Faculty of Agriculture and Life Sciences: Recent submissions

Now showing items 1-5 of 2870

    • Identification of Pythium species and their pathogenicity on cool season turfgrass in Tehran province 

      Rudsari, M. K.; Okhovat, M.; Mirabolfathi, M.; Jones, Elizabeth E.; Kafi, M. (Research Trend, 2015)
      Turfgrasses have been widely used in many residential areas and sport fields for many years. Pythium species can cause severe losses on cereals and other crops as well as ornamental plants such as turfgrass. To study the ...

    • Signals from inner space 

      Barrell, Graham K. (New Zealand Society of Animal ProductionAdelaide, Australia, 2016)
      Advances in knowledge of mammalian physiology have been achieved through endocrine studies of sheep and deer. Such advances include the role of the pineal gland as the mediator between changes in daily photoperiod and ...

    • The mean staple length of wool fibre is associated with variation in the ovine keratin-associated protein 21-2 gene 

      Li, Shaobin; Zhou, Huitong; Gong, Hua; Zhao, F.; Wang, Jiqing; Liu, Xui; Hu, Jiang; Luo, Yuzhu; Hickford, Jonathan G. H. (MDPI, 2020-02)
      Wool and hair fibres consist of a variety of proteins, including the keratin-associated proteins (KAPs). In this study, a putative ovine homologue of the human KAP21-2 gene (KRTAP21-2) was identified. It was located on ...

    • Identification of a tomato cultivar resistant to root-knot nematode (Meloidogyne spp.) 

      Tran, Vu (Lincoln University, 2020)
      Tomato is a vegetable/fruit consumed by people globally. Root-knot nematode (RKN) is one of the most important plant-parasitic nematodes which causes significant yield loss in tomato and many other agriculturally important ...

    • Production of milk phospholipid-enriched dairy ingredients 

      Huang, Zhiguang; Zheng, H.; Brennan, Charles S.; Mohan, Maneesha; Stipkovits, Letitia; Li, Lingyi; Kulasiri, Gamalathge D. (MDPI, 2020-03)
      Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk ...