EFFECT OF REARRANGEMENTS OF HOMOEOLOGOUS GROUP 2 CHROMOSOMES OF BREAD WHEAT ON SPIKE MORPHOLOGY by O. B. Dobrovol’skaya, P. Martinek, I. G. Adonina, E. D. Badaeva, Yu. L. Orlov, E. A. Salina, L. I. Laikova

“…Four genetically independent bread wheat lines with altered spike morphology caused by development of supernumerary spikelets at rachis nodes were characterized by modern methods of karyotype analysis, Cbanding and FISH. …”
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Evaluating Copper-Doped Biochar Composites for Improving Wheat Nutrition and Growth in Oxisols by Loren Chisté, Carlos Alberto Silva, Flávio Henrique Silveira Rabêlo, Keiji Jindo, Leônidas Carrijo Azevedo Melo

“…Copper (Cu) is a critical micronutrient for wheat (<i>Triticum aestivum</i> L.), essential for growth and grain baking quality, yet its availability is limited because Cu is specifically adsorbed on colloids of highly weathered tropical soils like Oxisols. …”
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Induction of Glutathione Synthesis and Glutathione Reductase Activity by Abiotic Stresses in Maize and Wheat by Gábor Kocsy, Gabriella Szalai, Gabor Gáliba

“…These results indicate the involvement of these antioxidants in the stress responses of wheat and maize.…”
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Interaction of genes determining the spike shape of wheat and located in 5AL chromosome by A. V. Simonov, T. A. Pshenichnikova, I. F. Lapochkina, N. Watanabe

Subjects: “…bread wheat…”
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The occurrence of wheat crown rot correlates with the microbial community and function in rhizosphere soil by Yajiao Wang, Jian Feng, Jianhai Gao, Sen Han, Qiusheng Li, Lingxiao Kong, Yuxing Wu

Subjects: “…wheat crown rot…”
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Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta by Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń

“…This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50 o C for 8 h (L), and pasta dried at 80 o C for 3 h (H) were formulated. …”
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Kazakhstan-Siberian spring common wheat identification according to glutenin and gliadin composition by A. I. Abugalieva, A. I. Morgunov, J. R. Pena, N. B. Volkovinskaya, T. V. Savin

Subjects: “…spring wheat…”
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Soil Phosphorus Dynamics of Wheat-Based Cropping Systems in the Semiarid Region of Argentina by Liliana Suñer, Juan Galantini, Gabriela Minoldo

“…The dynamics of soil P forms and particle size fractions was studied under three wheat-based cropping sequences in production systems of Argentina. …”
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THE CAUCASIAN CENTRE OF FORMATION OF WILD DI- AND TETRAPLOID WHEATS: THE ARMENIA 2013 EXPEDITION by N. P. Goncharov, A. Sh. Melikyan, M. G. Harutyunyan, M. Ts. Hovhannisyan, L. V. Hovhannisyan, R. R. Sadoyan, O. A. Lyapunova

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SSR analysis of the genomic DNA of perspective Uzbek hexaploid winter wheat varieties by A. T. Adylova, G. K. Norbekov, E. E. Khurshut, E. V.  Nikitina, F. N. Kushanov

Subjects: “…hexaploid winter wheat…”
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CORRELATION OF MORPHOANATOMICAL TRAITS WITH LODGING RESISTANCE IN SPRING WHEAT IN THE MIDDLE VOLGA REGION by V. G. Zakharov, V. V. Syukov, O. D. Yakovleva

Subjects: “…spring wheat…”
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GENETIC POLYMORPHISM OF LOCI DETERMINING BREAD MAKING QUALITY IN UKRAINIAN WHEAT VARIETIES by S. V. Chebotar, E. M. Blagodarova, E. A. Kurakina, I. V. Semenyuk, A. M. Polishchuk, N. A. Kozub, I. A. Sozinov, A. N. Khokhlov, A. I. Ribalka, Yu. M. Sivolap

Subjects: “…bread wheat…”
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Development of spring durum wheat cultivars resistant to stem rust in Western Siberia by V. S. Yusov, M. G. Evdokimov, L. V. Meshkova, D. A. Glushakov

“…Background. Stem rust of wheat, caused by the biotrophic fungus Puccinia graminis Pers. f. sp. tritici Eriks. et Henn., is a dangerous disease that afflicts serious economic damage to the cultivation of durum wheat.Materials and methods. …”
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Author Correction: Automatic detection and counting of wheat spike based on DMseg-Count by Hecang Zang, Yilong Peng, Meng Zhou, Guoqiang Li, Guoqing Zheng, Hualei Shen

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Estimation of population structure in emmer wheat germplasm conserved in the National Genebank of India by Jatin Tanwar, Sandhya Tyagi, Shivani Sharma, Preeti Jakhar, Gaurav Kumar, Sherry R. Jacob, Amit Kumar Singh, Shailendra K. Jha, Jyoti Kumari

“… Emmer wheat germplasm has received little attention with regard to exploring its genetic diversity toward enhancing utilization. …”
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Complex resistance of spring and winter bread wheat lines to biotic and abiotic stresses by I. F. Lapochkina, N. R. Gainullin, O. A. Baranova, N. M. Kovalenko, L. A. Marchenkova, O. V. Pavlova, O. V. Mitroshina

Subjects: “…common wheat…”
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Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread by Sahreen Nasir, Farhana Mehraj Allai, Murtaza Gani, Shaiq Ganaie, Khalid Gul, Aabida Jabeen, Darakshan Majeed

“…We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of amaranth wheat bread. Wheat flour was replaced by amaranth flour (AF) at 0-15% levels (100 : 0, 95 : 5, 90 : 10, and 85 : 15, respectively). …”
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Present Status and Perspectives on the Use of Alkylresorcinols as Biomarkers of Wholegrain Wheat and Rye Intake by Alastair B. Ross

“…Alkylresorcinols (ARs) were first proposed as potential biomarkers of wholegrain wheat and rye intake a decade ago. Since then there has been a considerable body of research which suggests that ARs do meet most criteria of a biomarker of these foods. …”
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Traits with negative effects and their benefits for soft wheat (Triticum aestivum L.) breeding by S. B. Lepekhov

Subjects: “…spring soft wheat…”
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The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions by Yasmeen M. Bashmil, Frank Bekes, Michael Ruderman, Hafiz A. R. Suleria, Rudi Appels, Frank R. Dunshea

“…Thus, this study aimed to examine the physicochemical and rheological behavior of wheat flour dough after the addition of varying amounts of Australian, green banana flour (GBF) substitutions (5, 10, 15, 25, and 30%). …”
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