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Targeted improvement of plant‐based protein: Genome‐wide association mapping of a lentil (Lens culinaris Medik.) diversity panel.
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- Plants, People, Planet, 2024, v. 6, n. 3, p. 640, doi. 10.1002/ppp3.10470
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- Article
Fatty acid composition and genome-wide associations of a chickpea (Cicer arietinum L.) diversity panel for biofortification efforts.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-41274-3
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- Article
Organic dry pea (Pisum sativum L.): A sustainable alternative pulse-based protein for human health.
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- PLoS ONE, 2023, v. 17, n. 4, p. 1, doi. 10.1371/journal.pone.0284380
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- Article
Fourier‐transform infrared spectroscopy: An inexpensive, rapid, and less‐destructive tool for starch and resistant starch analysis from pulse flour.
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- Plant Phenome Journal, 2023, v. 6, n. 1, p. 1, doi. 10.1002/ppj2.20086
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- Article
Protein Biofortification in Lentils (Lens culinaris Medik.) Toward Human Health.
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- Frontiers in Plant Science, 2022, v. 13, p. 1, doi. 10.3389/fpls.2022.869713
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- Article
Organic dry pea (Pisum sativum L.) biofortification for better human health.
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- PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0261109
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- Article
Fourier‐transform infrared spectroscopy (FTIR) as a high‐throughput phenotyping tool for quantifying protein quality in pulse crops.
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- Plant Phenome Journal, 2022, v. 5, n. 1, p. 1, doi. 10.1002/ppj2.20047
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- Article
Chickpea (Cicer arietinum L.) as a Source of Essential Fatty Acids – A Biofortification Approach.
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- Frontiers in Plant Science, 2021, v. 12, p. 1, doi. 10.3389/fpls.2021.734980
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- Article
Genome-wide association mapping of lentil (Lens culinaris Medikus) prebiotic carbohydrates toward improved human health and crop stress tolerance.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-93475-3
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- Article
Ceramic tiles as sustainable, functional and insulating materials to mitigate fire damage.
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- Advances in Applied Ceramics: Structural, Functional & Bioceramics, 2021, v. 120, n. 4, p. 227, doi. 10.1080/17436753.2021.1935158
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- Article
Field pea (Pisum sativum L.) shows genetic variation in phosphorus use efficiency in different P environments.
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- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-75804-0
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- Article
The roles and potential of lentil prebiotic carbohydrates in human and plant health.
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- Plants, People, Planet, 2020, v. 2, n. 4, p. 310, doi. 10.1002/ppp3.10103
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- Article
Effect of cover crops on the yield and nutrient concentration of organic kale (Brassica oleracea L. var. acephala).
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- Scientific Reports, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1038/s41598-019-46847-9
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- Article
Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt.
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- Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 353, doi. 10.12944/CRNFSJ.5.3.21
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- Article
Selecting Lentil Accessions for Global Selenium Biofortification.
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- Plants (2223-7747), 2017, v. 6, n. 3, p. 34, doi. 10.3390/plants6030034
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- Article
Evaluation of Simple and Inexpensive High-Throughput Methods for Phytic Acid Determination.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 3, p. 353, doi. 10.1007/s11746-016-2946-y
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- Article
Lentil and Kale: Complementary Nutrient-Rich Whole Food Sources to Combat Micronutrient and Calorie Malnutrition.
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- Nutrients, 2015, v. 7, n. 11, p. 9285, doi. 10.3390/nu7115471
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- Article
Will selenium increase lentil (Lens culinaris Medik) yield and seed quality?
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- Frontiers in Plant Science, 2015, p. 1, doi. 10.3389/fpls.2015.00356
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- Article
Detailed Composition Analyses of Diverse Oat Genotype Kernels Grown in Different Environments in North Dakota.
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- Cereal Chemistry, 2013, v. 90, n. 6, p. 572, doi. 10.1094/CCHEM-09-12-0111-R
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- Article
Biofortification of mungbean ( Vigna radiata) as a whole food to enhance human health.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 8, p. 1805, doi. 10.1002/jsfa.6110
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- Article
Phytic acid and mineral micronutrients in field-grown chickpea ( Cicer arietinum L.) cultivars from western Canada.
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- European Food Research & Technology, 2011, v. 233, n. 2, p. 203, doi. 10.1007/s00217-011-1495-8
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- Article
The potential of lentil ( Lens culinaris L.) as a whole food for increased selenium, iron, and zinc intake: preliminary results from a 3 year study.
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- Euphytica, 2011, v. 180, n. 1, p. 123, doi. 10.1007/s10681-011-0365-6
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- Article