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
- Effectiveness of redesigned larger grain stripping tools on stripping Sorghum Bicolor grains off the panicles.
- Predicting risk of Fusarium mycotoxins in cereals
- Modeling the effects of environmental conditions on HT2 and T2 toxin accumulation in field oat grains.
- The provision of plant and invertebrate resources for farmland birds in pastoral landscapes.
- Effects of fungicides on eyespot, caused predominantly by Oculimacula acuformis, and yield of early-drilled winter wheat
- Modelling the effects of environmental conditions on HT2 and T2 toxin accumulation in field oat grains.
- Physico-chemical composition and nutritional value of UK wheat cultivars exhibiting a wide range of hardness
- 123. Genetic and environmental factors controlling acrylamide formation in wheat products
- Chemical composition and the nutritive quality of different wheat cultivars for broiler chickens
- Naked barley: health-food crop of the future
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.