Suggestions(1)
Exact(8)
Raised on a diet of bread and marge, and eating wheat at least three times a day, he had begun to suffer severe stomach pains and duodenal ulcers.
These aromas are generally a result of the specialized yeasts used for fermentation, and the amount of wheat, at least 50 percent, that German law requires.
Everything that we serve is whole grain or whole wheat at least 51percentt".
In wheat, at least one-third of the cold-inducible genes were not responsive to CBF regulation [ 17].
In wheat, at least 13 CaM-related genes have been identified and classified into four subfamilies (SF-1 4 SF-1 4 basis on their nucleotide sequence) coding for three distinct isoforms named TaCaM-I, TaCaM-II and TaCaM-III [ 13].
However, with the exception of GA2ox5, we identified in bread wheat at least one homolog of each Brachypodium gene, and usually complete or partial sequence evidence of homoeologs on each of the three chromosomes.
Similar(52)
The control group received hypocaloric diet with a bread rich in wheat fiber (at least five servings (150 gr) per day based on their needs, with no beta-glucan).
Genes from SF-1, SF-3 and SF-4 encode for the same isoform (TaCaM-I, the most similar to calmodulin from other plant species and organisms), while SF-2, the most divergent calmodulin subfamily with most recent origin in wheat, encodes at least two isoforms (TaCaM-II and TaCaM-III).
For example, hexaploid wheat can tolerate at least a ten times higher mutation rate (mutated base pairs per kb of sequence) than diploid wheat [ 82], which has made hexaploid wheat particularly well suited for TILLING (targeting induced lesions in genomes).
From speciation, wheat had undergone at least 8,000 years of evolution course.
Functional annotation and characterization give new ideas about wheat expressed genome, at least in part.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com