ABSTRACT Oil sorghum (OS) has been developed by engineering grain (TX430) and sweet (Ramada) genetic backgrounds to accumulate triacylglycerols (TAG) in vegetative tissues as an energy‐dense feedstock for sustainable aviation fuel (SAF) and other biofuels. This study evaluated two TX430 OS lines (TxHO‐2, TxHO‐3) and two Ramada OS lines (RmHO‐1, RmHO‐2)
Yunzhu Chen +13 more
wiley +1 more source
Greater Resistance to Drought‐Induced Embolism Is Linked to Higher Yield Maintenance in Soybean
ABSTRACT With increasing drought events worldwide, crop breeding must focus on drought resistance to maintain crop yields. To ensure a high level of gas exchange and growth, plants need to maintain the integrity of their vascular system under drought conditions. While the impact of drought‐induced vascular damage on tree species is well‐documented, its
Viviane Schell +5 more
wiley +1 more source
Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food). [PDF]
Adebo OA, Kayitesi E, Njobeh PB.
europepmc +1 more source
ABSTRACT Sustainable soil management in arid regions is constrained by the limited translation of subgroup‐level soil taxonomy into site‐specific agronomic recommendations. Hence, this study integrated field observations and laboratory analyses from 18 soil profiles with freely available Google Earth Engine (GEE) datasets.
Abdelrazek Elnashar +3 more
wiley +1 more source
Limited Irrigation of Grain Sorghum
Ohmes, Frank, Penas, Paul E.
openaire +2 more sources
Trehalose-6-phosphate phosphatase-mediated trehalose metabolism shapes sorghum grain domestication for brewing adaptation. [PDF]
Li W +11 more
europepmc +1 more source
Toward Breeding by Gene Design: Constructing the Ideotype of <i>Sorghum</i> (<i>Sorghum bicolor</i> (L.) Moench) Adapted for Modern Agricultural Production. [PDF]
Li F +12 more
europepmc +1 more source
Sorghum utilization in grain-based food products in China and Australia. [PDF]
Stefoska-Needham A +3 more
europepmc +1 more source
Multi-omics analysis-based insights into the microbial community composition and flavor development potentiality of different varieties of sorghum (<i>Sorghum bicolor</i> L. Moench) fermented into Sesame flavor <i>Baijiu</i>. [PDF]
Jiang M +9 more
europepmc +1 more source

