grain wheat berry hard white
Selected indexed studies
- The house mouse (Mus musculus L.) exerts strong differential grain consumption preferences among hard red and white spring wheat (Triticum aestivum L.) varieties in a single-elimination tournament design. (J Food Sci, 2014) [PMID:25367372]
- Postharvest resistance in hard spring and winter wheat varieties of the northern Great Plains to the lesser grain borer (Coleoptera: Bostrichidae). (J Econ Entomol, 2003) [PMID:12650366]
- Detection of T-2 Toxin in Wheat and Maize with a Portable Mass Spectrometer. (Toxins (Basel), 2023) [PMID:36977113]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- The house mouse (Mus musculus L.) exerts strong differential grain consumption preferences among hard red and white spring wheat (Triticum aestivum L.) varieties in a single-elimination tournament design. (2014) pubmed
- Postharvest resistance in hard spring and winter wheat varieties of the northern Great Plains to the lesser grain borer (Coleoptera: Bostrichidae). (2003) pubmed
- Detection of T-2 Toxin in Wheat and Maize with a Portable Mass Spectrometer. (2023) pubmed
- Redox-engineering enhances maize thermotolerance and grain yield in the field. (2022) pubmed
- Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. (2021) pubmed
- Distribution of Cadmium, Iron, and Zinc in Millstreams of Hard Winter Wheat (Triticum aestivum L.). (2015) pubmed
- Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. (2020) pubmed
- Related physicochemical properties to microstructure of hard and soft wheat grains with different kernel thickness and specific density. (2013) pubmed
- Use of fuzzy chromatography mass spectrometric (FCMS) fingerprinting and chemometric analysis for differentiation of whole-grain and refined wheat (T. aestivum) flour. (2015) pubmed
- Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins. (2022) pubmed