Index Catalog // ScholarsArchive@OSU

Nonstructural carbohydrates in cool-season grasses

Creator:: Downing, Troy (Troy Woerner), Gamroth, Michael J., and Oregon State University. Extension Service
Abstract:: "This 2-year project has been helpful in characterizing nonstructural carbohydrates in cool-season grasses. We have learned a lot about the normal fluctuations seen across environments and, more specifically, variations due to genetic differences. The main conclusions are: 1. Percentages of nonstructural carbohydrate are highly variable throughout the growing season and...
Resource Type:: Technical Report
Full Text:: unable to incorporate much of the nitrogen released due to a lack of available carbohydrate (Scollan et

Differences in Taste Responses between Tongue Regions

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis
Full Text:: and MPG, but no differences were found for either carbohydrate. These findings indicate that there

Non-structural carbohydrates in woody plants compared among laboratories

Creator:: Quentin, Audrey G., Pinkard, Elizabeth A., Ryan, Michael G., Tissue, David T., Baggett, L. Scott, Adams, Henry D., Maillard, Pascale, Marchand, Jacqueline, Landhäusser, Simon M., Lacointe, André, Gibon, Yves, Anderegg, William R. L., Asao, Shinichi, Atkin, Owen K., Bonhomme, Marc, Claye, Caroline, Chow, Pak S., Clément-Vidal, Anne, Davies, Noel W., Dickman, L. Turin, Dumbur, Rita, Ellsworth, David S., Falk, Kristen, Galiano, Lucía, Grünzweig, José M., Hartmann, Henrik, Hoch, Günter, Hood, Sharon, Jones, Joanna E., Koike, Takayoshi, Kuhlmann, Iris, Lloret, Francisco, Maestro, Melchor, Mansfield, Shawn D., Martínez-Vilalta, Jordi, Maucourt, Mickael, McDowell, Nathan G., Moing, Annick, Muller, Bertrand, Nebauer, Sergio G., Niinemets, Ülo, Palacio, Sara, Piper, Frida, Raveh, Eran, Richter, Andreas, Rolland, Gaëlle, Rosas, Teresa, Saint Joanis, Brigitte, Sala, Anna, Smith, Renee A., Sterck, Frank, Stinziano, Joseph R., Tobias, Mari, Unda, Faride, Watanabe, Makoto, Way, Danielle A., Weerasinghe, Lasantha K., Wild, Birgit, Wiley, Erin, and Woodruff, David R.
Abstract:: Non-structural carbohydrates (NSC) in plant tissue are frequently quantified to make inferences about plant responses to environmental conditions. Laboratories publishing estimates of NSC of woody plants use many different methods to evaluate NSC. We asked whether NSC estimates in the recent literature could be quantitatively compared among studies. We also...
Resource Type:: Article

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: : ______________________________________________________ Juyun Lim When it comes to carbohydrate, it has been assumed that only mono- and

Impacts of Swiss needle cast on Douglas-fir tree-ring stable isotopes and tree carbohydrate reserves

Creator:: Saffell, Brandy J.
Abstract:: Understanding the mechanisms of disease in forest pathology is a critical component to learning how to most efficiently manage tree diseases like Swiss needle cast (SNC). SNC is an economically important, fungal disease of Douglas-fir (Pseudotsuga menziesii [Mirb.] Franco) that is prevalent in coastal areas of the Pacific Northwest. This...
Resource Type:: Masters Thesis
Full Text:: supply. This research could also provide insight into how non- structural carbohydrate pools are

Seasonal carbohydrate dynamics and growth in Douglas-fir trees experiencing chronic, fungal-mediated reduction in functional leaf area

Creator:: Saffell, Brandy J., Meinzer, Frederick C., Woodruff, David R., Shaw, David C., Voelker, Steven L., Lachenbruch, Barbara, and Falk, Kristen
Abstract:: Stored non-structural carbohydrates (NSCs) could play an important role in tree survival in the face of a changing climate and associated stress-related mortality. We explored the effects of the stomata-blocking and defoliating fungal disease called Swiss needle cast on Douglas-fir carbohydrate reserves and growth to evaluate the extent to which...
Resource Type:: Article

Using Vineyard Floor Management to Manipulate Vine Vigor: Impacts on 'Pinot noir' Yield Productivity and Fruit Composition

Creator:: Reeve, Alison L.
Abstract:: Winegrapes are an important crop for Oregon agriculture, ranking amongst the top ten agricultural commodities based on farmgate value. The most widely planted winegrape cultivar in the state is ‘Pinot noir’ (Vitis vinifera L.), and the majority of acreage is produced in the Willamette Valley. Production of quality ‘Pinot noir’...
Resource Type:: Dissertation
Full Text:: development in the first season and fruitfulness of the following season. Seasonal dynamic of carbohydrate

Effect of crop level on yield components, fruit and wine composition, and wood carbohydrate reserves of Pinot noir grapes

Creator:: Brasher, Erik W.
Abstract:: Crop thinning trials were studied during two seasons at two locations in the northern Willamette Valley of Oregon. At Willakenzie Estate (site #1), research vines were Pinot noir clone Dijon 113 on 3309 rootstocks trained to a double Guyot. Vines were established in 1996 at a spacing of 2.5 x...
Resource Type:: Masters Thesis
Full Text:: Components, Fruit and Wine Composition, and Wood Carbohydrate Reserves of Pinot noir Grapes. Abstract

Inhibition of α-Amylase and α-Glucosidase by Bioflavonoids

Creator:: Griffith, Anneke M. (Tucker)
Abstract:: Various flavonoid-rich plant extracts have shown efficacy in the treatment of diabetes. Although it is often assumed that dietary flavonoids exert biological antioxidant effects, it is possible that the observed effects work in carbohydrate metabolism. In this study we evaluated the effect of catechins and catechin containing extracts on α-amylase...
Resource Type:: Presentation and Honors College Thesis
Full Text:: ) Griffith for the degree of Honors Baccalaureate of Science in Bioresource Research presented on March 5

The Inhibition of a-Amylase and a-Glucosidase by Bioflavonoids

Creator:: Griffith, Anneke M.
Abstract:: Various flavonoid-rich plant extracts have shown efficacy in the treatment of diabetes. Although it is often assumed that dietary flavonoids exert biological antioxidant effects, it is possible that the observed effects work in carbohydrate metabolism. In this study we evaluated the effect of catechins and catechin containing extracts on α-amylase...
Resource Type:: Honors College Thesis
Full Text:: ) Griffith for the degree of Honors Baccalaureate of Science in Bioresource Research presented on March 5

ScholarsArchive@OSU

Nonstructural carbohydrates in cool-season grasses

Differences in Taste Responses between Tongue Regions

Non-structural carbohydrates in woody plants compared among laboratories

Human Taste Perception of Starch Hydrolysis Products : Target Substrates, Potential Mechanism, Quality, and Factors of Influence

Impacts of Swiss needle cast on Douglas-fir tree-ring stable isotopes and tree carbohydrate reserves

Seasonal carbohydrate dynamics and growth in Douglas-fir trees experiencing chronic, fungal-mediated reduction in functional leaf area

Using Vineyard Floor Management to Manipulate Vine Vigor: Impacts on 'Pinot noir' Yield Productivity and Fruit Composition

Effect of crop level on yield components, fruit and wine composition, and wood carbohydrate reserves of Pinot noir grapes

Inhibition of α-Amylase and α-Glucosidase by Bioflavonoids

The Inhibition of a-Amylase and a-Glucosidase by Bioflavonoids

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