Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Sylvestre Dossa"'
Autor:
Alina Ruja, Antoanela Cozma, Bogdan Cozma, Nicolae Marinel Horablaga, Cosmin Dinulescu, Ersilia Alexa, Ciprian Buzna, Ileana Cocan, Adina Berbecea, Sylvestre Dossa, Gabriel Mindru-Heghedus, Georgeta Pop, Ilinca Merima Imbrea
Publikováno v:
Agronomy, Vol 14, Iss 7, p 1438 (2024)
The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch,
Externí odkaz:
https://doaj.org/article/3aa948f721b6471eb8b3c694ec2a09b0
Autor:
Loredana Plustea, Sylvestre Dossa, Christine Dragomir, Ileana Cocan, Monica Negrea, Diana Obistioiu, Mariana-Atena Poiana, Daniela Voica, Adina Berbecea, Ersilia Alexa
Publikováno v:
Foods, Vol 13, Iss 5, p 656 (2024)
This study aimed to compare the nutritional, phytochemical, and sensory characteristics of wheat flour (WF) cookies enriched with different proportions of lupin sprout flour (LSF) and those with different proportions of lupin green sprout (LGS). To a
Externí odkaz:
https://doaj.org/article/29dbad6e882645c3a56f5a1afb6aaf7c
Autor:
Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa, Adrian Rivis
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12908 (2023)
To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate t
Externí odkaz:
https://doaj.org/article/a7522b14e2404eb9a980a75fb378075c
Autor:
Mariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa, Gabriel Suster
Publikováno v:
Foods, Vol 12, Iss 17, p 3239 (2023)
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to ob
Externí odkaz:
https://doaj.org/article/1cb82f23db7d47cf8259ab401918f569
Autor:
Sylvestre Dossa, Monica Negrea, Ileana Cocan, Adina Berbecea, Diana Obistioiu, Christine Dragomir, Ersilia Alexa, Adrian Rivis
Publikováno v:
Foods, Vol 12, Iss 14, p 2697 (2023)
The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional,
Externí odkaz:
https://doaj.org/article/722501c890514a61961baed9183839f9
Autor:
Loredana, Plustea (Paven), Sylvestre, Dossa, Christine, Dragomir, Ileana, Cocan, Ersilia, Alexa
Publikováno v:
Journal of Agroalimentary Processes & Technologies; 2024, Vol. 30 Issue 2, p187-191, 5p
Autor:
Quynh Vu, Gerbert Sylvestre Dossa, Enrique A. Mundaca, Josef Settele, Eduardo Crisol-Martínez, Finbarr G. Horgan
Publikováno v:
Insects; Volume 13; Issue 7; Pages: 604
Soil silicon enhances rice defenses against a range of biotic stresses. However, the magnitude of these effects can depend on the nature of the rice variety. We conducted a series of greenhouse experiments to examine the effects of silicon on plantho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24d0b7371e3aea749953f5bbb5d78f91
https://pubmed.ncbi.nlm.nih.gov/35886780
https://pubmed.ncbi.nlm.nih.gov/35886780
Autor:
Ian Lorenzo Quibod, Genelou Grande, Eula Gems Oreiro, Frances Nikki Borja, Gerbert Sylvestre Dossa, Ramil Mauleon, Casiana Vera Cruz, Ricardo Oliva
Publikováno v:
PLoS ONE, Vol 10, Iss 9, p e0139256 (2015)
Sheath rot complex and seed discoloration in rice involve a number of pathogenic bacteria that cannot be associated with distinctive symptoms. These pathogens can easily travel on asymptomatic seeds and therefore represent a threat to rice cropping s
Externí odkaz:
https://doaj.org/article/512a694f383445219499c1ad2be4cf3c
Autor:
Boris Szurek, Coline Sciallano, Sarah M. Schmidt, Inez H. Slamet-Loedin, Wolf B. Frommer, Ting Li, Bing Yang, Chonghui Ji, Gerbert Sylvestre Dossa, Chenhao Li, Casiana Vera Cruz, Joon-Seob Eom, Van Thi Luu, Ricardo Oliva, Florence Auguy, Hanna Nguyen, Alvaro L. Pérez-Quintero, Bo Liu, Sébastien Cunnac, Genelou Atienza-Grande, Frank F. White, Jose C. Huguet-Tapia
Publikováno v:
Nature Biotechnology
Bacterial blight of rice is an important disease in Asia and Africa. The pathogen, Xanthomonas oryzae pv. oryzae (Xoo), secretes one or more of six known transcription-activator-like effectors (TALes) that bind specific promoter sequences and induce,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a844903ea1c41580baa722d453ef218a
http://europepmc.org/articles/PMC6831514
http://europepmc.org/articles/PMC6831514
Autor:
Casiana Vera Cruz, Ricardo Oliva, Gerbert Sylvestre Dossa, Edgar Maiss, Genelou Atienza-Grande, Kerstin Wydra, Ian Lorenzo Quibod
Publikováno v:
Scientific Reports 10 (2020), Nr. 1
Scientific Reports, Vol 10, Iss 1, Pp 1-15 (2020)
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-15 (2020)
Scientific Reports
Rice bacterial blight (BB) caused by Xanthomonas oryzae pv. oryzae (Xoo) implies substantial yield loss to rice. In times of climate change, increasing temperatures are observed and further acceleration is expected worldwide. Increasing temperature o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::290017a6ceda866f9ffe0fb88f93a89c
https://www.repo.uni-hannover.de/handle/123456789/10826
https://www.repo.uni-hannover.de/handle/123456789/10826
