Fisiología de Cultivos

Innovative barley-based fuctional foods (INNOBAR)

por LAGRAFICA Creative | Jun 29, 2021

The INNOBAR project will aim at obtaining new barley varieties with naked and colored grain adapted to Spanish growing conditions, with high content of soluble fiber (beta-glucans) and phenolic compounds with high antioxidant capacity. New genotypes of naked grain,...

Vitamaize

por admin | Jun 23, 2021

PRODUCTOS E INGREDIENTES INDUSTRIALES Y NUTRICIONALES DE MAÍZ Aprovecharemos nuestra experiencia única y multidisciplinar para explorar la ciencia fundamental de base y también la investigación traslacional sobre productos y procesos de alto valor centrados en el uso...

Transfer of aflatoxins, deoxynivalenol, and their conjugates from cereals and other food commodities

por admin | Mar 15, 2021

Aflatoxins (AFs) and Fusarium toxins (deoxynivalenol (DON), in particular) are important Food Safety concerns in cereal commodities. In cereals, problems related to those toxins start at field level, where depending on meteorological conditions and pests, moulds may...

BarPLUS: modifying canopy architecture and photosynthesis to maximize barley biomass and yield for different end-uses

por admin | Mar 15, 2021

Barley is a major crop worldwide, with Europe producing the greatest share (~60 MT/yr). Beside grains barley plants produce an almost equivalent amount of straw that in the past was considered as a secondary product of minimal value. Indeed most of the genetic...

Genetic variability in attributes determining the number of grains and possible compensations with the weight and nutritional quality of the grains in elite wheat material

por admin | Mar 15, 2021

Wheat is a critical component of food security. Yield must be increased at a much faster rate than it has been increasing in the last decades. In this project we analyse aspects crop physiology not analysed much so far (due to the difficulties involved). A primary...