John O Bennett
Overview
Explore the profile of John O Bennett including associated specialties, affiliations and a list of published articles.
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Articles
6
Citations
57
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Recent Articles
1.
Krishnan H, Natarajan S, Bennett J, Sicher R
Planta
. 2011 Jan;
233(5):921-31.
PMID: 21246215
The xylem, in addition to transporting water, nutrients and metabolites, is also involved in long-distance signaling in response to pathogens, symbionts and environmental stresses. Xylem sap has been shown to...
2.
Krishnan H, Natarajan S, Mahmoud A, Bennett J, Hari Krishnan A, Prasad B
J Agric Food Chem
. 2006 Jul;
54(15):5489-97.
PMID: 16848536
Soybeans contain approximately 40% protein and 20% oil and represents an important source of protein in animal rations and human diets. Attempts are being made to increase further the overall...
3.
Mahmoud A, Natarajan S, Bennett J, Mawhinney T, Wiebold W, Krishnan H
J Agric Food Chem
. 2006 May;
54(11):3916-22.
PMID: 16719515
To evaluate the extent of the genetic change and its effects on the seed protein composition of soybean cultivars released during the past 60 years, representative ancestral cultivars and those...
4.
Krishnan H, Bennett J, Kim W, Hari Krishnan A, Mawhinney T
J Agric Food Chem
. 2005 Aug;
53(16):6347-54.
PMID: 16076117
Soybeans in general contain 35-40% protein. Efforts are underway to increase further this protein content, thus enhancing their nutritive value. Even though higher protein is a desirable characteristic, whether such...
5.
Bennett J, Yu O, Heatherly L, Krishnan H
J Agric Food Chem
. 2005 Jan;
52(25):7574-9.
PMID: 15675806
To circumvent drought conditions persisting during seed fill in the mid-south U.S. soybean production region, researchers have developed the early soybean (Glycine max [L.] Merr.) production system (ESPS), which entails...
6.
Bennett J, Hari Krishnan A, Wiebold W, Krishnan H
J Agric Food Chem
. 2003 Oct;
51(23):6882-6.
PMID: 14582990
Soybean (Glycine max [L.] Merr.) protein and oil qualities, with respect to monogastric nutrition, have been linked to the relative abundance of specific protein subunits and fatty acids, respectively. An...