A Transmembrane Protein WAI-B2 Confers Multiple Disease Resistance in Wheat by Activating Autoimmunity.
Sign Up to like & getrecommendations! Published in 2025 at "Advanced science"
DOI: 10.1002/advs.202511576
Abstract: Wheat (Triticum aestivum L.) is one of the world's most important food crops and its production is frequently threatened by diseases caused by several biotrophic pathogens, including stripe rust, leaf rust, stem rust and powdery… read more here.
Keywords: resistance; wheat; autoimmunity; transmembrane protein ... See more keywords
Winter wheat yield stability as affected by fertilizer‐N, tillage, and yield environment
Sign Up to like & getrecommendations! Published in 2024 at "Agronomy Journal"
DOI: 10.1002/agj2.21656
Abstract: With an increase in the frequency of hot‐dry‐windy weather and reported significant increase in winter wheat (Triticum aestivum L.) in‐season average temperatures, it is important to understand how soil management affects yield stability. This study… read more here.
Keywords: wheat yield; yield stability; yield; wheat ... See more keywords
Influence of no‐till furrow opener and seed treatment on ultra‐early wheat seeding systems
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DOI: 10.1002/agj2.70084
Abstract: Ultra‐early planting is an alternative practice that involves planting based on soil temperature, initiated once the trigger temperature of >0°C is observed, regardless of calendar date. Our previous research concluded that spring wheat (Triticum aestivum L.) grain… read more here.
Keywords: seed; wheat; seed treatment; soil ... See more keywords
Line sowing and deeper rotary tillage improve seedling establishment and wheat yield in rice–wheat rotation
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DOI: 10.1002/agj2.70117
Abstract: Wheat (Triticum aestivum L.) yield is primarily limited by puddled and wet soil under the rice–wheat rotation system. This study was conducted to determine whether seedling establishment of wheat could be improved through adjusting sowing… read more here.
Keywords: rice wheat; seed; yield; wheat ... See more keywords
Testing the Marketing Performance of German Wheat Farmers
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DOI: 10.1002/agr.22064
Abstract: This paper analyses the marketing performance of wheat farmers in Germany. Wheat sales data from 465 individual farms over a 12‐year period are used to test against different market benchmarks. Market benchmarks are constructed by… read more here.
Keywords: marketing performance; wheat; market benchmarks; marketing ... See more keywords
Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour
Sign Up to like & getrecommendations! Published in 2019 at "Cereal Chemistry"
DOI: 10.1002/cche.10089
Abstract: Background and objectives Chinese white salted noodles (CWSN ) and steamed bread (CSB ) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes… read more here.
Keywords: steamed bread; extraction; wheat; chinese wheat ... See more keywords
Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species
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DOI: 10.1002/cche.10323
Abstract: Background and objectives Wheat protein composition is commonly characterized by reversed‐phase (RP)‐HPLC‐UV after extraction of albumins/globulins, gliadins (ω5‐, ω1,2‐, α‐, and γ‐gliadins), and glutenins (high‐ and low‐molecular‐weight glutenin subunits). However, this traditional classification does not… read more here.
Keywords: integration; wheat; wheat protein; wheat cultivars ... See more keywords
Prediction models to evaluate baking quality instruments for commercial wheat flour
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DOI: 10.1002/cche.10772
Abstract: Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour… read more here.
Keywords: quality; loaf volume; wheat; prediction models ... See more keywords
Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4
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DOI: 10.1002/cche.10811
Abstract: Limited information exists regarding the impact of high levels of cross‐linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight)… read more here.
Keywords: linked phosphorylated; wheat; low net; starch type ... See more keywords
High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles
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DOI: 10.1002/cche.10813
Abstract: High‐molecular‐weight glutenin subunits (HMW‐GSs) composition has a significant influence on wheat gluten strength and product quality. Flour protein content and gluten strength required for making soft‐bite white salted noodles (WSNs) are well established, whereas the… read more here.
Keywords: weight glutenin; wheat; high molecular; molecular weight ... See more keywords
Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines
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DOI: 10.1002/cche.10860
Abstract: Flour quality is a key target of hard winter wheat breeding. The Farinograph is important for assessing quality before cultivar release in the United States, but large sample size requirements and long test times render… read more here.
Keywords: quality; forest regression; wheat; random forest ... See more keywords