Results 121 to 130 of about 906,173 (298)

Spatiotemporal cellular dynamics of the notochord shape intervertebral disc morphogenesis in the mouse embryo through apoptosis and proliferation

Developmental Dynamics, EarlyView.
Abstract Background The notochord is a midline structure essential for vertebrate embryogenesis, contributing to the development of the nervous system, digestive tract, and vertebral column. In particular, notochord signaling is indispensable for proper patterning and coordinated development of alternating vertebrae and intervertebral discs (IVDs ...
Julie Warin, Estelle Balissat, Pauline Colombier, Lily Paillat, Maeva Dutilleul, Anne Camus   +5 more
wiley   +1 more source

Rye and wheat breeding in finland [PDF]

Heredity, 1948
openaire   +2 more sources

Wheat breeding at CIMMYT: commemorating 50 years of research in Mexico for global wheat improvement

, 1995
This year, we celebrate the 50th anniversary (1944-94) of wheat breeding at CIMMYT and its predecessor organization (Rockefeller Foundation/Office of Special Studies).
Hettel, G.P., Rajaram, S.
core  

Lignocellulosic Triboelectric Materials for Energy Harvesting and Emerging Applications: A Review on Lignin‐Molecular Engineering toward Improved Performance

ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.
Contrasting sustainable biomass with depleting petroleum resources, this review charts the evolutionary timeline of lignin‐based TENGs. We systematically evaluate their fundamental mechanisms, enhancement strategies, and applications in green self‐powered electronics.
Yuxin Yang, Boyu Du, Yuwen Wang, Tian Tang, Yuxuan Xie, Jiajun Zhang, Yajun Zhang, Jingyu Xu, Xing Wang, Chuanyin Xiong   +9 more
wiley   +1 more source

Modulating Purothionin Accumulation and Signal Peptide Cleavage Fine‐Tunes Wheat Flour Gluten Properties to Improve Cookie‐Making Quality

Advanced Science
In contrast to many wheat (Triticum aestivum)‐based products that benefit from strong gluten development, cookies benefit from weaker gluten. However, the development of wheat varieties that produce flour optimal for cookie making remains limited.
Yijie Liu, Siyuan Chang, Zhaoheng Zhang, Tianqi Kang, Mingde Liu, Yuan Zong, Fei Ni, Yinguang Bao, Ruijie Zhang, Xiaobang Zhang, Jinkun Du, Mingming Xin, Zhaorong Hu, Jie Liu, Zhongfu Ni, Qixin Sun, Yingyin Yao   +16 more
doaj   +1 more source

Stem characteristics and yield of wheat is regulated to improve planting efficiency and reduce lodging risk by fertilizer rate and irrigation stage

Agricultural Water Management
Optimizing fertilizer and water application and using standardized and clean production methods are important for achieving green and sustainable agricultural development.
Suwei Feng, Chenchen Shi, Peiyu Wang, Sujing Chang, Tiezhu Hu, Zhengang Ru   +5 more
doaj   +1 more source

Efficacy and mapping of resistance to Mycosphaerella graminicola in wheat [PDF]

, 2011
Wheat is the most important food and feed crop, contributing about 19% of the required human dietary energy. The annual growth rate of the global cereal production -including wheat- is below one per cent.
Tabib Ghaffary, M.S.
core  

Environmental Control for Edible Fungi Cultivation Based on Temporal Information and Deep Learning

Food Bioengineering, EarlyView.
ABSTRACT Currently, there are still prevalent issues in greenhouse environmental regulation, such as response lag, low control accuracy, and difficulty in coping with sudden environmental disturbances. To achieve high‐precision and dynamic control of the edible fungi cultivation environment, this study proposes an edible fungi environmental control ...
Xiangyan Wang, Shuangcheng Huang, Qingbo Lu, Xinyi Guo   +3 more
wiley   +1 more source

PRACTICAL CHALLENGES TO ESTIMATING THE BENEFITS OF AGRICULTURAL R&D: THE CASE OF PLANT BREEDING RESEARCH [PDF]

Interest in the economics of plant breeding first emerged during the late 1960s and early 1970s following the well-known green revolutions in wheat and rice.
Heisey, Paul W., Morris, Michael L.
core  

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source