Non-destructive evaluation of chlorophyll content in quinoa and amaranth leaves by simple and multiple regression analysis of RGB image components

Photosynthesis under stressful environments: An overview

(2013) M. Ashraf et al.   PHOTOSYNTHETICA

Salt tolerance mechanisms in quinoa (Chenopodium quinoa Willd.)

(2012) Verena Isabelle Adolf et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Effects of Increasing Salinity Stress and Decreasing Water Availability on Ecophysiological Traits of Quinoa (Chenopodium quinoaWilld.) Grown in a Mediterranean-Type Agroecosystem

(2012) C. Cocozza et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Yield and Quality Characteristics of Quinoa Grown in Open Field Under Different Saline and Non-Saline Irrigation Regimes

(2012) C. Pulvento et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Field Trial Evaluation of Two Chenopodium quinoa Genotypes Grown Under Rain-Fed Conditions in a Typical Mediterranean Environment in South Italy

(2010) C. Pulvento et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Lead contamination reduces chlorophyll biosynthesis and genomic template stability in Brassica rapa L.

(2009) Süleyman Cenkci et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Estimation of the chlorophyll content of micropropagated potato plants using RGB based image analysis

(2009) Satya Prakash Yadav et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Does root-sourced ABA play a role for regulation of stomata under drought in quinoa (Chenopodium quinoa Willd.)

(2009) Sven-Erik Jacobsen et al.   SCIENTIA HORTICULTURAE

Physiological responses of three maize cultivars to drought stress and recovery

(2008) B. Efeoğlu et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Simultaneous estimation of chlorophylla and lipid contents in microalgae by three-color analysis

(2007) Chia-Hung Su et al.   BIOTECHNOLOGY AND BIOENGINEERING

Optimization of the extraction of chlorophylls in green beans (Phaseolus vulgaris L.) by N,N-dimethylformamide using response surface methodology

(2007) Catalina Cubas et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS