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Improving cereal grain carbohydrates for diet and health

Journal of cereal science, 2014-05, Vol.59 (3), p.312-326

2014

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Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty

Theoretical and applied genetics, 2020-02, Vol.133 (2), p.517-528

2020

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Enrichment of provitamin A content in durum wheat grain by suppressing β-carotene hydroxylase 1 genes with a TILLING approach

Theoretical and applied genetics, 2021-12, Vol.134 (12), p.4013-4024

2021

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TILLING mutants of durum wheat result in a high amylose phenotype and provide information on alternative splicing mechanisms

Plant science (Limerick), 2015-04, Vol.233, p.127-133

2015

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High resolution melting analysis for the detection of EMS induced mutations in wheat SbeIIa genes

BMC plant biology, 2011-11, Vol.11 (1), p.156-156

2011

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Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties

Foods, 2023-11, Vol.12 (22), p.4112

2023

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Contribution to Breadmaking Performance of Two Different HMW Glutenin 1Ay Alleles Expressed in Hexaploid Wheat

Journal of agricultural and food chemistry, 2021-01, Vol.69 (1), p.36-44

2021

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Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Foods, 2020-05, Vol.9 (6), p.693

2020

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Corrigendum: Characterization of Triticum turgidum sspp. durum, turanicum and polonicum grown in Central Italy in relation to technological and nutritional aspects

Frontiers in plant science, 2024-03, Vol.15, p.1379685-1379685

2024

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The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (AuAuGG) Group

Genes, 2024-08, Vol.15 (8), p.986

2024

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Characterization of Triticum turgidum sspp. durum , turanicum , and polonicum grown in Central Italy in relation to technological and nutritional aspects

Frontiers in plant science, 2023-12, Vol.14, p.1269212-1269212

2023

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Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality

Journal of cereal science, 2018-01, Vol.79, p.494-500

2018

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Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

Nutrients, 2020-07, Vol.12 (8), p.2171

2020

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Increasing the amylose content of durum wheat through silencing of the SBEIIa genes

BMC plant biology, 2010-07, Vol.10 (1), p.144-144

2010

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Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

BMC plant biology, 2017-12, Vol.17 (1), p.248-248, Article 248

2017

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Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

Foods, 2022-05, Vol.11 (11), p.1532

2022

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Whole-exome sequencing of selected bread wheat recombinant inbred lines as a useful resource for allele mining and bulked segregant analysis

Frontiers in genetics, 2022-11, Vol.13, p.1058471-1058471

2022

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A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics

International journal of molecular sciences, 2020-11, Vol.21 (22), p.8450

2020

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Molecular characterization and phylogenetic analysis of active y-type high molecular weight glutenin subunit genes at Glu-A1 locus in wheat

Journal of cereal science, 2019-03, Vol.86, p.9-14

2019

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Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

Foods, 2022-08, Vol.11 (16), p.2510

2022

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The impact of the SSIIa null mutations on grain traits and composition in durum wheat

Breeding Science, 2016, Vol.66(4), pp.572-579

2016

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Wheat glutenin polymers 1. structure, assembly and properties

Journal of cereal science, 2022-07, Vol.106, p.103486, Article 103486

2022

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Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential

Plants (Basel), 2023-03, Vol.12 (6), p.1349

2023

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Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

Journal of cereal science, 2022-07, Vol.106, p.103487, Article 103487

2022

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Identification and characterization of granule bound starch synthase I (GBSSI) gene of tartary buckwheat (Fagopyrum tataricum Gaertn.)

Gene, 2014-01, Vol.534 (2), p.229-235

2014

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Improving cereal grain carbohydrates for diet and health

Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty

Enrichment of provitamin A content in durum wheat grain by suppressing β-carotene hydroxylase 1 genes with a TILLING approach

TILLING mutants of durum wheat result in a high amylose phenotype and provide information on alternative splicing mechanisms

High resolution melting analysis for the detection of EMS induced mutations in wheat SbeIIa genes

Impact of Variation in Amylose Content on Durum Wheat cv. Svevo Technological and Starch Properties

Contribution to Breadmaking Performance of Two Different HMW Glutenin 1Ay Alleles Expressed in Hexaploid Wheat

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Corrigendum: Characterization of Triticum turgidum sspp. durum, turanicum and polonicum grown in Central Italy in relation to technological and nutritional aspects

The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (AuAuGG) Group

Characterization of Triticum turgidum sspp. durum , turanicum , and polonicum grown in Central Italy in relation to technological and nutritional aspects

Expressed Ay HMW glutenin subunit in Australian wheat cultivars indicates a positive effect on wheat quality

Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

Increasing the amylose content of durum wheat through silencing of the SBEIIa genes

Production and molecular characterization of bread wheat lines with reduced amount of α-type gliadins

Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness

Whole-exome sequencing of selected bread wheat recombinant inbred lines as a useful resource for allele mining and bulked segregant analysis

A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics

Molecular characterization and phylogenetic analysis of active y-type high molecular weight glutenin subunit genes at Glu-A1 locus in wheat

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures

The impact of the SSIIa null mutations on grain traits and composition in durum wheat

Wheat glutenin polymers 1. structure, assembly and properties

Exploring Variability of Free Asparagine Content in the Grain of Bread Wheat ( Triticum aestivum L.) Varieties Cultivated in Italy to Reduce Acrylamide-Forming Potential

Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

Identification and characterization of granule bound starch synthase I (GBSSI) gene of tartary buckwheat (Fagopyrum tataricum Gaertn.)

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