Wheat genomics for grain quality improvement

Henry, R. J. (2014) Wheat genomics for grain quality improvement. Cereal Foods World, 59 1: 22-24. doi:10.1094/CFW-59-1-0022

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Author Henry, R. J.
Title Wheat genomics for grain quality improvement
Journal name Cereal Foods World   Check publisher's open access policy
ISSN 0146-6283
Publication date 2014-01
Sub-type Article (original research)
DOI 10.1094/CFW-59-1-0022
Open Access Status
Volume 59
Issue 1
Start page 22
End page 24
Total pages 3
Place of publication St. Paul, United States
Publisher A A C C International
Collection year 2015
Language eng
Formatted abstract
New DNA sequencing technology is driving advances in wheat genomics that are providing new opportunities to improve wheat quality. Reference genome sequence data and low-cost sequencing are making the association of quality traits with specific genes and alleles possible. This information, in turn, is providing tools for quality selection in wheat breeding by removing a major constraint to the rapid development of varieties and enabling increased wheat productivity. New approaches to varietal identification are likely to emerge with the ability to analyze complex mixtures. Development of improved wheat milling and end-product processing will also be enabled by a greater understanding of the genetic and molecular bases of processing performance. Analysis of expressed genes (transcriptome) in the developing wheat seed is providing new insights into the molecular basis of grain formation and wheat quality as well.
Q-Index Code CX
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Non HERDC
Queensland Alliance for Agriculture and Food Innovation
 
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Citation counts: TR Web of Science Citation Count  Cited 3 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 1 times in Scopus Article | Citations
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Created: Wed, 26 Mar 2014, 14:35:08 EST by Professor Robert Henry on behalf of Qld Alliance for Agriculture and Food Innovation