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Akademický článek

Perspectives on Low Temperature Tolerance and Vernalization Sensitivity in Barley: Prospects for Facultative Growth Habit

Publikováno v: Frontiers in Plant Science, Vol 11 (2020)

One option to achieving greater resiliency for barley production in the face of climate change is to explore the potential of winter and facultative growth habits: for both types, low temperature tolerance (LTT) and vernalization sensitivity are key

Externí odkaz: https://doaj.org/article/c60af7a16efa4ae88c7a32f1847e54e2

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Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter® Parentage

Autor: Thomas H. Shellhammer, Javier M. Hernandez, Amanda Benson, Michael Féchir, Campbell P. Morrissy, Harmonie M. Bettenhausen, Kyle Mathias, Scott Fisk, Patrick M. Hayes, Karli R. Van Simaeys

Publikováno v: Journal of the American Society of Brewing Chemists. 80:201-214

Heirloom barley (Hordeum vulgare L.) varieties remain interesting to maltsters and brewers for their perceived unique flavor contributions to beer, despite not meeting contemporary agronomic and malting expectations. This study utilized crosses of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e79559a05a9cce14c7457ba2887a3fa
https://doi.org/10.1080/03610470.2021.1952509

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Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor

Autor: K. R. Van Simaeys, Thomas H. Shellhammer, Patrick M. Hayes, Harmonie M. Bettenhausen, S. Windes, Scott Fisk, S. H. Queisser, Adam L. Heuberger, J. Clawson, Juyun Lim

Publikováno v: Journal of the American Society of Brewing Chemists. 79:281-305

Recent research has demonstrated contributions of barley genotype to beer flavor based on the progeny of a cross between an heirloom and a more contemporary barley variety. To advance this line of ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3da1832b66c08a41c9cceca63fe6d658
https://doi.org/10.1080/03610470.2020.1843964

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A Genome-Wide Association Study of Resistance to Puccinia striiformis f. sp. hordei and P. graminis f. sp. tritici in Barley and Development of Resistant Germplasm

Autor: Alicia del Blanco, Brian J. Steffenson, Brigid Meints, Christopher C. Mundt, Tanya Filichkin, Lynn Gallagher, Javier M. Hernandez, Scott Fisk, Patrick M. Hayes, Laura Helgerson

Publikováno v: Phytopathology®. 110:1082-1092

Stripe rust (incited by Puccinia striiformis f. sp. hordei) and stem rust (incited by P. graminis f. sp. tritici) are two of the most important diseases affecting barley. Building on prior work involving the introgression of the resistance genes rpg4

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a80f7dd06aa669e7a7f8b6479b5a4891
https://doi.org/10.1094/phyto-11-19-0415-r

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Introgression of rpg4/Rpg5 Into Barley Germplasm Provides Insights Into the Genetics of Resistance to Puccinia graminis f. sp. tritici Race TTKSK and Resources for Developing Resistant Cultivars

Autor: Alicia del Blanco, Patrick M. Hayes, Javier M. Hernandez, Tanya Filichkin, Xianming Chen, Brigid Meints, Brian J. Steffenson, Laura Helgerson, Scott Fisk, David Marshall, Kelly J. Vining

Publikováno v: Phytopathology®. 109:1018-1028

Stem rust (incited by Puccinia graminis f. sp. tritici) is a devastating disease of wheat and barley in many production areas. The widely virulent African P. graminis f. sp. tritici race TTKSK is of particular concern, because most cultivars are susc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::958c090664014c8e46286c60b8831021
https://doi.org/10.1094/phyto-09-18-0350-r

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Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

Autor: Carolyn F. Ross, Stephen Bramwell, Kevin Murphy, Evan B. Craine, Scott Fisk

Publikováno v: Journal of food scienceREFERENCES. 86(8)

American craft brewers are targeting barley malt as a novel source of flavor and as a means of differentiation. However, fundamental tools have only recently emerged to aid barley breeders in supporting this effort, such as the hot steep malt sensory

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa948c5ecf99a17646935751f6b650e5
https://pubmed.ncbi.nlm.nih.gov/34190346

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