Results 81 to 90 of about 435,518 (213)

The CaM1‐CBP60b‐MYB77 Transcriptional Cascade Regulates K+ Homeostasis and Salt Tolerance in Barley

Plant Biotechnology Journal, EarlyView.
ABSTRACT Soil salinity is a major abiotic stress that threatens global crop productivity. Calcium (Ca2+) is a pivotal second messenger in plant stress signalling, but how Ca2+ sensors such as calmodulin (CaM) transcriptionally control ion homeostasis and salt tolerance remains largely understood in crops.
Yunfeng Xu, Haoran Sun, Lijun Liu, Qiyu Liang, Ling Shen, Ailing Han, Liangbo Fu, Fengyue Wang, Shanggeng Xie, Jiangyan Xiong, Yishan Tu, Zhengyuan Xu, Kangfeng Cai, Lingzhen Ye, Shengguan Cai, Zhong‐Hua Chen, Dezhi Wu, Guoping Zhang, Qiufang Shen   +18 more
wiley   +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Influence of bio and chemical preservative on microbiological, sensory properties and antioxidant activity of ginger-flavored plantain wine for food waste prevention strategy

Journal of Agriculture and Food Research
Plantain (Musa paradisiaca), a staple crop in Africa especially Nigeria holds cultural and economic importance. However, due to rapid ripening and high perishability, a significant portion of harvested plantains spoils, contributing to substantial ...
Adekunbi Adetola Malomo, Oluwatobi Victoria Obayomi, Joy Modupe Akala, Abiola Folakemi Olaniran, Hezekiah Adekanmi Adeniran, Sumbo Henrietta Abiose   +5 more
doaj   +1 more source

Effect of Fermentation Practices on Pinot noir Wine Quality

Winemakers commonly attribute differences in color, color stability, and phenolic composition to different fermentation practices. The extraction of anthocyanin pigments and other phenolic compounds from the skins, pulp, seeds, and stems to a large ...
McDaniel, Mina, Lederer, Cindy, Chen, Hsiao-Ping, Young, Sheri, Price, Steve, Watson, Barney   +5 more
core   +6 more sources

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Taillandier, Patricia, Serra, Audrey, Patricia Taillandier, Audrey Serra, Strehaiano, Pierre, Pierre Strehaiano   +5 more
core   +1 more source

“Is This Edible Anyway?” The Impact of Culture on the Evolution (and Devolution) of Mushroom Knowledge

Topics in Cognitive Science, EarlyView.
Abstract Mushrooms are a ubiquitous and essential component in our biological environment and have been of interest to humans around the globe for millennia. Knowledge about mushrooms represents a prime example of cumulative culture, one of the key processes in human evolution.
Andrea Bender, Åge Oterhals
wiley   +1 more source

A Spatial Clustering Approach of Economic Activities: An Application to the Agribusiness Sector in Brazil's Midwest Region

Geographical Analysis, Volume 58, Issue 4, October 2026.
ABSTRACT The spatial distribution of economic activities is central to regional economics. However, empirical tools for comparing industries based on the similarity of their spatial distributions remain limited. Traditional cluster analysis typically ignores geographical distance and connectivity, while spatial methods focus on clustering places rather
Gilvan Santos do Rosario Junior, Ticiana Grecco Zanon Moura, Mauro Ferrante   +2 more
wiley   +1 more source

Effects of Four Yeasts on the Quality of Kiwifruit Wine Made Using Different Cultivars

Shipin gongye ke-ji
In this study, the fermentation of kiwifruit wine (prepared using five kiwifruit cultivars, Xuxiang, Hayward, Huayou, Jinyan, and Hongyang) with four Angel yeast strains (ADT, CECA, VIC, and BV818) was investigated.
Shuo ZENG, Xinyu GUO, Dongsheng NIU, Feng LI   +3 more
doaj   +1 more source

Czech wine consumers: maturing with age? [PDF]

, 2015
The purpose of this study is to identify the most important motivations for drinking wine and the factors influencing wine purchase in the Czech Republic and to ascertain if there are significant differences between genders and age groups.
Anchor, John R., Anchor, J.R, Lacinová, Tereza   +2 more
core   +1 more source

Metabolic engineering of malolactic wine yeast

Metabolic Engineering, 2006
Malolactic fermentation is essential for the deacidification of high acid grape must. We have constructed a genetically stable industrial strain of Saccharomyces cerevisiae by integrating a linear cassette containing the Schizosaccharomyces pombe malate permease gene (mae1) and the Oenococcus oeni malolactic gene (mleA) under control of the S ...
Husnik, John I, Volschenk, Heinrich, Bauer, Jurgen, Colavizza, Didier, Luo, Zongli, Van Vuuren, Hennie JJ   +5 more
openaire   +3 more sources