Results 51 to 60 of about 542,459 (312)

Characteristics of brown leaf rust virulence on winter durum wheat varieties in the Rostov region

Зерновое хозяйство России, 2019
The purpose of this work was to characterize the virulence of the P. triticina population on durum wheat in the Rostov region and to assess the leaf rust resistance in the promising winter durum wheat varieties selected by the “ARC “Donskoy”.
E. L. Shaydayuk, E. I. Gultyaeva, N. V. Shishkin, T. G. Derova, D. R. Yakovleva, N. P. Ilichkina   +5 more
doaj   +1 more source

Durum Wheat Products—Recent Advances

Foods, 2022
Durum wheat is widely used in various products, including long and short dried pasta, fresh and sheeted pasta, couscous, bulgur and baked bread [...]
openaire   +3 more sources

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, EarlyView.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

Priority actions for Fusarium head blight resistance in durum wheat: Insights from the wheat initiative

The Plant Genome
Fusarium head blight (FHB), mainly caused by Fusarium graminearum and Fusarium culmorum, is a major wheat disease. Significant efforts have been made to improve resistance to FHB in bread wheat (Triticum aestivum), but more work is needed for durum wheat
Ambra Viviani, Jemanesh K. Haile, W. G. Dilantha Fernando, Carla Ceoloni, Ljiljana Kuzmanović, Dhondup Lhamo, Yong‐Qiang Gu, Steven S. Xu, Xiwen Cai, Hermann Buerstmayr, Elias M. Elias, Alessia Confortini, Matteo Bozzoli, Gurcharn Singh Brar, Yuefeng Ruan, Samia Berraies, Walid Hamada, Safa Oufensou, Malini Jayawardana, Sean Walkowiak, Salim Bourras, Monika Dayarathne, Julio Isidro y Sánchez, Fiona Doohan, Agata Gadaleta, Ilaria Marcotuli, Xinyao He, Pawan K. Singh, Susanne Dreisigacker, Karim Ammar, Valentyna Klymiuk, Curtis J. Pozniak, Roberto Tuberosa, Marco Maccaferri, Barbara Steiner, Anna Maria Mastrangelo, Luigi Cattivelli   +36 more
doaj   +1 more source

Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori, Pedro Garcia Caparros, Antonella Castagna, Luisa Custódio, Valentina Lazazzara, Claus Krogh Madsen, Felicia Menicucci, Maria João Rodrigues, Katalin Solymosi, Jose Ramon Acosta Motos   +9 more
wiley   +1 more source

Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers

Foods
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits,
María B. Vignola, Mariela C. Bustos, Leonardo Vanzetti, Alfonsina E. Andreatta, Gabriela T. Pérez   +4 more
doaj   +1 more source

Screening of Diverse Ethiopian Durum Wheat Accessions for Aluminum Tolerance

Agronomy, 2019
Acid soils and associated Al3+ toxicity are prevalent in Ethiopia where normally Al3+-sensitive durum wheat (Triticum turgidum ssp durum Desf.) is an important crop.
Edossa Fikiru Wayima, Ayalew Ligaba-Osena, Kifle Dagne, Kassahun Tesfaye, Eunice Magoma Machuka, Samuel Kilonzo Mutiga, Emmanuel Delhaize   +6 more
doaj   +1 more source

Esterification enhances carotenoid retention during bread‐making

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Carotenoids are plant‐derived antioxidants that contribute to human health and represent key quality traits in wheat‐based foods. However, they are highly unstable and prone to degradation during processing. Xanthophyll esterification has been identified as a natural mechanism that enhances carotenoid stability during grain storage.
María D Requena‐Ramírez, Cristina Rodríguez‐Suárez, Dámaso Hornero‐Méndez, Sergio G Atienza   +3 more
wiley   +1 more source

CULTIVAR IMPACT ON THE CHEMICAL CONTENT AND GRAIN TECHNOLOGICAL QUALITIES OF SOME DURUM WHEAT CULTIVARS [PDF]

Journal of Central European Agriculture, 2011
A comparative experiment was carried out with five Bulgarian and five foreign durum wheat cultivars. The aim of the experiment was to determine the chemical content and grain technological quality of some Bulgarian and foreign durum wheat cultivars grown
Tanko Kolev, Nurettin Tahsin, Lyubka Koleva, Kalin IVANOV, Hristo DZHUGALOV, Maria MANGOVA, Grozi DELCHEV   +6 more
doaj   +1 more source

Durum Wheat (Triticum durum Desf.): Origin, Cultivation and Potential Expansion in Sub-Saharan Africa

Agronomy, 2019
Durum wheat is an important food crop in the world and an endemic species of sub-Saharan Africa (SSA). In the highlands of Ethiopia and the oases of the Sahara this crop has been cultivated for thousands of years. Today, smallholder farmers still grow it
Amadou Tidiane Sall, T. Chiari, W. Legesse, Kemal Seid-Ahmed, R. Ortiz, Maarten van Ginkel, F. Bassi   +6 more
semanticscholar   +1 more source