Precision Farming (PF) management strategies are commonly based on estimations of within-field yield potential, often derived from remotely-sensed products, e.g., Vegetation Index (VI) maps. These well-established means, however, lack important information, like crop height. Combinations of VI-maps and detailed 3D Crop Surface Models (CSMs) enable advanced methods for crop yield prediction. This work utilizes an Unmanned Aircraft System (UAS) to capture standard RGB imagery datasets for corn grain yield prediction at three early-to mid-season growth stages. The imagery is processed into simple VI-orthoimages for crop/non-crop classification and 3D CSMs for crop height determination at different spatial resolutions. Three linear regression models are tested on their prediction ability using site-specific (i) unclassified mean heights, (ii) crop-classified mean heights and (iii) a combination of crop-classified mean heights with according crop coverages. The models show determination coefficients R 2 of up to 0.74, whereas model (iii) performs best with imagery captured at the end of stem elongation and intermediate spatial resolution (0.04 m·px −1 ). Following these results, combined spectral and spatial modeling, based on aerial images and CSMs, proves to be a suitable method for mid-season corn yield prediction.

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Because the impact of agronomical factors on bakery products quality is still an insufficiently studied field, acrylamide contents of breads produced from flours of nine wheat, two rye, and two spelt varieties harvested in 2003 and 2004 were investigated. It could be demonstrated that acrylamide content in bread strongly depends on the cultivar, with extremes differing by a factor of 5.4 due to marked differences in free asparagine and crude protein contents. Nitrogen fertilization also resulted in elevated amino acid and protein contents, thus increasing acrylamide levels from 10.6 to 55.6 mug/kg. Independent of fertilization, harvest year turned out to be another factor influencing acrylamide formation. Breads produced from 2003 flours showed significantly higher acrylamide contents than those of 2004, which was ascribed to favorable light and temperature conditions during the cultivation period, thus enhancing amino acid and protein contents. Sprouting of the grain also resulted in significantly higher acrylamide levels, which was attributed to elevated enzyme activities and the formation of precursors from protein and starch. Furthermore, bakery products made from flours with higher extraction rates were shown to contain higher acrylamide levels resulting from extracted free asparagine and protein from the aleuron layers of the cereal grain.