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Grain Yield Performance and Quality Characteristics of Waxy and Non-Waxy Winter Wheat Cultivars under High and Low-Input Farming Systems.
Plants (Basel). 2022 Mar 25;11(7):882. doi: 10.3390/plants11070882.
Plants (Basel). 2022.
PMID: 35406861
Free PMC article.
Phenotyping a Dynamic Trait: Leaf Growth of Perennial Ryegrass Under Water Limiting Conditions.
Yates S, Jaškūnė K, Liebisch F, Nagelmüller S, Kirchgessner N, Kölliker R, Walter A, Brazauskas G, Studer B.
Yates S, et al. Among authors: jaskune k.
Front Plant Sci. 2019 Mar 22;10:344. doi: 10.3389/fpls.2019.00344. eCollection 2019.
Front Plant Sci. 2019.
PMID: 30967891
Free PMC article.
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Genome-Wide Association Study to Identify Candidate Loci for Biomass Formation Under Water Deficit in Perennial Ryegrass.
Jaškūnė K, Aleliūnas A, Statkevičiūtė G, Kemešytė V, Studer B, Yates S.
Jaškūnė K, et al.
Front Plant Sci. 2020 Dec 8;11:570204. doi: 10.3389/fpls.2020.570204. eCollection 2020.
Front Plant Sci. 2020.
PMID: 33519834
Free PMC article.
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Improving abiotic stress tolerance of forage grasses - prospects of using genome editing.
Sustek-Sánchez F, Rognli OA, Rostoks N, Sõmera M, Jaškūnė K, Kovi MR, Statkevičiūtė G, Sarmiento C.
Sustek-Sánchez F, et al. Among authors: jaskune k.
Front Plant Sci. 2023 Feb 7;14:1127532. doi: 10.3389/fpls.2023.1127532. eCollection 2023.
Front Plant Sci. 2023.
PMID: 36824201
Free PMC article.
Review.
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Italian Ryegrass as a Forage Crop for the Baltics: Opportunities and Challenges in Light of Climate Change.
Kemešytė V, Statkevičiūtė G, Norkevičienė E, Jaškūnė K.
Kemešytė V, et al. Among authors: jaskune k.
Plants (Basel). 2023 Nov 13;12(22):3841. doi: 10.3390/plants12223841.
Plants (Basel). 2023.
PMID: 38005738
Free PMC article.
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The Composition of Fatty Acids in Bee Pollen, Royal Jelly, Buckthorn Oil and Their Mixtures with Pollen Preserved for Storage.
Čeksterytė V, Bliznikas S, Jaškūnė K.
Čeksterytė V, et al. Among authors: jaskune k.
Foods. 2023 Aug 23;12(17):3164. doi: 10.3390/foods12173164.
Foods. 2023.
PMID: 37685097
Free PMC article.
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