Results 111 to 120 of about 14,963 (224)

The morphological and physiological responses of perennial ryegrass (Lolium perenne L.), cocksfoot (Dactylis glomerata L.) and tall fescue (Festuca arundinacea Schreb.; syn. Schedonorus phoenix Scop.) to variable water availability

open access: yes, 2012
There is a growing interest in the use of deficit irrigation and perennial pasture species other than perennial ryegrass (Lolium perenne L.) in temperate agriculture, in response to the decreasing availability of irrigation water.
Turner, L. R.   +4 more
core   +1 more source

Discovery and targeted proteomics analyses of ten Perennial ryegrass cultivars

open access: yes
Data files of discovery proteomics of ten cultivars of Perennial ryegrass (Lolium perenne sp.). Data files of targeted proteomics of ten cultivars of Perennial ryegrass and ten cultivars of wheat.

core   +1 more source

Perennial Ryegrasses for Turf

open access: yesKansas Agricultural Experiment Station Research Reports, 1981
R. N. Carrow   +4 more
openaire   +2 more sources

Salinity effects on germination in perennial ryegrass

open access: yes, 2015
As potable water restrictions continue to tighten and there is an increase in effluent water use, it is necessary to identify turfgrasses with improved salinity tolerance.

core  

Evaluating root characteristics under field conditions in perennial ryegrass for potential application in commercial breeding programmes

open access: yes
Perennial ryegrass (PRG; Lolium perenne) remains the backbone of grass swards in Northern Ireland due to its improved digestibility persistence, and ease of management compared with other grass species.
L.S. JOHNSTON   +3 more
core   +1 more source

Perennial ryegrass (Lolium perenne L.)

open access: yes
Perennial ryegrass (Lolium perenne L.), also called English ryegrass, is a cool-season perennial bunchgrass native to Europe, temperate Asia, and North Africa.
Halse, Richard R.   +15 more
core  

Transforming the odor profile of perennial ryegrass protein and surplus bread crusts through solid-state fermentation. [PDF]

open access: yesNPJ Sci Food
Sandoval JF   +5 more
europepmc   +1 more source

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