Integrating Landscape Gemics, Association Mapping and Farmers' Preferences for the Selection of Ethiopian teff varieties

Créateur:

Ses

Éditeur:

ASPB

Hôte:

Visit

Languages

Similaires

Participatory Variety Selection of Faba Bean Varieties Based on Farmers Preferences for Producing Areas of South Wollo, EthiopiaGenomic, patterns of selection and differentiation in African populations and implications for mapping disease associationUsing AI to unveil smallholder farmers’ crop selection preferences in rural EthiopiaA large nested association mapping population for breeding and quantitative trait locus mapping in Ethiopian durum wheatFeature selection and association rule learning identify risk factors of malnutrition among Ethiopian schoolchildrenA Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

Participatory Variety Selection of Faba Bean Varieties Based on Farmers Preferences for Producing Areas of South Wollo, Ethiopia

Major production constraints of faba bean are lack of improved high yielding, abiotic and diseases s

Genomic, patterns of selection and differentiation in African populations and implications for mapping disease association

The main objective of this thesis is to gain a better understanding of genomic patterns of natural s

Using AI to unveil smallholder farmers’ crop selection preferences in rural Ethiopia

Abstract This study contributes to the existing literature

A large nested association mapping population for breeding and quantitative trait locus mapping in Ethiopian durum wheat

Summary The Ethiopian plateau hosts thousands of durum wheat ( Triticum turgidum subsp. durum ) f

Feature selection and association rule learning identify risk factors of malnutrition among Ethiopian schoolchildren

Introduction Previous studies have sought to identify risk factors for malnutrition in populations

A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

Fermented foods and beverages are the product of the enzymaticcally transformed food components whic