Host-mediated gene engineering and microbiome-based technology optimization for sustainable agriculture and environment.

Autor: Thakur N; Faculty of Applied Sciences and Biotechnology, Shoolini University of Biotechnology and Management Sciences, Solan, HP, India. nitikathakur45@gmail.com., Nigam M; Faculty of Applied Sciences and Biotechnology, Shoolini University of Biotechnology and Management Sciences, Solan, HP, India., Mann NA; Faculty of Applied Sciences and Biotechnology, Shoolini University of Biotechnology and Management Sciences, Solan, HP, India., Gupta S; School of Management Sciences, Bahra University, Solan, HP, India., Hussain CM; Department of Chemistry and Environmental Science, New Jersey Institute of Technology, Newark, NJ, 07102, USA., Shukla SK; Department of Chemical Sciences, Doornfontein Campus, University of Johannesburg, P.O. Box 17011, Johannesburg, 2028, South Africa.; Department of Biomedical Engineering, School of Biological Engineering and Life Science, Shobhit Institute of Engineering & Technology (Deemed-to-Be University), Modipuram, Meerut, 250110, India., Shah AA; Department of Botany, Division of Science and Technology, University of Education, Lahore, Panjab, Pakistan., Casini R; School of Public Health, University of California, 2121 Berkeley Way, BerkeleyBerkeley, CA, 94704, USA., Elansary HO; Department of Plant Production, College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh, 11451, Saudi Arabia., Khan SA; Department of Plant Breeding and Genetics, University of Haripur, Haripur, Pakistan.

Publikováno v: Functional & integrative genomics [Funct Integr Genomics] 2023 Feb 08; Vol. 23 (1), pp. 57. Date of Electronic Publication: 2023 Feb 08.

A study on sensory properties of sodium reduction and replacement in Asian food using difference‐from – control test

Autor: Jasmine Leong, Jia Tse Hoi, Evelyn Ong, Chinatsu Kasamatsu, Mann Na Loong

Publikováno v: Food Science & Nutrition

This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The ‘difference‐from‐control’ test was the me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe7cfeb37c39a2459a464fcb758e7439
http://europepmc.org/articles/PMC4867766

Prospects of iron solubilizing Bacillus species for improving growth and iron in maize (Zea mays L.) under axenic conditions.

Autor: Ghazanfar, Sammia¹ (AUTHOR), Hussain, Azhar¹ (AUTHOR) azharhaseen@gmail.com, Dar, Abubakar¹ (AUTHOR), Ahmad, Maqshoof¹ (AUTHOR), Anwar, Hammad¹ (AUTHOR), Al Farraj, Dunia A.² (AUTHOR), Rizwan, Muhammad³ (AUTHOR) m.rizwan@uni-bonn.de, Iqbal, Rashid^4,5 (AUTHOR) rashid.iqbal@iub.edu.pk

Publikováno v: Scientific Reports. 11/1/2024, Vol. 14 Issue 1, p1-11. 11p.

A study on sensory properties of sodium reduction and replacement in Asian food using difference-from - control test.

Autor: Leong, Jasmine, Kasamatsu, Chinatsu, Ong, Evelyn, Hoi, Jia Tse, Loong, Mann Na

Publikováno v: Food Science & Nutrition; May2016, Vol. 4 Issue 3, p469-478, 10p

USE OF TECHNOLOGY FOR SUSTAINABLE LIVESTOCK PROCESSES: A BIBLIOMETRIC REVIEW.

Autor: Ramírez-Durán, J. A.¹ jramirez07papers@gmail.com, Niebles, W. A.², Stojanovich-Morante, Z.³, Gallego, G.⁴, Guerra-Cogollo, J. A.⁵

Publikováno v: African Journal of Food, Agriculture, Nutrition & Development. Jul2024, Vol. 24 Issue 7, p23934-23956. 23p.