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Creating new genetic variability with the aim of increasing the yield of seed and oil in sunflower / Stvaranje nove genetičke varijabilnosti u cilju povećanja prinosa semena i ulja suncokreta
(Društvo selekcionara i semenara Republike Srbije, Beograd, 2018)
Increasing yield of seed and oil in sunflower is certainly one of the most important imperatives in modern sunflower breeding. The aim of this experiment was to cross the sunflower genotypes in order to create a new genetic ...
Yield and quality of winter common vetch (Vicia sativa L.) haylage depending on sowing method / Prinos i kvalitet senaže ozime grahorice (Vicia sativa L.) u zavisnosti od načina setve
(Institut za stočarstvo, Beograd, 2011)
In order to determine an optimum ratio of vetch and wheat (Triticum aestivum L.) components in their mixture, there has been carried out a four-year trial (autumn 2005 - spring 2009) aimed at the yield and quality of winter ...
The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes / Uticaj azotne ishrane i gluteninske strukture na kvalitet glutena pšenice
(Savez hemijskih inženjera, Beograd, 2010)
The effect of nitrogen nutrition treatments on the gluten content and some quality parameters of eight winter wheat cultivars has been studied. Six different nitrogen rates were applied (0, 60, 90, 120, 150 and 180 kg N ...
Seed quality of field pea depending on genotype and mechanical damages during harvest / Kvalitet semena stočnog graška u zavisnosti od genotipa i mehaničkih oštećenja tokom žetve
(Institut za ratarstvo i povrtarstvo, Novi Sad, 2009)
In order to determine the influence of genotype and mechanical damage during harvest on field pea seed quality, an examination has been carried out at the Experiment Field of the Institute of Field and Vegetable Crops and ...
Anti-nutritional factors in some grain legumes / Antinutritivni činioci nekih zrnenih mahunarki
(Institut za stočarstvo, Beograd, 2009)
Grain legumes, such as soybean (Glycine max (L.) Merr.), pea (Pisum sativum L.), faba bean (Vicia faba L.), lupins (Lupinus spp.), common vetch (Vicia sativa L.) and grass pea (Lathyrus sativus L.), represent one of the ...
Activity of nitrogen assimilation enzymes in soybean seedlings infected with hemibiotrophic fungi
(Belgrade: Serbian Plant Physiology SocietyBelgrade : University of Belgrade, Institute for Biological Research „Siniša Stanković“, 2015)
The purpose of this research was to compare how soybean seedlings (Glycine max L., cultivar Bečejka) cope
with different nutrition acquisition strategies of hemibiotrophic fungi: Rhizoctonia solani Kühn and Sclerotinia
...
Resistance of pepper to bacterial leaf spot: A significant breeding task / Otpornost paprike prema prouzrokovaču bakteriozne pegavosti - značajan zadatak oplemenjivanja
(Univerzitet u Novom Sadu - Poljoprivredni fakultet - Departman za zaštitu bilja i životne sredine "dr Pavla Vukasovića", Novi Sad, 2016)
Bacterial spot of pepper (BS) caused by Xanthomonas euvesicatoria is one of the most important pepper diseases in Serbia. Growing of resistant pepper genotypes is the most efficient method for BS control. The study was ...
Yields of ns maize hybrids from different breeding periods / Prinos ns hibrida kukuruza iz različitih perioda selekcije
(Društvo selekcionara i semenara Republike Srbije, Beograd, 2015)
Within maize breeding program at the Institute of Field and Vegetable Crops Novi Sad, Serbia, there have been seven distinct breeding cycles spanning from the mid-1960s. Each cycle is characterised by introduction of new ...
In vitro potential of Bacillus spp. Antagonists for suppression of Xanthomonas euvesicatoria phytopathogens / In vitro potencijal antagonista Bacillus spp. za suzbijanje fitopatogena Xanthomonas euvesicatoria
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2020)
Bacterial pathogen Xanthomonas euvesicatoria, principal causer of bacterial spot, represents a significant problem in agricultural practice due to high yield losses in the production of pepper and tomato. The development ...
The application of triticale flour for the production of cookies
(Tallinn: Center of Food and Fermentation Technologies, 2021)
Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The ...