Modern agriculture and conventional breeding and the liberal use of high inputs has
resulted in the loss of genetic diversity and the stagnation of yields in cereals in less …

Bread wheat (Triticum aestivum L.) plays a major role among the few crop species being
extensively grown as staple food sources. As the human population grows, new methods …

High temperature (HT) events have negative impact on wheat grains yield and quality.
Transcriptome profiles of wheat developing grains of commercial genotypes (Antequera and …

The assessment of diversity and population structure and construction of a core collection is
beneficial for the efficient use and management of germplasm. A unique collection of …

Traditional wheat farming communities contributed, for millennia, to the evolution and
enrichment of on-farm conservation of diverse wheat landraces, and developed efficient …

Landraces and old, obsolete cultivars are a rich source of diversity and could become
important and easy‐to‐use germplasm resources for breeding. They are characterised by …

The high molecular weight (HMW) glutenin subunit composition of 111 common landraces
of bread wheat collected from Hubei province, China has been determined by sodium …

The high molecular weight (HMW) and B‐zone low molecular weight (B‐LMW) glutenin
subunit composition of 45 Algerian durum wheat (Triticum turgidum L. var. durum) landraces …

Wheat is uniquely suited to the baking of leavened bread mainly because of its protein
composition. The flour‐forming endosperm contains storage proteins that form the gluten …

Bread wheat (Triticum aestivum L.) is one of the most valuable cereal crops for human
consumption. Its grain storage proteins define bread quality, though they may cause food …