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1 perties, using only the natural endowment of durum wheat.
2 asta of a superior quality is made with pure durum wheat.
3 enoid accumulation in seeds that differ from durum wheat.
4 tenoid levels 5-8 times higher than those of durum wheat.
5 the contents of dietary fibre components in durum wheat.
6 read) and may improve the economic values of durum wheat.
7 he improvement of drought-tolerant bread and durum wheat.
8 nd wholemeal flour of old and modern Italian durum wheats.
11 were collected from tetraploid (AB genomes) durum wheat and hexaploid (ABD genomes) common wheat.
12 ive marker differentiating between authentic durum wheat and its adulterated admixture down to 3% adu
14 ansgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and
18 perties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Design
19 of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoforme
20 of free and bound phenolic acids contents in durum wheat, bread wheat, barley, oat, rice, rye, corn a
21 present in one-third of cultivated emmer and durum wheats but absent in most tested common wheats (Tr
22 tion of dough strength and grain hardness in durum wheat could significantly improve its breadmaking
26 ained alert of the potential risk present in durum wheat for Argentinean consumers but also show that
27 san flour was found to be more suitable than durum wheat for the fermentation processes tested, espec
28 inerals were investigated in the grain of 12 durum wheat genotypes grown under free air CO2 enrichmen
29 ne purple and one conventional non-pigmented durum wheat genotypes, and the end-products were compare
30 ults indicate that excess Cd accumulation in durum wheat grain is not correlated with seedling-root i
31 rtilization to increase Se concentrations in durum wheat grain, even at high Se rates (120gSeha(-1)).
32 nsequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behavio
33 Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum w
35 ally, followed by P. triticina isolates from durum wheat in Ethiopia and then by isolates from common
37 d wheat cultivars with the A genome locus of durum wheat indicates that hexaploid wheat may have more
40 strategy to discriminate between common and durum wheat lipidome for an authenticity purpose was exp
44 amylase/trypsin inhibitor) was quantified in durum wheat salt soluble extracts using a peptidomic app
45 valenol and deoxynivalenol-3-glucoside in 84 durum wheat samples, from the Argentinean main growing a
46 RSIII and compared with pasta made from 100% durum wheat semolina to investigate technological, senso
47 this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre
48 sta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate
49 ance for both hexaploid wheat and tetraploid durum wheat (T. turgidum L. var. durum) is the wild tetr
50 vor, TAM W101, BH1146, Butte 86), tetraploid durum wheat (T. turgidum L.), diploid wheat (T. monococc
51 eat chromosome 1D (D genome) in a tetraploid durum wheat (T. turgidum L., AB genomes) background.
52 isolates from common wheat and isolates from durum wheat that are found worldwide was detected, in ad
58 icoccoides TR39477 and TTD22) and one modern durum wheat (Triticum turgidum ssp. durum cv. Kiziltan)
59 tordeum Ascherson et Graebener) derived from durum wheat (Triticum turgidum ssp. durum) and the wild
61 ) transport was compared in two varieties of durum wheat (Triticum turgidum) L. subsp. durum known to
62 ht (HMW)-glutenin locus from the A genome of durum wheat (Triticum turgidum, AABB) with the orthologo
63 controls, we grew lettuce, tomato, rice and durum wheat under controlled conditions in nutrient solu
67 ant inbred lines derived from the tetraploid durum wheat variety Langdon crossed with a Langdon - T.
68 fractions, BF, and debranned kernels, DK) of durum wheat was investigated by evaluating their total a
70 f P. triticina found worldwide on cultivated durum wheat were the most recently coalesced and formed
73 present only in flours of barley, rye, oat, durum wheat, winter wheat, Triticum dicoccum and Triticu
74 m wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread
75 al carotenoid content decay were similar for durum wheat, with a maximum at 50 degrees C at the end o
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