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Angelika Bieniek and Krzysztof Buksa
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research the ...
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Monika Skowronska, Sebastian Kusmierz and Jacek Walczak
Carbon and nitrogen compounds in agroecosystems have attracted much attention in recent years due to their key roles in crop production and their impacts on environment quality and/or climate change. Since fertilization profoundly disrupted the C and N c...
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Xiying Cao, Tao Zhou, Yue Sun, Yuhan Zhang, Huan Xu, Wei Liu, Yu Zou, Qingquan Chen, Hui Ma, Dongfang Gu and Jinlong Ni
The mechanical strength of rice culm, an essential factor for lodging resistance and yield maintenance, is influenced by the composition and structure of the cell wall. In this study, we characterized a rice brittle culm mutant 22 (bc22), derived from LR...
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Grigorios Kostopoulos, Konstantinos Stamoulis, Vaios Lappas and Stelios K. Georgantzinos
This study explores the shape-morphing behavior of 4D-printed structures made from Polylactic Acid (PLA), a prominent bio-sourced shape-memory polymer. Focusing on the response of these structures to thermal stimuli, this research investigates how variou...
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William Overbeek, Marc Lucotte, Joël D?Astous-Pagé, Thomas Jeanne, Clara Pin, Matthieu Moingt and Richard Hogue
Glyphosate-based herbicide (GBH) usage is ubiquitous in Quebec field crops, apart from organic management. As glyphosate generally degrades rapidly in agricultural soils, aminomethylphosphonic acid (AMPA) is produced and persists longer than glyphosate. ...
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