Julkaisut - Selaus nimekkeen mukaan
Viitteet 50586-50605 / 85621
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O. Huikari. 1998. Arktisen taigan taistelijat. Tammi. 259 s.
Eri Phorum. Suontutkimuslaitoksen sisäinen tiedote (Metsäntutkimuslaitos, 1998) -
O21 The effects of grain legume and rapeseed meal supplementation on amino acid metabolism of dairy cows fed grass silage-based diets
Animal - science proceedings : 4 (Elsevier BV, 2023) -
Oak decline analyzed using intraannual radial growth indices, δ13C series and climate data from a rural hemiboreal landscape in southwesternmost Finland
Environmental Monitoring and Assessment : 8 (2014) -
Oak decline as illustrated through plant-climate interactions near the northern edge of species range
The Botanical Review : 1 (Springer, 2016) -
Oak decline in a southern Finnish forest as affected by a drought sequence
Geochronometria : 1 (2014) -
Oat - a multifunctional grain
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTTMTT, 2004)The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and ... -
Oat anther culture and use of DH-lines for genetic mapping
Methods in Molecular Biology (Springer New York, 2017) -
Oat breeding at the Institute of Plant Breeding at Jokioinen in Finland after the Second World War
1982 Oat Newsletter (1983) -
Oat crown rust in Tunisia in 2003
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)Crown rust (Cr), caused by Puccinia coronata f. sp. avenae, is generally considered the most widespread and damaging disease of oat in Tunisia. The most important sources of resistance are based on the Pc genes active as ... -
Oat enzymes - a key to value added oat products
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)Besides having excellent nutritional value, oat has versatile enzyme machinery. However, the oat enzymes have seldom been utilized to carry out desired reactions in oat or in oat containing materials. Recently, the ... -
Oat functionality in forage mixtures
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)In the rainfed arable land of the Mediterranean basin mixtures of oat and common vetch are planted for haymaking (Caballero et al. 1995, Assefa & Ledin 2001), and to improve the nutritive value of the forage (Thomson et ... -
Oat genetic resources in Finland
(N. I. Vavilov Institute of Plant Genetic Resources, 2016) -
Oat germplasm diversity in the world collection held by Plant Gene Resources of Canada
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)Plant Gene Resources of Canada (PGRC) maintains a large germplasm collection of the genus Avena L. with more than 27,000 accessions. The four major groups are: cultivated hexaploid oat (Avena sativa L., including red oat, ... -
Oat husks in anaerobic digestion
(2012) -
Oat husks in anaerobic digestion
(2011) -
Oat improvement - in silico
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)Oat improvement is driven by information and ideas. Broadly speaking, bioinformatics is a field dedicated to the exchange and interpretation of information. The purpose of this study was to describe and evaluate various ... -
Oat kernel size uniformity
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTTMTT, 2004)Optimal conditions for dehulling oats with an impact dehuller are affected by kernel size. Oat mills frequently separate oats according to kernel size before dehulling to optimize milling yields. Therefore, oat kernel ... -
Oat production in Georgia
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)Georgia is a country with an ancient tradition of land cultivation. In the 20th century it became an agro-industrial country. Traditionally Georgia has been a net exporter of food products and a major supplier of vegetables, ... -
Oat products digestibility studies and their nutritional information
Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)Carbohydrate containing foods can alter blood glucose and insulin levels in markedly different ways depending on the foods fiber content, particle size and method of preparation. Digestibility can be studied using in vitro ...
