Effect of Hypothermia on the Composition of Phenolics in Buckwheat Plants with Different Ploidy

被引:0
|
作者
E. A. Goncharuck
V. V. Kazantseva
N. V. Zagoskina
机构
[1] Timiryazev Institute of Plant Physiology,
[2] Russian Academy of Sciences,undefined
来源
Russian Journal of Plant Physiology | 2021年 / 68卷
关键词
buckwheat; seedlings; hypothermia; morphophysiological parameters; malonic dialdehyde; phenolic compounds; phenylpropanoids; flavonoids; -phenylalanine ammonia lyase;
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
页码:1227 / 1235
页数:8
相关论文
共 50 条
  • [31] Radical Scavenging, Proteases Activities, and Phenolics Composition of Bark Extracts from 21 Medicinal Plants
    Raza, Muhammad Asam
    Shahwar, Durre
    Khan, Tania
    JOURNAL OF CHEMISTRY, 2015, 2015
  • [32] EFFECT OF MATURITY ON PROXIMATE COMPOSITION, PHENOLICS AND ANTIOXIDANT ATTRIBUTES OF CHERRY FRUIT
    Mahmood, Tahir
    Anwar, Farooq
    Bhatti, Ijaz Ahmad
    Iqbal, Tahira
    PAKISTAN JOURNAL OF BOTANY, 2013, 45 (03) : 909 - 914
  • [33] VARIATIONS IN PHENOLICS, ANTIOXIDANT AND ANTIFUNGAL ACTIVITIES AMONG DIFFERENT PARTS OF SELECTED MEDICINAL PLANTS
    Naseer, Rehana
    Sultana, Bushra
    Anwar, Farooq
    Mehmood, Zahed
    Mushtaq, Muhammad
    PAKISTAN JOURNAL OF BOTANY, 2014, 46 (02) : 705 - 712
  • [34] Composition and Antioxidant Capacity of Flour and Hull Extracts from Different Tartary Buckwheat Cultivars
    Gong, Xiao
    Yu, Hailong
    Qi, Ningli
    Liu, Yijun
    Lin, Lijing
    Huang, Maofang
    ENVIRONMENTAL ENGINEERING, PTS 1-4, 2014, 864-867 : 289 - +
  • [35] Effect of Pleurotus eryngii mycelial fermentation on the composition and antioxidant properties of tartary buckwheat
    Li, Lijiao
    Cao, Xiaonian
    Huang, Jingwei
    Zhang, Ting
    Wu, Qian
    Xiang, Peng
    Shen, Caihong
    Zou, Liang
    Li, Jun
    Li, Qiang
    HELIYON, 2024, 10 (04)
  • [36] Effect of milling method on the chemical composition and antioxidant capacity of Tartary buckwheat flour
    Liu, Fang
    He, Caian
    Wang, Lijing
    Wang, Min
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 53 (11): : 2457 - 2464
  • [37] Alkylresorcinol composition allows the differentiation of Triticum spp. having different degrees of ploidy
    Ziegler, Jochen U.
    Steingass, Christof B.
    Longin, Carl Friedrich H.
    Wuerschum, Tobias
    Carle, Reinhold
    Schweiggert, Ralf Martin
    JOURNAL OF CEREAL SCIENCE, 2015, 65 : 244 - 251
  • [38] Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
    Eren, Erdi
    Akkaya, Murat Reis
    CZECH JOURNAL OF FOOD SCIENCES, 2024, 42 (03) : 216 - 223
  • [39] Variability of NOR patterns in European water frogs of different genome composition and ploidy level
    Zalesna, Anna
    Florek, Maria
    Rybacki, Mariusz
    Ogielska, Maria
    COMPARATIVE CYTOGENETICS, 2017, 11 (02) : 249 - 266
  • [40] Essential oil composition, phenolics and antioxidant activities ofValeriana jatamansiat different phenological stages
    Jugran, Arun K.
    Rawat, Sandeep
    Bhatt, Indra D.
    Rawal, Ranbeer S.
    PLANT BIOSYSTEMS, 2021, 155 (04): : 891 - 898