A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics

Autor: Stefania Masci, Francesco Sestili, Patrizia Vaccino, Debora Giorgi, Samuela Palombieri, B. Margiotta, Sergio Lucretti, Salvatore Moscaritolo, Domenico Lafiandra

Publikováno v: International Journal of Molecular Sciences
Volume 21
Issue 22
International Journal of Molecular Sciences, Vol 21, Iss 8450, p 8450 (2020)
International journal of molecular sciences (Online) 21 (2020): 8450.
info:cnr-pdr/source/autori:Sestili, F.; Margiotta, B.; Vaccino, P.; Moscaritolo, S.; Giorgi, D.; Lucretti, S.; Palombieri, S.; Masci, S.; Lafiandra, D./titolo:A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics/doi:/rivista:International journal of molecular sciences (Online)/anno:2020/pagina_da:8450/pagina_a:/intervallo_pagine:8450/volume:21

A bread wheat line (N11) and a disomic 2D(2R) substitution triticale line were crossed and backrossed four times. At each step electrophoretic selection for the seeds that possessed, simultaneously, the complete set of high molecular weight glutenin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e675418615b507b1fe97003c454d1a8
https://doi.org/10.20944/preprints202010.0284.v1

Exploring SNP diversity in wheat landraces germplasm and setting of a molecular barcode for fingerprinting

Autor: P. De Vita, Agata Gadaleta, Domenica Nigro, R. Simeone, Antonio Blanco, Giacomo Mangini, B. Margiotta

Publikováno v: Cereal Research Communications. 46:377-387

During the last century wheat landraces were replaced by modern wheat cultivars leading to a gradual process of genetic erosion. Landraces genotyping and phenotyping are strategically useful, as they could broaden the genetic base of modern cultivars

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::380db74d285ea7eb7f359baf8187cbdd
https://doi.org/10.1556/0806.46.2018.033

Polymorphism of high M r glutenin subunits in wild emmer Triticum turgidum subsp. dicoccoides: chromatographic, electrophoretic separations and PCR analysis of their encoding genes

Autor: G. Colaprico, Marcella Urbano, B. Margiotta

Publikováno v: Genetic resources and crop evolution
61 (2014): 331–343. doi:10.1007/s10722-013-0037-6
info:cnr-pdr/source/autori:B. Margiotta, G. Colaprico, M. Urbano/titolo:Polymorphism of high M r glutenin subunits in wild emmer Triticum turgidum subsp. dicoccoides: chromatographic, electrophoretic separations and PCR analysis of their encoding genes/doi:10.1007%2Fs10722-013-0037-6/rivista:Genetic resources and crop evolution (Print)/anno:2014/pagina_da:331/pagina_a:343/intervallo_pagine:331–343/volume:61

Triticum turgidum subsp. dicoccoides (Körn. ex Asch. et Graebn.) Thell. (AABB), the immediate progenitor of tetraploid and hexaploid wheats, is a species characterised by a wide range of protein polymorphism and by high protein content. Surveys on p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de975f0fee1f55c3dda8ebddde5e51fa
https://doi.org/10.1007/s10722-013-0037-6

Molecular characterization of new waxy mutants identified in bread and durum wheat

Autor: Marcella Urbano, B. Margiotta, Anna Maria Monari, Marco Cosimo Simeone, Domenico Lafiandra

Publikováno v: Theoretical and applied genetics 110 (2005): 1481–1489. doi:10.1007/s00122-005-1983-y
info:cnr-pdr/source/autori:Monari A.M.; Simeone M.C.; Urbano M.; Margiotta B.; Lafiandra D./titolo:Molecular characterization of new waxy mutans identified in bread and durum wheat/doi:10.1007%2Fs00122-005-1983-y/rivista:Theoretical and applied genetics/anno:2005/pagina_da:1481/pagina_a:1489/intervallo_pagine:1481–1489/volume:110

Recently, electrophoretic analyses of waxy proteins in several hexaploid and tetraploid wheat accessions from worldwide collections have permitted the identification of new variants at the waxy loci, including allelic forms with different mobilities

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99ebd20da7d4880d4e28b68cbc9248c1
https://doi.org/10.1007/s00122-005-1983-y

Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

Autor: Maria Grazia D’Egidio, Domenico Lafiandra, Denise Pleming, Mike Sissons, B. Margiotta

Publikováno v: Crop & pasture science
65 (2014): 27–37. doi:10.1071/CP13305
info:cnr-pdr/source/autori:Mike Sissons, Denise Pleming, Benedetta Margiotta, Maria Grazia D'Egidio, Domenico Lafiandra/titolo:Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality/doi:10.1071%2FCP13305/rivista:Crop & pasture science (Print)/anno:2014/pagina_da:27/pagina_a:37/intervallo_pagine:27–37/volume:65

Durum wheat (Triticum turgidum ssp. durum) is typically used to produce pasta. In some parts of the world, it is used to make bread but with inferior loaf volume and texture compared with common wheat bread. This study describes the effect on technol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af1c62d8942016309f61fb1a1de2882a