selected publications
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article
- Genome-wide association analysis for arabinoxylan content in common wheat (T. Aestivum L.) flour. Journal of Cereal Science. 98. 2021
- Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations. Cereal Chemistry. 2021
- Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits. Journal of Cereal Science. 95:103062. 2020
- Nutritional quality characterization of a set of durum wheat landraces from Iran and Mexico. Lwt - Food Science and Technology. 124:109198. 2020
- Variability for Glutenins, Gluten Quality, Iron, Zinc and Phytic Acid in a Set of One Hundred and Fifty-Eight Common Wheat Landraces from Iran. AGRONOMY-BASEL. 10. 2020
- Preliminary characterization for grain quality traits and high and low molecular weight glutenins subunits composition of durum wheat landraces from Iran and Mexico. Journal of Cereal Science. 88:47-56. 2019
- Milling, processing and end-use quality traits of CIMMYT spring bread wheat germplasm under drought and heat stress. Field Crops Research. 215:104-112. 2018
- Comparing Small-Scale Testing Methods for Predicting Wheat Gluten Strength Across Environments. Cereal Chemistry. 92:231-235. 2015
- Heat and drought stress on durum wheat: Responses of genotypes, yield, and quality parameters. Journal of Cereal Science. 57:398-404. 2013
- The influence of drought and heat stress on the expression of end-use quality parameters of common wheat. Journal of Cereal Science. 57:73-78. 2013