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91 |
Effects of Calcium Source, Inulin, and Lactose on Gut‐Bone Associations in an Ovarierectomized Rat Model
Enthalten in Molecular nutrition & food research 17.02.2022. 12 S.
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92 |
Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review
Enthalten in Starch 13.01.2022. 11 S.
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93 |
Resistance to pathogens in wheat-rye and triticale genetic stocks
Enthalten in Journal of plant pathology 13.1.2022: 1-16
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94 |
Appreciable genetic correlation between inbred lines and testcrosses facilitates breeding for resistance to Fusarium head blight in hybrid rye (Secale cereale)
Miedaner, Thomas. - Hohenheim : Universität Hohenheim, 2021
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95 |
Biorefinery Concept Employing Bacillus coagulans: LX-Lignin and L-(+)-Lactic Acid from Lignocellulose
Schroedter, Linda. - Basel : MDPI, 2021
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96 |
Early prediction of biomass in hybrid rye based on hyperspectral data surpasses genomic predictability in less-related breeding material
Galán, Rodrigo José. - Hohenheim : Universität Hohenheim, 2021
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97 |
Effects of Various Additives on Fermentation, Aerobic Stability and Volatile Organic Compounds in Whole-Crop Rye Silage
Auerbach, Horst. - Berlin : Humboldt-Universität zu Berlin, 2021
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98 |
Mapping and validating stem rust resistance genes directly in self-incompatible genetic resources of winter rye
Gruner, Paul. - Hohenheim : Universität Hohenheim, 2021
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99 |
Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking
Oest, Marie. - Berlin : Technische Universität Berlin, 2021
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100 |
Toward an Investigation of Diversity and Cultivation of Rye (Secale cereale ssp. cereale L.) in Germany : Methodological Insights and First Results from Early Modern Plant Material
Filatova, Sofia. - Kiel : Universitätsbibliothek Kiel, 2021
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