Journal "Zernobobovye i krupânye kul'tury" №4, 2025
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Articles:
- Gryadunova N.V., Zotikov V.I., Stebakov V.A., Zadorin A.M. Development of priority areas of scientific research on the breeding of grain legumes in Russia for 2021-2025; стр.5-21
- Bobkov S.V., Selikhova T.N. Accumulation of storage proteins in pea seeds depending on the number of expressing genes; pp.22-30
- Zadorin A.M., Soboleva G.V., Kononova M.E., Belyakova A.E. Breeding of drought-resistant varieties of field peas at the Federal Scientific Center of Legumes and Groat Crops; pp.31-36
- Gur'ev G.P. The effectiveness of using biopreparations containing nodule bacteria on lentils, depending on weather conditions; pp.37-44
- Krylova M.F., Volobueva O.G., Donskaya M.V., Laktionov Y.V. The effect of inoculants and a protective-stimulating complex during seed treatment on the features of chickpea ontogenesis in the conditions of the Central Non-Chernozem region; pp.45-51
- Donskaya M.V., Donskoi M.M., Kostikova N.O. Biomass accumulation and ash content in chickpea and lathyrus under the influence of microbiological preparations; pp.52-59
- Fadeev A. A., Ivanova I. Yu. Adaptive properties of soybean varieties of the Chuvash Research Institute of Agriculture; pp.60-68
- Rasulova V.A., Kiryukhin S.V., Gurinovich S.O. Assessment of morphological features of soybean collection samples and their relationship with economically important indicators in the conditions of the Orel region; pp.69-78
- Fesenko I.N., Fesenko N.N. Inheritance of the seed form characteristic of Fagopyrum cymosum in crosses with F. tataricum; pp.79-84
- Klimova L.R., Omelchenko D.O., Imatullina G.I., Logacheva M.D. Morphological analysis of fasciations in buckwheat (Fagopyrum esculentum Moench); pp.85-97
- Surkov A.Ju., Surkova I.V. The influence of environmental conditions on the lesion millet melanosis; pp.98-104
- Stebakov V.A., Mazalov V.I., Nebytov V.G. The influence of weather conditions on yields and adaptive properties of spring barley varieties; pp.105-114
- Sidorenko V.S., Shevchenko S.N., Dolzhenko D.O., Bisharev A.A., Kalyakulina I.A., Gus'kova A.N., Naumkin D.V., Starikova Zh.V. Features of breeding of naked spring barley; pp.115-125
- Nikiforova I.Y., Ganieva I.S., Lanochkina M.A., Malafeeva Yu.V. Grain protein quality of hull-less spring barley samples; pp.126-134
- Belchenko S.A., Milekhina N.V., Sazonova I.D., Zaitseva O.A. Application of complex chemical protection of spring barley in the Bryansk region on gray forest soils; pp.135-144
- Vilyunov S. D., Sidorenko V. S., Zhuravleva E. V., Stepanova N. A., Shaporova M. A. Optical vegetation reflection indices as one of the methods of monitoring and digitalization of breeding crops of soft wheat; pp.145-158
- Malchikov P.N., Myasnikova M.G., Chakheeva N.V. Resistance of spring durum wheat to a complex pathogenes in the Middle Volga region;pp.159-168
- Kovalenko S.A., Fomenko M.A., Kadushkina V.P. Features of the manifestation of transgressive variability in spring hard wheat on the Don under drought conditions; pp.169-178
- Golova T.G., Chvileva I.N. Prospects for breeding spring durum wheat in the Voronezh region; pp.179-186
- Fadeeva I.D., Kurmakaev F.F., Tagirov A.E., Khairullina A.R. Amino acid content in the protein of winter wheat varieties from the collection nursery; pp.187-194
- Shpilev N.S., Lebedko L.V., Torikov V.E. Correlation regularity of yield and protein content in wheat, rye and triticale; pp.195-201
- Rashchenko A.V., Stupakov A.G., Murav'ev A.A., Morozova T.S., Kulishova I.V. Agrochemical factor of winter wheat yield formation in the Central Black Earth Region; pp.202-209
- Shtyrkhunov V.D., Kononchuk V.V., Timoshenko S.M., Kirdin V.F., Voitovich N.E., Shchuklina O.A. , Konorev P.M. Grain productivity of legume-cereal mixtures of various composition with the use of fertilizers and biostimulants in the changing climate of the central Non-Black Earth Region; pp.210-218
- Candiano T.V., Kandrokov R.H., Suvorov O.A., Khmeleva E.V., Khmelev I.A. Use of a mixture of whole-grain wheat and sesame flour for the production of pastry goods; pp.219-227
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