<div>Background: Chickpea (Cicer arietinum&nbsp;L.) is used as a protein source across the world. In plants WRKY transcription factors play an important role in regulation of stress resistance. An attempt was made to analyze WRKY genes in chickpea using genomic data. 
 
Methods: In this In Silico investigation during 2018-2019, to analyze the WRKY genes in chickpea using genomic data. iTak database are used to obtain gene data. Bioinformatics tools were used to analyzed the chickpea genomic data. 
 
Result: This study reported 61 Car WRKY genes, located on the seven main chromosomes of chickpea. Great variations were reported in terms of protein length, molecular weight, grand average of hydropathicity (GRAVY) value and theoretical isoelectric points of Car WRKYs. Gene Structure Display Server (GSDS) demonstrated that the Car WRKY 56 gene lack introns. Phylogenetic analysis of Car WRKY proteins divided in three main groups (I, II and III); group II was divided into three subgroups like IIa, IIb and IIc. By this an attempt has made to provide novel information on Car WRKY genes to study abiotic stress mechanism in chickpea.</div>

<div>Genome-wide Analysis of WRKY Transcription Factors Family in Chickpea (Cicer arietinum L.)</div>

<div>Background: Methods of cooking used for chicken products play a significant role in oxidation reactions which in turn leads to loss of nutritional quality, color and further leads to spoilage. 
 
Methods: The aim of the research was to study the effect of different cooking methods viz, dry (Chicken 65 and Grilled chicken) and moist cooking (Chicken briyani and Chicken gravy) on physicochemical and microbial quality of chicken products sold at different retail outlets (street outlets, small hotels and restaurants) in Chennai.&nbsp; 
 
Results: Moist cooked chicken products in street outlets had significantly higher pH, when compare with dry cooked chicken products, whereas, thiobarbituric acid (TBA) and tyrosine value (TV) were higher (P&lt;0.05 and P&gt;0.01) in chicken 65. Chicken products from street outlets had significantly higher (P&lt;0.01) pH, TBA and tyrosine value in both type of cooking methods. Significantly higher (P&lt;0.01) hue, chroma and value were noticed in chicken 65, of which chicken 65 from restaurant had higher (P&lt;0.01 and P&lt;0.05) colour properties. Significantly lower (P&lt;0.01) microbial count was noticed in dry cooked chicken products. However, chicken products sold at street outlets had poor microbial quality.</div>

Genome-wide Analysis of WRKY Transcription Factors Family in Chickpea (Cicer arietinum L.)

Chicken Products from Chennai: Effect of Different Cooking Methods on Physicochemical and Microbial Quality from Different Retail Outlets