Molecular characterization of the variability of the GLU-Hch1 gene in Hordeum chilense by Juan B. Alvarez, Laura Castellano, Carlos Guzmán

Subjects: “…Bread-making quality…”
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Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat by Zhang Xiaofei, Jin Hui, Zhang Yan, Liu Dongcheng, Li Genying, Xia Xianchun, He Zhonghu, Zhang Aimin

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Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system by Ludmila Papoušková, Ivana Capouchová, Marta Kostelanská, Alena Škeříková, Evženie Prokinová, Jana Hajšlová, Jaroslav Salava, Oldřich Faměra

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Wheat breeding for the improved bread-making quality using PCR based markers of glutenins by Zuzana Kocourková, Jana Bradová, Zuzana Kohutová, Lucie Slámová, Pavel Vejl, Pavel Horčička

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Grain quality of spring wheat (<i>Triticum aestivum</i> L.) cultivars developed in Western Siberia under the conditions of Northern Kazakhstan by M. U. Utebayev, T. V. Shelaeva, N. A. Bome, I. V. Chilimova, O. O. Kradetskaya, S. M. Dashkevich, V. N. Novokhatin, L. I. Weisfeld

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Association between the HMW-glutenin subunits and gluten strength characteristics in khorassan wheat lines - Short Communications by Sandra Carmona, Leonor Caballero, Juan B. Alvarez

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A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars by Marta Jańczak-Pieniążek, Jan Buczek, Joanna Kaszuba, Ewa Szpunar-Krok, Dorota Bobrecka-Jamro, Grażyna Jaworska

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Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters by Magdaléna Lacko-Bartošová, Petr Konvalina, Lucia Lacko-Bartošová, Zdeněk Štěrba

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Relationships between the HMW- and LMW-glutenin subunits and SDS-sedimentation volume in Spanish hulled wheat lines by Leonor Caballero, Luis M. Martín, Juan B. Alvarez

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MS INTA 416: A new Argentinean wheat cultivar carrying Fhb1 and Lr47 resistance genes by Carlos T. Bainot, Silvina Lewis, Pablo Campos, Enrique Alberione, Nicolás Salines, Dionisio Gomez, Jorge Fraschina, José Salines, María B. Formica, Guillermo Donaire, Leonardo S. Vanzetti, Lucio Lombardo, María M. Nisi, Martha B. Cuniberti, Leticia Mir, María B. Conde, Marcelo Helguera

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Quantitative and Qualitative Evaluation of Spring Bread Wheat (Triticum aestivum L.) Cultivars under Different Planting Dates by S. Bagherikia, F. Sayyedi, H. Soughi, Manoochehr Khodarahmi, F. Naghipour, M. Nazari

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Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products by Kiana Pourmohammadi, Elahe Abedi, Seyed Mohammad Bagher Hashemi

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Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers by Thierry Aussenac, Larbi Rhazi, Gérard Branlard

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Rapid Development and Characterization of Chromosome Specific Translocation Line of Thinopyrum elongatum with Improved Dough Strength by Aman Kumar, Monika Garg, Navneet Kaur, Venkatesh Chunduri, Saloni Sharma, Swati Misser, Ashish Kumar, Hisashi Tsujimoto, Quan-Wen Dou, Raj K. Gupta

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Mixed cropping with lentils increases grain protein of wheat and barley by Lina Wang, Sabine Gruber, Wilhelm Claupein

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Genetic Variation and Heritability of Sensory and Artisan Bread Traits in a Set of SRW Wheat Breeding Lines by Maria P. Castellari, Senay Simsek, Jae-Bom Ohm, Robert Perry, Hanna J. Poffenbarger, Timothy D. Phillips, Krista L. Jacobsen, David A. Van Sanford

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Improving Crop Health, Performance, and Quality in Organic Spring Wheat Production: The Need to Understand Interactions between Pedoclimatic Conditions, Variety, and Fertilization by Andrew Wilkinson, John N. Wilkinson, Peter Shotton, Enas Khalid Sufar, Gultekin Hasanaliyeva, Nikolaos Volakakis, Ismail Cakmak, Levent Ozturk, Paul Bilsborrow, Per Ole Iversen, Steve Wilcockson, Leonidas Rempelos, Carlo Leifert

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An Overexpressed Q Allele Leads to Increased Spike Density and Improved Processing Quality in Common Wheat (Triticum aestivum) by Bin-Jie Xu, Qing Chen, Ting Zheng, Yun-Feng Jiang, Yuan-Yuan Qiao, Zhen-Ru Guo, Yong-Li Cao, Yan Wang, Ya-Zhou Zhang, Lu-Juan Zong, Jing Zhu, Cai-Hong Liu, Qian-Tao Jiang, Xiu-Jin Lan, Jian Ma, Ji-Rui Wang, You-Liang Zheng, Yu-Ming Wei, Peng-Fei Qi

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Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and q... by Jacob Ojobi Omedi, Jing Huang, Weining Huang, Jianxian Zheng, Yongqing Zeng, Binle Zhang, Liyuan Zhou, Faqun Zhao, Ning Li, Tiecheng Gao

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Calidad panadera de nuevos genotipos de trigo pan Bread-making quality of new genotypes of bread wheat by M. E. Dubois, Z. A. Gaido

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