Exploration of wild edible plants used by Gujjar and Bakerwal tribes of District Rajouri (J&K), India [PDF]
, 2014 The analysis of wild plant exploration was carried out to document the wild edible plants of district Rajouri (J&K), India. The present investigation of wild edible plants were based on extensive and intensive field survey during 2009- 2011.
Dangwal, L. R. +2 more
core +2 more sources
Ethnobotanical study on wild edible plants used by Dulong people in northwestern Yunnan, China
Journal of Ethnobiology and Ethnomedicine, 2022 Background Dulong (Drung people) are one of the ethnic minorities of China, consisting of a small population living in remote and mountainous regions with limited facilities.
Zhuo Cheng +4 more
semanticscholar +1 more source
Bedrock and soil geochemistry influence the content of chemical elements in wild edible mushrooms (Morchella group) from South Italy (Sicily) [PDF]
, 2019 Chemical elements in the samples of wild edible mushrooms of the Morchellagroup collected from different unpolluted Sicilian sites was analyzed by the ICP-MS (method) to detect the content of their minerals and determine whether soil geology and ...
Alessandro Saitta +2 more
core +1 more source
Exploring Wild Edible Plants in Malakand, Pakistan: Ethnobotanical and Nutritional Insights
Sustainability, 2023 Human beings have used wild edible plants (WEPs) for food since ancient times. The poor and underprivileged people of the district of Malakand, Pakistan, also depend on wild edible plants (WEPs) to fulfill their food and nutrition needs.
Mansoor Ibrahim +4 more
semanticscholar +1 more source
Microbial community changes during the mechanized production of light aroma Xiaoqu baijiu
Biotechnology & Biotechnological Equipment, 2021 Multi-microorganisms mixed fermentation is the main characteristic of Chinese baijiu brewing. In this study, plate culture and high-throughput sequencing were used to investigate the changes in microbial community during baijiu brewing.
Yuanliang Hu +9 more
doaj +1 more source
Diverse biological effects of glycosyltransferase genes from Tartary buckwheat [PDF]
, 2019 Background: Tartary buckwheat (Fagopyrum tataricum) is an edible cereal crop whose sprouts have been marketed and commercialized for their higher levels of anti-oxidants, including rutin and anthocyanin. UDP-glucose flavonoid glycosyltransferases (UFGTs)
Chen, Hui +12 more
core +2 more sources
Frontiers in Microbiology, 2022 Tellurite [Te(IV)] is a high-toxicity metalloid. In this study, a fungus with high Te(IV) resistance was isolated. Strain AB1 could efficiently reduce highly toxic Te(IV) to less toxic Te(0).
Bo Ao +11 more
doaj +1 more source
Ethnobotanical review of wild edible plants in Spain [PDF]
, 2006 [EN]This paper compiles and evaluates the ethnobotanical data currently available on wild plants traditionally used for human consumption in Spain.
Morales Valverde, Ramón +2 more
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Food Chemistry: X, 2023 The study aimed to assess differences in proteomic and metabolite profiles in ageing (1, 2, 4, and 6 days at 4 °C) beef exudates and determine their relationship with beef muscle iron metabolism and oxidation.
Jun Liu +9 more
doaj +1 more source
Lotus tenuis x L. corniculatus interspecific hybridization as a means to breed bloat-safe pastures and gain insight into the genetic control of proanthocyanidin biosynthesis in legumes [PDF]
, 2014 Background: Proanthocyanidins (PAs) are secondary metabolites that strongly affect plant quality traits. The concentration and the structure of these metabolites influence the palatability and nutritional value of forage legumes. Hence, modulating PAs in
Babuin, María Florencia +8 more
core +2 more sources