The USDA National Institute of Food and Agriculture has awarded researchers led by IU’s Roger Innes an over $1.2 million grant to generate wheat and barley lines with enhanced resistance to Fusarium Head Blight.
Twenty-year process involved evaluating malting barley germplasm strains, breeding efforts
The food preparation preferences of Chinese cooks — such as the technological choice to boil or steam grains, instead of grinding or processing them into flour — had continental-scale consequences for the adoption of new crops in prehistoric China, according to research from Washington University in St. Louis. A new study in PLOS ONE led by Xinyi Liu, associate professor of archaeology in Arts & Sciences, focuses on the ancient history of staple cereals across China, a country well known for its diverse food products and early adoption of many domesticated plants.
Agricultural scientists and engineers at the University of Adelaide have identified a potential new tool for screening cereal crops for frost damage.
An international team of plant scientists have shown the potential to rapidly improve the quality of barley grain through a genetic tool known as CRISPR or gene editing.
University of Adelaide researchers as part of a multidisciplinary, international team, have uncovered a new biochemical mechanism fundamental to plant life.
The research, published in The Plant Journal details the discovery of the enzymatic reaction involving carbohydrates present in plant cell walls, which are essential for their structure.
Cornell University researchers have just released a new variety of New York-adapted spring barley, to meet needs created by a 2012 Farm Brewery Bill that expects New York’s craft brewers to steadily increase the amount of state-sourced ingredients used in their beer.