Results 141 to 150 of about 763 (163)

Exploring genotypic variation and gene expression associated to cadmium accumulation in bread wheat. [PDF]

Sci Rep
Abdolmalaki Z, Soorni A, Beigi F, Mortazavi M, Najafi F, Mehrabi R, Sayed-Tabatabaei BE, Shirvani M, Majidi MM.   +8 more
europepmc   +1 more source

Phytochemistry, Anti-cancer, and Anti-diabetic Properties of Plant-Based Foods from Mexican Agrobiodiversity: A Review. [PDF]

Foods
García-Gurrola A, Martínez AL, Wall-Medrano A, Olivas-Aguirre FJ, Ochoa-Ruiz E, Escobar-Puentes AA.   +5 more
europepmc   +1 more source

Genotype x environment interaction and genetic gain for grain yield and grain quality traits in Turkish spring wheat released between 1964 and 2010. [PDF]

PLoS One, 2019
Nehe A, Akin B, Sanal T, Evlice AK, Ünsal R, Dinçer N, Demir L, Geren H, Sevim I, Orhan Ş, Yaktubay S, Ezici A, Guzman C, Morgounov A.   +13 more
europepmc   +1 more source

Mapping of quantitative trait loci for root hair length in wheat identifies loci that co-locate with loci for yield components. [PDF]

J Exp Bot, 2016
Horn R, Wingen LU, Snape JW, Dolan L.
europepmc   +1 more source

Yeasts associated with the production of mexican alcoholic nondistilled and distilled agave beverages [PDF]

, 2008
Arrizón Gaviño, Javier, García Mendoza, Abisaí, Gschaedler Mathis, Anne, Herrera Suárez, Teófilo, Lappe, Patricia, Moreno Terrazas, Rubén Dario   +5 more
core  

Parámetros de calidad, características sensoriales del bacanora y selección de un cultivo iniciador para la fermentación de azúcares de Agave angustifolia Haw.

, 2011
openaire   +1 more source

Genomic Diversity of Saccharomyces cerevisiae Yeasts Associated with Alcoholic Fermentation of Bacanora Produced by Artisanal Methods

Applied Biochemistry and Biotechnology, 2015
Bacanora is a spirituous beverage elaborated with Agave angustifolia Haw in an artisanal process. Natural fermentation is mostly performed with native yeasts and bacteria. In this study, 228 strains of yeast like Saccharomyces were isolated from the natural alcoholic fermentation on the production of bacanora.
Maritza Lizeth Álvarez-Ainza, K. A. Zamora-Quiñonez, Griselda Macrina MORENO-IBARRA, Evelia Acedo‐Félix   +3 more
openalex   +3 more sources

Spectral analysis of bacanora (agave-derived liquor) by using FT-Raman spectroscopy

SPIE Proceedings, 2016
The industry of the agave-derived bacanora, in the northern Mexican state of Sonora, has been growing substantially in recent years. However, this higher demand still lies under the influences of a variety of social, legal, cultural, ecological and economic elements.
Valentin Ortega Clavero, Andreas Weber, Werner Schröder, Dan Curticapean   +3 more
openalex   +2 more sources

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Quantification of Selected Volatile Constituents and Anions in Mexican Agave Spirits (Tequila, Mezcal, Sotol, Bacanora)

Journal of Agricultural and Food Chemistry, 2006
A large collection (n = 95) of Mexican Agave spirits with protected appellations of origin (Tequila, Mezcal, Sotol, and Bacanora) was analyzed using ion and gas chromatography. Because of their production from oxalate-containing plant material, all Agave spirits contained significant concentrations of oxalate (0.1-9.7 mg/L). The two Tequila categories (
Dirk W, Lachenmeier, Eva-Maria, Sohnius, Rainer, Attig, Mercedes G, López   +3 more
openaire   +2 more sources

ANÁLISIS DEL POTENCIAL DE ACEPTACIÓN DE LA SALSA BBQ CON BACANORA Y CHILTEPÍN

Ciro Moisés Romo Puebla, José Ramón Alcaraz López, Marisela Aldecoa León, José María Márquez González   +3 more
openalex   +2 more sources