Now showing items 1-7 of 7
Wheat Grain Arabinoxylan Quantification, Characterization, and Fate During Baking
The study of wheat (Triticum aestivum L.) as it relates to end-use quality is highly diverse. This dissertation examines end-use quality across the U.S. and how the non-starch polysaccharide arabinoxylan (AX) influences ...
Impacts of nitrogen fertility, soilborne disease, and socioeconomic factors on diverse small grain production systems of the Pacific Northwest
Small grains are grown in rotation with many temperate crops in the Columbia Basin and Puget Sound regions, functioning to improve the profitability of the cash crops. During 2009-10, 45 isolates of
IMPROVING BAKING QUALITY AND LOCAL MARKETS FOR WHEAT GROWN IN WESTERN WASHINGTON
Winter wheat (Triticum aestivum) is currently grown in crop rotations in western Washington to break disease cycles and improve soil quality. There is interest in creating a local grain system to add value to the crop. Two ...
VARIABLE RATE NITROGEN AND SEEDING TO IMPROVE NITROGEN USE EFFICIENCY
Increased nitrogen (N) fertilizer additions to modern agricultural cropping systems will be necessary to feed a growing world population. However, greater nitrogen use efficiency (NUE) is required if agroecosystems are to ...
Characterization of glyphosate-resistant mechanism(s) in spring wheat (Triticum aestivum L.) induced through mutagenesis
Wheat susceptibility to glyphosate, a non-selective herbicide targeting the EPSPS enzyme, encouraged the development of glyphosate-resistant (GR) spring wheat through mutation breeding using ethyl methanesulfonate (EMS) ...
Identifying root-lesion nematode (Pratylenchus spp.) resistance and functional mechanisms in wheat
Root-lesion nematodes (RLN) Pratylenchus thornei Sher and Allen, 1953 and P. neglectus (Rensch, 1924) Filipjev Schuurmans and Stekhoven are soil-borne pathogens of wheat that invade and feed on root host cells. In the ...
MOLECULAR CHARACTERIZATION OF THE LOW MOLECULAR WEIGHT GLUTENIN SUBUNIT GENE FAMILY MEMBERS AND THEIR EFFECT ON WHEAT QUALITY
Gluten is a macro polymer responsible for the unique viscoelastic properties of wheat dough and it is formed from the interaction of wheat seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are one ...