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7.190  Articles
1 of 719 pages  |  10  records  |  more records»
Changes in the protein and oil content in the seeds of soybean varieties with different day lengths did not depend on the type of photoperiodic reaction.The content of both protein and oil in seeds varied in different varieties and in different years of r... see more

Tempe and tofu are the main product of soybean commonly consumed as a daily food for the people of Indonesia. So far, soybean is well known to be a source of protein. Indeed, soybean contains secondary metabolites resulting in antioxidant activities. Anti... see more

 Technological qualities of the seeds, including their mass, play an important role in the purposeful use of soybean for food production. The purpose of this study is to determine the potential of specific crosses and recombinant lines in the combina... see more

Asian soybean rust caused by Phakopsora pachyrhizi is one of the most destructive foliar diseases on soybean. Severe infection of this disease causes early defoliation and reduces the yield. To determine the response of soybean genotypes to this disease a... see more

In order to promote the culture of castor bean, soybean, cowpea and d u bean in Cameroon while preserving food safety, the effect of the combination of the crop characteristics physicochemical seeds of this plant are studied in Laboratory after the cultiv... see more

The comparative analysis of the effect of hermetic storage models on the quality of soybean seeds was studied. Freshly harvested soybean pods were depodded and the seeds were sundried at 330C temperature with an average relative humidity of 62% for three ... see more

The possibility of replacing soybean meal with mixtures of rapeseed press cake (RPC) and legume seeds in sow and piglet diets was evaluated in an experiment on 30 sows and their progeny. Group I (control) received standard feed mixture containing soybean ... see more

Combining the consumers interests in healthy eating with technology evolution, scientists can increase the food nutritional value by biotechnology. Soybean minerals have lower bioavailability due to phytates, which are hydrolysed by activated phytase duri... see more

The paper presents the results obtained in a study on the comparative evaluation of the effect of a diet with safflower oil and flax seeds compared to a control soybean oil diet given to layers on the bioproductive effects, egg characteristics and yolk fa... see more

1 of 719 pages  |  10  records  |  more records»