Mostrando ítems 31-40 de 124
Phenolic acid profiles of Chinese wheat cultivars
Phenolic acid concentrations were determined in 37 Chinese commercial winter wheat cultivars grown at a single site over two seasons, and fractions comprising free and bound types were analyzed using HPLC with measurements ...
Comparative study on evaluation methods for quality characteristics of Northern style Chinese steamed bread
(Objective) Improvement of northern style Chinese steamed bread (CSB) quality is an important breeding objective in China, and a repeatable and accuracy evaluation procedure is crucial for breeding program. Two scoring ...
Contribution of CIMMYT wheat germplasm to genetic improvement of grain yield in spring wheat of Sichuan, Yunnan, Gansu, and Xinjiang provinces
Information on advances in wheat (Triticum aestivum L.) productivity is essential for genetic improvement on yield potential. Four yield potential trials with totally 59 leading cultivars from Sichuan, Yunnan, Gansu, and ...
Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread
Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined ...
Effects of genotype, location, and genotype by location interaction on main wheat quality traits in Inner Mongolia
In our previous investigation on grain quality of Chinese spring sown wheat (Triticum aestivum L.), we sampled two sites from Inner Mongolia and got primary result of location effect on grain quality. To map out the regional ...