The Scientific World Journal, 2014 The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study.
Aleksandra M. Torbica +3 more
doaj +1 more source
Global Wheat Head Detection (GWHD) dataset: a large and diverse dataset of high resolution RGB labelled images to develop and benchmark wheat head detection methods [PDF]
arXiv, 2020 Detection of wheat heads is an important task allowing to estimate pertinent traits including head population density and head characteristics such as sanitary state, size, maturity stage and the presence of awns. Several studies developed methods for wheat head detection from high-resolution RGB imagery.
arxiv
Balancing Consumer Protection and Scientific Integrity in the Face of Uncertainty: The Example of Gluten-Free Foods [PDF]
, 2010 In 2009, gluten-free foods were not only hot in the marketplace, several countries, including the United States, continued efforts to define gluten-free and appropriate labeling parameters.
McCabe, Margaret Sova
core +1 more source
Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
core +2 more sources
Map-based cloning of the gene Pm21 that confers broad spectrum resistance to wheat powdery mildew [PDF]
arXiv, 2017 Common wheat (Triticum aestivum L.) is one of the most important cereal crops. Wheat powdery mildew caused by Blumeria graminis f. sp. tritici (Bgt) is a continuing threat to wheat production. The Pm21 gene, originating from Dasypyrum villosum, confers high resistance to all known Bgt races and has been widely applied in wheat breeding in China.
arxiv
Frontiers in Plant Science, 2019 The consumption of wheat, rye, and barley may cause adverse reactions to wheat such as celiac disease, non-celiac gluten/wheat sensitivity, or wheat allergy.
Barbara Lexhaller +4 more
doaj +1 more source
Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project [PDF]
, 2000 Detailed studies of wheat glutenin subunits have provided novel details of their molecular structures and interactions which allow the development of a model to explain their role in determining the visco-elastic properties of gluten and dough.
Barro +35 more
core +1 more source
Gluten‐free diet during pregnancy and pregnancy outcome: A retrospective cohort study
International Journal of Gynecology &Obstetrics, EarlyView.Abstract Objective A gluten‐free diet (GFD) is becoming increasingly popular, especially among young females, and including those without diagnosed celiac disease (CD). Whether a GFD is appropriate during pregnancy remains unclear. Our primary aim was to evaluate the association of a GFD and neonatal birthweight and incidence of large for gestational ...
Johanna Kristiina Reijonen +3 more
wiley +1 more source
Nitrate leaching and spring wheat bread making quality following cultivation of grasslands of different composition, age and management [PDF]
, 2006 The influence of sward botanical composition and ley age on grassland residual effects, quality of spring wheat and subsequent nitrate leaching was investigated.
Eriksen, J. +2 more
core
Gluten‐free schooling: Navigating challenges and triumphs for children with celiac disease
JPGN Reports, EarlyView.ABSTRACT Objectives Celiac disease (CeD), an autoimmune disorder triggered by gluten ingestion, induces intestinal inflammation and varied symptoms. Treatment entails a strict gluten‐free diet (GFD), posing challenges for students, especially in schools with limited food choices.
Vanessa Weisbrod +17 more
wiley +1 more source