A global team of researchers has published the first-ever Wild Emmer wheat genome sequence in Science magazine. Wild Emmer wheat is the original form of nearly all the domesticated wheat in the world, including durum (pasta) ...
Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome.
An authentic French baguette is one of those key staples that foodies hunt for. Now scientists have gained new insight into why a crisp crust is a must for this quintessential bread. They report their findings on how crumb ...
With a hybrid crop called Salish Blue, scientists at Washington State University have combined wheat and wheatgrass in a new species with the potential to help Pacific Northwest farmers and the environment.
Howard Hughes Medical Institute scientists have developed a much-needed genetic resource that will greatly accelerate the study of gene functions in wheat. The resource, a collection of wheat seeds with more than 10 million ...
While wheat has been much maligned recently for it's gluten content, and new suspicions casted about as to its nutritional value, scientists have been eager to trace the evolutionary history of wheat to better understand ...
A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This ...
Wheat yields could be significantly increased thanks to varieties with a superior form of a common enzyme, according to new research.
The International Wheat Genome Sequencing Consortium (IWGSC) announced today the production of a whole genome assembly of bread wheat, the most widely grown cereal in the world, significantly accelerating global research ...
The German Federal Ministry of Food and Agriculture announced today that it would award 1.5 million Euros to a project aimed at providing a reference sequence for two wheat chromosomes, part of the international effort to ...
Jul 06, 2017
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