Zobrazeno 1 - 10
of 15 928
pro vyhledávání: '"quinoa"'
Autor:
Feng M; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China., Fan X; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China., Shi J; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China., Shan S; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China., Li S; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China., He S; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China., Ding M; School of Life Science, Shanxi University, Taiyuan, China., Li Z; Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2024 Nov; Vol. 104 (14), pp. 8916-8927. Date of Electronic Publication: 2024 Jul 04.
Autor:
Vento M; Institute of Biology and Agricultural Biotechnology (IBBA), National Research Council, 56124 Pisa, Italy., Della Croce CM; Institute of Biology and Agricultural Biotechnology (IBBA), National Research Council, 56124 Pisa, Italy., Bellani L; Institute of Biology and Agricultural Biotechnology (IBBA), National Research Council, 56124 Pisa, Italy.; Department of Life Sciences, University of Siena, 53100 Siena, Italy., Tassi EL; Research Institute on Terrestrial Ecosystems (IRET), National Research Council, 56124 Pisa, Italy., Echeverria MC; eCIER Research Group, Department of Biotechnology, Universidad Técnica del Norte, Av. 17 de Julio 5-21 y Gral. José María Córdova, Ibarra 100150, Ecuador., Giorgetti L; Institute of Biology and Agricultural Biotechnology (IBBA), National Research Council, 56124 Pisa, Italy.
Publikováno v:
International journal of molecular sciences [Int J Mol Sci] 2024 Oct 12; Vol. 25 (20). Date of Electronic Publication: 2024 Oct 12.
Autor:
Abbas G; Department of Biosciences, COMSATS University Islamabad, Park Road, Islamabad, 45550, Pakistan. Electronic address: g.a92pk@gmail.com., Tariq ML; Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Vehari, 61100, Pakistan., Khan MN; Renewable Energy and Environmental Technology Center, University of Tabuk, Tabuk, 71491, Saudi Arabia; Department of Science and Basic Studies, Applied College, University of Tabuk, Tabuk, 71491, Saudi Arabia., Ahmed K; Soil Salinity Research Institute Pindi Bhattian, Pakistan., Amjad M; Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Vehari, 61100, Pakistan., Jabeen Z; Department of Biosciences, COMSATS University Islamabad, Park Road, Islamabad, 45550, Pakistan., Ali Q; Department of Soil Science, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, 63100, Pakistan., Raza M; Department of Chemistry, COMSATS University Islamabad, Park Road, Islamabad, 45550, Pakistan.
Publikováno v:
Plant physiology and biochemistry : PPB [Plant Physiol Biochem] 2024 Oct; Vol. 215, pp. 109029. Date of Electronic Publication: 2024 Aug 12.
Autor:
Pietrysiak E; USA Dry Pea & Lentil Council, Moscow, ID 83843, USA., Zak A; School of Food Science, Washington State University, Pullman, WA 99164, USA., Ikuse M; School of Food Science, Washington State University, Pullman, WA 99164, USA., Nalbandian E; School of Food Science, Washington State University, Pullman, WA 99164, USA., Kloepfer I; School of Food Science, Washington State University, Pullman, WA 99164, USA., Hoang L; School of Food Science, Washington State University, Pullman, WA 99164, USA., Vincent M; Northern Quinoa Production Corporation, Saskatoon, SK S7P 0E6, Canada., Jeganathan B; School of Food Science, Washington State University, Pullman, WA 99164, USA; Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada., Ganjyal GM; School of Food Science, Washington State University, Pullman, WA 99164, USA. Electronic address: girish.ganjyal@wsu.edu.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114903. Date of Electronic Publication: 2024 Aug 11.
Autor:
Mohusaien R; University of Jordan, Faculty of Agriculture, Department of Horticulture and Crop Sciences, Amman, Jordan., Shibli R; University of Jordan, Faculty of Agriculture, Department of Horticulture and Crop Sciences, Amman, Jordan.; The University of Jordan, Hamdi Mango Center for Scientific Research, Amman, Jordan., Abu-Zurayk R; The University of Jordan, Hamdi Mango Center for Scientific Research, Amman, Jordan.; The University of Jordan, The Nanotechnology Center, Amman, Jordan., Tahtamouni R; Al-Balqa Applied University, Princess Alia University College, Department of Applied Sciences, Salt, Jordan., Al-Qudah TS; The University of Jordan, Hamdi Mango Center for Scientific Research, Amman, Jordan.
Publikováno v:
Brazilian journal of biology = Revista brasleira de biologia [Braz J Biol] 2024 Oct 21; Vol. 84, pp. e286851. Date of Electronic Publication: 2024 Oct 21 (Print Publication: 2024).
