Under intense breeding, modern wheats, such as durum (Triticum turgidum L. ssp. durum),
are believed to have lost nutritional quality and protein content while increasing productivity …

Determining the variety of wheat is important to know the physical and chemical properties
which may be useful in grain processing. It also affects the price of wheat in the food …

Wheat is the main ingredient of most common food products in our daily lives and obtaining
good quality wheat kernels is an important matter for the production of food supplies. In this …

In this chapter, the taxonomical complexities of the genus Triticum are presented. Following
the biological concept of species, the genus contains six species, two diploids, two …

The purpose of this study was to determine the physical (length, width, thickness, equivalent
diameter, sphericity, hardness, thousand-kernel weight, hectoliter weight, color) …

Considering current agricultural practices and certain indicators, it is impossible to comment
on sustainability of these practices. Chemical fertilizers are among such unsustainable …

Enrichment of cereal grains is a priority area for research and an effective strategy compared
to supplementation and food diversification. This paper discusses the current state of …

Combining improved grain yield and end-product quality in durum wheat has become an
essential priority for Moroccan breeding programs due to their significant effect on the …

This research was carried out to characterize both 200 pure lines selected from Turkish
bread wheat landracesand 25 Turkish bread wheat cultivars based on 3 grain quality traits …

Durum wheat (Triticum turgidum ssp. durum Desf.) is a traditional Mediterranean crop and
widely produced in Turkey. This study was carried out to compare the allelic variation and …