There is an ongoing debate about how best to feed the growing world population in the long
run and associated implications for research and development. Some call for a new Green …

Wheat is one of the main crops cultivated in nearly all regions of the world, from the equator
to temperate lands. Since the early 1960s, grain yield has increased almost linearly …

The history of wheat domestication and use is closely linked to the efforts of humans to
protect themselves from hunger and gain control over their food supply. Now grown …

Wheat is one of the most important cereals, whose growth and development is strongly
limited by drought. This study investigated the physiological and metabolic response of six …

Technological (processing performance and end-product) and nutritional quality of wheat is
in principle determined by a number of compounds within the wheat grain, including …

Optimization of fertilization enables to obtain a yield of high quality and quantity, brings
economic profits, and reduces environmental threats. The aim of the three-year field …

Wheat dough characteristics and end-use quality are strongly influenced by the amount and
specific composition of the glutenins, the major components of gluten. Such proteins are …

The presence of gluten is considered fundamental for successful breadmaking. However,
the ingestion of gluten by susceptible individuals has been associated with the development …

A diverse panel of 245 wheat genotypes, derived from crosses between landraces from the
Watkins collection representing global diversity in the early 20th century and the modern …

Unpredictable temperatures and rainfall associated with climate change are expected to
affect wheat (Triticum aestivum L.) production in various countries. The development of …