khalaf.ali

Khalaf Ali Fayez Abuamra

استاذ - أستاذ متفرغ

كلية العلوم

العنوان: قسم النبات والميكروبيولوجى -كلية العلوم -جامعة سوهاج

2

إعجاب

المنشورات و المؤلفات التي تحتوي علي الكلمة المفتاحية: Barley


2018-11-28 10:45:12 الكلمات المفتاحية Salinity susceptibility, Germination, Salt-tolerance, Barley, Hordeum vulgare,
Salinity tolerance in 280 genotypes of two-rows  Barley
In order to study salt tolerance of barley (_Hordeum vulgare _L.) genotypes in germination and field growth stages, laboratory and field experiments were carried out at the Agricultural Experimental Research Farm of Faculty of Agriculture, Sohag University, in 2005/2006, 2006/2007 and 2007/2008 seasons. This work aims to screen and evaluate barley genotypes under salinity conditions. Two hundred and eighty genotypes ... إقراء المزيد

2019-09-05 14:52:12 الكلمات المفتاحية green fodder, Barley,
Future vision for the production of green fodder from cultured barley
رؤية مستقبلية لإنتاج العلف الأخضر من الشعير المستنبت أ.د. خلف على همام قسم المحاصيل – كلية الزراعة – جامعة سوهاج تنتج الأعلاف الخضراء بطريقة صناعية لا تحتاج إلى ارض زراعية أو تربة ولا تشغل مساحة كبير من حيث تستخدم فيها غرف يتم التحكم فى درجة الحرارة والرطوبة والإضاءة تحتوى على صواني موضوعة على مسافات فوق بعضها وتزرع فيها الحبوب الشعير ... إقراء المزيد

2019-04-22 13:05:08 الكلمات المفتاحية Egyptian kishk, Goat milk, Sensory properties, Millet, Barley,
Quality properties of Kishk (A dried Fermented Cereal-Milk Mixture) prepared from different raw materials
Kishk is a dried fermented product made from yoghurt and parboiled cracked cereal (Burghol) mixture and it is widely consumed in Egypt and the eastern Mediterranean. Thus the aim of this study was to investigate the impact of using barley and millet grains and goat milk compared to wheat grains and cow milk as traditional sources on physical, color parameters, ... إقراء المزيد

2019-04-22 12:40:59 الكلمات المفتاحية Tarhana, Antioxidant activity, sensory parameters, Barley, OAT,
Physico-chemical and Sensory Properties of Tarhana Prepared from Different Cereals and Dairy Ingredients
Tarhana is a traditional fermented food made from cereals and yoghurt mixture and popular in some European and African countries. In this study, the effects of wheat, oat or barley flour with cow or goat yoghurt on the physico-chemical and sensory properties of Tarhana were investigated. A gradually increased in acidity of all prepared Tarhana dough samples was found during ... إقراء المزيد

2018-10-28 11:39:48 الكلمات المفتاحية plant breeding, Barley, root rot, disease resistance, F. graminearum,
Screening of certain barley lines for resistance to root rot disease caused Fusarium graminearum. Archives of Phytopathology and Plant Protection
his investigation was conducted in 2005/2006 and 2006/2007 to test 235 barley lines plus two varieties Giza 127 and Giza 128 for resistance and susceptibility to Fusarium graminearum. All screened barley lines showed varied significant degrees of infestation to root rot pathogen. A screening system is described for identifying barley lines which are effective in controlling resistant or susceptible lines. ... إقراء المزيد

2018-09-03 20:36:14 الكلمات المفتاحية Egypt., salinity, QTL, Barley, Association mapping,
Association Mapping For Salinity Tolerance Related Traits in a Structured Barley Population
STRUCTURED barley population of 103 wild barley accession ……and 19 spring barley cultivars was used to identify quantitative trait loci (QTLs) for salt tolerance traits by means of an association mapping approach using 660 DArT markers. In this investigation barley accession and spring barley cultivars were employed in a twoyear greenhouse project having a completely randomized design involving four irrigation ... إقراء المزيد