Zobrazeno 1 - 10
of 2 084
pro vyhledávání: '"Vicia faba L"'
Autor:
Ahmed Sallam, Ahmed Amro, Amira M. I. Mourad, Abdallah Rafeek, Andreas Boerner, Shamaseldeen Eltaher
Publikováno v:
BMC Genomics, Vol 25, Iss 1, Pp 1-14 (2024)
Abstract Faba bean is an important legume crop. The genetic diversity among faba bean genotypes is very important for the genetic improvement of target traits. A set of 128 fab bean genotypes that are originally from Egypt were used in this study to
Externí odkaz:
https://doaj.org/article/6df53bbf94b54ef380e04266b40788b7
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-16 (2024)
Abstract Background Salinity is a major abiotic stress, and the use of saline water in the agricultural sector will incur greater demand under the current and future climate changing scenarios. The objective of this study was to develop a dual-functi
Externí odkaz:
https://doaj.org/article/4de579591bb14ceeb2fed7661d930933
Autor:
Alhudhaibi Abdulrahman M., Ragab Sherif M., Sharaf Mohamed, Turoop Losenge, Runo Steven, Nyanjom Steven, Haouala Faouzi, Hossain ABM Sharif, Alharbi Basmah M., Elkelish Amr
Publikováno v:
Green Processing and Synthesis, Vol 13, Iss 1, Pp 1065-73 (2024)
Nevertheless, the growing salt stress in arable areas poses a significant threat to agricultural production. The current study utilised zinc oxide nanoparticles (ZnONPs) using an extract obtained from the leaves of Moringa oleifera (MOLe). The purpos
Externí odkaz:
https://doaj.org/article/13a9e2c981c94dc29980d2b911ac8b18
Autor:
Panteleimon STAVROPOULOS, Ioannis ROUSSIS, Antonios MAVROEIDIS, George PAPADOPOULOS, Athanasia GALANOU, Nikoleta KARAVIDA, Ioanna KAKABOUKI
Publikováno v:
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Horticulture, Vol 81, Iss 1, Pp 145-148 (2024)
Faba bean (Vicia faba L.) is one of the most important sources of plant – based protein, for human and animal consumption. In Greece, faba beans are cultivated as annual, winter crop. The aim of this study was to evaluate the growth of faba bean se
Externí odkaz:
https://doaj.org/article/5bea635e7fed4bc2ad3e2d06d344b070
Autor:
El Hassane Kasmi, Youcef Khattach, Abderrahman Makaoui, Abdessadek Essadek, Soukaina Terroufi, Ibtissam Mzabri, Kaoutar Aboukhalid, Abdesselam Maatougui, Mounsef Neffa
Publikováno v:
Ecological Engineering & Environmental Technology, Vol 25, Iss 5, Pp 119-136 (2024)
The Moroccan olive oil industries generate a substantial amount of olive mill wastewater (OMW), causing a significant environmental issue. Consequently, its valorization represents a sustainable agroecological solution to the environmental problems c
Externí odkaz:
https://doaj.org/article/a03e1f3c6e994918882229c38bf95927
Publikováno v:
Овощи России, Vol 0, Iss 1, Pp 5-13 (2024)
Microgreens are valued for their freshness and refined taste, and by adherents of a healthy diet – for their saturation with vitamins, trace elements, antioxidants, enzymes and valuable protein. The product enjoys steadily growing demand not only i
Externí odkaz:
https://doaj.org/article/f66b3314e7c54ec28f0fbd553b31ac5b
Autor:
Elsayed Elbadrawy, Mona Y. Mostafa
Publikováno v:
Foods and Raw Materials, Vol 12, Iss 2, Pp 308-318 (2024)
This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract. The extract was tested in vitro for antioxidant, anti-inflammatory, anti
Externí odkaz:
https://doaj.org/article/1373e913ba514ffab6cd4a0d9f5827e4
Autor:
Laura Alejandra Fernandez Castaneda, Jaqueline Auer, Su-lin L. Leong, William R. Newson, Volkmar Passoth, Maud Langton, Galia Zamaratskaia
Publikováno v:
Fermentation, Vol 10, Iss 8, p 407 (2024)
Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a s
Externí odkaz:
https://doaj.org/article/65e499e9f05e452280f153fc9754fb8f
Autor:
Rita Petlickaitė, Kęstutis Romaneckas, Aušra Sinkevičienė, Marius Praspaliauskas, Algirdas Jasinskas
Publikováno v:
Plants, Vol 13, Iss 16, p 2182 (2024)
The use of burned plant biomass ashes could help not only with respect to utilizing combustion residues, but also with respect to optimizing the nutrition of cultivated agricultural plants without harming the environment. With this aim, a pot experim
Externí odkaz:
https://doaj.org/article/41d474c36d6241f8abad28a8b07357d0
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 219-229 (2023)
In order to optimize the cooking technology of flowering broad beans, four processing parameters including soaking temperature, soaking time, frying temperature and frying time were selected for single factor and orthogonal optimization experiments,
Externí odkaz:
https://doaj.org/article/af1a5a14dc004720bb40c32546c292d4