Reactive oxygen species are toxic byproducts of aerobic respiration that are also important in mediating a diversity of cellular functions. Reactive oxygen species form an...

Root–soil interactions in the rhizosphere are central to resource acquisition and crop production in agricultural systems. However, apart from studies in idealized experimental...

Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present in wholegrain...

Root elongation depends on the action of the gibberellin (GA) growth hormones, which promote cell production in the root meristem and cell expansion in the elongation zone....

Rice, the staple food of more than half the world's population, is consumed mainly after polishing which removes beneficial components, particularly vitamins, minerals and...

The detection of wheat heads in plant images is an important task for estimating pertinent wheat traits including head population density and head characteristics such as...

Certain phosphorous solubilizing (PSB) and phosphorous mineralizing (PMB) bacteria may improve plant growth by improving nutrient availability. The aim of this work was to...

Despite their economic importance and growing demand, concerns are emerging around wheat-based foods and human health. Most wheat-based foods are made from refined white flour...

Wheat is the major staple food in Western Europe and an important source of energy, protein, dietary fibre, minerals, B vitamins and phytochemicals. Plant breeders have been...

Reducing the prevalence of diet-related diseases, including obesity and type 2 diabetes, is a major challenge for health professionals, food manufacturers and governments in...

Sunn pest or Sunn bug, Eurygaster integriceps Put., salivary gland proteases are responsible for the deterioration of wheat flour quality during dough mixing, resulting from...

Gradients in the contents and compositions of gluten proteins and free amino acids and the expression levels of gluten protein genes in developing wheat caryopses were...

Background Free asparagine is the precursor for acrylamide formation during cooking and processing of grains, tubers, beans and other crop products. In wheat grain, free...

Plant breeders have long sought to develop lines that combine outstanding performance with high and stable quality in different environments. The high-arabinoxylan (AX) Chinese...

Staple crops in human and livestock diets suffer from deficiencies in certain “essential” amino acids including methionine. With the goal of increasing methionine in rice seed,...

Aegilops species have contributed significantly to wheat improvement despite the challenges in exploiting wild species, such as crossability and incompatibility (Börner et al.,...

Septoria tritici blotch (STB), caused by the fungus Zymoseptoria tritici, is one of the most economically important diseases of wheat. Recently, both factors of a gene-for-gene...

Virus-induced gene silencing (VIGS) is a rapid and cost-effective reverse genetic technology that can be used to assess gene function in wheat. This chapter contains a detailed...

AbstractEven though considerable progress has been made in weed ecology, weed molecular biology has been hindered by an inability to genetically manipulate weeds. Genetic...

The cereal infecting fungus Fusarium graminearum is predicted to possess a single homologue of plant RALF (rapid alkalinisation factor) peptides. Fusarium mutant strains lacking...