Transcriptome analysis of the germinated seeds identifies low-temperature responsive genes involved in germination process in Ricinus communis

2015 ◽  
Vol 38 (1) ◽  
Author(s):  
Xin Wang ◽  
Lijun Wang ◽  
Xingchu Yan ◽  
Lei Wang ◽  
Meilian Tan ◽  
...  
Keyword(s):  
Low Temperature ◽  
Transcriptome Analysis ◽  
Ricinus Communis ◽  
Temperature Responsive ◽  
Germination Process ◽  
Germinated Seeds

scholarly journals Regulation of BN115, a Low-Temperature-Responsive Gene from Winter Brassica napus

1994 ◽  
Vol 106 (3) ◽  
pp. 917-928 ◽  
Author(s):  
T. C. White ◽  
D. Simmonds ◽  
P. Donaldson ◽  
J. Singh
Keyword(s):  
Brassica Napus ◽  
Low Temperature ◽  
Temperature Responsive ◽  
Responsive Gene

Transcriptome analysis identifies key genes involved in the regulation of epidermal lupeol biosynthesis in Ricinus communis

2020 ◽  
pp. 113100
Author(s):  
Xiulin Liu ◽  
Rongjun Li ◽  
Wenying Lu ◽  
Zilin Zhou ◽  
Xiaohan Jiang ◽  
...  
Keyword(s):  
Transcriptome Analysis ◽  
Ricinus Communis ◽  
Key Genes

Study of Expression of Low-Temperature-Responsive Genes for Selected Barley Accessions

2008 ◽  
Vol 8 (1) ◽  
pp. 176-179
Author(s):  
M. Keykhahsab ◽  
A.A.V. Sedehi ◽  
A. Zakeri ◽  
H. Khaje ◽  
Z. Keykhah
Keyword(s):  
Low Temperature ◽  
Temperature Responsive

scholarly journals Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

2020 ◽  
Vol 10 (18) ◽  
pp. 6244
Author(s):  
Denisa Atudorei ◽  
Georgiana Gabriela Codină
Keyword(s):  
Wheat Flour ◽  
Point Of View ◽  
Bakery Products ◽  
Bread Making ◽  
Legume Seeds ◽  
Daily Diet ◽  
Germination Process ◽  
Physico Chemical ◽  
Different Types ◽  
Germinated Seeds

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.

Root transcriptome analysis of Saccharum spontaneum uncovers key genes and pathways in response to low-temperature stress

2020 ◽  
Vol 171 ◽  
pp. 103935
Author(s):  
S. Dharshini ◽  
Nam V. Hoang ◽  
C. Mahadevaiah ◽  
T.S. Sarath Padmanabhan ◽  
G. Alagarasan ◽  
...  
Keyword(s):  
Low Temperature ◽  
Temperature Stress ◽  
Transcriptome Analysis ◽  
Low Temperature Stress ◽  
Saccharum Spontaneum ◽  
Root Transcriptome ◽  
Key Genes
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