Biomass burning sometimes gets a bad rap. That's because many associate the burning of living and dead vegetation with human-caused fires and clearing of land that release unhealthy particles and gases that spur global warming.
Using a new technique to study an old problem, an Agricultural Research Service scientist in North Carolina has uncovered new details about what happens to a cereal plant when it freezes.
In his PhD thesis, Juhani Sibakov, MSc (Tech) from VTT Technical Research Centre of Finland developed methods to broaden the use of oats in, for example, snacks and beverages. Fractions with 56% beta-glucan and 73% protein ...
New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a June 24 panel discussion at the 2014 Institute of Food Technologists ...
Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Clemson University plant breeders announced a new high-yielding variety of oats.
University of Wisconsin-Madison plant breeders have developed a new oat variety that's significantly higher in the compound that makes this grain so cardio-friendly.
A new, open-access article in the Journal of Integrated Pest Management provides a review of cereal leaf beetle biology, past and present management practices, and current research being conducted.
(PhysOrg.com) -- Plant lineages with multiple copies of their genetic information face higher extinction rates than their relatives, researchers report in Science magazine.
Plants produce a vast array of natural products, many of which we find useful for making things such as drugs. There are likely to be many other plant natural products that remain undiscovered or under-exploited, and research ...