leonard E, Tharayil N, Finger F.   +7 more
europepmc   +1 more source

Nutritional and sensory characteristics of local and hybrid East African Highland cooking bananas: Implications for breeding programs

JSFA reports, EarlyView.
Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi, Pricilla Marimo, Moses Matovu, Kephas Nowakunda, Ediriisa Mugampoza, Samuel Gafuma, Timothy Omara, Ivan Kiganda   +7 more
wiley   +1 more source

Altitude modulates growth and bioactive compounds in two <i>Gastrodia elata</i> forms through the microenvironment and soil microbes. [PDF]

Front Plant Sci
Diao H, Pan D, Wang J, Guo S.
europepmc   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source