Resultados de búsqueda - Ibba, María Itria

Chapter 2. Screening and use of nutritional and health-related benefits of the main crops por Ibba, Maria Itria, Palacios-Rojas, Natalia, Rosales-Nolasco, Aldo

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Desarrollo de productos alternativos con maíz, frijol y trigo por Palacios Rojas, Natalia, Gallego Castillo, Sonia, Ibba, Maria Itria

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Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT por Tabbita, Facundo, Ibba, Maria Itria, Andrade, Francisco, Crossa, José, Guzman, Carlos

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Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat por Pingping Zhang, Guicheng Song, Ibba, Maria Itria, Huadun Wang, Runsheng Ren

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Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines por Rathan, Nagenahalli Dharmegowda, Mahendru-Singh, Anju, Velu, Govindan, Ibba, Maria Itria

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Impact of different on-farm management practices on breat wheat quality: a case study in the Yaqui Valley por Tabbita, Facundo, Ortiz-Monasterio, Iván, Piñera-Chavez, Francisco J., Ibba, María Itria, Guzmán, Carlos

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On-farm assessment of yield and quality traits in durum wheat por Tabbita, Facundo, Ortiz-Monasterio, Iván, Piñera-Chavez, Francisco J., Ibba, María Itria, Guzmán, Carlos

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Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production por Wenfei Tian, Xue Gong, Ibba, Maria Itria, Velu, Govindan, Shuanghe Cao, Jindong Liu, Zhonghu He

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Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines por Leal-Lazareno, Cinthya G., Agama-Acevedo, Edith, Ibba, Maria Itria, Ammar, Karim, Bello-Pérez, Luis A.

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Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality por Rincón Aguirre, Alexandra, Figueroa-Cardenas, Juan de Dios, Ramírez Wong, Benjamín, Ibba, Maria Itria, Martinez Cruz, Eliel

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Flour blending can mitigate food insecurity and economic stress por Poole, Nigel D., Donovan, Jason A., Kariuki, Sarah K., Rutsaert, Pieter, Ibba, Maria Itria, Bentley, Alison R.

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Efficient arabinoxylan assay for wheat: Exploring variability and molecular marker associations in Wholemeal and refined flour por Hernandez-Espinosa, Nayelli, Posadas-Romano, Gabriel, Dreisigacker, Susanne, Crossa, José, Crespo Herrera, Leonardo A., Ibba, Maria Itria

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Response to heat stress and glutenins allelic variation effects on quality traits in durum wheat por Tabbita, Facundo, Ammar, Karim, Ibba, María Itria, Andrade, Francisco, Maccaferri, Marco, Sanguineti, Maria Corinna, Tuberosa, Roberto, Guzmán, Carlos

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Editorial: Wheat biofortification to alleviate global malnutrition por Ibba, Maria Itria, Gupta, Om Prakash, Govindan, Velu, Johnson, Alexander A.T., Brinch-Pedersen, Henrik, Nikolic, Miroslav, Taleon, Victor

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Genome-wide association study and marker validation to enhance yellow color in durum wheat por Cabas-Lühmann, Patricia, Dreisigacker, Susanne, Ammar, Karim, Megerssa, Shitaye H., Schwember, Andrés Ricardo, Matus, Iván, Ibba, Maria Itria

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Response to heat stress and glutenins allelic variation effects on quality traits in durum wheat por Tabbita, Facundo, Ammar, Karim, Ibba, María Itria, Andrade, Francisco, Maccaferri, Marco, Sanguineti, María Corinna, Tuberosa, Roberto, Guzman, Carlos

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Editorial: Wheat biofortification to alleviate global malnutrition por Ibba, Maria Itria, Om Prakash Gupta, Velu, Govindan, Johnson, Alexander Arthur Theodore, Brinch-Pedersen, Henrik, Nikolic, Miroslav, Taleon, Victor

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T10SLRE: A novel ensemble learning approach for rapid and non-destructive prediction of bread loaf volume in wheat using NIR spectroscopy por Li, Lei, Tian, Wenfei, Zhao, Zihui, Xiao, Yonggui, Zhang, Yong, Liu, Jindong, Velu, Govindan, Zhonghu, He, Ibba, Maria Itria

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Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement por Gong, Xue, Chen, Tiantian, Tian, Yuanyuan, Zhang, Yan, Ibba, Maria Itria, Wang, Changhai, Zhonghu, He, Chen, Feng, Tian, Wenfei

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Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya por Kariuki, Sarah Wairimu, Donovan, Jason, Muteti, Francisca N., Ibba, Maria Itria, Muoria, John, Mahugu, Alex, Sila, Daniel, Bentley, Alison

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