Results 231 to 240 of about 550,244 (295)

Cold Plasma‐Mediated Seed Priming: Plant Stress Responses and Potential Ecological Implications

Plant-Environment Interactions, Volume 7, Issue 6, December 2026.
ABSTRACT Cold plasma (CP) is being investigated as a non‐thermal seed treatment because studies have reported effects on germination, early seedling growth, plant responses to stress, and seed‐borne microorganisms. These effects have been linked to the generation of reactive oxygen and nitrogen species (ROS and RNS), changes in seed‐surface ...
Javad Karimi, Saeideh Arbabi
wiley   +1 more source

Temporal genetic relationships between growth, development, and malting quality in winter barley (Hordeum vulgare) using aerial imagery

The Plant Phenome Journal, Volume 9, Issue 1, December 2026.
Abstract Grain characteristics are the cumulative product of growth and development throughout the growing season. In barley (Hordeum vulgare), these traits determine the grain's value for malting purposes. The ability to accurately predict the genetic merit for malting quality is of great interest for barley breeding programs. Same‐season selection on
Amelia Loeb, Felipe Sabadin, Alexis Perry, Harmonie Bettenhausen, Gina Brown‐Guedira, Jared Smith, Kimberly Howell, Jason Walling, Hannah Uhlmann, Wynse Brooks, Nicholas Santantonio   +10 more
wiley   +1 more source

Integrated Analysis of Gut Microbiome and Adipose Transcriptome Reveals Beneficial Effects of Resistant Dextrin from Wheat Starch on Insulin Resistance in Kunming Mice. [PDF]

Biomolecules
Chen X, Hou Y, Liao A, Pan L, Yang S, Liu Y, Wang J, Xue Y, Zhang M, Zhu Z, Huang J.   +10 more
europepmc   +1 more source

Ultrafiltration of wheat starch effluent

, 1980
openaire   +2 more sources

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Retrogradation inhibition of wheat starch with wheat oligopeptides

Food Chemistry, 2023
Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior.
Liuyu Wan, Xuedong Wang, Hongyan Liu, Shensheng Xiao, Wenping Ding, Xiuyun Pan, Yang Fu   +6 more
openaire   +2 more sources

Wheat starch [PDF]

, 2023
The general plan of this investigation entail the growing of wheat under normal farming conditions in the selection of material which, on analysis, would give a reasonably representative indication of the carbohydrate status of the crop at a particular time with a view to obtaining some measure of biochemical relationships. The chemical study of starch
openaire   +1 more source

Wheat starch biosynthesis

Euphytica, 2001
Starch biosynthesis in plants involves the concerted action of a number of enzymes, including ADPglucose pyrophosphorylase, starch synthases, branching enzymes and debranching enzymes. We report on the cloning and characterisation of genes encoding these enzymes from wheat and on their chromosomal locations.
Morell, M. K., Rahman, S., Regina, A., Appels, R., Li, Z.   +4 more
openaire   +2 more sources

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch–gluten systems in water and sucrose

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe granular integrity of starch granules is affected by the mechanical action of the milling‐process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter‐type products in which there ...
Andrés Gustavo Teobaldi, Gabriela Noel Barrera, Hernán Severini, Pablo Daniel Ribotta   +3 more
openaire   +2 more sources

The functionality of wheat starch

2004
Starch is both a major component of plant foods and an important ingredient for the food industry. Starch in food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.
H Cornell, W Bergthaller
openaire   +2 more sources