The advanced online publication version of Nature today presents two manuscripts that provide an unprecedented glimpse into the adaptation and domestication of wheat. These achievements are the results of joint efforts led ...
Mar 26, 2013
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The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful ...
Jan 09, 2013
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Bread wheat (Triticum aestivum) is one of the "big three" globally important crops, accounting for 20% of the calories consumed by people. Fully 35% of the world's 7 billion people depend on this staple crop f ...
Nov 28, 2012
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Scientists on the Norwich Research Park, working with colleagues in China, have developed new techniques that will aid the application of genomics to breeding the improved varieties of crop needed to ensure ...
Jul 31, 2011
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Wheat aleurone is a novel wheat grain fraction with high levels of potentially healthpromoting compounds. New clinical trials with ready-to-eat cereals and bread containing wheat aleurone have been performed, and showed increased ...
May 05, 2010
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(PhysOrg.com) -- In a major breakthrough for wheat farmers in salt-affected areas, CSIRO researchers have developed a salt tolerant durum wheat that yields 25 per cent more grain than the parent variety in ...
Apr 15, 2010
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Breed a better crop of wheat? That's exactly what a team of researchers from Kansas State University and the U.S. Department of Agriculture hope their research will lead to. In their study, appearing in the March 2009 issue ...
Mar 10, 2009
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A new gene that provides resistance to a fungal disease responsible for millions of hectares of lost wheat yield has been discovered by scientists from the US and Israel.
Feb 19, 2009
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