Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes-Reference-Cited by-同舟云学术

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Salinity-Induced Changes in the Nutritional Quality of Bread Wheat (Triticum aestivum L.) Genotypes

Published:2020-02-01 Issue:1 Volume:42 Page:
ISSN:0126-0537
Container-title:AGRIVITA Journal of Agricultural Science
language:
Short-container-title:Agrivita.J.Agr.Sci

Author:

Nadeem Muhammad,Tariq Muhammad Nouman,Amjad Muhammad,Sajjad Muhammad,Akram Muhammad,Imran Muhammad,Shariati Mohammad Ali,Gondal Tanweer Aslam,Kenijz Nadezhda,Kulikov Dmitriy

Publisher

Agrivita, Journal of Agricultural Science (AJAS)

Subject

Agronomy and Crop Science

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of morphophysiological characteristics of wheat genotypes in different foliar spraying treatments under normal conditions and salinity stress;Plant Science Today;2024-06-28

2. Genetic and biotechnological approaches to preserve food quality against climate change;Food and Agricultural Immunology;2024-05-29

3. Assessment of yield and quality management with the exogenous application of silicon in contrasting wheat varieties under salinity stress;Cereal Research Communications;2024-05-15

4. Fertigation of NaCl-stressed lentil and soybean plants with silica nanoparticles improves seed yield and nutritional attributes;Plant Nano Biology;2024-05

5. Exploring Salinity Tolerance Mechanisms in Diverse Wheat Genotypes Using Physiological, Anatomical, Agronomic and Gene Expression Analyses;Plants;2023-09-20

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