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largest decrease » largest decreases (Expand Search), marked decrease (Expand Search)
larger decrease » marked decrease (Expand Search)
increase grain » increase grid (Expand Search)
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The contemporary, long-term seasonality in inundation over the whole of the Amazon basin.
Published 2024Subjects: -
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Projected decadal changes in seasonality in the hydrological cycle over the wetland regions.
Published 2024Subjects: -
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Changes in decadal precipitation and JULES inundation between 1990–1999 and 2089–2098.
Published 2024Subjects: -
111
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113
Data_Sheet_2_Intercropping Alters the Soil Microbial Diversity and Community to Facilitate Nitrogen Assimilation: A Potential Mechanism for Increasing Proso Millet Grain Yield.docx
Published 2020“…The average grain yield of intercropped proso millet increased by 13.9–50.1% compared to that of monoculture proso millet. …”
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Data_Sheet_1_Intercropping Alters the Soil Microbial Diversity and Community to Facilitate Nitrogen Assimilation: A Potential Mechanism for Increasing Proso Millet Grain Yield.docx
Published 2020“…The average grain yield of intercropped proso millet increased by 13.9–50.1% compared to that of monoculture proso millet. …”
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115
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Regression results of factors affecting eco-efficiency of grain production at the regional level.
Published 2025Subjects: -
117
Unconditional kernel density and density contours of eco-efficiency of grain production by region.
Published 2025Subjects: -
118
Regression results of factors affecting eco-efficiency of grain production by sub-period.
Published 2025Subjects: -
119
Unconditional kernel density and density contours of eco-efficiency of grain production in China.
Published 2025Subjects: -
120
DataSheet1_The OsGAPC3 mutation significantly affects grain quality traits and improves the nutritional quality of rice.docx
Published 2024“…The number and volume of type-II protein bodies in the endosperm of the OsGAPC3 mutants, and GPC increase significantly. We report significant increases in chalkiness area and degree, and decreases for starch content, gel consistency, and taste value. …”