Selection for Nutritional Function and Agronomic Performance in Oat

Author:

Chernyshova A. A.1,White P. J.2,Scott M. P.3,Jannink J.-L.14

Affiliation:

1. Dep. of Agronomy; Iowa State Univ.; Ames IA 50011-1010

2. Iowa State University; Dep. of Food Science and Human Nutrition; Iowa State Univ.; Ames IA 50011-1061

3. USDA-ARS; Corn Insects and Crop Genetics Research Unit; Dep. of Agronomy; Ames IA 50011-1010

4. USDA-ARS; U.S. Plant, Soil, and Nutrition Lab.; Tower Road Ithaca NY 14853-2901

Funder

USDA Cooperative State Research, Education and Extension Service

Publisher

Wiley

Subject

Agronomy and Crop Science

Reference23 articles.

1. Analysis of total and insoluble mixed-linked (1→3), (1→4)-β-D-glucans in barley and oats;Aman;J. Inst. Food Chem.,1987

2. Molecular weight distribution and (1→3)(1→4)- β-D-glucan content of consecutive extracts of various oat and barley cultivars;Beer;Cereal Chem.,1997

3. Oat grain β-glucan content as affected by nitrogen level, location, and year;Brunner;Crop Sci.,1994

4. Selection for greater β-glucan content in oat grain;Cervantes-Martinez;Crop Sci.,2001

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