Results 311 to 320 of about 270,577 (384)
Floral traits underlying mating system differentiation in the wind-pollinated sister species Oryza rufipogon and Oryza nivara. [PDF]
Grillo M, Gutiérrez A.
europepmc +1 more source
ToCV is not widely distributed in potato crops in São Paulo, but its transmission by Bemisia tabaci MEAM1 and MED and its high vertical transmission rate highlight the need for monitoring to mitigate its potential future impact. ABSTRACT Potato is a vital food source worldwide, but its production is frequently threatened by viral diseases.
Gabriel Madoglio Favara+10 more
wiley +1 more source
Abstract Seed color is a complex phenotype linked to both the impact of grains on human health and consumer acceptance of new crop varieties. Today, seed color is often quantified via qualitative human assessment or biochemical assays for specific colored metabolites.
Nikee Shrestha+8 more
wiley +1 more source
De novo, high-quality assembly and annotation of the halophyte grass Aeluropus littoralis draft genome and identification of A20/AN1 zinc finger protein family. [PDF]
Ben Romdhane W+6 more
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Effects of age on the survival and recovery of submerged rice (Oryza sativa L.) seedlings
MS Pervin, A. R. Gomosta, JU Ahmed
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Abstract As climate change continues to influence global weather patterns, the frequency and severity of drought conditions are expected to increase, posing a significant challenge to crop production. In sorghum (Sorghum bicolor L. Moench), a key cereal crop, the stay‐green trait is of particular importance as a measure of how well a genotype can ...
N. Ace Pugh+5 more
wiley +1 more source
Correction: Inference and prioritization of tissue-specific regulons in <i>Arabidopsis</i> and <i>Oryza</i>. [PDF]
Dai H, Fan Y, Mei Y, Chen LL, Gao J.
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Ethnoveterinary Practices Related to Captive Elephants in Sauraha, Chitwan, Nepal
The study documented 42 plant species from 26 families used for treating 27 ailments of captive elephants in Sauraha, Nepal. Leaves were the most frequently used plant part, and the most common preparation method was paste formulation, followed by raw, juice, powder, roast, and decoction forms.
Sachin Devkota+5 more
wiley +1 more source