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Identification Of Quantitative Trait Loci (Qtl) For Tolerance To Metribuzin In Soft Red Winter Wheat (Triticum Aestivum L.), Hugo Alfonso Anzueto Ponciano
Identification Of Quantitative Trait Loci (Qtl) For Tolerance To Metribuzin In Soft Red Winter Wheat (Triticum Aestivum L.), Hugo Alfonso Anzueto Ponciano
LSU Master's Theses
Wheat is one of the world’s most important food crops and provides nearly 20% of the calories consumed. Wheat is the third most important crop after corn and rice on a global production scale. In Louisiana wheat harvest was about 6000 hectares in 2017. Wheat production is negatively affected by several biotic and abiotic factors including weather, diseases, and weeds. Metribuzin is a broad-spectrum herbicide commonly used in wheat because it is inexpensive and controls most of the common weeds in wheat fields. Metribuzin has benefits for the grower controlling weeds that might cause yield loss in varieties or lines …
Effects Of Enhanced Efficiency Nitrogen Fertilizers On Agronomic Parameters And Loss Pathways In The Subtropical Mississippi Delta Region, Scott Michael Pensky
Effects Of Enhanced Efficiency Nitrogen Fertilizers On Agronomic Parameters And Loss Pathways In The Subtropical Mississippi Delta Region, Scott Michael Pensky
LSU Master's Theses
Minimizing nitrogen (N) loss is critical for improving N use efficiency (NUE) in crop production and reducing its effects on the environment. Management practices such as seasonal application timing of N fertilizers and the addition of enhanced efficiency N fertilizers (EENFs) were investigated for the high N requirement of the two most common cereal crops globally, corn (Zea mays L.) and wheat (Triticum aestivum L.), in the subtropical climate of Louisiana. Field research was established during the 2016 and 2017 seasons at the LSU Agricultural Center’s Dean Lee and Central research stations to examine the effect of different EENFs and …
Reference Quality Genome Assemblies Of Three Parastagonospora Nodorum Isolates Differing In Virulence On Wheat, Jonathan K. Richards, Nathan A. Wyatt, Zhaohui Liu, Justin D. Faris, Timothy L. Friesen
Reference Quality Genome Assemblies Of Three Parastagonospora Nodorum Isolates Differing In Virulence On Wheat, Jonathan K. Richards, Nathan A. Wyatt, Zhaohui Liu, Justin D. Faris, Timothy L. Friesen
Faculty Publications
Parastagonospora nodorum, the causal agent of Septoria nodorum blotch in wheat, has emerged as a model necrotrophic fungal organism for the study of host-microbe interactions. To date, three necrotrophic effectors have been identified and characterized from this pathogen, including SnToxA, SnTox1, and SnTox3. Necrotrophic effector identification was greatly aided by the development of a draft genome of Australian isolate SN15 via Sanger sequencing, yet it remained largely fragmented. This research presents the development of nearly finished genomes of P. nodorum isolates Sn4, Sn2000, and Sn79-1087 using long-read sequencing technology. RNAseq analysis of isolate Sn4, consisting of eight time points covering …
Gluten-Free Bakery And Pasta Products: Prevalence And Quality Improvement, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan, Witoon Prinyawiwatkul
Gluten-Free Bakery And Pasta Products: Prevalence And Quality Improvement, Yupeng Gao, Marlene E. Janes, Busarawan Chaiya, Margaret A. Brennan, Charles S. Brennan, Witoon Prinyawiwatkul
Faculty Publications
An increasing demand of gluten-free (GF) products is caused by a growing number of diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet. Driven by the rapidly growing market, comprehensive understanding of GF products is necessary. The purpose of this review was to concisely present an overview of various approaches to improve physicochemical and sensory qualities of GF bread, cake/muffin and pasta/noodle products. Some novel techniques used in GF products were discussed in this review. These techniques included the use of different alternative flours (including GF cereals, pseudo-cereals, legume flours, fruit and vegetable powders and seafood powders), …