Departamento de Genética: Envíos recientes
Mostrando ítems 66-70 de 755
-
Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments
(Elsevier, 2016)At the International Maize and Wheat Improvement Center (CIMMYT), wheat quality improvement is an important goal of breeding. CIMMYT scientists develop germplasm, which is diverse for quality traits intended for use in ... -
Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat
(Elsevier, 2016)Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region,where is used for the preparation of diverse food products, including pasta and bread. The effects of drought and heat ... -
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
(Elsevier, 2015)Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all ... -
Molecular characterization of a novel waxy allele (Wx-A u 1a) from Triticum urartu Thum. ex Gandil.
(Springer, 2012)Granule Bound Starch Synthase I, or waxy protein, is the sole enzyme responsible for the accumulation of amylose during the development of starch granules in wheat. The full coding region of the waxy (Wx) gene was sequenced ... -
Molecular characterization of a new waxy allele with partial expression in spelt wheat
(Springer, 2012)Starch composition which is dependent on the waxy protein, the enzyme responsible for amylose synthesis in the grain, is an important aspect of the wheat quality. In this report, we describe the characterization of a novel ...