Results 51 to 60 of about 4,206 (180)

Enhancing Predictive Ability of Agronomic and Quality Traits in Ethiopian Malting Barley (Hordeum vulgare L.) Using Spectral Variable Selection Methods

Plant Breeding, EarlyView.
ABSTRACT Phenomic selection (PS) offers a cost‐effective, breeder‐friendly approach for public breeding programmes with limited access to genotyping or restricted financial resources for laboratory infrastructure. Since PS relies on high‐throughput phenotyping data, which is often derived from near‐infrared spectroscopy (NIRS) of harvested seeds ...
Tigist Tadesse, Peer Wilde, Wondimu Ejerso, Dorothea Borchardt, Patrick Thorwarth, Thomas Miedaner   +5 more
wiley   +1 more source

Temporal genetic relationships between growth, development, and malting quality in winter barley (Hordeum vulgare) using aerial imagery

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Grain characteristics are the cumulative product of growth and development throughout the growing season. In barley (Hordeum vulgare), these traits determine the grain's value for malting purposes. The ability to accurately predict the genetic merit for malting quality is of great interest for barley breeding programs. Same‐season selection on
Amelia Loeb, Felipe Sabadin, Alexis Perry, Harmonie Bettenhausen, Gina Brown‐Guedira, Jared Smith, Kimberly Howell, Jason Walling, Hannah Uhlmann, Wynse Brooks, Nicholas Santantonio   +10 more
wiley   +1 more source

The effect of technological characters of barley grain on malt quality.

Kvasný průmysl, 2013
The study evaluated 572 samples of barley grain from harvest years 2010, 2011 and 2012 . Six technological parameters of barley were determined: volume weight, thousand grain weight, sensitivity to water, germination capacity and content of nitrogenous ...
Ivo HARTMAN
doaj   +1 more source

Agronomic performance of barley (Hordeum vulgare L.) accessions in Tigray, Northern Ethiopia

Agrosystems, Geosciences &Environment, Volume 9, Issue 3, September 2026.
Abstract Barley (Hordeum vulgare L.) is used in numerous traditional foods: injera, dabo, kolo, tihlo, besso, and in making local drinks. Nevertheless, there are not many comprehensive reports on the availability of best performing accessions of this primary grain crop.
Gebremedhin Welu Teklu, Gebremedhin Bahre Gebregergis, Mehari Geberemicheal Gebru, Ameteyesus Berhe Muruts, Haftay Gebreyesus Gebreziher, Yohannes Gerezihier Gebremedhin, Shushay Welderufael Abrha   +6 more
wiley   +1 more source

Impact of contract farming participation on the economic efficiency of malt barley farmers in northwestern Ethiopia

Cogent Food & Agriculture
Contract farming (CF) has been one of the strategies employed to enhance the production and productivity of malt barley and substitute imported malt barley in Ethiopia, in addition to addressing marketing challenges.
Abebe Dagnew, Degye Goshu, Lemma Zemedu, Million Sileshi   +3 more
doaj   +1 more source

Malting Barleys of 1921 [PDF]

Journal of the Institute of Brewing, 1922
n ...
openaire   +1 more source

Integrated pretreatment and fermentation strategies for L‐lactic acid production from brewers' spent grain using native Streptococcus infantarius and Bacillus coagulans

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 9, Page 1869-1876, September 2026.
Abstract BACKGROUND Brewers' spent grain (BSG) is an abundant lignocellulosic byproduct of the brewing industry with strong potential as a renewable substrate for biotechnological production of lactic acid (LA). This study evaluated integrated pretreatment, enzymatic hydrolysis, and fermentation strategies to enable efficient production of optically ...
Mónica Olvera, Carmen G. Hernández‐Valencia, Carmina Montiel, Agata Olszewska‐Widdrat, Joachim Venus, Miquel Gimeno   +5 more
wiley   +1 more source

Development and Characterization of Low‐Glycemic Couscous Enriched With β‐Glucans and Proteins

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Traditional couscous production with 50/50 blends of different raw materials (wheat, barley and lentil). ABSTRACT In this study, a novel functional couscous with reduced glycemic potential was developed by enrichment of traditional couscous with β‐glucan and protein through the addition of hull‐less barley (cv. Chifaa) and lentil flours.
Ece Surek, Kubra Ozkan, Cagla Ozer, Abderrazek Jilal, Ghizlane Salih, Halide Yildirim, Andrea Visioni, Francesco Sestili, Eda Aktas‐Akyildiz, Osman Sagdic, Hamit Koksel   +10 more
wiley   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

Market regulation and productivity: The case of the Canadian Wheat Board

American Journal of Agricultural Economics, Volume 108, Issue 4, Page 1193-1218, August 2026.
Abstract Changes to regulatory environments influence firm‐level incentives, which can move the productivity frontier or reposition firms within an existing frontier. Estimating causal effects of policy changes requires a credible counterfactual for productivity in the absence of policy change.
Ryan Cardwell, Pascal L. Ghazalian
wiley   +1 more source