Results 21 to 30 of about 387,857 (280)
Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples
Foods, 2021 Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to
Saara Sammalisto +2 more
doaj +1 more source
Frontiers in Earth Science, 2020 Oat husks are produced during the milling process of oats. Oat husks are a lignocellulosic material that have the potential for valorization thereby improving the circular economy of agricultural by-products.
Marie E. Kirby +4 more
doaj +1 more source
Foods, 2023 Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to “curdle” when mixed with tea can affect the consumer acceptability for oat milk tea.
Sirui Qin +7 more
doaj +1 more source
International Journal of Qualitative Studies on Health & Well-Being, 2022 Introduction Correctional populations with opioid use disorder experience increased health risks during community transition periods. Opioid Agonist Treatment (OAT) can reduce these risks, but retention is a key challenge.
Cayley Russell +6 more
doaj +1 more source
Control of Aphids on Spring Oats and Winter Wheat With Slow Release Granular Systemic Insecticides [PDF]
, 2017 Aphid infestations (Homoptera: Aphididae) on spring oat (Avena sativa) cv. \u27Ogle\u27, and during the fall on winter wheat (Triticum aestivum) cv.
Araya, Jaime E, Cambron, Sue E
core +3 more sources
Food Science & Nutrition, 2020 Despite high consumer demands, the manufacture of nondairy yogurt from oat milk is currently hindered due to the lack of consistency and texture.
Vassilios Raikos +3 more
semanticscholar +1 more source
Effects of milling on texture and in vitro starch digestibility of oat rice
Food Chemistry: X, 2023 Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling
Meng Shen +6 more
doaj +1 more source
Grass Hosts of Cereal Aphids (Hemiptera: Aphididae) Between Wheat-Cropping Cycles in South Dakota [PDF]
, 2018 Several grasses may serve as alternative hosts for cereal aphids during the interim between small-grain crops in South Dakota, but field studies to determine which grasses are important have not been undertaken.
Dagel, Kurt J, Hesler, Louis S
core +2 more sources
NUTRITIONAL VALUE OF WHEAT, TRITICALE, BARLEY AND OAT GRAINS
, 2020 Cereals are the main source of carbohydrates in the human diet, providing the major source of energy and contributing significantly to protein intake. Cereals make up the bigger part of crop production.
W. Biel +2 more
semanticscholar +1 more source
BMC Plant Biology, 2020 Loss of vigor caused by seed aging adversely affects agricultural production under natural conditions. However, priming is an economical and effective method for improving the vigor of aged seeds. The objective of this study was to test the effectiveness
F. Xia +5 more
semanticscholar +1 more source