Mining of QTLs for Spring Bread Wheat Spike Productivity by Comparing Spring Wheat Cultivars Released in Different Decades of the Last Century
N Shvachko, M Solovyeva, I Rozanova, I Kibkalo… - Plants, 2024 - mdpi.com
Genome-wide association studies (GWAS) are among the genetic tools for the mining of
genomic loci associated with useful agronomic traits. The study enabled us to find new …
genomic loci associated with useful agronomic traits. The study enabled us to find new …
Анализ цветовых и текстурных характеристик зерен злаков на цифровых изображениях
ЕГ Комышев, МА Генаев… - … журнал генетики и …, 2020 - vavilov.elpub.ru
Аннотация Цвет оболочки зерен злаков–важный признак, характеризующий
содержащиеся в ней пигменты и метаболиты. Оболочка зерна служит основным …
содержащиеся в ней пигменты и метаболиты. Оболочка зерна служит основным …
Mining of QTL for Spring Bread Wheat Spike Productivity and Grain Quality by Comparison of Spring Wheat Varieties Bred in Different Decades of the Last Century in …
NA Shvachko, MV Solovyova, IV Rozanova, IA Kibkalo… - 2024 - preprints.org
Climate change, growing world population and increasing food demand require higher
yields and adaptability of crops, including spring bread wheat. Modern plant breeding based …
yields and adaptability of crops, including spring bread wheat. Modern plant breeding based …
[PDF][PDF] Stability of yield and baking quality of wheat in Baltic conditions
R Koppel - 2022 - dspace.emu.ee
The aims of the current thesis were to describe the average yield and quality potential of
spring and winter wheat in Estonia. It was hypothesized that it is possible to grow winter and …
spring and winter wheat in Estonia. It was hypothesized that it is possible to grow winter and …
Identification of and High Molecular Weight Glutenin Subunits of Common Wheat (L.) Using Genetic Markers
High molecular weight glutenin subunits (HMW-GS) of wheat are important factors in the
determination of bread-making quality. They are responsible for elasticity and polymer …
determination of bread-making quality. They are responsible for elasticity and polymer …