Nutritive Quality of Plant Protein: Sources of Variation and Insect Herbivore Responses

Medicine & Life Sciences

• Herbivory 100%
• Plant Proteins 90%
• Nutritive Value 81%
• Insecta 65%
• Physiological Adaptation 23%
• Proteins 22%
• Pyrrolizidine Alkaloids 14%
• Isothiocyanates 13%
• Quinones 12%
• Sesquiterpenes 12%
• Lactones 11%
• Zea mays 10%
• Aldehydes 10%
• Alkylating Agents 10%
• Phytochemicals 9%
• Genetic Variation 8%
• Amino Acids 6%

Agriculture & Biology

• plant source protein 87%
• herbivores 52%
• insects 38%
• proteins 21%
• host plants 14%
• pyrrolizidine alkaloids 11%
• Helicoverpa zea 11%
• sesquiterpenoid lactones 11%
• isothiocyanates 10%
• plant proteins 9%
• quinones 9%
• aldehydes 8%
• phytochemicals 7%
• amino acids 5%

Chemical Compounds

• Protein 25%
• Pyrrolizidine Alkaloid 11%
• Sesquiterpene Lactone 10%
• Alkylating Agent 9%
• Isothiocyanate 8%
• Covalent Bond 7%
• Quinone 7%
• Aldehyde 5%