Thesis (doctoral)--Swedish University of Agricultural Sciences, 2001. / Includes bibliographical references.

No description available.

Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Physiology, 1979.

Presented as Thesis (Ph. D.)--University of Wisconsin--Madison, 1927. / "Reprinted ... from the Botanical gazette, Vol. LXXXIX, no. I, March 1930." Includes bibliographical references (p. 38-39).

Thesis (Ph. D.)--University of Wisconsin--Madison, 1949. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 105-106).

Thesis (Ing. Agrónomo)--Universidad Técnica de Oruro, Facultad de Ciencias Agrícolas Pecuarias y Veterinarias, Departamento de Zootecnía y Veterinaía, 2005. / Reproduced from copy at BYU's Benson Institute. Includes bibliographical references (leaves [63]-67).

Thesis (Ph. D.)--University of Wisconsin, 1966. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1963. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

5 pp. / Winter cereals such as barley, oats, triticale, and wheat are commonly grown as forage for the dairy industry. The purpose of this study is to generate information on yield potential of various winter cereal forage varieties. A trial testing the yield potential of eleven winter cereal forage entries including barley, oat, triticale, and wheat varieties was established at the Maricopa Ag Center on October 16, 2015. Forage yields were obtained at cuttings on December 10, February 29, and April 18. The highest yielding entry at the first cutting was Stockford barley. At the second and third cuttings, the highest yielding entry was Summit 515 wheat. Summit 515 wheat was also the highest yielding entry averaged over all cuttings. As a group, the wheat entries were higher yielding that the other winter cereals except at the first cutting where the barleys were higher yielding.

New food innovation is largely based on consumer demand, and currently many consumers demand healthy foods with clean label ingredient statements and plant-based origins. Sprouted grain products meet these qualifications and thus are growing in popularity. Sweetened products have been made from oats by adding exogenous amylase enzymes to hydrolyze starch into sugars. The purpose of this study was to create a clean label oat sweetener using endogenous enzymes. First, amylase activity under various sprouting conditions was determined for 4 hulless and 10 in-hull oat varieties. Paul (hulless variety) and Horsepower (in-hull variety) had the highest amylase activity after sprouting 120 h at 16°C. The amylase activity in these two varieties was then further optimized by determining the highest amylase activity occurred by sprouting for 120 hours at 24°C. Second, amylase activity was determined for these two varieties after oven-drying and freeze-drying of sprouted oats, followed by a 4-week ambient storage period. Paul decreased in alpha-amylase activity for both oven-dried and freeze-dried samples, whereas Horsepower remained constant in its amylase activity for oven-dried and freeze-dried samples. Stored samples were also analyzed for susceptibility to lipid oxidation using SPME-GC-MS. All hexanal levels rose during the 4-week storage study except for the oven-dried Paul samples which began high and decreased over time. Third, a slurry of sprouted Horsepower oats, oat flour, and water was incubated at 45, 55, and 65°C to determine the optimal temperature needed to create a sweetened paste for use in oat-based food products. Incubation at 55°C had the highest initial rate of sugar production as measured by normal phase HPLC. Amount of sugar produced increased over time and plateaued at 6 h.