Mediterranean durum wheat: Seedling resistance to Ug99 and recent emergent stem rust races
Crop Science, Volume 65, Issue 6, November/December 2025.Abstract The re‐emergence of wheat stem rust disease, caused by Puccinia graminis Pers. f. sp. tritici (Eriks and E. Henn.) (Pgt), has recently been reported in Europe and North Africa. The prevalence of virulent Pgt genetic groups in Mediterranean basin countries, combined with the limited number of characterized resistance sources in durum wheat ...
Wided Abdedayem +6 more
wiley +1 more source
DERIVED DEMAND FOR WHEAT BY CLASS [PDF]
To quantify price responsiveness and economic substitutability among wheat classes, derived demand functions were specified from a normalized quadratic profit function.
Marsh, Thomas L., Terry, Justin J.
core +1 more source
Journal of Food Science, Volume 90, Issue 11, November 2025.ABSTRACT This study investigated the drying kinetics of dried pasta fortified with coffee pulp flour (CPF), assessing its potential as a functional ingredient relative to commercial whole wheat flour (WWF) and the subsequent impact on final product quality.
Betsy Gois Santos +5 more
wiley +1 more source
Spatial Equilibrium Analysis of the World Durum Industry Under Alternative Export Policies [PDF]
International Relations/Trade,
Golz, Joel T. +2 more
core +1 more source
Technological properties of bakers’ yeasts in durum wheat semolina dough
Journal of Industrial Microbiology & Biotechnology, 2009 Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough produced with durum wheat (Sicilian semolina, variety Mongibello). Durum wheat semolina and durum wheat flour are products prepared from grain of durum wheat (Triticum durum Desf.) by grinding ...
Virgilio, Giannone +5 more
openaire +2 more sources
Use of Brewers’ Spent Grain as an Emerging Protein and Fibre Source in Ćupter [PDF]
Kemija u IndustrijiThis study aimed to evaluate the physicochemical properties and nutritional composition of traditional Ćupter prepared solely with semolina (i.e., the control sample) and compare it to Ćupter samples prepared with varying proportions of brewers’ spent ...
Anita Lalić +3 more
doaj +1 more source
Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods
, 1970 Durum wheat (Triticum durum Desf.) is used for production of semolina which is the required raw material for the elaboration of good quality pasta products. Common wheat (T.
Carbonero Zalduegui, Pilar +1 more
core
Effect of storage on composition, physico-chemical, rheology, sensory and microbiological quality of Indian cookie Rava Burfi [PDF]
, 2018 In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene ...
Balakrishnan, Smitha +3 more
core +2 more sources
Diversity and technological potential of lactic acid bacteria of wheat flours [PDF]
, 2013 Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB ...
ALFONZO, Antonio +7 more
core +1 more source
Equilibrium and dynamic moisture adsorption behaviour of bloodmeal based bioplastic [PDF]
, 2013 Bioplastics can be manufactured from protein or carbohydrate sources such as wheat gluten, corn, sun flower, keratin, casein, soy, gelatine and whey. A recently developed bioplastic is Novatein thermoplastic (NTP), which is produced from bloodmeal by ...
Koppel, Nicolas J. +2 more
core +1 more source