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37 articles for “wheat”
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Genomic Selection for Grain Yield in Wheat Using Machine Learning on DArT Molecular Markers: A Comparative Evaluation Across Multi-Environment Trials
Abstract: Genomic selection (GS) predicts complex quantitative traits directly from genome-wide molecular markers, bypassing the need for extensive phenotypic trials and accelerating plant breeding cycles. We conducted a comparative evaluation of seven regression approaches — ridge regression (the machine-learning equivalent of RR-BLUP), Lasso, Elastic Net, Partial Least Squares, linear Support Vector Regression, Random Forest, and Gradient Boosting — for predicting grain yield from 1,279 Diversity Array Technology (DArT) molecular markers genotyped …
Published in Research and Reviews : Journal of Computational Biology · Vol. 15, Issue 2, 2026 Read article
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Evaluation of Selected Common Wheat (Triticum aestivum L.) Genotypes for Diverse Traits at Kokate and Hossana, Southern Ethiopia
Abstract: During the 2018/19 cropping season, a field trial involving 49 bread wheat (Triticum aestivum L.) genotypes was conducted at the Kokate and Hossana research sub-stations in Southern Ethiopia. The aim was to assess various characteristics within these genotypes. A simple lattice design was employed, and data on 11 quantitative traits were gathered and analyzed using SAS statistical software. The analysis of variance (ANOVA) revealed that there were notable differences in …
Published in Research & Reviews : Journal of Botany · Vol. 14, Issue 1, 2025 · pp. 1–11 Read article
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Exploring Wheat Derivatives in Cosmetic Formulations: An in-Depth Analysis of Efficacy And Applications
Abstract: Natural and environmentally friendly, herbal cosmetics made from organic plant-based ingredients are becoming more and more popular in the skincare sector. These products meet the growing demand from consumers for safer, more environmentally friendly personal care products by substituting plant extracts for synthetic ingredients. Herbal cosmetics target a range of skin issues, including dryness, aging, and acne, by utilizing the medicinal qualities of plants including chamomile, green tea, and aloe …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 12, Issue 1, 2025 · pp. 22–34 Read article
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NPSB Fertilizer Effect on Yield of Wheat (Triticum aestivum L.) At Wolaita Zone Sodo Zuria Woreda, South Ethiopia
Abstract: Wheat (Triticum aestivum) is one of most important cereal crop in Ethiopia. The major obstacle for farmer to produce wheat in Ethiopia was low soil fertility status and nutrient imbalance. The experiment was conduct during 2019 and 2020 ‘meher’ cropping season at Kokate substation of Areka agricultural research center at sodo zuria woreda wolaita zone south Ethiopia with objectives of evaluating the effect of NPSB fertilizers rate on yield and …
Published in Research & Reviews : Journal of Botany · Vol. 13, Issue 3, 2024 · pp. 46–52 Read article
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Foliar Application of Zinc Nanoparticles Improves Photosynthetic Performance in Wheat Plants
Abstract: The present study investigated the impact of foliar spray of zinc oxide nanoparticles on physiological and biochemical reactions in wheat (Triticum aestivum L.) Foliar spray with zinc oxide nanoparticles at 10 mg/l positively increased pigment content and biomass in comparison to control while a significant reduction in chlorophyll content and biomass accumulation was observed at higher concentration of 1000 mg/l. A study of Chlorophyll a fluorescence parameters at 10 mg/l …
Published in Research and Reviews : A Journal of Biotechnology Read article
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Mechanical Properties Investigation of Green Waste Composite Material
Abstract: Widespread accessibility and abundance of natural fibres are driving forces behind renewed focus on eco-friendly solutions. Researchers have recently begun to focus on natural fibres as reinforcement due to their many advantages over more conventional materials. Natural fibre is an attractive ecological and biodegradable alternative to most common glass fibre, synthetic reinforcement, because of its high specific and low cost mechanical capabilities. India is home to a wealth of untapped …
Published in Journal of Polymer & Composites · Vol. 11, Issue 4, 2023 · pp. 28–36 Read article
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Production of n-Butanol from Biomass by Two Step Fermentation Process Using Staphylococcus Sciuri
Abstract: This study explores the sustainable production of n-butanol from wheat husk through a two-step bioconversion process. Wheat husk, an abundant agricultural residue, was first fermented into butyric acid using Bacillus subtilis. The resultant butyric acid was then converted into n-butanol using Staphylococcus sciuri. The process leverages biological fermentation to create value-added chemicals from lignocellulosic biomass, offering an eco-friendly alternative to petrochemical methods. Two steps fermentation process were carried to increase …
Published in International Journal of Biochemistry and Biomolecule Research · Vol. 2, Issue 2, 2024 · pp. 18–31 Read article
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Adoption of Major Improved Crop Varieties in Selected Districts of the Southwest Ethiopia Region
Abstract: Agriculture forms the backbone of the Ethiopian economy and significantly contributes to the livelihoods of the majority of the population. It remains a central pillar of food security, employment, and rural development across the country.The present study aims to examine the adoption of improved major crop varieties and to identify the key factors influencing their uptake in the southwest Ethiopia region. The research was carried out in the districts of …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 15, Issue 2, 2026 · pp. 18–31 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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Alternative Flours in Baking: An Comprehensive Review of Health Benefits and Application in Baking
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
