Gluten is the main storage protein of wheat grains. Gluten is a complex mixture of hundreds
of related but distinct proteins, mainly gliadin and glutenin. Similar storage proteins exist as …

This brief historical review focuses on durum wheat domestication and breeding in the
Mediterranean region. Important milestones in durum wheat breeding programs across the …

Wheat is the major staple food in many diets. Based on the increase in worldwide mortality
attributable to diet-related chronic diseases, there is an increasing interest in identifying …

Two challenges that the global wheat industry is facing are a lowering nitrogen-use
efficiency (NUE) and an increase in the reporting of wheat-protein related health issues …

Among cereal crops, wheat has been identified as a major source for human food
consumption. Wheat breeders require access to new genetic diversity resources to satisfy …

Dietary intake of fermentable oligo-, di-and monosaccharides, and polyols (FODMAP) has
previously been shown to aggravate the symptoms of the irritable bowel syndrome (IBS) …

Wheat-based foods have been staple foods since about 10,000 years and constitute a major
source of energy, dietary fiber, and micronutrients for the world population. The role of wheat …

Today's industrial food production contributes significantly to environmental degradation.
Meat production accounts for the largest impact, including greenhouse gas emissions, land …

Einkorn, emmer, and spelt are old wheat species that have fed the world for centuries before
they have nearly completely been replaced by modern bread wheat. Nowadays, the …

Wheat is a widely consumed crop across the world. Its flavour, aroma, and taste has been
successful in attracting people to include this cereal as a part of their staple diet. However …