Zobrazeno 1 - 10
of 149
pro vyhledávání: '"Grain iron"'
Autor:
Sewa Ram, Vipin Kumar Malik, Vikas Gupta, Sneh Narwal, Mohit Sirohi, Ankush, Vanita Pandey, Om Prakash Gupta, Arun Kumar Misra, Gyanendra Singh
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionMicronutrient deficiencies, particularly iron (Fe) and zinc (Zn), are prevalent in a large part of the human population across the world, especially in children below 5 years of age and pregnant women in developing countries. Since wheat
Externí odkaz:
https://doaj.org/article/8b763e6ebbfb46e08743b45a98029dd3
Autor:
Muraleedhar S. Aski, Gyan Prakash Mishra, Jayanti P. Tokkas, Prachi S. Yadav, Neha Rai, Ruchi Bansal, Akanksha Singh, Sanjeev Gupta, Jitendra Kumar, Ashok Parihar, Shiv Kumar, Vinod Kumar, Ashok Kumar Saxsena, Tapas Ranjan Das, Anil Kumar, Harsh Kumar Dikshit
Publikováno v:
Frontiers in Plant Science, Vol 14 (2023)
Iron and zinc malnutrition is a global humanitarian concern that mostly affects newborns, children, and women in low- and middle-income countries where plant-based diets are regularly consumed. This kind of malnutrition has the potential to result in
Externí odkaz:
https://doaj.org/article/6d66dbb9decb47c49c2a22cc81f83424
Publikováno v:
PeerJ, Vol 11, p e15485 (2023)
Increasing grain quality and nutritional value along with yield in bread wheat is one of the leading breeding goals. Selection of genotypes with desired traits using traditional breeding selection methods is very time-consuming and often not possible
Externí odkaz:
https://doaj.org/article/a4ae5c3ff0144bf8b252f1345eedb19c
Publikováno v:
Environment Conservation Journal, Vol 24, Iss 1 (2023)
The present study was undertaken with the objective to assess the nature and magnitude of gene action for various morpho-physiological and biochemical traits in two crosses namely cross BHU 31 × HD 2733 and cross, HPYT 485 × HD 2967 in wheat. The s
Externí odkaz:
https://doaj.org/article/c5c4e210f3224365b07f7fefd1d73275
Autor:
R. Thribhuvan, S. P. Singh, Mukesh S. Sankar, Anju M. Singh, M. Mallik, Tripti Singhal, Jitendra Kumar Meena, C. Tara Satyavathi
Publikováno v:
Frontiers in Plant Science, Vol 13 (2023)
Iron (Fe) and zinc (Zn) deficiency has been identified as a major food-related health issue, affecting two billion people globally. Efforts to enhance the Fe and Zn content in food grains through plant breeding are an economic and sustainable solutio
Externí odkaz:
https://doaj.org/article/7a3c85fa6c464008a14171d452f82da1
Autor:
Narayana Bhat Devate, Hari Krishna, Chandra Nath Mishra, Karthik Kumar Manjunath, V. P. Sunilkumar, Divya Chauhan, Shweta Singh, Nivedita Sinha, Neelu Jain, Gyanendra Pratap Singh, Pradeep Kumar Singh
Publikováno v:
Frontiers in Plant Science, Vol 13 (2023)
IntroductionWheat is grown and consumed worldwide, making it an important staple food crop for both its calorific and nutritional content. In places where wheat is used as a staple food, suboptimal micronutrient content levels, especially of grain ir
Externí odkaz:
https://doaj.org/article/b3cdfbc0811a47bd9ce37ed48039f17f
Autor:
Narayana Bhat Devate, Hari Krishna, V. P. Sunilkumar, Karthik Kumar Manjunath, C. N. Mishra, Neelu Jain, G. P. Singh, P. K. Singh
Publikováno v:
Frontiers in Genetics, Vol 13 (2022)
Wheat is the staple food crop of global importance for its grain nutrient quality. Grain iron and zinc content of the wheat grain is an important quantitatively inherited trait that is influenced by the environmental factors such as drought and heat
Externí odkaz:
https://doaj.org/article/54f27c83017c4914940d5db9171066fe
Akademický článek
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Autor:
Jiansheng Wang, Xia Shi, Zhengfu Zhou, Maomao Qin, Yahuan Wang, Wenxu Li, Pan Yang, Zhengqing Wu, Zhensheng Lei
Publikováno v:
PeerJ, Vol 10, p e13625 (2022)
Iron (Fe) is an essential micronutrient of the body. Low concentrations of bioavailable Fe in staple food result in micronutrient malnutrition. Wheat (Triticum aestivum L.) is the most important global food crop and thus has become an important sourc
Externí odkaz:
https://doaj.org/article/fcb83e3419324f628ca5413d005628a1
Autor:
Dhruba Bahadur Thapa, Mahesh Subedi, Rajendra Prasad Yadav, Bishnu Prasad Joshi, Bhim Nath Adhikari, Keshav Prasad Shrestha, Prem Bahadur Magar, Khem Raj Pant, Suk Bahadur Gurung, Sapana Ghimire, Nutan Raj Gautam, Nav Raj Acharya, Manoj Sapkota, Vinod Kumar Mishra, Arun Kumar Joshi, Ravi Prakash Singh, Velu Govindan
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Wheat (Triticum aestivum L.) is one of the major staples in Nepal providing the bulk of food calories and at least 30% of Fe and Zn intake and 20% of dietary energy and protein consumption; thus, it is essential to improve its nutritional quality. To
Externí odkaz:
https://doaj.org/article/3b04808950fc43a9b6d0a98d124c8e51