نتایج جستجو برای: soft wheat

تعداد نتایج: 180570  

Journal: :Cropp Breeding and Applied Biotechnology 2008

2006
M. J. Guttieri K. M. Peterson

Low phytic acid (LPA) wheat (Triticum aestivum L.) is one approach to improving nutritional quality of wheat by reducing the major storage form of phosphorus and increasing the level of inorganic phosphorus, which is more readily absorbed by humans and other monogastric animals. Milling and baking quality evaluations were conducted on hard red, hard white, and soft white spring wheat grain from...

Journal: :Phytopathology 2006
Blair J Goates Eric W Jackson

ABSTRACT Karnal bunt of wheat is caused by the fungus Tilletia indica, which partially converts kernels into sori filled with teliospores. Despite minor overall yield and quality losses, the disease is of considerable international quarantine concern. Plant development stages reported susceptible to infection vary considerably. A study was designed to better define the susceptibility period by ...

Journal: :Applied and environmental microbiology 2012
Do Huu Nghi Britta Bittner Harald Kellner Nico Jehmlich René Ullrich Marek J Pecyna Paula Nousiainen Jussi Sipilä Le Mai Huong Martin Hofrichter Christiane Liers

Soft rot (type II) fungi belonging to the family Xylariaceae are known to substantially degrade hardwood by means of their poorly understood lignocellulolytic system, which comprises various hydrolases, including feruloyl esterases and laccase. In the present study, several members of the Xylariaceae were found to exhibit high feruloyl esterase activity during growth on lignocellulosic material...

2018
Kendra L. Jernigan Jayfred V. Godoy Meng Huang Yao Zhou Craig F. Morris Kimberly A. Garland-Campbell Zhiwu Zhang Arron H. Carter

Soft white wheat is used in domestic and foreign markets for various end products requiring specific quality profiles. Phenotyping for end-use quality traits can be costly, time-consuming and destructive in nature, so it is advantageous to use molecular markers to select experimental lines with superior traits. An association mapping panel of 469 soft white winter wheat cultivars and advanced g...

Journal: :Journal of agricultural and food chemistry 2005
Nike L Ruibal-Mendieta Dominique L Delacroix Eric Mignolet Jean-Marie Pycke Carole Marques Raoul Rozenberg Géraldine Petitjean Jean-Louis Habib-Jiwan Marc Meurens Joëlle Quetin-Leclercq Nathalie M Delzenne Yvan Larondelle

The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat...

Journal: :Faktori eksperimental'noi evolucii organizmiv 2019

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