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“decrease in A”

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Taxon: wheat ✕

Taxon groups are the verbatim names found in the abstracts (case-insensitive), not normalised: maize, corn and Zea mays are separate groups here. The Organism view merges them through NCBI Taxonomy.

wheat 2913

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Mechanismauthor interpretationoriginal resultnegativemeasured

Claim · model-written summary

The decrease in growth ultimately caused a decrease in wheat yield.

Taxon: WheatTriticum aestivumt0
Outcome: yielde5
Qualifier: This decrease in growthe5

Verbatim

t0
“Wheat Germplasm”
✓ located verbatim in the source · title, characters 14–29

e5
“This decrease in growth ultimately caused a decrease in yield”
✓ located verbatim in the source · abstract, characters 674–735

Title

Evaluation of Wheat Germplasm Against Salinity

Farida Begum; M Saifuzzaman; W Sultana Bangladesh Journal of Scientific and Industrial Research 1970. doi:10.3329/bjsir.v43i2.966

Other claims from this paper (4)

Associationobservedoriginal resultmeasured

Claim · model-written summary

High temperature accumulation explained a lesser decrease in glutenin.

Taxon: wheatTriticum aestivumt0
Outcome: decrease in glutenine0
Direction: decreasee0
Setting: wheatt0

Verbatim

e0
“and, to a lesser extent, the decrease in glutenin.”
✓ located verbatim in the source · abstract, characters 1240–1290

t0
“wheat”
✓ located verbatim in the source · title, characters 60–65

Title

Cultivar and environmental effects on quality characters in wheat. II. Protein

J. F. Panozzo; H. A. Eagles Australian Journal of Agricultural Research 2000. doi:10.1071/ar99137

Other claims from this paper (10)

Association Glutenin proportion depended strongly on cultivar.
Association Environmental variation exceeded cultivar variation for gliadin.
Association Environmental variation exceeded cultivar variation for dough rheology.
Association Gliadin proportion increased as flour protein increased.
Association Glutenin proportion decreased as flour protein increased.
Association High temperature accumulation explained a significant share of increased gliadin.
Association Rmax rose with the temperature index.
Association Dough development time rose with the temperature index.
Association Dough breakdown was more rapid with the temperature index.
Association Rmax increased faster with temperature for Glu-D1a than Glu-D1d cultivars.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Exposure caused a modest biomass decrease.

Taxon: WheatTriticum aestivume1
Outcome: biomasse0
Direction: decreasee0

Not reportedTreatmentComparator

Verbatim

e0
“Despite a modest biomass decrease and alterations in membrane properties”
✓ located verbatim in the source · abstract, characters 830–902

e1
“Wheat (Triticum aestivum L.)”
✓ located verbatim in the source · abstract, characters 575–603

Title

Impact of Fe3O4-porphyrin hybrid nanoparticles on wheat: Physiological and metabolic advance

Gonçalo Gamito; Carlos JP Monteiro; Maria Celeste Dias; et al. Journal of Hazardous Materials 2024. doi:10.1016/j.jhazmat.2024.134243

Other claims from this paper (14)

Observation Exposure altered membrane properties.
Observation No major impairment in germination or seedling development was observed.
Intervention effect Both Fe3O4 nanoparticles increased leaf length during tillering.
Intervention effect Both Fe3O4 nanoparticles increased pigments.
Intervention effect FORM alone increased pigments.
Intervention effect Only Fe3O4 nanoparticles promoted gas exchange.
Intervention effect All treatments improved the photochemical phase.
Intervention effect FORM decreased lipid peroxidation.
Intervention effect FORM@NMP decreased lipid peroxidation.
Intervention effect FORM@NMP increased O2-•.
Intervention effect NH2@NMP decreased total flavonoids.
Intervention effect All materials decreased antioxidant enzymes.
Observation Phenolic profiling showed a general decrease in flavones.
Observation The authors concluded low dose, short exposure can modulate physiology without apparent phytotoxicity.

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“decrease in A”

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wheat 2913