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Akademický článek

Selection parameters for improving grain yield of bread wheat under terminal heat stress

Autor: VIJAY KAMAL MEENA, R K SHARMA, SURESH YADAV, NARESH KUMAR, RAHUL GAJGHATE, ATTAR SINGH

Publikováno v: The Indian Journal of Agricultural Sciences, Vol 91, Iss 3 (2022)

Improving terminal heat tolerance is an issue of top priority in wheat breeding in the present era of climate change. Present study was carried out to identify the association among traits of economic importance under terminal heat stress environment

Externí odkaz: https://doaj.org/article/c4015b11f7ff412e82ce0b21832e0aba

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Akademický článek

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Akademický článek

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Akademický článek

Lactiplantibacillus plantarum MCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A.

Autor: Goel, Aditi, Chauhan, Attar Singh, Halami, Prakash M

Publikováno v: Journal of Food Measurement & Characterization; Dec2023, Vol. 17 Issue 6, p6425-6439, 15p

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Lactiplantibacillus plantarumMCC5231 enriched carrot (Daucus carota) nectar: a value-added beverage with enhanced vitamin A

Autor: Goel, Aditi, Chauhan, Attar Singh, Halami, Prakash M

Publikováno v: Journal of Food Measurement and Characterization; December 2023, Vol. 17 Issue: 6 p6425-6439, 15p

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Elucidating molecular diversity in spring wheat (Triticum aestivum L. em.Thell.) under terminal heat stress environment using morpho-physiological traits and SSR markers

Autor: Attar Singh, Neelu Jain, Naresh Kumar, Monu Kumar, Subhash Chand, R. K. Sharma, Vijay Kamal Meena

Publikováno v: Indian Journal of Genetics and Plant Breeding (The). 82:47-55

A set of 36 wheat genotypes was analysed for genetic diversity and terminal heat tolerance under diverse environmental conditions for two years. Based on a minimum mean stress susceptibility index over the seasons, five genotypes, namely, HD3090, HD3

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0efa2e6101404cebdc0dbfce417f19cb
https://doi.org/10.31742/ijgpb.82.1.7

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Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit

Autor: V. B. Kudachikar, Revathy Baskaran, Attar Singh Chauhan, Om Prakash

Publikováno v: Food chemistry. 370

LSHM fruit products were developed using 40% Kainth fruit juice (KJ40) and 10% pomace (KP10). The percentage of fruit juice and pomace was optimized based on the sensory analysis. The effect of heat processing on the nutritional and neutraceuticals p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66a05caf32b47aff2d423add9a232849
https://pubmed.ncbi.nlm.nih.gov/34500295

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