Autor:
Bustos KAG; Laboratorio de Bioprocesos, Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas, Universidad Católica de Santa María-UCSM, Urb. San José s/n-Umacollo, Arequipa 04000, Peru., Muñoz SS; Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil., da Silva SS; Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil., Alarcon MADF; Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil., Dos Santos JC; Department of Biotechnology, Engineering School of Lorena, University of São Paulo (EEL-USP), Lorena 12602-810, SP, Brazil., Andrade GJC; Laboratorio de Bioprocesos, Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas, Universidad Católica de Santa María-UCSM, Urb. San José s/n-Umacollo, Arequipa 04000, Peru., Hilares RT; Laboratorio de Bioprocesos, Facultad de Ciencias Farmacéuticas, Bioquímicas y Biotecnológicas, Universidad Católica de Santa María-UCSM, Urb. San José s/n-Umacollo, Arequipa 04000, Peru.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2024 Oct 18; Vol. 29 (20). Date of Electronic Publication: 2024 Oct 18.
Autor:
Zhao S; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China., Yang L; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China., Chen X; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China., Zhao Y; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China., Ma H; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China., Wang H; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR China., Su A; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China. Electronic address: xiangansu@126.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139902. Date of Electronic Publication: 2024 May 29.
Autor:
Nebie L; Laboratory of Genetics and Varietal Improvement of Maize and Wheat, Emerging Crops, Institute of the Environment and Agricultural Research (INERA), 01BP 910, Bobo-Dioulasso 01, Burkina Faso. nebielouis10@gmail.com.; Laboratory Bioresources, Agrosystalks and Environmental Health, University Nazi BONI, 01 BP 1091, Bobo-Dioulasso 01, Burkina Faso. nebielouis10@gmail.com., Dao A; Laboratory of Genetics and Varietal Improvement of Maize and Wheat, Emerging Crops, Institute of the Environment and Agricultural Research (INERA), 01BP 910, Bobo-Dioulasso 01, Burkina Faso., Dabire TG; Laboratory Bioresources, Agrosystalks and Environmental Health, University Nazi BONI, 01 BP 1091, Bobo-Dioulasso 01, Burkina Faso., Bonzi S; Laboratory Bioresources, Agrosystalks and Environmental Health, University Nazi BONI, 01 BP 1091, Bobo-Dioulasso 01, Burkina Faso., Sanou J; Laboratory of Genetics and Varietal Improvement of Maize and Wheat, Emerging Crops, Institute of the Environment and Agricultural Research (INERA), 01BP 910, Bobo-Dioulasso 01, Burkina Faso., Somda I; Laboratory Bioresources, Agrosystalks and Environmental Health, University Nazi BONI, 01 BP 1091, Bobo-Dioulasso 01, Burkina Faso.
Publikováno v:
Scientific reports [Sci Rep] 2024 Oct 14; Vol. 14 (1), pp. 24074. Date of Electronic Publication: 2024 Oct 14.
Autor:
Nguyen VL; Faculty of Agronomy, Vietnam National University of Agriculture, Hanoi, Vietnam., Luu HN; Student at Faculty of Agronomy, Vietnam National University of Agriculture, Hanoi, Vietnam., Phan THN; Faculty of Agronomy, Vietnam National University of Agriculture, Hanoi, Vietnam., Nguyen VL; Faculty of Agronomy, Vietnam National University of Agriculture, Hanoi, Vietnam., Chu DH; Faculty of Agricultural Technology, University of Engineering and Technology, Vietnam National University Hanoi, Hanoi, Vietnam., Bertero D; Depto, de Producción Vegetal, Facultad de Agronomía, Universidad de Buenos Aires and IFEVA-Conicet, Buenos Aires, Argentina., Curti N; Escuela de Agronomía, National University of Salta, Salta, Argentina., McKeown PC; Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, University of Galway, Galway, Ireland., Spillane C; Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, University of Galway, Galway, Ireland.
Publikováno v:
PloS one [PLoS One] 2024 Oct 08; Vol. 19 (10), pp. e0309777. Date of Electronic Publication: 2024 Oct 08 (Print Publication: 2024).
Autor:
Jiang SS; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China. Electronic address: 007039@yzu.edu.cn., Li Q; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Wang T; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Huang YT; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Guo YL; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China., Meng XR; College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, PR China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127, PR China. Electronic address: xrmeng@yzu.edu.cn.
Publikováno v:
Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Oct; Vol. 109, pp. 106997. Date of Electronic Publication: 2024 Jul 17.