Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Renmei Tian"'
Autor:
Liwei Yu, Yanrong Ma, Yiyue Zhao, Yilin Pan, Renmei Tian, Xiaohua Yao, Youhua Yao, Xinyou Cao, La Geng, Zhonghua Wang, Kunlun Wu, Xin Gao
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated doug
Externí odkaz:
https://doaj.org/article/02c8f9f4ac53429488e6ea61857a74c4
Autor:
Heng Chen, Yingchun Liu, Jiazhen Zhang, Yifei Chen, Cuican Dai, Renmei Tian, Tianxiang Liu, Mingxun Chen, Guang Yang, Zhonghua Wang, Hongxia Li, Xinyou Cao, Xin Gao
Publikováno v:
Planta. 256
TaATLa1 was identified to respond to nitrogen deprivation through transcriptome analysis of wheat seedlings. TaATLa1 specifically transports Gln, Glu, and Asp, and affects the biomass of Arabidopsis and wheat. Nitrogen is an essential macronutrient a
Autor:
Daying Wu, Renmei Tian, Hongxia Li, Xueyan Chen, Zhonghua Wang, Xin Gao, YiLin Pan, Liwei Yu, Yanrong Ma, Yanzhou Xie
Publikováno v:
LWT. 152:112413
Protein and starch are the two most abundant components in wheat flour that co-influence dough processing quality. Studies have demonstrated that protein content and composition play a decisive role in wheat dough development. Additionally, starch ha