Results 61 to 70 of about 71,262 (279)

Nitrogen Fertilizer Application in Grass–Clover Elevated Nitrate Leaching in the Follow‐on Maize Crop

Journal of Plant Nutrition and Soil Science, EarlyView.
ABSTRACT Background: Grass–clover and silage maize are key for dairy feed production and frequently occur within the same crop rotations. Fertilizer management in grass–clover may leave residual effects that influence both environmental outcomes and the performance of subsequent maize crops.
Henrik Thers, Søren Ugilt Larsen, Johannes L. Jensen, Jørgen Eriksen   +3 more
wiley   +1 more source

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

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   +1 more source

Late Holocene environmental history of Dojran, Macedonia: Investigating the interplay of imperial dynamics and climatic change

Journal of Quaternary Science, EarlyView.
ABSTRACT This study presents a high‐resolution, multi‐proxy reconstruction of environmental and land‐use change from Lake Dojran over historical times (last 2500 years), combining pollen, biomarkers, radiocarbon dating, Ottoman taxation records and other historical data.
Alessia Masi, Lucrezia Masci, Georgios C. Liakopoulos, Monica Bini, Alexander Francke, Ilaria Isola, Carlo Ricotta, Laura Sadori, Alexander Sarantis, Sławomir Sprawski, Jakub Sypiański, Irene Tunno, Cristiano Vignola, Bernd Wagner, Giovanni Zanchetta, Adam Izdebski   +15 more
wiley   +1 more source

Dietary winter hybrid rye minimally influences performance and carcass characteristics of organically-raised growing-finishing pigs

Frontiers in Sustainable Food Systems
This study evaluated the utility of winter hybrid rye as a partial replacement for corn in an organic pig production system. Winter hybrid rye replaced 50% of corn in diets for growing-finishing pigs raised organically to determine pig performance ...
Gabriella Lima, Megan Kavanagh, Adrienne Hilbrands, Lee J. Johnston, Lee J. Johnston, Yuzhi Li, Yuzhi Li   +6 more
doaj   +1 more source

‘The most advanced outpost of cultivation’: palynological evidence for cereal agriculture and population resilience in a marginal upland environment

Journal of Quaternary Science, EarlyView.
ABSTRACT Upland farming in Europe is frequently assumed to have been limited and precarious, despite relict spade‐dug ridges providing firm evidence of past crop growing. Direct evidence for crop types in post‑Medieval to Modern (~since 1500 CE) uplands is rare; yet, in Ireland, relict spade‐dug ridges that date to this period are commonly interpreted ...
Helen Essell, Gill Plunkett
wiley   +1 more source

Preparation of rye pollen peptides and their promotion of proliferation of Lactobacillus fermentum B153

Shipin yu jixie
[Objective] This study aimed to explore the effects of rye pollen peptide on the proliferation of probiotics and promote the development and utilization of rye pollen.
ZHI Wenbo, LU Xingru, LU Jing, ZENG Beibei, LI Daigen   +4 more
doaj   +1 more source

Rye production and utilization

, 1991
A-916; Rye (Secale cereale) is a cool season cereal grass. Both spring and winter types are grown in North Dakota, with the winter type planted on more acres.
Schneiter, Al, Helm, James L.
core  

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Arabinoxylan‐enriched fraction from durum wheat meal modulates structure, texture, nutritional and sensory properties of extruded snacks

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Arabinoxylans (AX), abundant in wheat bran, represent a valuable yet underutilized fraction of cereal milling by‐products. In this study, an AX‐enriched fraction obtained from durum wheat meal (DWM), produced from defatted durum wheat germ and debranning fractions, was incorporated at increasing levels (0–25%) into pea starch ...
Vittoria Latrofa, Aleksei Kaleda, Carlo Porfido, Giusy Rita Caponio, Giuseppe Natrella, Davide De Angelis, Roberto Terzano, Antonella Pasqualone   +7 more
wiley   +1 more source

Notes on the value of spring rye for cultivation

Agricultural and Food Science, 1961
Spring rye proved to be slightly earlier than spring wheat. The straw of spring rye was longer and weaker than that of spring wheat, on the other hand it was shorter and stiffer than that of winter rye.
K. Multamäki
doaj