Browsing by Author "Santos, Carla"
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- Advanced nanofertilizers for iron uptake in calcareous alkaline soilsPublication . Pinho, Simão; Santos, Carla; Rangel, Maria; Vasconcelos, Marta; Reis, Salette; Moniz, Tânia
- Assessing the nutritional and technological quality of legumesPublication . Perez, Jazmín Osorio; Santos, Carla; Pinto, Elisabete; Vasconcelos, Marta
- Biotechnological strategies for resistance induction to the pine wilt nematodePublication . Rodrigues, Rui; Reis, Andreia; Franco, Albina; Santos, Carla; Markowski, Maciej; Vasconcelos, Marta W.
- Cultivar variability of iron uptake mechanisms in rice (Oryza sativa L.)Publication . Pereira, Margarida P.; Santos, Carla; Gomes, Ana M. P.; Vasconcelos, Marta W.Rice (Oryza sativa L.) is the most important staple food in the world. It is rich in genetic diversity and can grow in a wide range of environments. Iron (Fe) deficiency is a major abiotic stress in crop production and in aerobic soils, where Fe forms insoluble complexes, and is not readily available for uptake. To cope with Fe deficiency, plants developed mechanisms for Fe uptake, and although rice was described as a Strategy II plant, recent evidence suggests that it is capable of utilizing mechanisms from both Strategies. The main objective of this work was to compare two cultivars, Bico Branco (japonica) and Nipponbare (tropical japonica), to understand if the regulation of Fe uptake mechanisms could be cultivar (cv.) dependent. Plants of both cultivars were grown under Fe-deficient and -sufficient conditions and physiological and molecular responses to Fe deficiency were evaluated. Bico Branco cv. developed more leaf chlorosis and was more susceptible to Fe deficiency, retaining more nutrients in roots, than Nipponbare cv., which translocated more nutrients to shoots. Nipponbare cv. presented higher levels of Fe reductase activity, which was significantly up-regulated by Fe deficiency, and had higher expression levels of the Strategy I-OsFRO2 gene in roots, while Bico Branco cv. induced more genes involved in Strategy II. These new findings show that rice cultivars have different responses to Fe deficiency and that the induction of Strategy I or II may be rice cultivar-dependent, although the utilization of the reduction mechanisms seems to be an ubiquitous advantage.
- Effect of drought stress on pea nutritional qualityPublication . Machado, Joana; Bikiewicz, Martyna; Santos, Carla; Vasconcelos, Marta W.
- Effects of AtFRO2 expression in the nutritional enhancement of soybean (Glycine max. L)Publication . Santos, Carla; Roriz, Mariana; Lima, Marta; Vasconcelos, Marta W.
- Exploring the relationship between phenolic content and seed colour in a Portuguese germplasm collection of common beans (phaseolus vulgaris L.)Publication . Machado, Joana; Vasconcelos, Marta W.; Vaz, Madalena; Barata, Ana Maria; Pereira, Maria Graça; Santos, Carla
- Gene expression analysis of soybean plants treated with iron-based nanofertilizersPublication . Pinho, Simão; Santos, Carla; Rangel, Maria; Reis, Salette; Moniz, Tânia; Vasconcelos, Marta
- Identification of bacteria associated with different strains of Bursaphelenchus xilophilusPublication . Roriz, Mariana; Santos, Carla; Lima, Marta; Vasconcelos, Marta W.
- Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect speciesPublication . Ribeiro, José Carlos; Santos, Carla; Lima, Rui Costa; Pintado, Manuela E.; Cunha, Luís MiguelIt is necessary to develop products with desirable sensory properties in order to increase the acceptance of insect-based products by Western consumers. In this work, the impact of defatting on the sensory properties of cereal bars with yellow mealworm (Tenebrio molitor) larvae, in addition to the impact of different drying methods and different species (T. molitor and house cricket Acheta domesticus) were assessed. A model cereal bar incorporating oats, dried and dehydrated fruits was developed as well as four additional formulations with insect flour: defatted (Soxhlet method with ethanol) mealworm (TM_D), microwave (TM_MW) or oven dried (TM_O) mealworm and oven dried cricket (AD_O). A panel of 99 consumers rated overall liking and willingness to buy (9-point scale), and profiled the bars using a Check-All-That-Apply ballot. The bars with defatted or microwaved mealworm had similar liking and willingness to eat scores in comparison with the control bar. Conversely, bars with oven-dried insects had worse evaluations and were associated with negative attributes related to odor and flavor, which were hampered by defatting or microwave-drying. This study highlights how different processing methods can be applied in order to increase the sensory liking of insect-based products and also provides information on their sensory characterization.