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Now showing items 1-7 of 7
Article
QTL mapping for Kernel yellow pigment content in common wheat
(Institute of Crop Sciences, 2006)
Article
Inducción de posibles fitoalexinas en trigo (Triticum spp.) y su efecto en el crecimiento del hongo estimulador Tilletia indica Mitra
(Sociedad Mexicana de Fitopatología, 2006)
Article
Caracterización de trigos harineros mediante parámetros de calidad física y fisiológica de la semilla
(Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2006)
Article
Efecto de diferentes subunidades de Gluteninas-APM sobre la calidad panadera en trigos harineros Mexicanos
(Sociedad Mexicana de Fitogenética, 2006)
In order to determine the influence of different high molecular weight (HMW) glutenin subunits on baking properties and protein content, a set of 69 wheat (Triticum aestivum L.) F2:6 lines derived by single seed descent ...
Article
Yield losses in wheat (Triticum aestivum L.) genotype inoculated with single and mixed isolates of Septoria tritici rob ex. desm
(Colegio de Postgraduados, 2006)
This paper reports the effect of inoculations with single and mixed Septoria tritici isolates on grain yield and 1000 grain weight of susceptible and resistant wheat genotypes. Nine bread wheat (Triticum aestivum L.) ...
Article
Efecto de diferentes alelos de gluteninas de alto peso molecular sobre las propiedades viscoelasticas de la masa de trigos harineros
(Colegio de Postgraduados, 2006)
Wheat (Triticum aestivum L.) industrialization quality is intimately related to the quantity and quality of proteins; this depends on the presence of different alleles of glutenin of high molecular weight. To determine the ...
Article
Current status, likely migration and strategies to mitigate the threat to wheat production from race Ug99 (TTKS) of stem rust pathogen
(CABI Publishing, 2006)
Stem or black rust, caused by Puccinia graminis tritici, has historically caused severe losses to wheat (Triticum aestivum) production worldwide. Successful control of the disease for over three decades through the use of ...