Results 141 to 150 of about 31,800 (277)
Yield performance in heritage spring wheat and barley varieties in organic farming [PDF]
, 2010 Field trials show that under organic conditions, heritage spring cereals can in some cases give a yield and quality compared with modern varieties. The paper discuss the season for the lack of yield improvement under organic conditions due to plant ...
Borgen, Anders +2 more
core
Barley seed quality under harvest management practices
Crop Science, Volume 66, Issue 3, May/June 2026.Abstract Barley (Hordeum vulgare L.) has a strategic role in global agriculture due to its use in food, feed, and brewing industries and its adaptability to diverse environments. This study evaluated the effect of harvest timing on seed quality in two commercial cultivars (ABI Rubi and ABI Valente), focusing on physical integrity, physiological ...
Suélen Giacomini +4 more
wiley +1 more source
, 2008 "Green Food" is a Chinese food production innovation, and has been described as "one of the most successful eco-labelling programs in the world" (Giovannucci, 2005, p.12). Green Food provides a "middle way" between chemical and organic farming.
Paull, John
core
Extended grain fill stabilizes malt barley quality across variable environments and nitrogen inputs
Crop Science, Volume 66, Issue 3, May/June 2026.Abstract Barley (Hordeum vulgare L.) intended for malting must meet quality standards for producers to receive premium prices. In semiarid climates, variable weather can reduce grain quality and lead to over‐ or underfertilization, further compromising economic returns.
Trevor A. Palone +10 more
wiley +1 more source
MALTING LOSS AND MALTING GAIN [PDF]
Journal of the Institute of Brewing, 1922 openaire +1 more source
Ecology and Evolution, Volume 16, Issue 5, May 2026.Isolates considered broadly as Ceratocystis manginecans have long presented taxonomic challenges due to minimal morphological differences, interfertility and varied species concepts. By analysing seven gene regions, 16 SSR loci, and representative morphological traits across isolates from diverse hosts and regions, we identified two genetically ...
Kira M. T. Lynn +6 more
wiley +1 more source
Characterization of Hemp Seed Cake and Its Use as a Functional Ingredient for Bakery Application
Food Frontiers, Volume 7, Issue 3, May 2026.ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value,
Francesca Carrà +4 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.pH significantly affects the extraction efficiency of TPC TAC and the extracted anthocyanin components. pH 3 and pH 7 yield the highest extraction efficiency and antioxidant activity. Extracts at pH 7 are suitable as blue color additives for neutral pH foods and as good antioxidants for fat‐containing gummies.
Kha Duyen Nguyen +3 more
wiley +1 more source
Economics of Dockage Removal in Barley: Background, Cleaning Costs, Handling, and Merchandising Practices [PDF]
Marketing,
Cobia, David W. +3 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah +3 more
wiley +1 more source