4 results match your criteria: "Urmia Univ.[Affiliation]"
Characterization of the genetic basis of local adaptation of wheat landraces from Iran and Pakistan using genome-wide association study.
Plant Genome
November 2021
Institute of Crop Sciences, Chinese Academy of Agricultural Sciences (CAAS), & CIMMYT-China office, 12 Zhongguancun South St., Beijing, 100081, China.
Article Synopsis
- - This study focuses on understanding the genetic factors that allow local wheat landraces from Iran and Pakistan to adapt to their environments by examining a collection of 512 samples using advanced genotyping techniques.
- - It finds that Pakistani wheat landraces have slightly more genetic diversity than Iranian ones, and they display distinct genetic populations, indicating different evolutionary paths and adaptability strategies.
- - Significant genetic loci associated with local adaptability were identified, particularly on specific chromosomes related to traits like flowering time and grain size, which could inform future wheat breeding practices.
Antibacterial Effects of Ultrasound, Cinnamon Essential Oil, and Their Combination Against Listeria monocytogenes and Salmonella Typhimurium in Milk.
J Food Sci
December 2019
Dept. of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia Univ., Urmia, Iran.
The antibacterial effects of ultrasound (US) and cinnamon essential oil (CEO), individually and combined, were investigated against Listeria monocytogenes and Salmonella Typhimurium in low- and high-fat milk during 6-day storage. At the end of storage, CEO alone decreased 2 and 2.2 log cycles of Salmonella Typhimurium and 2.
View Article and Find Full Text PDFAntioxidant and Antimicrobial Activities of (-)-Epigallocatechin-3-gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods.
Compr Rev Food Sci Food Saf
May 2018
Dept. of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares Univ., Tehran, 14115-336, Iran.
Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human health risks. With the new concept of functional ingredients and the development of the functional foods market, and the desire for a "clean" label, recent research has focused on finding safe additives with multifunctional effects to ensure food safety and quality.
View Article and Find Full Text PDFMicrobiological properties and biogenic amines of whole pike-perch (Sander lucioperca, linnaeus 1758): a perspective on fish safety during postharvest handling practices and frozen storage.
J Food Sci
December 2012
Dept. of Biotechnology and Quality Control, Artemia and Aquatic Animals Research Inst., P.O. Box 165, Urmia Univ., Urmia-57153, Iran.
The biogenic amines (tyramine, histamine, cadaverine, and puterscine) and microbiological properties (mesophilic, psychrotrophic, and Pseudomonas spp.) of whole pike-perch (Sander lucioperca) was investigated during 2 d prestorage icing and 90 d frozen storage (-24 °C). At the end of ice storage, a noticeable increase only was found for puterscine level (P < 0.
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