Results 51 to 60 of about 78,037 (209)
, 2004 Milling and feed grain quality improvement are cornerstones of the Crop Development Centre oat improvement program. Oat quality improvement focuses on food use, but the majority of world production is fed to ruminant livestock, thus feed quality ...
Zatorski, Tom +4 more
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, 2021 This collection comprises reports, site photographs, plans, and tabular data from an evaluation by trenching of a 15 hectare field known as Long Oat Lands, Little Wittenham, Oxfordshire, by Oxford Archaeology in ...
Oxford Archaeology (South)
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The effect of genotype on anther culture response of cultivated and wild oats
Agricultural and Food Science, 1998 Anther culture ability was tested for 44 oat (Avena sativa L.), six naked oat (A. sativa L., naked type) and 15 wild oat (Avena sterilis L.) genotypes, in addition to progeny of five intraspecific crosses of A.
Elina Kiviharju +4 more
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Experimental and Molecular MedicineIdiopathic pulmonary fibrosis (IPF) is characterized by aberrant lung remodeling and the excessive accumulation of extracellular matrix (ECM) proteins. In a previous study, we found that the levels of ornithine aminotransferase (OAT), a principal enzyme ...
Jong-Uk Lee +14 more
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Acta Agriculturae Slovenica, 2018 One of the most important and sustainable cropping practice is intercropping. The study was conducted under field conditions in the arid Horqine sandy land in Baicheng District, Jilin Province, Northern China in 2011.
Yang YONG +6 more
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Fermented oat vellie from high â-glucan oat bran
, 2004 Oats have great potential as an ingredient for non-dairy foods and are offering an alternative to soy-based ingredients. Like soy, oats can be used for yoghurt and milk type products.
Mikola, Markku +2 more
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Oat functionality in forage mixtures
, 2004 In the rainfed arable land of the Mediterranean basin mixtures of oat and common vetch are planted for haymaking (Caballero et al. 1995, Assefa & Ledin 2001), and to improve the nutritive value of the forage (Thomson et al. 1990).
Troccoli, C, Leoni, B, Pacucci, G
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, 2004 The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and â-glucan.
Peterson, David M.
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Physical and sensory properties of oat cakes
, 2004 Oat-based product has long been identified as a highly desirable food. It has a high nutritional profile due to its high concentration of protein, good distribution of amino acids, and rich fiber content when compared to other grains.
Han, Liqing +2 more
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