Cultivar and environmental effects on quality characters in wheat. II. Protein.

By J. Panozzo, H. Eagles. 2000

165 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/734c49ce25c3de72aaa04d87d083e468680e82f8

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In Nutrition and Dietetics

In Plant Science

Citations in the corpus

Estimation and utilisation of glutenin gene effects from the analysis of unbalanced data from wheat breeding programs (2002, background): “In southern Australia, the environmental correlation between flour protein and extensibility is usually high (Panozzo and Eagles 2000), and in these data the simple correlation across all 3226 data points was 0.66. For Rmax, the value was 0.27. Furthermore, as with Panozzo and Eagles (2000), flour p”
How environmental stress affects starch composition and functionality in cereal endosperm (2014, background): “In wheat [80, 83, 86, 105, 106] and barley [107], the size of both A- and B- granules decreased, with the proportion of the large A-granules increasing at the expense of the small B-granules.”
Identifying traits to improve the nitrogen economy of wheat: Recent advances and future prospects (2009, background): “…avoid the current situation in which increasing grain protein content is generally associated with an increased proportion of gliadin proteins in the gluten fraction, resulting in increased dough extensibility (Jia et al., 1996; Panozzo and Eagles, 2000; Zhu and Khan, 2001; Kindred et al., 2008).”
Effect of phosphorus application and irrigation scheduling on wheat yield and phosphorus use efficiency. (2010, result): “Similar results were reported by Clark et al. (1990) and Panozzo and Eagles (2000) who observed positive effect of water stress applied at different stages of growth on grain protein contents in wheat.”
Molecular and biochemical impacts of environmental factors on wheat grain development and protein synthesis (2003, background): “…the amount, composition and/or polymerization of the gluten proteins (Wrigley et al., 1984; Ciaffi et al., 1996; Graybosch et al., 1995; Borghi et al., 1995; Wieser and Seilmeier, 1998; Panozzo and Eagles, 2000; Selles et al., 1998; Luo et al., 2000; Johansson et al., 2001; Vaughan et al., 1990).”