thematic area of
- AMALGAMATION OF ALEURONE LAYER IN WHEAT FLOUR FOR THE IMPROVEMENT OF END USE NUTRITIONAL QUALITY OF FLAT BREAD Abstract
- APPLICATION OF THE UNIQUE CAPABILITIES OF MASS SPECTROMETRY IN THE INVESTIGATION OF WHEAT PROTEINS CRITICAL TO END-USE FUNCTIONALITY. Abstract
- BIO-FORTIFICATION OF WHEAT THROUGH BREEDING AND CROP MANAGEMENT Abstract
- COMBINED MUTATIONS IN WHEAT STARCH SYNTHASE IIIA (SSIIIA) GENES Abstract
- CONDENSED TANNINS IMPROVE WHEAT GLUTEN STRENGTH AND EXPAND POTENTIAL GLUTEN USES Abstract
- CONSEQUENCES OF CLIMATE VARIATION ON SWEDISH WHEAT BREAD-MAKING QUALITY Abstract
- DETECTION AND QUANTIFICATION OF ESSENTIAL PROTEINS IN FROST DAMAGED WHEAT THROUGH MASS SPECTROMETRY. Abstract
- DEVELOPMENT OF WHEAT GENOTYPES WITH ENHANCED FE, ZN AND PHYTASE LEVELS AND REDUCED PHYTIC ACID CONTENT Abstract
- DIVERSITY IN GRAIN QUALITY TRAITS AND HIGH AND LOW MOLECULAR WEIGHT GLUTENINS SUBUNITS COMPOSITION OF DURUM WHEAT LANDRACES FROM IRAN AND MEXICO Abstract
- GENOMIC AND FUNCTIONAL ANALYSIS OF GLUTENIN AND GLIADIN GENES IN CHINESE WHEAT Abstract
- IMPROVED ALLELIC ANALYSIS OF WHEAT LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS USING AROONA NEAR-ISOGENIC LINES AND A SET OF STANDARD CULTIVARS BY 2-DGE, MS/MS AND RP-HPLC Abstract
- NOVEL REDUCED-IMMUNOGENICITY WHEAT FOR CELIAC PATIENTS Abstract
- PROTEOMIC ANALYSIS OF WHEAT SEED IN RESPONSE TO LOW NITROGEN AND PHOSPHOROUS STRESS Abstract
- RELATIONSHIP BETWEEN GRADUAL DELETION OF GROUP-1 CHROMOSOMES AND GLUTENIN EXPRESSION IN COMMON WHEAT Abstract
- RELATIONSHIP BETWEEN RAPID FLOUR CHECK METHOD AND TRADITIONAL ANALYSES FOR WHEAT GLUTEN QUALITY EVALUATION TO BRAZILIAN WHEAT GENOTYPES: A PRELIMINARY STUDY Abstract
- SCREENING OF WHEAT GERMPLASM FOR IDENTIFICATION AND UTILIZATION OF BEST PERFORMER FOR BIOFORTIFICATION Abstract
- STUDY OF THE CADMIUM DISTRIBUTION INTO DURUM WHEAT GRAIN TISSUES AND PROCESSING FRACTIONS, COMPARISON WITH DEOXYNIVALENOL AS A MYCOTOXIN CONTAMINANT Abstract
- TARGETING GLUTEN STRENGTH: A GXE STUDY ON THE VARIATION AND SWITCH IN RANKING OF CWRS CHECK VARIETIES AND THE UNDERLYING BIOCHEMICAL BASIS Abstract
- THE INTERRELATIONSHIPS OF TEST WEIGHT, KERNEL SIZE DISTRIBUTION AND PROTEIN CONTENT AND THEIR EFFECTS ON MILLING AND PASTA PROCESSING QUALITY OF DURUM WHEAT Abstract
- TOWARDS A MORE FRIENDLY GLUTEN Abstract
- “SUPER SOFT” WHEAT KERNEL TEXTURE--WHERE DOES IT COME FROM? Abstract