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Identifying Dry Bean Genotypes and Genomic Regions Associated with Root Rot Resistance with Emphasis on Fusarium Solani F. Sp Phaseoli
(North Dakota State University, 2016)
Common bean (Phaseolus vulgaris L.) is the most produced legume in the U.S. and worldwide. Fusarium root rot (FRR) is a widespread soil-borne diseases causing up to 86% yield reduction in beans. Large-seeded cultivars are ...
Oil-Based Food Extracts from Distillers Dried Grains
(North Dakota State University, 2016)
The goal of this project was to examine benefits of developing a DDGS-based extract for human food consumption. The antioxidant activity of extracts derived from corn and distillers’ dried grains with solubles (DDGS) was ...
Factors Impacting Corn Establishment and the Role of Uniform Stand Establishment on Yield
(North Dakota State University, 2016)
Information from actual farm fields can help corn producers understand the value and
importance of establishing uniform plant emergence and within row plant spacing. Thirty-eight
fields planted with corn (Zea mays L.) by ...
Development of a Diverse Base Population for Hard Red Winter Wheat Recurrent Mass Selection
(North Dakota State University, 2016)
Limited germplasm is available for a newly established NDSU hard red winter wheat breeding program. Therefore, a diverse pre-breeding base population was produced to broaden genetic variability through recurrent mass ...
Susceptible Crop Response to Soil Residues and Foliar Exposure of Dicamba
(North Dakota State University, 2016)
Dry bean, soybean, sugarbeet, and sunflower were tested for tolerance to dicamba residue in soil. Visible injury was seen on dry bean and soybean depending on location, but yield differences were not present. Increasing ...
Frontenac' Response to Leaf Removal and Training Systems and a Microvinification and Deacidification Bioassay of Interspecific Hybrids (Vitis SPP.)
(North Dakota State University, 2016)
Vineyard production and acid reduction microvinification experiments were conducted on interspecific hybrid grape cultivars in North Dakota. Training system and leaf removal effects on yield and quality for ‘Frontenac’ ...
Solvent Retention Capacity and Quality Parameters of Whole Wheat Flour from Hard Red Spring Wheat
(North Dakota State University, 2016)
A relatively new method, solvent retention capacity (SRC), is used to determine flour end-product quality. SRC was designed for soft wheat, which is used for baking cookies. The use of SRC to evaluate Hard Red Spring (HRS) ...
Identification of Specific Starch Profiles in North Dakota State University Potato Germplasm for Nutritional and Industrial Utilization
(North Dakota State University, 2016)
Amylose and amylopectin, the mostly resistant and soluble forms of starch, respectively,
are two forms of starch present in the granule. In this study, we examined the effect of a new
cooking method, microwave steaming, ...
Sensory and Quality Attributes of Deodorized Pea Flour Used in Gluten-Free Food Products
(North Dakota State University, 2016)
Yellow pea (Pisum sativum L.) flour was deodorized using high-pressure solvent extraction (HPSE) with ethanol and water as solvent. These flours were evaluated in gluten-free (GF) baked goods. Sensory evaluation, volatile ...
Identifying Six-Row Barley Genotypes for Specific Brewer Needs Using a DNA Fingerprint
(North Dakota State University, 2016)
Six-rowed barley (Hordeum vulgare L.) malt is an important raw material of beer. Each barley cultivar has its own unique malt profile for specific traits. The two biggest brewers in the United States, Anheuser-Busch InBev ...