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RYE: IMPORTANT CEREAL FOR FOOD NUTRITIONAL QUALITY
Rye (Secale cereale L.) is a cereal widely cultivated, particularly in the northern regions of Europe and North America, and is most commonly used in bread production. Among cereals, rye contains the highest levels of dietary fiber and a broad range of bioactive compounds that offer various health benefits.Knežević, Nada +3 more
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Phenolic acids released to soil during cereal rye cover crop decomposition
Chemoecology, 2020Harry Schomberg +2 more
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Allelopathic Effects of Cereal Rye on Weed Suppression and Forage Yield in Alfalfa
American Journal of Plant Sciences, 2018Laxman Adhikari, Ali Missaoui
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Modeling Hairy Vetch and Cereal Rye Cover Crop Decomposition and Nitrogen Release
Agronomy, 2020Rachel Cook +2 more
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Organic Kale and Cereal Rye Grain Production Following a Sunn Hemp Cover Crop
Agronomy, 2020Kip Balkcom, Ted S Kornecki
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Cereal polysaccharides with special reference to the hemicelluloses of rye
2016The water soluble polysaccharide isolated from rye flour gave on hydrolysis, Xylose (60%), arabinose (29%) and glucose (5%). After methylation of the hemicellulose, the sugars obtained on hydrolysis of the product were separated on a cellulose column, giving 2:3:5-tri-O-methyl-L-arabinose (5 parts), 2:3-di-0-methyl- D-xylose,(6) 2-0-methy1 -D-xylose (5)
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Mutations in Rye (Secale cereale L.)
Cytology and Geneticsnull Nadia Daskalova, null Penko Spetsov
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