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Nutritional Value Improvement of Oats by Solid-State Fermentation with <i>Monascus purpureus</i>. [PDF]
FoodsWith increasing research, the nutritional value of oats is gaining recognition. Fermentation is an emerging biotransformation pattern that changes the nutritional structure of whole grains.
Yu Y, Li Y, Zhang J, Wang J.
europepmc +2 more sources
Cover crop increases soybean yield cropped after degraded pasture in sandy soil [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2021 Soybean cropping has been growing in recent years in environments with sandy soils and with climatic risk, but yield is low, especially in the early years. The objective of this study was to evaluate the effect of cover crops and nitrogen management in a
Carlos F. dos S. Cordeiro +3 more
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Foliar Application of Spermidine Reduced the Negative Effects of Salt Stress on Oat Seedlings
Frontiers in Plant Science, 2022 The effects of foliar application of spermidine (Spd) on the physiological aspects of salt-stressed oat seedlings were studied under greenhouse conditions. At the seedling stage, the salt-sensitive variety, namely, Caoyou 1 and the salt-tolerant variety,
Xia Hai +5 more
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Integrative Transcriptome and Metabolome Analyses of the Interaction of Oat–Oat Stem Rust
Agronomy, 2022 Stem rust, caused by Puccinia graminis f. sp. avenae (Pga) Eriks. and E. Henn., is a worldwide and harmful disease of oat (Avena sativa L.). Currently, no resistant varieties are used in production as the molecular resistance mechanism of oat to stem ...
Yinghao Li +4 more
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Agronomy, 2021 Nutrition is a source of energy, and building material for the human organism. The quality of food has an effect on the quality of individual life. Minerals and vitamins participate in various catalytic and regulatory functions of the main metabolic ...
Tatyana V. Shelenga +6 more
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Journal of Dairy Science, 2023 : This study consists of milk fatty acid (FA) data collected during 2 in vivo experiments. For this study, 8 cows from each experiment were included in a replicated 4 × 4 Latin square design.
P. Fant +3 more
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Volatile metabolomics reveals the characteristics of the unique flavor substances in oats
Food Chemistry: X, 2023 Oats is a cereal well known for its high nutritional value and unique flavor. This study investigated the metabolomics data from oats, wheat, and barley using broadly targeted GC–MS metabonomic techniques. A total of 437 volatile organic compounds (VOCs)
Ting Wang +6 more
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Enhanced Nutritional Quality of Sweet Maize Kernel in Response to Cover Crops and Bio-Fertilizer
Agronomy, 2021 Cover crops (CC) are an important low-input strategy in sustainable agricultural systems. The impact of different CC (common vetch, field pea, winter oats, fodder kale, common vetch + winter oats and field pea + winter oats), organic mulch, control ...
Vesna Dragicevic +6 more
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Frontiers in Nutrition, 2019 Consumption of sufficient quantities of oat products has been shown to reduce host cholesterol and thereby modulate cardiovascular disease risk. The effects are proposed to be mediated by the gel-forming properties of oat β-glucan which modulates host ...
Susan A. Joyce +6 more
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The Scientific World Journal, 2023 Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries.
Getaneh Firew Alemayehu +3 more
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