46 results on '"Singh, Anju Mahendru"'
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2. Quality evaluation of near isogenic lines of wheat developed through marker assisted backcross breeding for grain softness
3. Validation of QTLs for grain iron and zinc concentration in wheat (Triticum aestivum L.)
4. Polyphenol oxidase (PPO) in wheat (Triticum aestivum): a systematic review on bioactivity, inheritance, functionality and their effects on end products
5. QBP 12–11 (IC0624127; INGR17033), a Wheat (Triticum aestivum) Germplasm with Low Hardness Index (Soft Endosperm)
6. Identification of the cultivars of the wheat crop from their seed images using deep learning: convolutional neural networks
7. Genetic Stock, QBP 12–11 (INGR 17033)
8. In Vitro Techniques for Safeguarding Medicinal Plants with Antiallergic Properties
9. Indian cryogenebank conserving diverse plant genetic resources for the last three decades: Achievements and way forward
10. Nitrogen uptake and remobilization from pre- and post-anthesis stages contribute towards grain yield and grain protein concentration in wheat grown in limited nitrogen conditions
11. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie
12. Evaluation of Diverse Wheat (Triticum aestivum) and Triticale (× Triticosecale) Genotypes for Low Phosphorus Stress Tolerance in Soil and Hydroponic Conditions
13. Biochemical and functional attributes of raw and boiled potato flesh and peel powders for suitability in food applications
14. Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India
15. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties
16. Physico-Chemical and Rheological Trait-Based Identification of Indian Wheat Varieties Suitable for Different End-Uses †.
17. Prospecting endophytes from different Fe or Zn accumulating wheat genotypes for their influence as inoculants on plant growth, yield, and micronutrient content
18. Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties
19. Mapping QTL for Phenological and Grain-Related Traits in a Mapping Population Derived from High-Zinc-Biofortified Wheat
20. Characterization of grain iron and zinc in lentil ('Lens culinaris' Medikus 'culinaris') and analysis of their genetic diversity using SSR markers
21. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality
22. Insights into the particle size, protein form, pasting and dough rheological properties of flour obtained from wheat grown at high and low altitude.
23. Indian Wheat Genomics Initiative for Harnessing the Potential of Wheat Germplasm Resources for Breeding Disease-Resistant, Nutrient-Dense, and Climate-Resilient Cultivars
24. Genetic Dissection of Grain Zinc and Iron Concentration, Protein Content, Test Weight and Thousand Kernel Weight in Wheat (Triticum Aestivum L.) through Genome Wide Association Study
25. HI 8802 (Pusa Wheat 8802) a high yielding, drought tolerant and biofortifed durum wheat variety for peninsular India
26. Diversity in amylopectin structure, thermal and pasting properties of starches from wheat varieties/lines
27. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie
28. Identification of Novel Genomic Regions for Biofortification Traits Using an SNP Marker-Enriched Linkage Map in Wheat (Triticum aestivum L.)
29. Identification of Genetic Loci and Candidate Genes Related to Grain Zinc and Iron Concentration Using a Zinc-Enriched Wheat ‘Zinc-Shakti’
30. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat
31. Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties
32. Relationship between physicochemical and rheological properties of starches from Indian wheat lines
33. Morphological and molecular genetic diversity analysis of pearl millet (Pennisetum glaucum) maintainers and restorers
34. Validation of QTLs for grain iron and zinc concentration in wheat (Triticum aestivum L.)
35. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior
36. Exploratory studies on components of variability for seed longevity and quality traits in bread (Triticum aestivum) and durum (Triticum durum) wheat
37. Molecular mapping of the grain iron and zinc concentration, protein content and thousand kernel weight in wheat (Triticum aestivum L.)
38. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
39. Corrigendum to “Relationship of various flour properties with noodle making characteristics among durum wheat varieties” [Food Chem. 188 (2015) 517–526]
40. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties
41. Diversity in quality traits amongst Indian wheat varieties I: Flour and protein characteristics
42. Relationship of various flour properties with noodle making characteristics among durum wheat varieties
43. Correction: Stability Performance of Inductively Coupled Plasma Mass Spectrometry-Phenotyped Kernel Minerals Concentration and Grain Yield in Maize in Different Agro-Climatic Zones
44. Stability Performance of Inductively Coupled Plasma Mass Spectrometry-Phenotyped Kernel Minerals Concentration and Grain Yield in Maize in Different Agro-Climatic Zones
45. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars
46. Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)
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