ListarDepartamento de Genética por tema "Abiotic stress"
Mostrando ítems 1-6 de 6
-
Active DNA demethylation in plants
(MDPI, 2019)Methylation of cytosine (5-meC) is a critical epigenetic modification in many eukaryotes, and genomic DNA methylation landscapes are dynamically regulated by opposed methylation and demethylation processes. Plants are ... -
Aldehyde Dehydrogenase 3 Is an Expanded Gene Family with Potential Adaptive Roles in Chickpea
(MDPI, 2021)Legumes play an important role in ensuring food security, improving nutrition and enhancing ecosystem resilience. Chickpea is a globally important grain legume adapted to semi-arid regions under rain-fed conditions. A ... -
Aproximaciones genéticas y moleculares para la mejora de la avena por resistencia a estreses bióticos y abióticos
(Universidad de Córdoba, Servicio de Publicaciones, 2014)La avena es un cultivo de origen mediterráneo presente de forma tradicional como cultivo de grano y forraje, siendo el cuarto cereal en importancia en España, solo superado por trigo, cebada y maíz. Sin embargo, la sequía ... -
Identification and characterization of resistance to biotic and abiotic stresses in pea
(Universidad de Córdoba, UCOPress, 2018)Pea (Pisum sativum L.) is the most widely cultivated temperate grain legume in Europe and the second in the world, it is used for animal feed and human food. As a legume, it is a source of protein and it brings environmental ... -
Improving oat for adaptation to Mediterranean environments
(Universidad de Córdoba, UCOPress, 2019)Oat (Avena sativa L.) is a nutritionally important cereal crop cultivated in most parts of the world as both, food and fodder. This cereal is better adapted to temperate and humid climate than to the drier Mediterranean ... -
Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress
(MDPI, 2021)Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its ...