Micro computed tomography analysis of barley during the first 24 hours of germination

Here we sought to develop a method for the accurate analysis of grain morphology without the negative effects of possible radiation exposure. Several factors have been considered, such as the scanning conditions, reconstruction, and possible effects of X-ray radiation on the growth rate of the grains. The parameters chosen in this study give effective and reliable results for the 3-dimensional analysis of macro structures within barley grains while causing minimal disruption to grain development.

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Publication Details

Journal
Plant Methods
Published
2024-09-16
DOI
https://doi.org/10.1186/s13007-024-01266-4
Citations
4
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
1.24

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article

Micro computed tomography analysis of barley during the first 24 hours of germination

Neil Bricklebank, Mathew G. Lewsey, Nicola Aberdein, Marta Peirats‐Llobet et al.
4 citations
Plant Methods
Food composition and properties
1.24
article

Micro computed tomography analysis of barley during the first 24 hours of germination

Neil Bricklebank, Mathew G. Lewsey, Nicola Aberdein, Marta Peirats‐Llobet, Olivia Doolan
article en
4 citations

Abstract

Here we sought to develop a method for the accurate analysis of grain morphology without the negative effects of possible radiation exposure. Several factors have been considered, such as the scanning conditions, reconstruction, and possible effects of X-ray radiation on the growth rate of the grains. The parameters chosen in this study give effective and reliable results for the 3-dimensional analysis of macro structures within barley grains while causing minimal disruption to grain development.

Plant MethodsVol. 20(1)
Australian Research Council (AU), La Trobe University (AU), AgriBio (AU), Sheffield Hallam University (GB)
Sheffield Hallam University, La Trobe University, Australian Research Council, European Regional Development Fund
Zero hunger
Openalex Percentile: Top 22%
Food composition and properties
1.24
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