Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Jarvis Stobbs"'
Autor:
Navanth S. Indore, Chithra Karunakaran, Digvir S. Jayas, Jarvis Stobbs, Miranda Vu, Kaiyang Tu, Omar Marinos
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-9 (2024)
Abstract Post-harvest losses during cereal grain storage are a big concern in both developing and developed countries, where spring and durum wheat are staple food grains. Varieties under these classes behave differently under storage, which affects
Externí odkaz:
https://doaj.org/article/600d11971dda47d1980b78eebb17b520
Autor:
Alireza Nakhforoosh, Emil Hallin, Chithra Karunakaran, Malgorzata Korbas, Jarvis Stobbs, Leon Kochian
Publikováno v:
Plant Phenomics, Vol 6 (2024)
The efficiency of N2-fixation in legume–rhizobia symbiosis is a function of root nodule activity. Nodules consist of 2 functionally important tissues: (a) a central infected zone (CIZ), colonized by rhizobia bacteria, which serves as the site of N2
Externí odkaz:
https://doaj.org/article/c7feac1b67974b689c978f1ed407dd31
Autor:
Laura Earnden, Alejandro G. Marangoni, Thamara Laredo, Jarvis Stobbs, Tatianna Marshall, Erica Pensini
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-20 (2022)
Abstract Co-contamination by organic solvents (e.g., toluene and tetrahydrofuran) and metal ions (e.g., Cu2+) is common in industrial wastewater and in industrial sites. This manuscript describes the separation of THF from water in the absence of cop
Externí odkaz:
https://doaj.org/article/7e2cf5c84e3e43d6a38c5cc370481ab0
Autor:
Navnath S. Indore, Digvir S. Jayas, Chithra Karunakaran, Jarvis Stobbs, Viorica F. Bondici, Miranda Vu, Kaiyang Tu, Omar Marinos
Publikováno v:
Foods, Vol 12, Iss 21, p 3935 (2023)
Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcom
Externí odkaz:
https://doaj.org/article/a43d2bf946514576824eaf84ca887e28
Autor:
Ariana D. Forand, Y. Zou Finfrock, Miranda Lavier, Jarvis Stobbs, Li Qin, Sheng Wang, Chithra Karunakaran, Yangdou Wei, Supratim Ghosh, Karen K. Tanino
Publikováno v:
Plants, Vol 11, Iss 3, p 385 (2022)
Cell wall structural modifications through pectin cross-linkages between calcium ions and/or boric acid may be key to mitigating dehydration stress and fungal pathogens. Water loss was profiled in a pure pectin system and in vivo. While calcium and b
Externí odkaz:
https://doaj.org/article/5705eec59e56450093f13372a1b2d83d
Autor:
Bibiana Bartokova, Alejandro G. Marangoni, Thamara Laredo, Jarvis Stobbs, Peter Meszaros, Erica Pensini
Publikováno v:
Journal of Molecular Liquids. 383:122124
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99adcd3148d56c9fc3dabdc263b97b27
https://doi.org/10.1016/j.molliq.2023.122124
https://doi.org/10.1016/j.molliq.2023.122124
Autor:
Jarvis Stobbs, David Muir, Michael T. Nickerson, Barry Goetz, Karen K. Tanino, Ramandeep Bamrah, Thomas D. Warkentin, Chithra Karunakaran, Emil Hallin, Perumal Vijayan
Publikováno v:
Crop Science. 59:2689-2700
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3be2df27626de7500388acc6fc61982d
https://doi.org/10.2135/cropsci2019.01.0004
https://doi.org/10.2135/cropsci2019.01.0004
Publikováno v:
Physics of Fluids. 34:097119
Tetrahydrofuran (THF) is fully miscible in water, and it interacts with it via hydrogen (H) bonds. We discover that the fatty acid hydroxystearic acid (HSA) separates THF from water because it preferentially H-bonds water and increases the proportion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3437f8a6225ed188d1b9e4b29de1b37f
https://doi.org/10.1063/5.0108008
https://doi.org/10.1063/5.0108008
Autor:
Tumpa R. Sarker, Ramin Azargohar, Jarvis Stobbs, Chithra Karunakaran, Venkatesh Meda, Ajay K. Dalai
Publikováno v:
Industrial Crops and Products. 181:114740
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a24374d051b4c63c88c844a82a4d5229
https://doi.org/10.1016/j.indcrop.2022.114740
https://doi.org/10.1016/j.indcrop.2022.114740
Publikováno v:
Food chemistry. 350
This study examines the effect of salts (0.5 M NaCl or 0.25 M CaCl2) and protein concentration (7.5–15%) on the gel-forming abilities of lentil (LPC), yellow pea (YPC), and faba bean (FPC) protein concentrates formed at pH 7.0. The surface hydropho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed047b399ce5e2f08f734a7dc4c6eaaa
https://pubmed.ncbi.nlm.nih.gov/33610848
https://pubmed.ncbi.nlm.nih.gov/33610848