Results 221 to 230 of about 262,594 (261)

Companion Crops as Catalysts for Sustainable Cover Cropping in Vineyards-A Critical Review and Research Agenda. [PDF]

Plants (Basel)
Sharifi M, Zolfaghari Z.
europepmc   +1 more source

Searching for genes determining the APR phenotype in rye. [PDF]

BMC Plant Biol
Szewińska J, Matuszkiewicz M, Rakoczy-Trojanowska M, Święcicka M, Krysińska M, Wakuliński W.   +5 more
europepmc   +1 more source

Fermentation Efficiency and Profile of Volatile Compounds in Rye Grain Mashes from Crops Fertilised with Agrifood Waste Ashes. [PDF]

Molecules
Ściubak Ł, Baryga A, Balcerek M, Pielech-Przybylska K, Dziekońska-Kubczak U, Brzeziński S.   +5 more
europepmc   +1 more source

Computational identification of potential antifungal targets against Claviceps purpurea via MD simulation and MM/GBSA. [PDF]

Sci Rep
Alanzi AR, Alqahtani MJ, Alqahtani JH.
europepmc   +1 more source

Tritium in vegetation at various types of radioactive contamination sites under arid climate conditions. [PDF]

PLoS One
Larionova N, Timonova L, Toporova A, Krivitskiy P, Polevik V, Aidarkhanova A, Mamyrbayeva A, Aidarkhanov А.   +7 more
europepmc   +1 more source

Complete recovery from chronic implant-induced paresthesia after implant removal: a case report. [PDF]

J Dent Anesth Pain Med
Paik JH, Lee NJ, Choi J, You TM, Song SR.   +4 more
europepmc   +1 more source

A molecular cytogenetic perspective on chromosome biology and crop improvement. [PDF]

Plant Genome
Gill BS.
europepmc   +1 more source

Study About Beauvericin and Enniatins: Method Validation and Survey for Foods in Japan. [PDF]

Food Saf (Tokyo)
Yoshinari T, Takeuchi H, Taniguchi M, Fukumitsu T, Sato E, Zama S, Shimoyama A, Goto M, Morita T, Takahiro O.   +9 more
europepmc   +1 more source

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Rye

2020
The present world harvest of rye is about 14.8 million tons, most of which is produced in the northern part of the region from the Nordic Sea to the Ural Mountains. Over one-third of the total rye crop is used for food, predominantly for various types of bread.
Heiniö Raija-Liisa, Poutanen Kaisa, Katina Kati   +2 more
  +5 more sources

Fructan Content of Rye and Rye Products

Cereal Chemistry, 2003
ABSTRACTThe fructan content of Finnish rye grains (13 samples, seven cultivars, harvested in 1998‐2000) varied at 4.6–6.6 g/100 g (db). Commercial whole grain rye flour and rye flakes had fructan content of 4 g/100 g, light refined rye flour had fructan content of 3 g/100 g, and rye bran had fructan content of 7 g/100 g. Fructan content as high as 23 g/
Karppinen, Sirpa, Myllymäki, Olavi, Forssell, Pirkko, Poutanen, Kaisa   +4 more
openaire   +1 more source