High post-anthesis temperature effects on bread wheat (Triticum aestivum L.) grain transcriptome during early grain-filling

Autor: Richard I. Kino, Till K. Pellny, Rowan A. C. Mitchell, Asier Gonzalez-Uriarte, Paola Tosi

Publikováno v: BMC Plant Biology, Vol 20, Iss 1, Pp 1-17 (2020)

Abstract Background High post-anthesis (p.a) temperatures reduce mature grain weights in wheat and other cereals. However, the causes of this reduction are not entirely known. Control of grain expansion by the maternally derived pericarp of the grain

Externí odkaz: https://doaj.org/article/476f5cb430c943dfa6fde986ac7afe8f

Seed Development and Protein Accumulation Patterns in Faba Bean (

Autor: Ahmed O, Warsame, Nicholas, Michael, Donal M, O'Sullivan, Paola, Tosi

Publikováno v: Journal of agricultural and food chemistry. 70(30)

A major objective in faba bean breeding is to improve its protein quality by selecting cultivars with enhanced desirable physicochemical properties. However, the protein composition of the mature seed is determined by a series of biological processes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d0d0cf1403330805421dafa051c45edf
https://pubmed.ncbi.nlm.nih.gov/35862501

The contribution of fiber components to water absorption of wheat grown in the UK

Autor: Mervin Poole, Kirsty L. Hassall, Paola Tosi, Liz Howes, Peter R. Shewry, Alison Lovegrove, Abigail J. Wood

Publikováno v: Cereal Chemistry

Background and objectives The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a4ebed71d5a8aa53c16bb97d2599806
https://doi.org/10.1002/cche.10316

The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health

Autor: Alyssa Hidalgo, Valerie Lullien-Pellerin, Paola Tosi

Publikováno v: Wheat Quality For Improving Processing And Human Health
Gilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán. Wheat Quality For Improving Processing And Human Health, Springer International Publishing, pp.387-420, 2020, 978-3-030-34162-6. ⟨10.1007/978-3-030-34163-3_17⟩
Wheat Quality For Improving Processing And Human Health ISBN: 9783030341626

Wheat based foods, mainly in the form of bread and pasta, are staples of the human diet in many countries around the world. The dry weight of mature wheat grain is composed of 70-75% starch and around 10-14% protein, which has led to the widespread p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ecc27189d0e2aecfc082e148d9c96f6
https://hal.inrae.fr/hal-02911794

Temperature and nitrogen supply interact to determine protein distribution gradients in the wheat grain endosperm

Autor: Yongfang Wan, Stephen J. Powers, George P Savill, Paola Tosi, Peter Buchner, Adam Michalski, Malcolm J. Hawkesford

Publikováno v: Journal of Experimental Botany

Nitrogen supply and post-anthesis temperature affect the protein distribution gradient in the wheat grain endosperm, as measured using a novel image analysis technique for light microscopy sections.
Gradients exist in the distribution of storage

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a317d249167ce10054a65e3b0125a94
https://doi.org/10.1093/jxb/ery127