Results 61 to 70 of about 214,995 (202)

Exploiting barley landraces to reintroduce lost genetic diversity: Resistance to net form net blotch

open access: yesCrop Science, Volume 65, Issue 3, May/June 2025.
Abstract Centuries of barley (Hordeum vulgare) domestication and selection has resulted in reduced genetic diversity in modern cultivars, limiting breeder's options to select desirable traits. Barley landraces, heirloom varieties, and wild relatives are substantially more variable and can be exploited to reintroduce favorable genes and alleles.
Nola K. D'Souza   +7 more
wiley   +1 more source

Evaluación de cuatro ciclos de selección para resistencia al achaparramiento del maíz en la población 73.

open access: yesAgronomía Mesoamericana, 2016
En dos ambientes de Centro América y uno de México, se evaluaron 12 cultivares de maíz con el propósito de determinar el progreso genético, logrado para resistencia al achaparramiento después de cuatro ciclos de selección en la población 73.
A. Aguiluz   +4 more
doaj   +1 more source

Las virtudes del orador : la retórica en el discurso ensayístico de Manuel Ugarte [PDF]

open access: yes, 2001
Fil: Maíz, Claudio. Universidad Nacional de Cuyo.
Maíz, Claudio
core  

Is there any genetic variation among native mexican and argentinian populations of Dalbulus maidis (Hemiptera: Cicadellidae)?. [PDF]

open access: yes, 2012
The corn leafhopper Dalbulus maidis (Delong & Wolcott) (Hemiptera: Cicadellidae) originated in Mexico, but is found from southeastern and southwestern USA to Argentina.
Bertin, Sabrina   +5 more
core   +2 more sources

Oaxacan Green Dent maize is not from Oaxaca

open access: yesCrop Science, Volume 65, Issue 2, March/April 2025.
Abstract Oaxacan Green Dent is a maize (Zea mays L.) cultivar marketed as an introduced Mexican heritage cultivar adapted to the higher latitudes of the United States. Its adaptation and appearance contradict an origin in Oaxaca, Mexico, however, and no indigenous cultivars in Oaxaca are known to have the unique kernel colors of Oaxacan Green Dent.
James B. Holland   +5 more
wiley   +1 more source

Selección para calidad fisiológica de la semilla y rendimiento en líneas S2 derivadas de cuatro poblaciones tropicales de maíz (Zea mays L.)

open access: yesAgronomía Mesoamericana, 2016
Líneas S2 de cuatro poblaciones tropicales de maíz del programa de Selección Recíproca Recurrente se evaluaron en campo y laboratorio, durante 1993. Los objetivos fueron determinar variabilidad genética en rendimiento, vigor, y germinación, entre otros ...
Enrique Navarro   +3 more
doaj   +1 more source

Optical-NIR dust extinction towards Galactic O stars

open access: yes, 2017
[ABRIDGED] Context. O stars are excellent tracers of the intervening ISM because of their high luminosity, blue intrinsic SED, and relatively featureless spectra.
Apellániz, J. Maíz, Barbá, R. H.
core   +1 more source

Los judíos mallorquines en el comercio y en las redes de intercambio valencianas y mediterráneas del medievo [PDF]

open access: yes, 2008
La comunidad judía de Mallorca tuvo un protagonismo comercial muy destacado en el Mediterráneo Occidental, sobre todo en la ruta económica con el Norte de África durante el siglo XIV.
Maíz Chacón, Jorge
core   +1 more source

Towards Stewardship of Wild Species and Their Domesticated Counterparts: A Case Study in Northern Wild Rice (Zizania palustris L.)

open access: yesEcology and Evolution, Volume 15, Issue 3, March 2025.
Analysis of Northern Wild Rice (Zizania palustris) wild and domesticated populations reveal little to no gene flow between the two as well as insights into the historical management of wild populations. ABSTRACT Northern Wild Rice (NWR; Zizania palustris L.) is an aquatic, annual grass with significant ecological, cultural, and economic importance to ...
Lillian McGilp   +7 more
wiley   +1 more source

Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance

open access: yesJournal of Ethnic Foods
One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare.
María Gricelda Vázquez-Carrillo   +6 more
doaj   +1 more source

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