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Contribution of CIMMYT wheat germplasm to genetic improvement of grain yield in spring wheat of Sichuan, Yunnan, Gansu, and Xinjiang provinces
Information on advances in wheat (Triticum aestivum L.) productivity is essential for genetic improvement on yield potential. Four yield potential trials with totally 59 leading cultivars from Sichuan, Yunnan, Gansu, and ...
Variation of major mineral elements concentration and their relationships in grain of Chinese wheat
Investigation on concentration of mineral elements including micronutrients as Fe and Zn in wheat grains which are essential for human life is very important for human health. Method 240 cultivars and advanced lines, ...
Effects of genotype, location, and genotype by location interaction on main wheat quality traits in Inner Mongolia
In our previous investigation on grain quality of Chinese spring sown wheat (Triticum aestivum L.), we sampled two sites from Inner Mongolia and got primary result of location effect on grain quality. To map out the regional ...
Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread
Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined ...
Protocol establishment of reversed-phase high-performance liquid chromatography (RP-HPLC) for analyzing wheat gluten protein
(Objective) This study will establish a protocol of reversed-phase high-performance liquid chromatography (RP-HPLC) used in separating and quantifying wheat gluten protein in China, which has been widely used in wheat ...
Effect of allelic variation at the Glu-1 Loci and 1B/1R translocation on the quantity of gluten protein fractions and pan bread making quality in common wheat
Composition and quantity of gluten protein fractions play an important role in determining the processing quality in common wheat. Wheat varieties with over-expression of HMW glutenin subunit produced very strong and ...