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Multicomponent carbohydrase system from Trichoderma reesei: A toolbox to address complexity of cell walls of plant substrates in animal feed
published 04 Jun 2021
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Diversity, distribution, agronomic and post-harvest management of local barley (Hordeum vulgare L.) variety in South Wollo, Ethiopia
published 06 May 2021
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Dig out, Dig in! Plant-based diet at the Late Bronze Age copper production site of Prigglitz-Gasteil (Lower Austria) and the relevance of processed foodstuffs for the supply of Alpine Bronze Age miners
published 24 Mar 2021
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Genome-wide association study on metabolite accumulation in a wild barley NAM population reveals natural variation in sugar metabolism
published 16 Feb 2021
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Estimations and projections of Avena fatua dynamics under multiple management scenarios in crop fields using simplified longitudinal monitoring
published 15 Jan 2021
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Grain aphids (Sitobion avenae) with knockdown resistance (kdr) to insecticide exhibit fitness trade-offs, including increased vulnerability to the natural enemy Aphidius ervi
published 10 Nov 2020
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Higher temperatures and lower annual rainfall do not restrict, directly or indirectly, the mycorrhizal colonization of barley (Hordeum vulgare L.) under rainfed conditions
published 05 Nov 2020
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The prehistoric roots of Chinese cuisines: Mapping staple food systems of China, 6000 BC–220 AD
published 04 Nov 2020
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Effect of cadmium stress on certain physiological parameters, antioxidative enzyme activities and biophoton emission of leaves in barley (Hordeum vulgare L.) seedlings
published 03 Nov 2020
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Household storage, surplus and supra-household storage in prehistoric and protohistoric societies of the Western Mediterranean
published 14 Sep 2020
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Multiple decrement life tables of Cephus cinctus Norton (Hymenoptera: Cephidae) across a set of barley cultivars: The importance of plant defense versus cannibalism
published 11 Sep 2020
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Physiological and morphological responses of different spring barley genotypes to water deficit and associated QTLs
published 27 Aug 2020
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Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
published 23 Jul 2020
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