Salt tolerance mechanisms in quinoa (Chenopodium quinoa Willd.)

By V. I. Adolf, Sven-Erik Jacobsen, Sergey Shabala. 2013

359 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/f427393fdb96854a54135732dca62b9b9edf5cae

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Martínez
2. S. Biondi
3. F. Antognoni
4. Karina B. Ruiz
5. Francesco Orsini
6. Sven-Erik Jacobsen

Citations in the corpus

• A Review of Soil-Improving Cropping Systems for Soil Salinization (2019, background): “), an ancient species and now the new wonder crop, is a facultative halophyte that can be part of this basket, since the most tolerant varieties are able to cope with salinity levels as high as those present in sea water [140].”
• Quinoa – a Model Crop for Understanding Salt-tolerance Mechanisms in Halophytes (2016, background): “Utusaya, originating from the salares region of Bolivia, was less affected, with only 25% reduction in net CO2 assimilation compared to a 67% reduction in cv. Titicaca (Adolf et al. 2013).”