Wheat quality, a complex term, depends upon intentional use for unambiguous products.
The foremost determinants of wheat quality are endosperm texture (grain hardness), protein …

A core collection of 372 accessions representative of worldwide hexaploid bread wheat
diversity [Balfourier, F., Roussel, V., Strelchenko, P., Exbrayat-Vinson, F., Sourdille, P …

Atmospheric pressure cold plasma (ACP) is an emerging advanced oxidation process which
has recently drawn considerable interest from food scientists. The objective of this study was …

To understand the genetic and biochemical basis of the bread makingquality of wheat
varieties, a large experiment was carried out with a set of162 hexaploid bread wheat …

A new method of sequential extraction of proteins followed by quantitative and qualitative
determination by reverse-phased high-performance liquid chromatography (RP-HPLC) was …

The study was conducted to determine the effects of genotype (G), environment (E), their
interaction (GEI) and genetic gain on yield and grain quality traits in Turkish spring wheat …

Five crosses were made, using a set of New Zealand wheat cultivars, to measure the effect
of glutenin allele differences on baking quality parameters. The alleles involved were: Glu …

Wheat bran is one of the major dietary fiber sources widely used in the food industry in order
to produce fiber-rich foods. The effects of particle size and addition level of wheat bran on …

The effects and interactions of nitrogen, sulphur and genotype on baking quality parameters
have been investigated on 14 New Zealand wheat cultivars or lines. N and S treatments …

Six genotypes of hard red spring (HRS) wheat were grown at seven environments in North
Dakota during 1998. Effects of genotype and environment on glutenin polymeric proteins …