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Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods
(Taylor & Francis Ltd, Abingdon, 2017)
Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In ...
Cover crop effects on the fate of N in sweet maize (Zea mays L. saccharata Sturt.) production in a semiarid region
(Gorgan Univ Agricultural Sciences & Natural Resources, Gorgan, 2017)
This research aimed to determine the effects of different cover crops and application of bio-fertilizer on dynamic of nitrogen in the soil and sweet maize yield. Also, we evaluated the effect of fall-winter species (common ...
Response of wheat plants under post-anthesis stress induced by defoliation: II. Contribution of peduncle morpho-anatomical traits and carbon reserves to grain yield
(Cambridge Univ Press, New York, 2017)
Assimilated carbon during vegetative and early reproductive growth in wheat is temporarily stored in stem internodes and leaf sheaths (LSs), and can later be remobilized and transported to developing grain. The present ...