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study of the lipid composition of yeast with different fermentative capacities Appl. Microbiol. Biotechnol. 26 49 54 Pacheco, M.T. Caballero-Cordoba, G.M. Sgarbieri, V.C. 1997 Composition and nutritive

Spanish Explorers in the Central Andes. Introduced more as a botanical curiosity ≈1570, the potato appears to have been grown in gardens and recognized as a nutritive food as judged by a letter written by Saint Teresa of Avila, founder of the Barefoot

.J. 1996 Genetic variation for seedling vigor traits in rice Crop Sci. 36 2 285 290 Rubatzky, V. Yamaguchi, M. 1997 World vegetables: Principles, production, and nutritive value. 2nd ed. Chapman & Hall, New York, NY Seale, D. Cantliffe, D.J. 1987 Improving

Sweet cherry ( Prunus avium L.) is one of the high-value fruit crops extensively planted in the U.S. Pacific Northwest region. Currently, fresh market sweet cherries are harvested manually by seasonal workforce. Because cherry fruit is small and

be of great value in improving the health-promoting attributes in lettuce. These results suggest the potential use of regulated water deficits as a crop management approach in improving the quality of lettuce crop by enhancing its nutritive and health

tigernut tubers processed as a spread similar to butter ( Bernard et al., 2015 ) or into tortilla chips ( Stevens, 2021 ). The major nutritional benefits of tigernut are its high energy value (43% carbohydrates), lack of gluten and other allergens, high

crop quality and nutritive value ( USEPA, 2015 ). Sensitivity to O 3 varies both within and among species. In general, plants that have higher stomatal conductance ( g s ), which allows a greater flux of O 3 into the leaf ( Reich and Amundson, 1985

. Chemical indicators of soil quality include pH and salinization. pH is closely correlated to base saturation and may be used as an indicator of nutritive quality ( Singh and Goma, 1995 ). Exclusion of rainfall that allows leaching makes high tunnels suspect

Comparative nutritive value, amino acid content, chemical composition, and digestibility in vitro of vegetable- and grain-type soybeans J. Agr. Food Chem. 26 312 316 Smith, T.J. Camper, H.M. Carter, M.T. Jones, G.D. Alexander, M.W. 1961 Soybean production in

solutions were changed weekly and supplemented daily with deionized water to maintain the constant level of the solution. The pH value of the solution was monitored daily and kept between 5.5 and 6.0 by addition of sodium hydroxide (NaOH) or hydrochloric