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  1. Identification of Candidate Genes for a Major Quantitative Disease Resistance Locus From Soybean PI 427105B for Resistance to Phytophthora sojae

    https://mchalelab.cfaes.ohio-state.edu/about-us/publications/identification-candidate-genes-major-quantitative-disease-resistance-locus

    Resistance Locus From Soybean PI 427105B for Resistance to  Phytophthora sojae. Front. Plant Sci., 14 June ...

  2. Hannah Scheppler

    https://mchalelab.cfaes.ohio-state.edu/people/hannah-scheppler

    Assistant, Field Botany, Intro to Biol., Plant Evolution; Miami University, Ohio. 2017-2019. Research ...

  3. Dr. Kyujung Van

    https://mchalelab.cfaes.ohio-state.edu/people/dr-kyujung-van

    a major seed protein content QTL in soybean. Frontiers in Plant Sci 4: 176 Sun S, Kim MY,  Van K, Lee Y-W, ... soybean cultivars for resistance to Phomopsis seed decay in Korea. J Crop Sci Biotech 15: 85-91 Sun S,  ... Breed Sci 61: 445-452 2021 Coffey Rd., Columbus, Ohio 43210 Department of Horticulture and Crop Science ...

  4. Old Publications Page

    https://frec.osu.edu/node/181

    Identification of Objectionable Flavors in Purported SOF Bovine Milk. J. Dairy Sci. 101(12):10877-10885. ... Chemistry of bread aroma: A review. 2010. Food Sci. Biotechnol. 19, 575-582. Jiang, D., Huang Y. and ... thermal processing conditions on flavor stability in fluid milk: benzaldehyde.  J. Dairy Sci.  88:1-6. ...

  5. Breeding Ohio-adapted Soybean Cultivars

    https://mchalelab.cfaes.ohio-state.edu/projects/breeding-ohio-adapted-soybean-cultivars

    phenotype selection for linolenic acid in soybean using genetic markers.  Crop Sci. 46: 747-750. Bilyeu KD, ... genes reduce linolenic acid concentration in soybean seeds. Crop Sci. 45: 1830-1836. Bilyeu KD, ... acid soybeans. Crop Sci. 46:1913-1918. Cardinal AJ, Burton JW, Cmacho-Roger A-M, Yang JH, Wilson RF, ...

  6. Devin Peterson's Publications

    https://frec.osu.edu/devinpetersonspublications

    Multidisciplinary.pdf Cho, I. H. and Peterson, D.G. Chemistry of bread aroma: A review. 2010. Food Sci. Biotechnol. 19, ... of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.  J. Dairy Sci ... a crude homogenate of Agaricus bisporus. J. Food Sci. 70(8): C490-494. Impact factor: 1.775. ...