R Sonobe, T Sano, H Horie - Biosystems engineering, 2018 - Elsevier
Highlights•Shading imposes light stress on leaves and changes to the pigment allocation.•Shading made the reflectance lower near the wavelengths of 550 and 740 …
Purpose: Ocular and systemic measurement and imaging of the macular carotenoids lutein and zeaxanthin have been employed extensively as potential biomarkers of AMD risk. In this …
Z Emire, E Yabalak - International Journal of Environmental Health …, 2023 - Taylor & Francis
In this study, the potential of aromatic Origanum species belonging to Lamiaceae family to prevent and treat cancer was investigated. Since aromatic plants contain phytochemicals …
Hyperspectral remote sensing is frequently used to monitor chlorophyll content, an important characteristic for assessing photosynthetic ability, health and defence against a variety of …
RA Bone, PG Davey, BO Roman, DW Evans - Nutrients, 2020 - mdpi.com
Purpose: To compare the change in serum carotenoids, macular pigment optical density (MPOD) and visual function with the intake of two commercially available nutritional …
AY Nofrizal, R Sonobe, Y Hıroto, A Morita… - International Journal of …, 2022 - dergipark.org.tr
The amount of chlorophyll in a plant useful to indicate its physiological activity and then changes in chlorophyll content have been used as a good indicator of disease as well as …
X Wei, C Meng, Y Yuan, UK Nath, Y Zhao… - Functional Plant …, 2020 - CSIRO Publishing
Phytoene synthase (PSY) is the first committed enzyme in carotenoid biosynthesis, which plays important role in ripen fruit colour. However, the roles of CaPSY genes are not …
R Sonobe, Y Hirono - Remote Sensing, 2022 - mdpi.com
Tea is second only to water as the world's most popular drink and it is consumed in various forms, such as black and green teas. A range of cultivars has therefore been developed in …
Y Yu, X Chen, Q Zheng - Journal of food science, 2019 - Wiley Online Library
With the current ongoing changes in global food demands, natural carotenoids are preferred by consumers and are gaining attention among food scientists and producers alike …