Results 311 to 320 of about 99,585 (350)

GENETIC RESOURCES OF EDIBLE GRAIN LEGUMES IN SERBIA

Acta Horticulturae, 2009
N. Panayotov, V. Mihailovic, L. Krasteva, A. Mikic, D. Jovic´evic´, Z. Nikolic, J. G. Varga, M. Vasic, D. Mladenovic   +8 more
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Albumin proteins of eight edible grain legume species. Electrophoretic patterns and amino acid composition

Journal of Agricultural and Food Chemistry, 1982
R. S. Bhatty
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Genomic-based root plasticity to enhance abiotic stress adaptation and edible yield in grain crops

Plant Science, 2020
Phenotypic plasticity refers to changes expressed by a genotype across different environments and is one of the major means by which plants cope with environmental variability. Multi-fold differences in phenotypic plasticity have been noted across crops, with wild ancestors and landraces being more plastic than crops when under stress.
Rodomiro Ortiz, Frederick L. Stoddard, Sangam L. Dwivedi   +2 more
openaire   +3 more sources

Elemental analysis of edible grains by micro-PIXE: Common buckwheat case study

Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms, 2009
The aim of this study was the adaptation of the micro-PIXE method for analysis of nutritionally relevant heavy elements in different tissues of the grain of common buckwheat (Fagopyrum esculentum), as a representative nutritionally interesting grain food source.
Marjana Regvar, Primož Pelicon, Ivan Kreft, Katarina Vogel-Mikuš, Primož Vavpetič   +4 more
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Determination of antioxidants in edible grain derivatives from the Canary Islands by capillary electrophoresis

Food Chemistry, 2005
Abstract A preliminary study of the antioxidant content of hand-produced grain derivatives from the Canary Islands, named gofio, is developed by means of a capillary electrophoresis (CE) method. Protocatechuic acid, salicylic acid, p -hydroxybenzoic acid, vanillic acid, syringic acid, p -coumaric acid, ferulic acid and sinapic acid were extracted ...
Guillermo González-Hernández, Javier Hernández-Borges, Teresa M. Borges-Miquel, Miguel Ángel Rodríguez-Delgado   +3 more
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Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains

Cereal Chemistry, 2023
AbstractBackground and ObjectivesThe effects of superheated steam (SS) processing conditions on physicochemical properties and edible qualities of highland barley (HB) grains are still not clear enough. The storage stability of SS treated HB grains is also need to be verified through long‐term storage. Effects of SS treatment on physicochemical, edible
Xinru Liu, Shijian Fu, Jiawen Deng, Zhicheng Chen, Beibei Zhao, Hua Li   +5 more
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Sorghum grain and quality of its edible products

1995
Publisher Summary Sorghum ( Sorghum vulgare ) is a semi arid land crop. It is grown in the tropics and subtropics areas. The varieties with a sweet and juicy stem are known as Sorgo and used for syrup extraction. The main problems of using sorghum grains as a human food are the presence of tannins, the antinutritional polyphenols, and the absence of ...
Y.G. Moharram, A.M.A. Youssef
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Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains

Food Chemistry, 2011
Abstract This study examined the feasibility of using kefiran, an exopolysaccharide obtained from kefir grains, as a new film-forming material. Kefiran-based films, with and without glycerol as plasticizer, were prepared by a casting and solvent-evaporation method.
Mohammad Saeid Yarmand, Faramarz Khodaiyan, Abdulrasoul Oromiehie, Mehran Ghasemlou   +3 more
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Effect of electron beam irradiation on edible quality maintenance of high moisture rice grains

Journal of Cereal Science
Dongmin Li, Ying Wan, Jinye Zhang, Yuwei Zhang, Rong He, Sangyuan Sang, Jiali Xing, Xiaohu Luo   +7 more
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Plant processing strategies and their affect upon starch grain survival when rendering Peltandra virginica (L.) Kunth, Araceae edible

Journal of Archaeological Science, 2010
There is a long history of human interaction with plants of the Aroideae subfamily (Araceae). Despite these plants' chemical defenses against animal and vegetal predation, humans have targeted their starchy corms, tubers and rhizomes for dietary purposes.
Bill Schindler, Timothy C. Messner
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