Gluten proteins, gliadins and glutenins, play a key role in wheat quality. In the case of durum
wheat for pasta production, glutenins, especially the low molecular weight glutenin subunits …

Durum wheat is an important crop widely distributed which grain is used in the elaboration of
diverse food products. Most notably, durum wheat is used for the production of high quality …

Kernel quality characteristics, semolina milling potential, dough rheology and pasta making
properties of kernels from nine fully irrigated Syrian durum wheat genotypes were observed …

Wheat landraces are currently being explored mainly as a source of allelic variation related
to crop resilience and low-input adaptation. Characterization of their high-and low-molecular …

The allelic composition at five glutenin loci was assessed by one-dimensional sodium
dodecyl sulphate polyacrylamide gel electrophoresis (1D SDS–PAGE) on a set of 155 …

Grain composition, industrial and end-use qualities were analysed in four cultivars of durum
wheat subjected to four different nitrogen (N) and sulphur (S) fertiliser treatments in field …

BACKGROUND: Sowing time may impact semolina and pasta cooking quality by changing
the environmental conditions during grain filling. The effect of an optimum and a delayed …

Quantitative trait loci (QTLs) responsible for gluten strength measured by SDS-
sedimentation volume (SV), mixograph and grain protein content (GPC) were located on the …

With the aim of identifying durum wheat landraces (LR) with a potential use in breeding
programs for gluten strength enhancement, the allelic combinations present at five glutenin …

In the context of climate change, high temperature is one of the main abiotic stresses
hampering durum wheat production. Through the characterization of an international panel …