Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ramiro Nestor Curti"'
Publikováno v:
Journal of Agronomy and Crop Science. 208:243-254
Publikováno v:
Scientia Horticulturae. 255:292-297
Chia is a sub-tropical crop which recently reinforced its commercial value due to the high proportion of omega-3 in their grains. Although the growing demand for this crop, there is not a standardized scale to be used as a criterion to quantify their
Publikováno v:
Compendium of Plant Genomes ISBN: 9783030652364
Quinoa domestication studies based on seed’s morphological traits and conducted in the Central Andes region concluded that it occurred somewhere around Lake Titicaca before 3000 BC. Recent genetic studies showed quinoa (an allotetraploid) resulting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b206cc74f33836a31cc2c2ff0836221
https://doi.org/10.1007/978-3-030-65237-1_2
https://doi.org/10.1007/978-3-030-65237-1_2
Autor:
Silvina Mariela Vidueiros, Hector Daniel Bertero, Anabel Pallaro, Ramiro Nestor Curti, María del Carmen Sanahuja
Publikováno v:
Cereal Chemistry. 95:734-741
Background and objectives: The relative influences of genetic and environmental factors on seed composition traits as well as the interrelations among these attributes and seed yield are largely unknown in quinoa. These aspects are approached here th
Autor:
Marcela Silvina Rodriguero, Lorena Andrea Berruezo, Eleonora del Milagro Harries, Ramiro Nestor Curti, G. Cardenas, Marta Zulema Galván, Sebastian Alberto Stenglein
Publikováno v:
European Journal of Plant Pathology. 151:1065-1079
Tobacco (Nicotiana tabacum L.) production is centred in the northwestern region of Argentina (NWA), where the incidence of root rot and stem diseases has increased considerably in recent years. This study aimed to analyse the genetic, morphological a
Autor:
María Elisa Maggio, Gisel María Taboada, M. O. Chocobar, Yamila Andrea Spedaletti, Norma Beatriz Casalderrey, Mónica Aparicio, Ramiro Nestor Curti, Marta Zulema Galván, Carla Luciana Aban, M. Salgado
White mould, caused by Sclerotinia sclerotiorum, is one of the most threatening fungal diseases occurring across major bean production regions worldwide. In Argentina, under favourable weather conditions, up to 100% seed yield losses occur on suscept
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0326af33c4a59bfafe88124aaa09d6fd
Wiley Online Library
Wiley Online Library
Publikováno v:
Science of The Total Environment. 704:135420
Agricultural practices can reduce emissions of greenhouse gases (GHG). The definition of management practices toward mitigating GHG emissions could gain accuracy by integrating critical values of soil variables related to GHG fluxes. The aim of this
Publikováno v:
Crop and Pasture Science. 71:183
Effect of thermo-photoperiod conditions on pre-flowering phasic development, number of unfolded leaves, verticillaster dry weight at flowering (VDWFL) and grain yield were evaluated for chia (Salvia hispanica L.). The objectives of this study were to
Publikováno v:
Food chemistry. 263
The evaluation of changes in the fatty acid composition in Lupinus species after the debittering process is crucial to determine their nutritional implications. The aim of this study was to evaluate changes in the fatty acid composition in Lupinus al
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Food Science and Technology v.37 n.4 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 26 OCT 2017
Food Science and Technology, Iss 0 (2017)
Food Science and Technology, Volume: 37, Issue: 4, Pages: 627-631, Published: 26 OCT 2017
Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented with quinoa flour at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f860795e40ab4d9320ee8a97f1a740c
http://ref.scielo.org/yv3bkk
http://ref.scielo.org/yv3bkk