نتایج جستجو برای: green pea

تعداد نتایج: 149797  

2005
James N. Mathis

The effect of gibberellic acid (GA) on light-induced greening of etiolated pea plants (Pisum sativum [L.] cultivars Alaska and Progress) was characterized. Progress, a GA-deficient dwarf of Alaska, was found to accumulate chlorophyll and light harvesting chlorophyll protein associated with photosystem 11 (LHC-11) more rapidly than Alaska, Alaska treated with GA, or Progress treated with GA. A s...

Journal: :The Journal of biological chemistry 2002
Suzanne P Cleary Fui-Ching Tan Kerry-Ann Nakrieko Simon J Thompson Philip M Mullineaux Gary P Creissen Erik von Stedingk Elzbieta Glaser Alison G Smith Colin Robinson

Most chloroplast and mitochondrial proteins are synthesized with N-terminal presequences that direct their import into the appropriate organelle. In this report we have analyzed the specificity of standard in vitro assays for import into isolated pea chloroplasts and mitochondria. We find that chloroplast protein import is highly specific because mitochondrial proteins are not imported to any d...

Journal: :Journal of Surfactants and Detergents 2011

Journal: :International Journal of Horticultural Science 2013

Journal: :The Astrophysical Journal 2017

Journal: :Agronomy Science 2023

The paper presents the results of a 2016–2018 study to determine effect share components in mixture and harvest date on weed infestation yield mixtures field pea with spring triticale. Two factors were studied experiment: proportion mixture: – clean sowing 100%, triticale 75% + 25%, 50% 50%, 25% 75%; harvesting date: flowering stage (BBCH 65), flat green pod 79). obtained allow us conclude that...

2012
Caroline Rondel Bénédicte Portet Isabelle Alric Zéphirin Mouloungui Jean-François Blanco Françoise Silvestre

A pea protein isolate was hydrolyzed by a double enzyme treatment method in order to obtain short peptide sequences used as raw materials to produce lipopeptides-based surfactants. Pea protein hydrolysates were prepared using the combination of Alcalase and Flavourzyme. The influence of the process variables was studied to optimize the proteolytic degradation to high degrees of hydrolysis. The ...

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