An Algerian Soil-Living Strain as Source of Antifungal Compounds for the Management of the Pea Pathogen f. sp. .

Fusarium wilt caused by f. sp. () poses significant threats to pea cultivation worldwide.

First Investigation of Secondary Metabolites from Reveals Compounds with Inhibitive Effects against Three Phytopathogenic Fungi of Agrarian Crops.

Fungal secondary metabolites play a highly significant role in crop protection, which is related to their antifungal activity against agriculturally important phytopathogens. In fact, plant diseases caused by fungi including species belonging to the genera of , , and have become increasingly serious affecting crop yield and quality. Hence, there is increasing awareness by the scientific community of the importance of exploiting fungal products for finding new compounds able to inhibit phytopathogens.

Evaluation of In Vitro and In Silico Anti-Alzheimer Potential of Nonpolar Extracts and Essential Oil from .

The anticholinesterase and antioxidant activities with chemical composition and molecular docking of essential oil and nonpolar extracts of were evaluated using enzymatic and chemical methods. Molecular docking tools were used to explain the interaction of the major chemical constituents with the enzymes. GC/MS analyses revealed that the main compounds in essential oil were l-menthone (43.

Physical and Chemical Barriers in Root Tissues Contribute to Quantitative Resistance to f. sp. in Pea.

Fusarium wilt caused by f. sp. () is one of the most destructive diseases of pea worldwide.

Understanding pea resistance mechanisms in response to Fusarium oxysporum through proteomic analysis.

Fusarium oxysporum f. sp. pisi (Fop) is an important and destructive pathogen affecting pea crop (Pisum sativum) throughout the world.

Identification of the main toxins isolated from Fusarium oxysporum f. sp. pisi race 2 and their relation with isolates' pathogenicity.

Fusarium oxysporum f. sp. pisi (Fop) is a pathogen of field pea inducing severe vascular wilt worldwide.