Pivoting algorithms for maximum likelihood decoding of LDPC codes over erasure channels

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A decoding algorithm for LDPC codes over erasure channels with sporadic errors

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Generalized IRA erasure correcting codes for hybrid iterative/maximum likelihood decoding

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On the performance of moderate-length non-binary LDPC codes for space communications

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The anthocyanin content of blue and purple coloured wheat cultivars and their hybrid generations

The anthocyanin content of spring and winter wheat cultivars and their hybrids with purple and blue coloured grains was evaluated under Hungarian growing conditions. In all 3 years the anthocyanin content of blue grained wheats was significantly higher than that of purple ones. Anthocyanin content was influenced by environmental factors. In the progenies of crosses between Hungarian hard red winter wheat cultivars and blue-grained varieties, the anthocyanin content of the grind was 21–157 mg/kg, while that of the flour was 5.3–17.4 mg/kg. Consequently, most of the anthocyanin content was in the bran. The high anthocyanin content of blue and purple wheat varieties can be applied successfully for elevating the anthocyanin content of bakery products if whole-meal flour or bran is used

Effects of NPK fertilizers and fungicides on the quality of bread wheat in different years

The wet gluten content, gluten spreading, baking value, technological water-absorbing ability and falling number of 4 wheat varieties were studied in a year with an average rainfall (2001) and two dry years (2002 and 2003). The wheat varieties were treated with different doses of NPK fertilizers and fungicides (Artea 330EC: 80 g/l cyproconazole + 250 g/l propiconazole, and Kolfugo 25WF: 250 g/l carbendazime).The highest fertilizer doses (120 kg/ha N + 60 kg/ha P + 60 kg/ha K, or 160 kg/ha N + 80 kg/ha P + 80 kg/ha K) significantly increased the wet gluten content of the 4 tested wheat varieties in all three years. The gluten spreading, the baking value, the water-absorbing ability and the falling number were not enhanced significantly by the fertilization. Both a higher dose of fertilizers and the use of fungicides tended to increase only the extent of gluten spreading and the baking value. A higher fertilizer dose and a dryer year did not affect the technological water-absorbing ability. The falling number tended to rise as the fertilization was increased. The effect of fungicidal treatment was not unambiguous: it sometimes decreased the falling number to under the upper standard limit (400 sec), i.e. it improved the quality.In the dry years, a significantly larger quantity of gluten, a greater extent of gluten spreading, a higher falling number and a better baking value were observed

Effects of herbicides and crop years on the quality of winter wheat varieties

The wet gluten content, gluten spreading, baking value, technological water-absorbing ability and falling number of 4 wheat varieties were studied in 1 year with an average rainfall (2001) and 2 dry years (2002 and 2003). The canopies of the wheat varieties were treated with different herbicides (Granstar, Duplosan DP, Lintur, Mecaphar and Mustang).The effects of variety and crop year and the variety x crop year interaction were significant on all the studied characters. The variety x herbicide x crop year interaction was significant too, with the exception of the technological water-absorbing ability.The 5 herbicide treatments did not give rise to any significant difference in the bread-making quality of the 4 tested wheat varieties in any of the 3 years. The variety x herbicide and herbicide x crop year interactions either were not significant.The characters of the bread-making quality of the varieties differed considerably with the crop year and the herbicide Within the bread-making quality of one variety significant differences were observed only in some cases as a function of the crop year or the herbicide treatment