Results 211 to 220 of about 432,454 (262)
Unearthing the rhizosphere microbiome recruited by ancestral bread wheat landraces
Hernandez-Soriano MC +5 more
europepmc +1 more source
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2023
Wheat belongs to the genus Triticum of the grass family Gramineae. Wheat is the third cereal grain after maize & rice as a staple food. India ranks 2nd in wheat production (112.74 MT) during 2022 – 23. Uttar Pradesh is the largest wheat producing state in India. China is the 1st world’s largest producer of wheat (134.33 MT).
Patil Sachin Sambhajirao +3 more
openaire +1 more source
Wheat belongs to the genus Triticum of the grass family Gramineae. Wheat is the third cereal grain after maize & rice as a staple food. India ranks 2nd in wheat production (112.74 MT) during 2022 – 23. Uttar Pradesh is the largest wheat producing state in India. China is the 1st world’s largest producer of wheat (134.33 MT).
Patil Sachin Sambhajirao +3 more
openaire +1 more source
EVALUATION OF WHEAT BREAD QUALITY OF WHEAT
Конференции, 2021Оксил микдори билан тайёр нон хажми уртасидаги богликдик масаласи бўйича олимлар орасида ягона фикр йук. Баъзилар бундай богликликни тугри ва анча ахамиятли деб хисоблайдилар.
Nodirbek Teshaboyev +3 more
openaire +1 more source
2020
The wheat cultivar that consumed as the whole-kernel has a unique potency to enhance human health. Such activity has preserved throughout the millennia of the wheat cultivation of at least 23 ky. This Poaceae species might have a further potency whether the wheat cultivars will breed for better nutritious virtues. Presently, throughout human societies,
Yosef Dror, Ephraim Rimon, Reuben Vaida
openaire +1 more source
The wheat cultivar that consumed as the whole-kernel has a unique potency to enhance human health. Such activity has preserved throughout the millennia of the wheat cultivation of at least 23 ky. This Poaceae species might have a further potency whether the wheat cultivars will breed for better nutritious virtues. Presently, throughout human societies,
Yosef Dror, Ephraim Rimon, Reuben Vaida
openaire +1 more source
Generation of Deletion Lines in Allohexaploid Bread Wheat
2022Positional cloning in bread wheat (Triticum aestivum L.) remains a daunting task because of its large genome, high density of repeats, low recombination rate especially in pericentromeric regions and its allopolyploidy. One way to face this challenge is to decrease the size of the interval bearing the gene of interest both genetically and physically ...
Serra, Heïdi +3 more
openaire +3 more sources
Novel breads of non-wheat flours
Food Chemistry, 2019The aim of this study was to provide new approach in creating gluten-containing and gluten-free breads without additives by combining thermal and hydrothermal pretreatments of flours (rye, oat, sorghum and millet). The applied methodology included determinations of chemical composition of flours and breads, water absorption index, empirical and ...
Torbica, Aleksandra +2 more
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Broadening the bread wheat D genome
Theoretical and Applied Genetics, 2019Although Ae. tauschii has been extensively utilised for wheat breeding, the D-genome-containing allopolyploids have largely remained unexploited. In this review, we discuss approaches that can be used to exploit the D genomes of the different Aegilops species for the improvement of bread wheat.
Ghader Mirzaghaderi, Annaliese S. Mason
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Wheat bread biofortification with rootlets, a malting by‐product
Journal of the Science of Food and Agriculture, 2013AbstractBACKGROUNDBarley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes ...
WATERS D +5 more
openaire +2 more sources
Genetic Diversity of Wheat Storage Proteins and Bread Wheat Quality
Euphytica, 2001absent
Branlard, Gerard, G. +4 more
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This catalogue presents the results of a study of the resistance in 580 spring bread wheat accessions from the VIR collection to widespread fungal diseases: powdery mildew, leaf rust, dark-brown leaf spot blotch, septoria blotch, and loose smut. The resistance of wheat cultivars to all diseases except loose smut was studied in laboratory experiments in
L.G. TYRYSHKIN +4 more
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L.G. TYRYSHKIN +4 more
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