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Water availability is one of the major physiological factors influencing plant growth and development. An assessment study has been done at the Szent István University, Gödöllő to evaluate and identify the water footprint of protein yield of field crop species. Twelve field crop species (Sugar beet Beta vulgaris, spring and winter barley Hordeum vulgare, winter wheat Triticum aestivum, maize Zea mays, sunflower Helianthus annuus, peas Pisum sativum, potato Solanum tuberosum, alfalfa Medicago sativa, oilseed rape Brassica napus, rye Secale cereale and oats Avena sativa) were involved in the study. Evapotranspiration patterns of the crops studied have been identified by the regular agroclimatology methodology and physiologically reliable protein ranges within crop yields were evaluated.

The results obtained suggest, that water footprint of cereals proved to be the lowest, however maize values were highly affected by the high variability of protein yield. Oilseed crops had considerably high protein yield with medium water efficiency. Alfalfa, potato and sugar beet water footprints were in accordance with their evapotranspiration patterns.

Protein based water footprint assessment seems to be more applicable in crop species evaluations than that of yield based methodologies.

Open access
Acta Alimentaria
Authors: M.Y. Jiang, Z.R. Wang, K.W. Chen, J.Q. Kan, K.T. Wang, Zs. Zalán, F. Hegyi, K. Takács, and M.Y. Du

the phenylalanine deaminase of Hordeum vulgare . J. Biol. Chem. , 236 , 2692 – 2698 . Larrigaudiere , C. , Pons , J. , Torres , R. & Usall

Open access

.1016/j.jcs.2013.04.005 Giordano , D. , Reyneri , A. , and Blandino , M. ( 2016 ). Folate distribution in barley ( Hordeum vulgare L.), common wheat ( Triticum aestivum L.) and durum wheat ( Triticum turgidum durum Desf.) pearled fractions

Open access
Acta Alimentaria
Authors: D. Koren, B. Hegyesné Vecseri, and G. Kun-Farkas

.jcs.2013.04.005 Giordano , D ., Reyneri , A . & Blandino , M . ( 2016 ): Folate distribution in barley (Hordeum vulgare L.), common wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum durum Desf.) pearled fractions . J. Sci. Food Agr

Open access