Winter rye cultivars moderately resistant to ergot by L. M. Shchekleina, T. K. Sheshegova

Subjects: “…<i>secale cereale</i> l.…”
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Ensayo sobre las utilidades by David Ricardo

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The creation and characterization of the bread wheat line with a centric translocation T2DL.2RL by Yu. N. Ivanova, L. A. Solovey, D. B. Loginova, E. E. Miroshnikova, N. I. Dubovets, O. G. Silkova

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CHEMICAL COMPOSITION OF CHICKPEA by S. Sots, I. Kustov, I. Butsenko, I. Solonytska

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Sources of Lipopeptides and Their Applications in Food and Human Health: A Review by Shuyi Chen, Sumin Chen, Xin Yu, Caijing Wan, Ying Wang, Lianxin Peng, Qiang Li

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Integrative Omics Analysis Reveals Mechanisms of Anthocyanin Biosynthesis in Djulis Spikes by Chunmei Zheng, Wenxuan Ge, Xueying Li, Xiuzhang Wang, Yanxia Sun, Xiaoyong Wu

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Comparative mitogenome analysis of two ectomycorrhizal fungi (Paxillus) reveals gene rearrangement, intron dynamics, and phylogeny of basidiomycetes by Qiang Li, Yuanhang Ren, Dabing Xiang, Xiaodong Shi, Jianglin Zhao, Lianxin Peng, Gang Zhao

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The impact of abandoned iron ore on the endophytic bacterial communities and functions in the root systems of three major crops in the local area by Shuyi Chen, Jie Tang, Junqiang Xu, Lianxin Peng, Peng Wu, Qiang Li

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Supplementation with yak (Bos grunniens) bone collagen hydrolysate altered the structure of gut microbiota and elevated short-chain fatty acid production in mice by Zitao Guo, Dalong Yi, Bo Hu, Lingyu Zhu, Ji Zhang, Yuliang Yang, Chunyu Liu, Yi Shi, Zhenghua Gu, Yu Xin, Huaigao Liu, Liang Zhang

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The first two mitochondrial genomes for the genus Ramaria reveal mitochondrial genome evolution of Ramaria and phylogeny of Basidiomycota by Qiang Li, Lijiao Li, Ting Zhang, Peng Xiang, Qian Wu, Wenying Tu, Zhijie Bao, Liang Zou, Cheng Chen

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Three local plants adapt to ecological restoration of abandoned lead-zinc mines through assembly of rhizosphere bacterial communities by Wei Gao, Shuyi Chen, Xin Yu, Sumin Chen, Caijing Wan, Ying Wang, Peng Wu, Qiang Li

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Hypoglycemic effect and the mechanism of action of a polysaccharide from sweet corncob in a high-fat diet and streptozotocin-induced diabetic mice by Xin Wang, Weiye Xiu, Ye Han, Zhili Wang, Yu Luo, Yongqiang Ma

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The first two mitochondrial genomes from Apiotrichum reveal mitochondrial evolution and different taxonomic assignment of Trichosporonales by Qiang Li, Wenqi Xiao, Peng Wu, Ting Zhang, Peng Xiang, Qian Wu, Liang Zou, Mingying Gui

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Application of solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC-MS) in resolution of metabolism pattern of higher alcohols in rat plasma by Yufei Liu, Xiaonian Cao, Zhilei Zhou, Qingxi Ren, Zhongwei Ji, Min Gong, Yuezheng Xu, Weibiao Zhou, Shuguang Chen, Jian Mao

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Natural sources, refined extraction, biosynthesis, metabolism, and bioactivities of dietary polymethoxyflavones (PMFs) by Renyou Gan, Yi Liu, Hang Li, Yu Xia, Huan Guo, Fang Geng, Qiguo Zhuang, Huabin Li, Dingtao Wu

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The Effect of High Concentrations of Glufosinate Ammonium on the Yield Components of Transgenic Spring Wheat (Triticum aestivum L.) Constitutively Expressing the bar Gene by Zoltán Áy, Róbert Mihály, Mátyás Cserháti, Éva Kótai, János Pauk

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First two mitochondrial genomes for the order Filobasidiales reveal novel gene rearrangements and intron dynamics of Tremellomycetes by Qiang Li, Zhijie Bao, Ke Tang, Huiyu Feng, Wenying Tu, Lijiao Li, Yunlei Han, Mei Cao, Changsong Zhao

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Metabolomics and gene expression levels reveal the positive effects of teaseed oil on lifespan and aging process in Caenorhabditis elegans by Yanan Wang, Jiachen Shi, Kun Liu, Yu Wang, Yongjiang Xu, Yuanfa Liu

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The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread by Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, Małgorzata Sobczyk, Magdalena Wirkowska-Wojdyła, Alicja Ceglińska, Dariusz Dziki

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BREEDING FOR ANTIOXIDANT CONTENT IN GRAIN AS A PROMISING TREND IN OBTAINING HEALTHY FOOD PRODUCTS by V. I. Polonskiy, I. G. Loskutov, A. V. Sumina

“…Additionally, a case study of 30 different breakfast cereals has shown that the levels of polyphenols in an average portion of oat-based cereals (40 g) are matchable with those of vegetables or fruits. …”
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