Results 281 to 290 of about 335,415 (353)

Morpho-biochemical and molecular identification of Bacillus licheniformis and Bacillus cereus isolates from sorghum (Sorghum bicolor L.) rhizosphere. [PDF]

Sci Rep
Jurry AG, Sahoo JP, Sharma SS, Praveena J, Hossain SN, Sahu N, Pradhan S, Nayak P, Tripathy S, Vijayakumar D, Dash SS, Jena B, Pradhan P, Pradhan SS.   +13 more
europepmc   +1 more source

Modeling grain biochemical composition traits of commercial sorghum hybrids under diverse management practices. [PDF]

Front Plant Sci
Gano B, Coquerel MG, Saxton J, Eck N, Peiris KHS, Bean SR, Stanton J, Ahmed N, Shakoor N.   +8 more
europepmc   +1 more source

Analyzing genotype-environment interactions and identifying stable and high-yielding sorghum (Sorghum bicolor [L.] Moench) genotypes using different stability models. [PDF]

BMC Plant Biol
Tiruneh A, Bezabih A, Chakle S, Mulugeta T, Legesse A, Ayfokiru A, Temeche D, Abere E, Abebe A, Sisay T, Tefera N, Taye K.   +11 more
europepmc   +1 more source

Transcriptomic and targeted metabolomic insights into carotenoid-mediated color formation in sorghum grains. [PDF]

Front Plant Sci
Li W, Ding Y, Cao N, Cheng B, Xu J, Gao X, Wang R, Li K, Zhang L.   +8 more
europepmc   +1 more source

The Sorghum bicolor genome and the diversification of grasses

Nature, 2009
Sorghum, an African grass related to sugar cane and maize, is grown for food, feed, fibre and fuel. We present an initial analysis of the ∼730-megabase Sorghum bicolor (L.) Moench genome, placing ∼98% of genes in their chromosomal context using whole ...
John E Bowers, Remy Bruggmann, Jane Grimwood   +2 more
exaly   +2 more sources

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Potential processing technologies for developing sorghum-based food products: An update and comprehensive review

Trends in Food Science and Technology, 2021
Background Sorghum belongs to the Poaceae family and is a popular grain worldwide especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food in African countries.
Ahmed K Rashwan, Hala A Younes, Naymul Karim   +2 more
exaly   +2 more sources

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Comprehensive Reviews in Food Science and Food Safety, 2019
Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health-beneficial phenolic compounds.
Yun Xiong, Pang-Zhen Zhang, Robyn Warner
exaly   +2 more sources

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS.

Food Research International, 2021
The current study applied both GC-MS and GC-IMS for characterizing the volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that the ester compounds were abundant in six raw samples.
Xiaojing Fan, Xin Jiao, Jinguang Liu, Meng Jia, C. Blanchard, Zhongkai Zhou   +5 more
semanticscholar   +1 more source