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Palatability tests of seventeen maize (Zea mays) genotypes for human consumption.DOI 10.1017/s0021859600072142
Food‐Grade Maize Composition, Evaluation, and Genetics for Masa‐Based ProductsSemantic proximity
An evaluation of three methods for the selection of high lysine genotypes of maize.Semantic proximity
Maize's origin to be revisited.Semantic proximity
Double-Mutated 5-Enol Pyruvylshikimate-3-phosphate Synthase Protein Expressed in MZHG0JG Corn (Zea mays L.) Has No Impact on Toxicological Safety and Nutritional Composition.Semantic proximity
Characterization of maize germplasm for the chemical composition of the grain.Semantic proximity
Selection of high-lysine corns with varied kernel characteristics and compositions by a rapid turbidimetric assay for zein.Semantic proximity
Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery qualitySemantic proximity
Plant natural variability may affect safety assessment data.Semantic proximity
Concentration of Beneficial Phytochemicals in Harvested Grain of U.S. Yellow Dent Maize (Zea mays L.) Germplasm.Semantic proximity
Public perceptions, knowledge and factors associated with the acceptability of genetically modified foods in Kampala city, UgandaSemantic proximity
Nutritional Properties Assessment of Endogenous and Improved Varieties of Maize (Zea mays L.) Grown in Southern Benin.Semantic proximity
Changes in Phenolic Acid Content in Maize during Food Product Processing.Semantic proximity
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