Consulta: creatorFacets:"Ranke, O."
Registros recuperados: 2
Data/hora: 13/06/2024 04:35:48

Set up of a methodology for participatory plant breeding in bread wheat in France
Provedor de dados: 21
Autores: Rivière, Pierre; Pin, Sophie; Galic, Nathalie; de Oliveira, Yannick; David, O.; Dawson, Julie C.; Wanner, A.; Heckmann, R.; Obbellianne, S.; Ronot, B.; Parizot, S.; Hyacinthe, A.; Dalmasso, C.; Baltassat, R.; Bochède, A.; Mailhe, G.; Cazeirgue, F.; Gascuel, J.-S.; Gasnier, R.; Berthelot, J.-F.; Baboulène, J.; Poilly, C.; Lavoyer , R.; Hernandez, M.-P.; Coulbeaut, J.-M.; Peloux, F.; Mouton, A.; Mercier, F.; Ranke, O.; Wittrish, R.; de Kochko, P.; Goldringer, I.
In Organic Agriculture, cultivation environments and agronomic practices are very diverse. This diversity can be handled with decentralized selection based on the knowledge of farmers and scientists. A collaborative work between associations from Réseau Semences Paysannes and the DEAP team from INRA du Moulon set up an innovative breeding approach on farm based on decentralization and participation of farmers.  This approach makes it possible to (i) create new population varieties of bread wheat locally adapted (genetic innovation) (ii) set up an organizational scheme based on decentralization and co construction between actors (societal innovation) and (iii) develop experimental designs, create statistical and data management tools which stimulate these...
Tipo: Journal paper
Palavras-chave: Systems research and participatory research Breeding; Genetics and propagation Research methodology and philosophy.
Ano: 2013
URL: http://orgprints.org/26338/1/Riviere_2013_CIAG_Vol32.pdf

Sensory Analyses and Nutritional Qualities of Hand-Made Breads with Organic Grown Wheat Bread Populations
Provedor de dados: 21
Autores: Vindras-Fouillet, Camille; Ranke, O.; Anglade, Jean-Pierre; Taupier-Létage, Bruno; Chable, Véronique; Goldringer, I.
Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive...
Tipo: Journal paper
Palavras-chave: Food security; Food quality and human health.
Ano: 2014
URL: http://orgprints.org/27842/1/Vindras_FNS_2014.pdf