All Outputs (3)

Generation of Doubled Haploid Wheat-Triticum urartu Introgression Lines and Their Characterisation Using Chromosome-Specific KASP Markers (2021)
Journal Article
Grewal, S., Guwela, V., Newell, C., Yang, C. Y., Ashling, S., Scholefield, D., …King, J. (2021). Generation of Doubled Haploid Wheat-Triticum urartu Introgression Lines and Their Characterisation Using Chromosome-Specific KASP Markers. Frontiers in Plant Science, 12, Article 643636. https://doi.org/10.3389/fpls.2021.643636

Wheat is one of the most important food and protein sources in the world and although, in recent years wheat breeders have achieved yield gains, they are not sufficient to meet the demands of an ever-growing population. Development of high yielding w... Read More about Generation of Doubled Haploid Wheat-Triticum urartu Introgression Lines and Their Characterisation Using Chromosome-Specific KASP Markers.

The role of gene flow and chromosomal instability in shaping the bread wheat genome (2021)
Journal Article
Przewieslik-Allen, A. M., Wilkinson, P. A., Burridge, A. J., Winfield, M. O., Dai, X., Beaumont, M., …Edwards, K. J. (2021). The role of gene flow and chromosomal instability in shaping the bread wheat genome. Nature Plants, 7, 172-183. https://doi.org/10.1038/s41477-020-00845-2

© 2021, The Author(s), under exclusive licence to Springer Nature Limited. Bread wheat (Triticum aestivum) is one of the world’s most important crops; however, a low level of genetic diversity within commercial breeding accessions can significantly l... Read More about The role of gene flow and chromosomal instability in shaping the bread wheat genome.

Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding (2021)
Journal Article
Agarwal, D., MacNaughtan, W., King, J., & Foster, T. J. (2021). Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding. Food and Function, 12(2), 781-790. https://doi.org/10.1039/d0fo02223c

Plant breeders are focused on creating new varieties of wheat with enhanced yield potential without affecting the quality of wheat for food. In this study, four cultivated varieties of wheat, Triticium asetivum and two wild relatives of wheat; Tritic... Read More about Compositional, thermal and water sorption properties of wheat flour: comparing wild-relatives v/s elite wheat varieties used in current plant breeding.