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Development and molecular cytogenetic identification of a new wheat-Psathyrostachys huashanica Keng translocation line with resistances to stripe rust. [PDF]
BMC Plant BiolZhang ZH +7 more
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Predicting hybrid fitness: the effects of ploidy and complex ancestry. [PDF]
GeneticsSchneemann H, Welch JJ.
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Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]
FoodsZugravu CA, Constantin C.
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High-resolution genome assembly reveals retrotransposon-mediated centromere dynamics in rye. [PDF]
Genome BiolYi C +9 more
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Rye: A wonder crop with industrially important macromolecules and health benefits
Food Research International, 2021Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation.
Pinderpal Kaur +2 more
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Fructan Content of Rye and Rye Products
Cereal Chemistry, 2003ABSTRACTThe 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 +4 more
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