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Full-Text Articles in Genetics and Genomics
Gene Expression Changes Linked To Phenylpropanoid-Based Resistance To Fusarium Head Blight Of Wheat, Shiv Singla
Gene Expression Changes Linked To Phenylpropanoid-Based Resistance To Fusarium Head Blight Of Wheat, Shiv Singla
Department of Plant Pathology: Dissertations, Theses, and Student Research
Fusarium graminearum is a devastating pathogen of wheat that causes Fusarium head blight (FHB) and contaminates the grain with the mycotoxin deoxynivalenol (DON). Resistance to FHB is quantitative and it is important to identify additional genes conferring resistance against it. The goal of this thesis was to examine if the constitutive expression of two sorghum phenylpropanoid pathway genes, SbCCoAOMT (encoding caffeoyl-CoA O-methyltransferase) and SbC3’H (encoding p-coumarate 3-hydroxylase), in the moderately-susceptible spring wheat CB037 can provide Type-I and Type-II resistance to F. graminearum and determine the underlying mechanisms of the enhanced resistance. The constitutive expression lines (CCoAOMT413, CCoAOMT421, C3H112, …
Addressing The Challenges Facing Wheat Production: Nebraska And International Breeding Efforts, Sarah Blecha
Addressing The Challenges Facing Wheat Production: Nebraska And International Breeding Efforts, Sarah Blecha
Doctor of Plant Health Program: Dissertations and Student Research
Bread wheat, Triticum aestivum L., provides 20 percent of the global daily calorie intake. It is the third most important food crop, after rice and corn. Biotic challenges significantly reduce wheat yield; chemical control can be a solution but can be cost prohibitive for subsistence farmers. For many farmers, genetic resistance to biotic stresses can be the most cost effective solution.
The International Center for Agricultural Research in the Dry Areas (ICARDA) and the Nebraska Small Grains Breeding Program have been addressing these wheat production challenges. ICARDA is part of an international research consortium to increase wheat yield and tolerance …
Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri
Reducing The Potential For Acrylamide Formation In Wheat Products, Amy Hauver, P. Stephen Baenziger, Mary J. Guttieri
UCARE Research Products
Acrylamide, a chemical formed from free asparagine and reducing sugars during high-temperature cooking via the Maillard reaction (i.e. frying or baking) of high starch foods is deemed ‘probably carcinogenic to humans’ based on its affect in mice. In April of 2002, a group of Swedish researchers reported findings that presented evidence that heat-treated, starch-rich foods contained high levels of acrylamide, later linking the production of acrylamide to the Maillard reaction. A number of other studies have been done to link dietary intake of acrylamide to human cancers and other health effects, although many have had inconclusive results. Nevertheless, the World …