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Hordeum vulgare L


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Hordeum vulgare L

Hordeum vulgare L

Characterization of Gibberellin Receptor Mutants of Barley (Hordeum vulgare L.)

Effect of soil compaction on barley (Hordeum vulgare L.) growth I. Possible role for ABA as a root-sourced chemical signal

Developmental pattern of aquaporin expression in barley (Hordeum vulgare L.) leaves

Aquaporin-facilitated water uptake in barley (Hordeum vulgare L.) roots

Effect of soil compaction on barley (Hordeum vulgare L.) growth II Are increased xylem sap ABA concentrations involved in maintaining leaf expansion in compacted soils?

Characterization of the Leaf Epidermis of Barley (Hordeum vulgare L. ‘Himalaya’)

Brief communication. In situ hybridization mapping of genes in Hordeum vulgare L.

Identification and Expression Analyses of Cytosolic Glutamine Synthetase Genes in Barley (Hordeum vulgare L.)

Involvement of ABA in Induction of Secondary Dormancy in Barley (Hordeum vulgare L.) Seeds

HaeIII induces position-dependent chromosomal breakage in barley (Hordeum vulgare L.)

Silver ions disrupt K+ homeostasis and cellular integrity in intact barley (Hordeum vulgare L.) roots

Aldehyde oxidase in roots, leaves and seeds of barley (Hordeum vulgare L.)

The regulation of leaf elongation and xyloglucan endotransglycosylase by gibberellin in ‘Himalaya’ barley (Hordeum vulgare L.)

Nuclear fusion leads to chromosome doubling during mannitol pretreatment of barley (Hordeum vulgare L.) microspores

Mapping of QTL associated with nitrogen storage and remobilization in barley (Hordeum vulgare L.) leaves

Genetic analysis of the function of major leaf proteases in barley (Hordeum vulgare L.) nitrogen remobilization

Time-lapse imaging of the initiation of pollen embryogenesis in barley (Hordeum vulgare L.)

 

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Barley, a cereal grain domesticated about 10,000 years ago in the fertile crescent (q.v.). It is the fourth most important cereal crop (coming after wheat, maize, and rice). Its haploid chromosome number is 7, and its genome size is 4.8 gigabase pairs. Malted barley is used in the brewing industry, and food-grade malts are components in the formulation of baked goods and breakfast cereals. See Classification, Plantae, Tracheophyta, Angiospermae, Monocotolyledoneae, Graminales.

Subjects: Genetics and Genomics.


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