Wheat bioinformatics

Edwards, D. (2011). Wheat bioinformatics. In Alain P. Bonjean, William J. Angus and Maarten Van Ginkel (Ed.), The world wheat book: A history of wheat breeding (pp. 851-875) Paris, France: Lavoisier.

Author Edwards, D.
Title of chapter Wheat bioinformatics
Title of book The world wheat book: A history of wheat breeding
Place of Publication Paris, France
Publisher Lavoisier
Publication Year 2011
Sub-type Research book chapter (original research)
ISBN 9782743011024
Editor Alain P. Bonjean
William J. Angus
Maarten Van Ginkel
Volume number 2
Start page 851
End page 875
Total pages 25
Collection year 2012
Language eng
Formatted Abstract/Summary
It is ten years since Volume 1 of The World Wheat Book was completed and the intervening years have seen many changes in the world economy, in agriculture in the countries where wheat is grown, and major developments in the techniques of wheat breeding.
This second volume therefore updates, but does not replace, the first volume by adding to the countries discussed, giving an update on agronomy and cropping practices, and reviewing the technological advances in wheat breeding techniques.
The opening chapters summarise the history of wheat growing, the development of wheat breeding, and the current status of breeding in the countries covered. The next set of chapters looks at agronomy and cropping practices in a wide range of wheat growing regions across the world. The third set of chapters records the latest advances in wheat breeding, looking at concepts and strategies as well as current and developing techniques. The fourth set reviews the developing end uses. The final group of chapters examines specific biotic and abiotic threats from viruses, insect pests and diseases.
Q-Index Code B1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Book Chapter
Collections: Non HERDC
Queensland Alliance for Agriculture and Food Innovation
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Created: Sat, 15 Oct 2011, 19:12:30 EST by Dr Dave Edwards on behalf of Qld Alliance for Agriculture and Food Innovation