Wheat is a major cereal crop providing energy and nutrients to the billions of people around
the world. Gluten is a structural protein in wheat, that is necessary for its dough making …

Key message Recent genomic and functional genomics analyses have substantially
improved the understanding on gluten proteins, which are important determinants of wheat …

Wheat and its derived foods are widespread, representing one of the main food sources
globally. During the last decades, the incidence of disorders related to wheat has become a …

Gluten is composed of glutenins and gliadins and determines the viscoelastic properties of
dough and end‐use quality in wheat (Triticum aestivum L.). Gliadins are important for wheat …

In recent years, awareness on sustainable land use has increased. Optimizing the practice
of nitrogen fertilization has become crucially imperative in cropping management as a result …

Wheat is the primary source of nutrition for many, especially those living in developing
countries, and wheat proteins are among the most widely consumed dietary proteins in the …

Gluten-enteropathy affects a significant number of people, making gluten a major concern in
the food industry. With medical advancements, the diagnosis of allergies is becoming easier …

Background Wheat is one of the main foods of the human diet. It contains a protein complex,
gluten, which is primarily responsible for the rheological behavior of wheat flours. However …

Celiac disease is the most common food-induced enteropathy in humans, with a prevalence
of approximately 1% worldwide. It is induced by digestion-resistant, proline-and glutamine …

Macro-and micronutrients, essential for the maintenance of human metabolism, are
assimilated daily through the diet. Wheat and other major cereals are a good source of …