Efficient use of nitrogen (N) by plants and particularly crops, is of global importance. In agriculture, high crop yields and protein content depend upon extensive N-inputs,...

The following protocol describes the genetic transformation of wheat using the BioRad PDS/1000-He particle delivery system. Immature embryos are isolated 12–16 days...

The history of wheat domestication and use is closely linked to the efforts of humans to protect themselves from hunger and gain control over their food supply. Now grown...

The dietary intake of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) can promote gut health, but also trigger gastrointestinal disorders. Wheat as a staple...

Wheat accounts for about 20% to over 50% of the total calorie intake of food in regions where it is grown. However, there is a clear perception that disorders related to the...

Acrylamide is a processing contaminant that forms from free asparagine and reducing sugars, such as glucose, fructose and maltose, during high-temperature cooking and...

Acrylamide (C3H5NO) is a processing contaminant formed from free asparagine and reducing sugars during high-temperature cooking and processing. It is a Group 2A carcinogen, and...