Zobrazeno 1 - 10
of 75
pro vyhledávání: '"K. Leuschner"'
Autor:
D. E. Frederickson, K. Leuschner
Publikováno v:
Plant disease. 81(7)
In the absence of a successful practice for the control of ergot on sorghum A-lines (male-steriles) in Zimbabwe, two fungicides, Benlate and Thiram, were tested in greenhouse and field experiments. Fungicides were either applied to sorghum panicles s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d86db36d3b4be97ef233865593e45f0
https://pubmed.ncbi.nlm.nih.gov/30861888
https://pubmed.ncbi.nlm.nih.gov/30861888
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 19:31-41
Morphological changes of spores of Bacillus subtilis 604 during germination were investigated by phase contrast, interference contrast, environmental electron microscopy and light scattering. Dormant, phase bright spores displayed no significant size
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c496e41663130e0ff2237ca0c089e9d
https://doi.org/10.1016/s0927-7765(99)00133-2
https://doi.org/10.1016/s0927-7765(99)00133-2
Publikováno v:
Journal of the Science of Food and Agriculture. 79:1141-1144
Six strains of Enterococcus faecalis and three strains of E faecium were investigated for their proteolytic activity and ability to decarboxylate the amino acids lysine, histidine, tyrosine, ornithine and phenylalanine. All strains tested displayed c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2aa56caca10e5fbf4ac867ab656add27
https://doi.org/10.1002/(sici)1097-0010(199906)79:8<1141::aid-jsfa339>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199906)79:8<1141::aid-jsfa339>3.0.co
Publikováno v:
Journal of Food Science. 64:543-546
Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10-40 min. Baking loss during rebaking originated solely from the crust are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21799a6315354e77a9fcd6f42061b284
https://doi.org/10.1111/j.1365-2621.1999.tb15081.x
https://doi.org/10.1111/j.1365-2621.1999.tb15081.x
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 13:47-57
Knowledge of the homogeneity of a spore crop is an essential criteria for the subsequent investigation of their properties. Two methods of analysis have been compared; particle size distributions of Bacillus spores suspensions were analysed by laser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1353e8881c95816aca7c7143f2a75023
https://doi.org/10.1016/s0927-7765(98)00112-x
https://doi.org/10.1016/s0927-7765(98)00112-x
Publikováno v:
Journal of Food Science. 63:915-918
Brown soda bread had a pH of 7-9 depending on the sodium bicarbonate concentration. Part-baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9e21eec81d96a4ebcb069b86eb3fea
https://doi.org/10.1111/j.1365-2621.1998.tb17926.x
https://doi.org/10.1111/j.1365-2621.1998.tb17926.x
Publikováno v:
International Journal of Food Science & Technology. 32:487-493
Summary Part-baked Irish brown soda bread loaves with bicarbonate levels from 0 to 2.8 % were baked, packed and stored for up to 11 days at 5 dC then second-baked at 180 or 200 dC for various times to give an oven-fresh end product. The quality of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d387cc081e4bae741efb6eb7cac89622
https://doi.org/10.1111/j.1365-2621.1997.tb02122.x
https://doi.org/10.1111/j.1365-2621.1997.tb02122.x
Publikováno v:
Insect Science and Its Application. 16:63-71
Seedlings of 462 sorghum lines were screened to identify resistance to the sugarcane aphid, Melanaphis sacchari (Zehntner). About 7% of the lines exhibited resistance in the seedling stage in greenhouse trials. In an advanced screening experiment, 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d48634243ce1189252a2a7de1d6bf13
https://doi.org/10.1017/s1742758400018336
https://doi.org/10.1017/s1742758400018336
Publikováno v:
Applied Microbiology and Biotechnology. 39:617-621
A virulent bacteriophage PWH2 was isolated from fermented sausage. Out of 14 strains of Lactobacillus sake and 5 strains of L. curvatus tested as potential hosts, only L. sake Ls2 was sensitive. The plaques had a diameter of 0.5-1 mm. One-step growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d725a24520a6d0586305b391a4e8fbf
https://doi.org/10.1007/bf00205063
https://doi.org/10.1007/bf00205063
Publikováno v:
International Journal of Tropical Insect Science. 11:889-898
Field studies were conducted in Andhra Pradesh, India, from 1982 to 1984 to determine components of resistance to the cecidomyiid Contarinia sorghicola in 4 resistant (DJ 6514, AF 28, TAM 2566 and IS I5107) and 2 susceptible (CSH 1 and Swarna) sorghu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac6bfceaa5636ae378ddd3847e59fe1
https://doi.org/10.1017/s1742758400010808
https://doi.org/10.1017/s1742758400010808