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...

Phosphorylation of the α-subunit of eukaryotic initiation factor 2 (eIF2α) and subsequent inhibition of protein synthesis is a major survival response to different stresses in...

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 biosynthetic route for the synthesis of trehalose in plants is through a low-flux pathway that leads to the accumulation of micromolar amounts of trehalose 6-phosphate (T6P)...

During recent years there have been several parallel trends in popular books and social media suggesting that the consumption of bread made from ‘modern bread wheat’ is bad for...

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 high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of...

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...

The number of meiotic crossovers is tightly controlled and most depend on pro-crossover ZMM proteins, such as the E3 ligase HEI10. Despite the importance of HEI10 dosage for...

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...