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2011
Liao, Xiaoping, Choi, Jung-Woo, Stothard, Paul, Basu, Urmila, Sumner-Thomson, Jennifer M., Meng, Yan, Moore, Stephen S.
Background One of the goals of livestock genomics research is to identify the genetic differences responsible for variation in phenotypic traits, particularly those of economic importance. Characterizing the genetic variation in livestock species is an important step towards linking genes or...
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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
Download2016-01-01
Ripari, Valery, Gänzle, Michael G., Berardi, Enrico
The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs. First, the...
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2011-01-01
Iqbal, Muhammad, Fayyaz, Muhammad, Shahzad, Armghan, Ahmed, Iftikhar, Ali, Ghulam M., Masood, Shahid, Spaner, Dean
Vernalization response genes are known to contribute indirectly to grain yield by influencing flowering time, number of tillers and spikelets in sensitive wheat genotypes. There has been no report of the effect of vernalization on grain fill duration and grain weight in wheat. The objective of...
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2016-01-01
Ripari, Valery, Gänzle, Michael G.
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...