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	Provedor de dados 106 (3) 52 (2) 58 (1) Autor Battistini,Carolina (1) Chuckree senthong (1) Destro,Deonisio (1) Dumnern Karladee (1) Gomes,Ana Maria Pereira (1) Gullón,Beatriz (1) Homechin,Martin (1) Ichimura,Erica Sayuri (1) Jurkiewicz,Cynthia (1) Kunigk,Leo (1) Mannfredini,Edcarlos (1) Miglioranza,Édison (1) Moreira,José Ubirajara Vieira (1) Peerasak Srenives (1) Prakit Somta (1) Ribeiro,Eliana Paula (1) Ruangchai Juwattanasomran (1) Sachsida,Gustavo (1) Sompong Chankaew (1) Sumitra Pinthongkum (1) Mais... Palavra-chave Vegetable soybean (6) ถั่วเหลืองฝักสด (3) 15N (1) Chinese kale (1) Corn (1) Edamame (1) Food type soybean (1) Fragrance (1) Glycine max (1) Isotope Technique (1) Maize (1) Molecular marker (1) N-mineralization (1) Oligosaccharides (1) Physiological quality in seeds (1) Prebiotic (1) Probiotic (1) Production systems (1) Soybean (1) Soymilk (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Collection (1) PhysicalObject (1) Ano 2018 (1) 2011 (1) 2009 (1) 2000 (1) 1998 (1) 1989 (1) Mais... País Brazil (3) Thailand (3) Idioma Inglês (4) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Alternatives to sowing vegetable type soybeans 52 Mannfredini,Edcarlos; Destro,Deonisio; Homechin,Martin; Sachsida,Gustavo; Miglioranza,Édison. Today, soybean crops of the Tamba Kurodaisu cultivar are sown in beds prior to transplantation to the field. This planting system has caused crop failure due to damage to the root system. An experiment to test different sowing alternatives to obtain plantlets for cropping of food type big seeded soybean was set up with the following treatments: sowing in beds; sowing in 130 cm³ newspaper cups; sowing in test tubes of volumes of 30 cm³, 60 cm³ and 70 cm³; sowing in 70 cm³ disposable plastic cups; sowing on 90 cm³ styrofoam trays. A randomized complete block design was used, and the following traits were assessed: germination percentage; number of days to flowering; plant height at flowering; number of days to maturity; plant height at maturity; number of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food type soybean; Vegetable soybean; Edamame. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000400007 Physiological quality in seeds obtained by topcrosses between vegetable soybean and grain type 52 Yokomizo,Gilberto K.; Vello,Natal A.. Attempts were made to study the gene introgression for high physiological quality from adapted cultivars in the vegetable soybean (exotic). Promising results were obtained for all topocrosses, with increased in germination percentage in majority. General mean of the germination percentage in topcrosses with large seeds exotic parental showed an increase from 28 to 46%, and topcrosses with small seeds exotic parental, from 54 up to 60%, both cases compared to self pollinated exotic parental. Related to variance, the topcrosses showed higher values than the self pollinated exotic parental, showing to be possible the selecion of promising materials. Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean; Glycine max; Topcross; Physiological quality in seeds; Vegetable soybean. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132000000500004 Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean 58 Battistini,Carolina; Gullón,Beatriz; Ichimura,Erica Sayuri; Gomes,Ana Maria Pereira; Ribeiro,Eliana Paula; Kunigk,Leo; Moreira,José Ubirajara Vieira; Jurkiewicz,Cynthia. Abstract Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout 28 days of storage at 5 °C were evaluated. The soymilk from vegetable soybeans was fermented in just 3.2 h, when pH reached 4.8. Fermentation reduced the contents of stachyose and raffinose in soymilk. Prebiotics had no effect on acidification rate and on viability of B. animalis and S. thermophilus in the fermented beverage. The viable counts of B.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Prebiotic; Probiotic; Soymilk; Oligosaccharides; Vegetable soybean. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822018000200303 ผลของการย่อยสลายของซากถั่วเหลืองฝักสดต่อปริมาณการดูดใช้ไนโตรเจนและการให้ผลผลิตของผักคะน้า 106 Wiwat Matayakul; Chuckree senthong; Dumnern Karladee; Suthat Julsrigival1. The objective of this research was aimed to evaluate the availability of mineralized N from vegetable soybean for Chinese kale growth by using 15N technique and to find out the suitable rate of soybean biomass to be used as fertilizer for Chinese kale. Experiment 1 was conducted at the farmer’s plot in Chiang Rai province during September to November 2005 and the experiment 2, was conducted in the experimental plot of the Faculty of Agriculture Chiang Mai University during January 2006 to June 2006. Soybean decomposed in 2 weeks and had everage of 11.82 kgN/rai and slightly reduced until 0.28 kgN/rai in 6 weeks. Growth of Chinese kale after soybean green manure application in 4 weeks, indicated that fresh weight had non significant difference. Yield of... Tipo: PhysicalObject Palavras-chave: Vegetable soybean; 15N; Isotope Technique; N-mineralization; Chinese kale; ถั่วเหลืองฝักสด; เทคนิคไอโซโทป; การปลดปล่อยธาตุอาหาร; ไนโตรเจน; ผักคะน้า; การย่อยสลาย; ปริมาณชีวมวล; การดูดใช้ไนโตรเจน. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5415 Study on super sweet corn and vegetabel soybean in production system 106 Sumitra Pinthongkum; Suvit Pinthongkum. 3 tables Palavras-chave: Corn; Maize; Sweet corn; Vegetable soybean; Production systems; ข้าวโพด; ข้าวโพดหวาน; ถั่วเหลืองฝักสด; ระบบการผลิต. Ano: 1989 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4342 การยืนยันการถ่ายทอดลักษณะความหอมและเครื่องหมายดีเอ็นเอที่เชื่อมโยงกับความหอมในถั่วเหลืองฝักสดพันธุ์ Chamame 106 Thongchai Chanchu; Sompong Chankaew; Ruangchai Juwattanasomran; Peerasak Srenives; Prakit Somta. Vegetable soybean is an important exported crop for export of Thailand. Fragrance is a trait determining vegetable soybean quality flavored by customers and can increase the value-added products of vegetable soybean. Fragrance is mainly caused by volatile chemical, 2-Acetyl-1-pyrroline (2AP). The objective of this study was to confirm the mode of inheritance of fragrance in vegetable soybean variety “chamame” and the association between functional marker GmBADH2-10 and fragrance determined by sensory test in the F2 population derived from cross between #75 (non-fragrant) x Chamame (fragrant). The results showed that the fragrance segregated into 3 (non-fragrance): 1 (fragrance) ratio, indicating that fragrance is controlled by a single recessive gene. DNA... Tipo: Collection Palavras-chave: Fragrance; Molecular marker; Vegetable soybean; ถั่วเหลืองฝักสด; เครื่องหมายโมเลกุล; ความหอม; แถบดีเอ็นเอ; การปรับปรุงพันธุ์; การถ่ายทอดลักษณะพันธุกรรม. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5177 Registros recuperados: 6 Primeira ... 1 ... Última

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