Wholemeal flours from blends of bread wheat, emmer and spelt were processed into bread using yeast-based and sourdough fermentation. The bread wheat flour contained...

Periods of extreme wet-weather elevate agricultural diffuse water pollutant loads and climate projections for the UK suggest wetter winters. Within this context, we monitored...

Accurate segregation of chromosomes at the first meiotic division relies upon the establishment of physical connections between homologous chromosomes, which with a few...

Conventional breeding has been immensely successful in increasing crop production to meet the demands of the growing global population, particularly for wheat where production...

The dietary contributions of iron (Fe) and zinc (Zn) from cereals are determined by concentrations, locations and chemical forms. A genetically biofortified wheat line showed...

Scotch Whisky is an important global commodity which generates extensive co-product known as pot ale or spent wash (> 10 L co-product per L whisky). Whilst this is often used...

We investigated the effect of soil organic carbon (SOC) on the consolidation behaviour of soil from two long term field experiments at Rothamsted; the Broadbalk Wheat Experiment...

The importance of wheat glutenin polymers in determining the processing quality of wheat is generally accepted. Similarly, genetic and molecular studies have provided detailed...

Although barley falls far behind the “big three” cereals (maize, rice and wheat) in total global production it is one of the most widely grown cereals in the world, being grown...

Observations from animal and in vitro laboratory research, and anecdotal evidence, have led to the suggestion that gluten consumption stimulates weight gain by the presence of...

Global food security requires food production to be increased in the coming decades. The closure of any existing genetic yield gap (Yig) by genetic improvement could increase...

Background and Objectives: Research on wheat grain proteins is reviewed, including achievements over the past century and priorities for future research. The focus is on three...

The presence of acrylamide in foods derived from grains, tubers, storage roots, beans and other crop products has become a difficult problem for the food industry. Here we...

Sorghum is an important source of dietary iron (Fe) and zinc (Zn) in parts of Africa and India, but there is a need to increase their concentrations to meet dietary...

Genome editing techniques, such as the CRISPR/Cas9 system, offer a game-changing opportunity for crop improvement by enabling precise modifications to be made at targeted...

High-molecular-weight glutenin subunits (HMW-GSs) are the most critical grain storage proteins that determine the unique processing quality of wheat. Although it is part of the...

Despite the significant inroads into increasing agricultural productivity in recent decades, nitrogen remains a key limiting factor for crop growth and yield. Though highly...

Many biotrophic pathogens, which require living plant tissues for colonization, interact with their hosts in a gene-for-gene (GFG) manner whereby plant disease resistance (R)...

During meiosis, DNA double-strand breaks (DSBs) occur throughout the genome, a subset of which are repaired to form reciprocal crossovers between chromosomes. Crossovers are...

Segregation distortion (SD) is common in most genetic mapping experiments and a valuable resource to determine how gene loci induce deviation. Meiotic DNA crossing over and SD...