Background and objectives Wheat (Triticum spp. L.) is a leading cereal contributing to the
nourishment of humankind. Since its domestication ca. 12,000 years ago, humans have …

Wheat is an essential constituent of cereal-based diets, and one of the most significant
sources of calories. However, modern wheat varieties are low in proteins and minerals …

The most recent version of the Catalogue, compiled for the 11Th International Wheat
Genetics Symposium held in Brisbane, Australia, is available from the Komugi (http://www …

In the water-limited bread wheat production environment of southern Australia, large
advances in grain yield have previously been achieved through the introduction and …

In wheat breeding, improved quality traits, including grain quality and dough rheological
properties, have long been a critical goal. To understand the genetic basis of key quality …

Genomic regions responsible for accumulation of grain iron concentration (Fe), grain zinc
concentration (Zn), grain protein content (PC) and thousand kernel weight (TKW) were …

Understanding the genetics underlying yield formation of wheat is important for increasing
wheat yield potential in breeding programs. Nanda2419 was a widely used cultivar for …

Key message QTLs controlling yield-related traits were mapped using a population derived
from common wheat and Tibetan semi-wild wheat and they provided valuable information …

Improvement of end-use quality in bread wheat (Triticum aestivum L.) depends on a
thorough understanding of the genetic basis of important quality traits. The main goal of our …