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A Factorial Investigation of Hyperparameter Tuning Strategies for Lasso- Based Genomic Prediction
Abstract: In an earlier comparative study of machine-learning methods for genomic prediction of wheat grain yield, we reported a counter-intuitive result: automated nested-cross-validation tuning of the Lasso regularization penalty reduced mean predictive ability relative to a fixed, arbitrarily chosen penalty (mean Pearson r falling from 0.408 to 0.349 across four environments), the opposite of the expected effect of hyperparameter tuning. We hypothesized two possible explanations at the time — high-variance penalty …
Published in Research and Reviews : Journal of Computational Biology · Vol. 15, Issue 2, 2026 Read article
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Anaphylaxis: Pathophysiology, Risk Factors, and Clinical Management
Abstract: Anaphylaxis is a syndrome characterized by broncho-constriction, vasodilatation, and hypovolemia, potentially fatal exposure to known or unknown antigens. It can be an immune-mediated (IgE & non-IgE) disease. Immunoglobulin G (IgG), complement related (C3a/C5a), bradykinin, leukotrienes, prostaglandin E2, and ligands of certain G-protein coupled receptors (GPCR) can directly activate mast cells, basophils, eosinophils, neutrophils, endothelial cells and smooth muscles. Serum tryptase level during episodes of anaphylaxis, skin test, and basophil activation …
Published in Research and Reviews : A Journal of Immunology · Vol. 15, Issue 2, 2025 · pp. 1–11 Read article
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Experimental Investigation of Mechanical Properties of the Composite Materials Reinforced by Agro-based Waste Materials
Abstract: In this work, experiments were carried out to develop the glass fiber reinforced composites using the hand layup method and analyze the mechanical properties of the GFRP hybrid composites. The ultimate Tensile strength (UTS) using rice as a filler (GFRPC/R) was 3.04% and 12.89% higher than coir and wheat as filler, respectively. The hybrid composite using coir as a filler (GFRPC/C) revealed 12.54% greater flexural strength, and the hybrid composite …
Published in Journal of Polymer & Composites · Vol. 11, Issue 12, 2023 · pp. 186–196 Read article
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Therapeutic Potential of Composite Flour Prepared from EleusineCoracana and Cicer Arietinum
Abstract: Composite flour is a mixture of wheat and non - wheat flours used for the preparation of bakery products such as, breads, tarts, muffins, biscuits etc that is rich in protein and starch. Finger millet is considered as a special food supplement because of its unique nutritional properties when compared with other cereals. It is also known as poor man’s food. Many dishes, both in their natural and malted forms, …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 1, 2024 · pp. 31–41 Read article
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Development and evaluation of multigrain pasta
Abstract: Pasta is one of the most consumed food among the food products prepared from cereals due to low cost, ease in preparation along with pleasant textural and sensory characteristics. This study was performed to prepare multigrain pasta by utilising the numerous health benefits of wheat, chickpea, kodo and ragi flour. Each ingredient was selected according to unique nutritional attributes which will be incorporated in pasta to make it more nutritious …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 · pp. 34–47 Read article
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Polymer Chemistry in Nutraceutical Composites: Exploring Natural Polymers and Binding Systems in a Bamboo-Enhanced Formulation
Abstract: Polymer chemistry underpins the development of advanced nutraceutical composites, blending natural polymers with functional ingredients for health benefits. This study examines a novel nutraceutical formulation comprising ragi (16.39 g/100g), wheat (12.29 g/100g), soybean (12.29 g/100g), buffalo milk (16.39 g/100g), buffalo butter (4.13 g/100g), bamboo extract (0.90 g/100g), and auxiliary components (37.61 g/100g, including fats, sugars, and proteins). Natural polymers—proteins from soybean and milk, polysaccharides from ragi and wheat—form a macromolecular …
Published in Journal of Polymer & Composites · Vol. 13, Issue 6, 2025 · pp. 878–884 Read article
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Production and optimization of amylase enzyme using bacillus subtilis under solid state fermentation and its characterization
Abstract: This study employed solid state fermentation to maximize amylase production by Bacillus subtilis (OR578403). The research began by discovering and analyzing amylase-producing bacteria in soil samples followed with biochemical, molecular characterization. By using commercially available substrates like wheat bran, rice bran, and wheat rava were obtained from the local market and employed as solid substrates, which may influence amylase production and to be assessed. The identified organism was Bacillus subtilis, …
Published in International Journal of Biochemistry and Biomolecule Research · Vol. 4, Issue 1, 2026 Read article
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A Review on Manihot Esculenta Species
Abstract: Manihot esculenta, which is commonly known as Cassava, is a woody shrub that provides a high source of carbohydrate. It is an annual crop native to tropical and subtropical regions of the world. Nigeria is the largest producer of the cassava plant. The parts of the plant like leaves, roots, stems, etc are consumed in a variety of ways as they have been shown to possess activities like analgesic, anti-inflammatory …
Published in Research & Reviews : Journal of Botany Read article
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Ground Water Contamination in Shallow Aquifer of Punjab State With Special Reference to Uranium
Abstract: In Punjab State ground water is in general suitable for drinking uses except at few places in the southern and south western parts where it is not suitable due to high EC or high fluoride or nitrate or combination of all. Almost all ground waters are suitable for irrigation for growing crops like wheat, mustard, rice, barley and maize etc. However, at few places where EC of ground water goes …
Published in Research & Reviews : Journal of Ecology Read article