Faculty of Agriculture and Life Sciences: Recent submissions
Now showing items 1-5 of 2592
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Phylogeny and phylogeography of rhizobial symbionts nodulating legumes of the tribe Genisteae
(MDPI, 2018-03-14)The legume tribe Genisteae comprises 618, predominantly temperate species, showing an amphi-Atlantic distribution that was caused by several long-distance dispersal events. Seven out of the 16 authenticated rhizobial genera ... -
Milk yield and urinary-nitrogen excretion of dairy cows grazing forb pasture mixtures designed to reduce nitrogen leaching
(Elsevier, 2018-03)The effect of including a mixture of forbs in a standard perennial ryegrass-white clover pasture, with or without Italian ryegrass was investigated in a two-period grazing study comparing urinary nitrogen (N) excretion and ... -
Sequence and haplotypes variation of the ovine uncoupling protein-1 gene (UCP1) and their association with growth and carcass traits in New Zealand Romney lambs
(MDPI, 2018-03-30)Uncoupling protein-1 gene (UCP1) plays an important role in the regulation of thermogenesis, energy expenditure, and protection against oxidative stress. In this study, six separate UCP1 regions: region-1 and region-2 (two ... -
Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.)
(Royal Society of Chemistry, 2017-01-17)Little work has been conducted on the evaluation of antioxidant and antiproliferative activities of different sesame seed varieties. This article compared the total phenolics, antioxidant contents, and the antiproliferative ... -
The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta
(Elsevier on behalf of the International Union of Food Science and Technology and the Swiss Society of Food Science and Technology, 2018-03)This study replaced semolina with red cod (Pseudophycis bachus) fish powder in pasta at 5, 10, 15 and 20 g/100 g levels. The effects on the chemical composition, physical properties (optimal cooking time, cooking loss, ...