Grain Protein Content (GPC) of wheat (Triticum aestivum L. and T. turgidum L.) is important for improved nutritional value and is also one of the major factors affecting breadmaking and pasta quality. A quantitative trait locus (QTL) for high GPC was detected a few years ago in the short arm of chromosome 6B from accession FA15-3 of Triticum turgidum L. var. dicoccoides. New molecular markers are presented here to facilitate the transfer of this high GPC gene into tetraploid and hexaploid wheat cultivars. Two sets of PCR (polymerase chain reaction) primers were designed to amplify regions of the non-transcribed spacer of the XNor-B2 locus. This locus was selected because it mapped on the peak of the QTL for GPC. The first pair of allele-spe...
International audienceThe high resolution integration of bread wheat genetic and genomic resources a...
High-density genetic linkage maps of crop species are particularly useful in detecting qualitative a...
Wheat cultivars are genetically crossed to improve end-use quality for traits as per demands of baki...
Grain protein content (GPC) is an important factor in pasta and breadmaking quality, and in human nu...
Grain protein content (GPC) is important for human nutrition and has a strong influence on pasta and...
Non-Peer ReviewedDurum wheat (Triticum turgidum L. var. durum) varieties with high grain protein con...
Grain protein content of wheat is important for bread making and pasta quality. Wild tetraploid whea...
Grain protein content of wheat is important for bread making and pasta quality. Wild tetraploid whea...
In durum wheat (Triticum turgidum L. var durum), grain protein concentration (GPC) and gluten qualit...
Grain protein concentration (GPC) affects wheat nutritional value and several critical parameters fo...
Endosperm texture, i.e., the hardness or softness of the grain, is an important trait because it det...
High-density genetic linkage maps of crop species are particularly useful in detecting qualitative a...
A set of 188 recombinant inbred lines (RILs) derived from a cross between a high-yielding Indian bre...
WOS:000457263500003The quality of durum wheat (Triticum durum) is defined as its degree of suitabili...
The absence of expression of the granule-bound starch synthase I (GBSSI) allele from chromosome 4A o...
International audienceThe high resolution integration of bread wheat genetic and genomic resources a...
High-density genetic linkage maps of crop species are particularly useful in detecting qualitative a...
Wheat cultivars are genetically crossed to improve end-use quality for traits as per demands of baki...
Grain protein content (GPC) is an important factor in pasta and breadmaking quality, and in human nu...
Grain protein content (GPC) is important for human nutrition and has a strong influence on pasta and...
Non-Peer ReviewedDurum wheat (Triticum turgidum L. var. durum) varieties with high grain protein con...
Grain protein content of wheat is important for bread making and pasta quality. Wild tetraploid whea...
Grain protein content of wheat is important for bread making and pasta quality. Wild tetraploid whea...
In durum wheat (Triticum turgidum L. var durum), grain protein concentration (GPC) and gluten qualit...
Grain protein concentration (GPC) affects wheat nutritional value and several critical parameters fo...
Endosperm texture, i.e., the hardness or softness of the grain, is an important trait because it det...
High-density genetic linkage maps of crop species are particularly useful in detecting qualitative a...
A set of 188 recombinant inbred lines (RILs) derived from a cross between a high-yielding Indian bre...
WOS:000457263500003The quality of durum wheat (Triticum durum) is defined as its degree of suitabili...
The absence of expression of the granule-bound starch synthase I (GBSSI) allele from chromosome 4A o...
International audienceThe high resolution integration of bread wheat genetic and genomic resources a...
High-density genetic linkage maps of crop species are particularly useful in detecting qualitative a...
Wheat cultivars are genetically crossed to improve end-use quality for traits as per demands of baki...