The unprecedented wheat yield increases during the Green Revolution were achieved through the introduction of the Reduced height (Rht)-B1b and Rht-D1b semi-dwarfing alleles....

Acrylamide is a processing contaminant and Group 2a carcinogen that was discovered in foodstuffs in 2002. Its presence in a range of popular foods has become one of the most...

Robust projections of climate impact on crop growth and productivity by crop models are key to designing effective adaptations to cope with future climate risk. However, current...

Winter wheat is an important crop in the UK, suited to the typical weather conditions in the current climate. In a changing climate the increased frequency and severity of...

The effect of weather on inter-annual variation in the crop yield response to nitrogen (N) fertilizer for winter wheat (Triticum aestivvum L.) and spring barley (Hordeum vulgare...

Targeted and random mutagenesis of gene families require accurate quantification. Droplet digital PCR (ddPCR) enables high-throughput screening of copy number variation (CNV)....

Lipids affect the quality of wheat flour for breadmaking. One possible mechanism is stabilization of the gas cells which are formed during dough mixing and expanded during...

The interception of irradiation by smog pollution and cloud cover associated with extreme rainfall events has become an increasingly important limiting factor in crop production...

Atmospheric CO2 concentration [CO2] has increased from 260 to 280 μmol mol−1 (level during crop domestication up to the industrial revolution) to currently 400 and will reach...

Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats,...

Wheat contains abundant xylan in cell walls of all tissues, but in endosperm, there is an unusual form of xylan substituted only by arabinose (arabinoxylan; AX) that has long...

Several studies have explored the potential of electrical resistivity tomography to monitor changes in soil moisture associated with the root water uptake of different crops....

There is a well-established negative relationship between the yield and the concentration of protein in the mature wheat grain. However, some wheat genotypes consistently...

The bird cherry‐oat aphid (Rhopalosiphum padi L.) is a major pest of wheat (Triticum aestivum L.) and can cause up to 30% yield losses. Heritable plant resistance to aphids is...

Wheat stem rust, caused by the fungus Puccinia graminis f. sp. tritici (Pgt), is a notoriously damaging disease of wheat and barley. Pgt requires two hosts to complete its...

Enabling data reuse and knowledge discovery is increasingly critical in modern science, and requires an effort towards standardising data publication practices. This is...

Bread wheat is an allohexaploid species originating from two successive and recent rounds of hybridization between three diploid species that were very similar in terms of...

In recent years, the number of emergent plant pathogens (EPPs) has grown substantially, threatening agroecosystem stability and native biodiversity. Contributing factors...

Mutations at the LYS3 locus in barley have multiple effects on grain development, including an increase in embryo size and a decrease in endosperm starch content. The gene...

The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level....