Претраживање
Приказ резултата 1011-1020 од 1058
The application of protein markers in conversion of maize inbred lines to the cytoplasmic male sterility basis
(Društvo genetičara Srbije, Beograd, 2016)
A total of seven maize inbred lines of different origin and maturity group were used in the trial set up according to the split-plot randomized complete block design in five environments. Each inbred was observed in five ...
ZP 6090 - novi hibrid kukuruza "Instituta za kukuruz "Zemun Polje"
(Beograd : Društvo genetičara SrbijeBeograd : Društvo selekcionera i semenara Republike Srbije, 2023)
Već više od sedam decenija Institut za kukuruz "Zemun Polje" kontinuiranim radom na razvoju i stvaranju novih hibrida kukuruza prati korak sa savremenim trendovima u oplemenjivanju kukuruza. Oplemenjivači u Institutu za ...
Bioinformatics prediction of mitochondrial and chloroplast transcripts possibly involved in maize abiotic stress signaling
(Belgrade : Serbian Genetics Society, 2019)
In plants, the expression of mitochondrial and chloroplast genomes is continuously changing
to enable adequate functional adjustments related to overall metabolic changes needed for
plant adaptation to fluctuating ...
Adapted Quality Protein Maize in Broiler Diets Holds Nutritive and Financial Advantages
(Beograd: Institut za stočarstvo, 2023)
Quality protein maize (QPM) can be beneficial for use in feeds as it was shown that substitution of standard maize (SM) with QPM can improve livestock performance and decrease costly dietary lysine supplementation and ...
Influence of the particle size of the wholegrain maize flour after sieving on nutrient composition in different fractions / Uticaj veličine čestica integralnog kukuruznog brašna nakon prosejavnja na nutritivni sastav u različitim frakcijama
(Novi Sad :Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 2023)
Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering that maize is naturally gluten-free, and safe for persons suffering from celiac disease, or gluten intolerance, ...
Optimization of anthocyanins extraction process from black soybean seed coat for the preparation of maizebased functional food / Optimizacija procesa ekstrakcije antocijana iz semenjače crne soje za pripremu funkcionalne hrane od kukuruza
(Novi Sad : Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, 2022)
Kukuruz (Zea Mays L.) je najznačajnija ratarska kultura u Republici Srbiji, koja se gaji na oko milion
hektara godišnje. Soja crnog zrna (Glycine max) se vekovima koristila u tradicionalnoj istočnjačkoj
medicini za ...
Microencapsulates of blue maize polyphenolics as a promising Ingredient in the food and pharmaceutical Industry: characterization, antioxidant properties, and In vitro-simulated digestion
(Basel : MDPI, 2023)
An anthocyanin-rich blue maize waste product was used for anthocyanin extraction. To preserve bioactive phenolic compounds, a spray-drying technique was employed using conventional wall material maltodextrin (MD), with ...
Root system architecture and stem traits of bread wheat seedlings under contrasting water regimes
(Lahore : Pakistan Agricultural Scientists Forum (PAS FORUM), 2024)
Differential response of bread wheat seedlings to contrasting water regimes can be used to determine traits related to drought tolerance. The F1 offspring from eight crosses and 11 selected parental genotypes were ...
Quality parameters of silage maize hybrids for ruminant feed
(Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, 2024)
Silage is a byproduct of carefully regulated fermentation that takes
place in anaerobic environments where oxygen is absent and is fed to farm
animals. When it comes to biomass quality, yield, ensiling suitability, ...
Genetčкa varijabilnost profila dijetalnih vlaкana i njihov uticaj na tehnološкi кvalitet brašna durum pšenice / Genetic variability of dietary fibres profile and their effect on technological quality of durum wheat flour
(Beograd : Društvo genetičara Srbije, 2023)
Durum pšenica (Triticum durum Desf.) se koristi kao sirovina za testenine,
kvasni i beskvasni hleb, kus-kus, i druge proizvode. Tehnološke i nutritivne osobine
durum brašna umnogome zavise od sadržaja dijetalnih vlakana, ...