Agronomy | Free Full-Text | Effect of Environmental Conditions on the Yield of Peel and Composition of Essential Oils from Citrus Cultivated in Bahia (Brazil) and Corsica (France)
Frontiers | Dissecting Breeders' Sense via Explainable Machine Learning Approach: Application to Fruit Peelability and Hardness in Citrus
Computer-aided food engineering | Nature Food
Foods | Free Full-Text | Elucidation of the Flavor Aspects and Flavor-Associated Genomic Regions in Bottle Gourd (Lagenaria siceraria) by Metabolomic Analysis and QTL-seq
Frontiers | Bark-Water Interactions Across Ecosystem States and Fluxes
Frontiers | Pomegranate Peel as a Source of Bioactive Compounds: A Mini Review on Their Physiological Functions
Bruceine D Isolated from Brucea Javanica (L.) Merr. as a Systemic Feeding Deterrent for Three Major Lepidopteran Pests | Journal of Agricultural and Food Chemistry
IJMS | Free Full-Text | Genome-Wide Identification of the Xyloglucan endotransglucosylase/Hydrolase (XTH) and Polygalacturonase (PG) Genes and Characterization of Their Role in Fruit Softening of Sweet Cherry
Peeling back the layers: First phylogenomic insights into the Ledebouriinae (Scilloideae, Asparagaceae) - ScienceDirect
Frontiers | Laticifer growth pattern is guided by cytoskeleton organization
Frontiers | Comparing adventitious root-formation and graft-unification abilities in clones of Argania spinosa
IJMS | Free Full-Text | What Worth the Garlic Peel
Evaluation of the effectiveness of potato peel extract as a natural antioxidant on biodiesel oxidation stability - ScienceDirect
Identification and validation of QTLs for tuber quality related traits in greater yam (Dioscorea alata L.) | Scientific Reports
Frontiers | Metabolic Profiling and Gene Expression Analysis Unveil Differences in Flavonoid and Lipid Metabolisms Between 'Huapi' Kumquat (Fortunella crassifolia Swingle) and Its Wild Type
Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits | Journal of Agricultural and Food Chemistry
Frontiers | Low temperature reduces potato wound formation by inhibiting phenylpropanoid metabolism and fatty acid biosynthesis
