Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Wanzhen Feng"'
Autor:
Chengdong Yang, Manfei Luo, Xue Zhang, Linlin Ye, Ge Yu, Yi Lü, Yi Chen, Taixu Chen, Xuejian Wang, Wanzhen Feng, Qinghe Chen
Publikováno v:
Journal of Integrative Agriculture, Vol 23, Iss 11, Pp 3788-3800 (2024)
Litchi downy blight, caused by the plant pathogenic oomycete Peronophythora litchii, is one of the most devastating diseases on litchi and resulted in huge economic losses. Autophagy plays an essential role in the development and pathogenicity of the
Externí odkaz:
https://doaj.org/article/9703975baa674726b5ce71e980a540d5
Autor:
Wanzhen Feng, Huan Zhou, Zhichao Xiong, Caiyan Sheng, Dongzhou Xia, Jixin Zhang, Tiehan Li, Yuming Wei, Wei-Wei Deng, Jingming Ning
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101534- (2024)
Lu’an Guapian (LAGP) tea is one of the most famous teas in China. However, research on its suitable processing varieties is still lacking. This study analyzed the quality of LAGP tea made from three different tea varieties, namely, ‘Anhui1’ (AH
Externí odkaz:
https://doaj.org/article/91c9965d810b4acf8fe52a8b3ac8b420
Autor:
Zhiting Li, Wanzhen Feng, Zaobing Zhu, Shengdan Lu, Mingze Lin, Jiali Dong, Zhixin Wang, Fuxiu Liu, Qinghe Chen
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Phytophthora sojae is a devastating plant pathogen that causes soybean Phytophthora root rot worldwide. Early on-site and accurate detection of the causal pathogen is critical for successful management. In this study, we have developed a novel and sp
Externí odkaz:
https://doaj.org/article/b7e974fbfae54158a3b63b0aa9037657
Publikováno v:
International Journal of Molecular Sciences, Vol 25, Iss 11, p 5773 (2024)
Southern stem canker (SSC) of soybean, attributable to the fungal pathogen Diaporthe aspalathi, results in considerable losses of soybean in the field and has damaged production in several of the main soybean-producing countries worldwide. Early and
Externí odkaz:
https://doaj.org/article/a9d9fec0cb474321b30b59c507a5cdc9
Publikováno v:
Plants, Vol 13, Iss 8, p 1129 (2024)
Plant diseases caused by pathogens result in a marked decrease in crop yield and quality annually, greatly threatening food production and security worldwide. The creation and cultivation of disease-resistant cultivars is one of the most effective st
Externí odkaz:
https://doaj.org/article/73b10fafb1044b9d8a96df942f141f32
Autor:
Shengdan Lu, Jiandong Bao, Zhixin Wang, Zhiting Li, Wanzhen Feng, Chengdong Yang, Qinghe Chen
Publikováno v:
Molecular Plant-Microbe Interactions, Vol 35, Iss 10, Pp 959-962 (2022)
Externí odkaz:
https://doaj.org/article/cffff4a49f6d447a84be7fc22431ed89
Autor:
Wanzhen Feng, Jiansheng Wang, Xinyu Liu, Haowen Wu, Muxing Liu, Haifeng Zhang, Xiaobo Zheng, Ping Wang, Zhengguang Zhang
Publikováno v:
Stress Biology, Vol 2, Iss 1, Pp 1-11 (2022)
Abstract The mitotic exit network (MEN) pathway is a vital kinase cascade regulating the timely and correct progress of cell division. In the rice blast fungus Magnaporthe oryzae, the MEN pathway, consisting of conserved protein kinases MoSep1 and Mo
Externí odkaz:
https://doaj.org/article/40f486a65c9540b9971c1ca54c32f82d
Autor:
Jiayun Xu, Xinyu Liu, Wei Zhang, Wanzhen Feng, Muxing Liu, Leiyun Yang, Zhixiang Yang, Haifeng Zhang, Zhengguang Zhang, Ping Wang
Publikováno v:
PLoS Genetics, Vol 19, Iss 5, p e1010748 (2023)
The rice blast fungus Magnaporthe oryzae forms specialized infectious structures called appressoria that breach host cells to initiate infection. Previous studies demonstrated that the regulator of G-protein signaling (RGS)-like protein MoRgs7 underg
Externí odkaz:
https://doaj.org/article/1d7aa8cc6a254f70a78560b709b55c64
Publikováno v:
Frontiers in Cellular and Infection Microbiology, Vol 13 (2023)
B vitamins are essential micro-organic compounds for the development of humans and animals. Vitamin B6 comprises a group of components including pyridoxine, pyridoxal, and pyridoxamine. In addition, vitamin B6 acts as the coenzymes in amino acid bios
Externí odkaz:
https://doaj.org/article/7dd8466896334fb69206e46349d8f47a
Autor:
Huiting Wu, Yuyu Chen, Wanzhen Feng, Shanshan Shen, Yuming Wei, Huiyan Jia, Yujie Wang, Weiwei Deng, Jingming Ning
Publikováno v:
Foods, Vol 11, Iss 16, p 2502 (2022)
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered indoors (I
Externí odkaz:
https://doaj.org/article/a2e9b3eeba8b4a859ae4512fe86cf691