Results 1 to 10 of about 61,299 (328)

Rye Flour and Rye Bran: New Perspectives for Use

Processes, 2022
Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly in regions where soil and climate conditions are unfavorable for the growth of other cereals.
Dariusz Dziki, Dziki Dariusz
exaly   +2 more sources

ERGOT OF RYE. [PDF]

The Lancet
n ...
  +27 more sources

Towards a whole‐genome sequence for rye (Secale cereale L.)

Plant Journal, 2017
We report on a whole-genome draft sequence of rye (Secale cereale L.). Rye is a diploid Triticeae species closely related to wheat and barley, and an important crop for food and feed in Central and Eastern Europe.
Eva Bauer, Thomas Schmutzer, Martin Mascher   +2 more
exaly   +2 more sources

Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals

Frontiers in Nutrition, 2021
Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization.
Monika Rani, Gagandeep Singh, Raashid Ahmad Siddiqi, Balmeet Singh Gill, Dalbir Singh Sogi, Mohd Akbar Bhat   +5 more
doaj   +2 more sources

Scale development and utilization of universal PCR-based and high-throughput KASP markers specific for chromosome arms of rye (Secale cereale L.)

BMC Genomics, 2020
Background Rye (Secale cereale L., 2n = 2x = 14, RR), a relative of common wheat, is a large gene resource pool for wheat improvement. Accurate and convenient identification of the rye chromatin in wheat background will facilitate the transfer and ...
Guohao Han, Shiyu Liu, Yuli Jin, Mengshu Jia, Pengtao Ma, Hong Liu, Jing Wang, Diaoguo An   +7 more
doaj   +2 more sources

Uncovering differences in rye and wheat degradation by human gut microbiota applying a quantitative multi-metaOmics in vitro approach [PDF]

Current Research in Microbial Sciences
While wheat is the most common grain used in bread-making worldwide, rye is popular in many European countries too. Rye is associated with several health benefits, which is attributed to its comparatively higher dietary fiber content (primarily fructans ...
Clara Berenike Arnold, Alexandra Kelder, Sabrina Woltemate, Robert Geffers, Andreas von Felde, Knud Erik Bach Knudsen, Christian Visscher, Marius Vital   +7 more
doaj   +2 more sources

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods, 2019
The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains.
Sylwia Stępniewska, Anna Szafrańska, Grazyna Cacak-Pietrzak   +2 more
exaly   +3 more sources

A high-quality genome assembly highlights rye genomic characteristics and agronomically important genes

Nature Genetics, 2021
Rye is a valuable food and forage crop, an important genetic resource for wheat and triticale improvement and an indispensable material for efficient comparative genomic studies in grasses.
Guangwei Li, Lijian Wang, Jianping Yang, Hang He, Huaibing Jin, Xuming Li, T. Ren, Z. Ren, Feng Li, Xue Han, Xiaoge Zhao, Lingli Dong, Yiwen Li, Zhongping Song, Zehong Yan, Nannan Zheng, C. Shi, Zhaohui Wang, Shuling Yang, Zijun Xiong, Menglan Zhang, Guang-Quan Sun, Xu Zheng, Mingyue Gou, Changmian Ji, Junkai Du, Hongkun Zheng, J. Doležel, X. Deng, N. Stein, Qinghua Yang, Kunpu Zhang, Daowen Wang   +32 more
semanticscholar   +1 more source

Chromosome-scale genome assembly provides insights into rye biology, evolution and agronomic potential

Nature Genetics, 2021
Rye (Secale cereale L.) is an exceptionally climate-resilient cereal crop, used extensively to produce improved wheat varieties via introgressive hybridization and possessing the entire repertoire of genes necessary to enable hybrid breeding.
M. Rabanus-Wallace, B. Hackauf, M. Mascher, Thomas M. Lux, T. Wicker, H. Gundlach, M. Báez, A. Houben, K. Mayer, Liangliang Guo, J. Poland, C. Pozniak, S. Walkowiak, J. Melonek, C. Praz, M. Schreiber, H. Budak, Matthias Heuberger, B. Steuernagel, B. Wulff, A. Börner, Brook Byrns, J. Čížková, D. Fowler, A. Fritz, A. Himmelbach, Gemy G. Kaithakottil, J. Keilwagen, B. Keller, David J F Konkin, J. Larsen, Qiang Li, B. Myśków, S. Padmarasu, Nidhi Rawat, Uğur Sesiz, Sezgi Biyiklioglu-Kaya, A. Sharpe, H. Šimková, I. Small, D. Swarbreck, Helena Toegelová, N. Tsvetkova, A. Voylokov, J. Vrána, E. Bauer, Hanna Bolibok-Brągoszewska, J. Doležel, Anthony Hall, J. Jia, V. Korzun, A. Laroche, Xuefeng Ma, F. Ordon, H. Özkan, M. Rakoczy-Trojanowska, U. Scholz, A. Schulman, Dörthe Siekmann, S. Stojałowski, V. Tiwari, M. Spannagl, N. Stein   +62 more
semanticscholar   +1 more source

The Effects of High Fiber Rye, Compared to Refined Wheat, on Gut Microbiota Composition, Plasma Short Chain Fatty Acids, and Implications for Weight Loss and Metabolic Risk Factors (the RyeWeight Study)

Nutrients, 2022
Consumption of whole grain and cereal fiber have been inversely associated with body weight and obesity measures in observational studies but data from large, long-term randomized interventions are scarce.
K. N. Iversen, J. Dicksved, Camille Zoki, Rikard Fristedt, Erik A Pelve, M. Langton, R. Landberg   +6 more
semanticscholar   +1 more source