Low-molecular-weight glutenin subunits (LMW-GS) are polymeric protein components of
wheat endosperm and like all seed storage proteins, are digested to provide nutrients for the …

The quality of durum wheat cannot be simply defined since it changes depending on the
worker and end-use. Here we report a description of quality aspects evaluated at different …

Abstract Key Message Multi-trait genomic prediction models are useful to allocate available
resources in breeding programs by targeted phenoty** of correlated traits when predicting …

Wheat provides nutrients and the raw materials for industrialized food production. Recent
global economic trends and increases in urban population growth have led to an increased …

Bright yellow color, firmness and low cooking loss are important factors for the production of
good-quality pasta products. However, the genetic factors underlying those traits are still …

Genetic improvement of quality traits of durum wheat achieved in Italy and Spain during the
20th Century was investigated using an historical series of 12 cultivars from each country …

Gluten was isolated from three durum wheat cultivars with a range in strength. Gluten was
further fractionated to yield gliadin, glutenin and high molecular weight (HMW) and low …

The B low-molecular-weight (LMW) glutenin subunit composition of a collection of 88 durum
wheat cultivars was analyzed. Extensive variation has been found and 18 different patterns …

Association map** was performed for 18 agromorphological and grain quality traits in a
set of 183 Spanish landraces, including subspecies durum, turgidum and dicoccon …

The progenies of four intervarietal durum wheat crosses were used to determine the effects
of glutenin variants coded at Glu‐1 and Glu‐3 loci on durum wheat quality properties. The …