Results 41 to 50 of about 78,334 (207)
Current Status and Future Direction of the High-Temperature Resistance in Wheat to Control Stripe Rust. [PDF]
High‐temperature resistance: A gentle might to cradle wheat against stripe rust—it draws heat's strength, spanning growth stages, outpacing pathogen shifts, a shield for fields in a warming world. ABSTRACT This review summarises the current advances and future perspectives on high‐temperature resistance in wheat against stripe rust, caused by the ...
Lyu X +9 more
europepmc +2 more sources
A tönkölybúza (Triticum spelta L.) elemfelvétele szennyvízüledékből
Fényszobás tenyészedényes kísérletet állítottunk be a Nyíregyházi Egyetemen a Debrecen Lovász-zugból származó, toxikus elemekkel (elsősorban krómmal) szennyezett talajjal (mely egy szennyvíz utóülepítő tó rekultivációja során felhasznált talajtakaró volt), illetve kadmiumot, krómot, rezet, nikkelt, ólmot és cinket a határértékek felett tartalmazó ...
Zsuzsanna Uri +4 more
openaire +2 more sources
Introduction: Sourdough fermentation has been shown to improve the sensory and nutritional quality of bakery products. In this context, the incorporation of native legumes represents a promising strategy for the development of functional foods. Objective:
Sharon Viscardi +7 more
doaj +1 more source
Abstract Wheat (Triticum aestivum L.), a foundation of global food security, faces persistent threats from stripe rust caused by Puccinia striiformis f. sp. tritici (Pst). The pathogen thrives in cool and humid environments and regularly causes epidemics that lead to severe yield losses.
Farkhandah Jan +11 more
wiley +1 more source
Abstract This study examines the continuity and change in harvesting practices between the Late Pre‐Pottery Neolithic B (LPPNB) and the Early Pottery Neolithic at Qminas, north‐western Levant, through a traceological analysis of flint sickles. By combining qualitative traceological analysis with quantitative functional approaches, we demonstrate that ...
Fiona Pichon +3 more
wiley +1 more source
ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics +10 more
wiley +1 more source
ARCHAEOBOTANICAL EVIDENCE REGARDING THE DIET OF GAVA CULTURE FROM TELEAC HILLFORT (ROMANIA
The aim of this study is to present a remarkable discovery of several vessels fulfil with charred grains. The vessels have been revealed during 2017 archaeological campaign inside of a burnt house belonging to Gava culture.
Beatrice Ciuta
doaj +1 more source
Breeding and genetic improvement of spelt wheat (Triticum spelta) by interspecific hybridization
Spelt wheat (Triticum spelta L.) is a high-value grain crop which is characterized by high protein, gluten and aminoacids content, high adaptive potential, resistance to diseases and high antioxidant activity.
I. Diordiieva +9 more
semanticscholar +1 more source
Abstract This paper explores the relationship between wetland ecosystems and prehistoric lakeshore settlements within the Lake Ohrid basin (a biodiversity hotspot) by considering plant food systems at Ploča Mičov Grad, North Macedonia. The mid‐fifth millennium (c.4555–4373 to 4437–4241 cal BCE) waterlogged assemblage contained a diverse spectrum of ...
Amy Holguin +14 more
wiley +1 more source
The use of spelt wheat (Triticum spelta L.) for baking applications [PDF]
Five cultivars of spelt wheat (Rouquin, Bauländer Spelz, Schwabenkorn, Franckenkorn and Holstenkorn) have been evaluated for baking quality by means of direct and indirect indicators. Three-year values of the indirect indicators have been statistically processed by the analysis of variance.
T. Bojňanská, H. Frančáková
openaire +2 more sources

