Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.).

By D. C. Knievel, El‐Sayed M. Abdel‐Aal, I. Rabalski, T. Nakamura, P. Hucl. 2009

123 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/7404e82cd41a06976b9878df3062ed9998e54ba8

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Sara K. El-Esawe
2. Wim Van den Ende

In Plant Science

1. Sara K. El-Esawe
2. R. Papa
3. Wim Van den Ende

Citations in the corpus

• The colours of durum wheat: a review (2014, methodology): “In the same way, for the anthocyanins, the Hunter Laboratory colourimeter has been used to evaluate the L*, a* and b* colour values, as reported in a study of anthocyanin colour development in spring wheat by Knievel et al. (2009).”
• Sucrose signaling pathways leading to fructan and anthocyanin accumulation: A dual function in abiotic and biotic stress responses? (2014, background): “Some wheat accessions (blue 28 and purple wheat) also accumulate anthocyanins in their grains, which is interesting for 29 food applications (Knievel et al., 2009).”