The OpenFields library holds resources about cereal crops- their varieties, cultivation, diseases and post-harvest management. Cereals, grains or cereal grains, are grasses, (being members of the monocot families Poaceae or Gramineae), and are cultivated for the edible components of their fruit seeds, i.e. the endocarp, germ and bran.
Cereal grains provide more food energy worldwide than any other type of crop; they are therefore staple crops. In their natural form (i.e. as whole grain), they are a rich dietary source of vitamins, minerals, carbohydrates, fats and oils, and protein. As all cereals are annual plants, one planting yields one harvest, and although each individual species has its own peculiarities, the cultivation of all cereal crops follows an essentially similar pattern.
A sample of Items held in the Cereal crops category
- Distribution of Fusarium mycotoxins in UK wheat mill fractions
- 1742: Straw – what is it good for?
- Breeding naked barley for improved establishment and agronomic fitness in UK field conditions.
- Effect of azoxystrobin dose rate on grain quality and alcohol yield in distilling wheat.
- Sulphur accumulation and re-distribution in wheat (Triticum aestivum): a study using stable sulphur isotope ratios as a tracer system
- Effect of environment and variety on the relationships of wheat grain physical and chemical characteristics with ethanol yield
- 1462: Wheat: A model for academic & industrial collaboration
- Distribution of spray applied to a cereal crop and the effect of application parameters on penetration.
- Summer climate mediates UK wheat quality response to winter North Atlantic Oscillation
- Effect of foliar-applied potassium chloride on septoria leaf blotch of winter wheat
There are currently no subcategories in the Cereal crops section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.