research area of HE, Zhonghu, Wheat Breeder, CCR, CIMMYT, CIMMYT Lividini, Keith, Head, Strategy and Policy Research, IFPRI, IFPRI Udomkun, Patchimaporn, Postdoctoral Fellow - Food Science/Technology, IITA, IITA
subject area of Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars. Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour Association of a Lipoxygenase Locus, Lpx‐B1, with Variation in Lipoxygenase Activity in Durum Wheat Seeds Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf CIMMYT's Genetic Progress in Wheat Grain Quality under Four Nitrogen Rates Characterization of A- and B-type starch granules in Chinese wheat cultivars Comparative Study on Evaluation Methods for Quality Characteristics of Northern Style Chinese Steamed Bread Contribution of Genetic Resources to Grain Storage Protein Composition and Wheat Quality Current and Future Trends of Wheat Quality Needs Dimensions of Diversity in Modern Spring Bread Wheat in Developing Countries from 1965 Durum wheat (Triticum turgidum, L.) carrying the 1BL/1RS chromosomal translocation: agronomic performance and quality characteristics under Mediterranean conditions Effect of allelic variation and expression quantity at Glu-1 Loci on size distribution of Glutenin Polymer in common wheat Effect of blending waxy wheat flour with common wheat on protein and starch properties and Chinese fresh noodle quality Effect of mango kernel flour addition on the phenolics profile, antioxidant activity and pasting properties of wheat flour Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour Effects of gluten protein fractions on dough property and products quality in common wheat Endogenous arabinoxylans variability in refined wheat flour and its relationship with quality traits Evaluation of the suitability of cassava and sweetpotato flours for pasta production Flour, starch and composite breadmaking quality of various cassava clones Food Security: Quantity and Quality Matters for Eating Good Bread in Uzbekistan Genetic architecture of polyphenol oxidase activity in wheat flour by genome‐wide association study Genomic Approaches for Biofortification of Grain Zinc and Iron in Wheat Highly nutritional cookies based on a novel bean-cassava-wheat flour mix formulation Hulless barley as a promising source to improve the nutritional quality of wheat products. Identifying zambia's industrial fortification options: toward overcoming the food and nutrition information gap-induced impasse. Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium Impact of subsidized fortified wheat on anaemia in pregnant Indian women. Indian Social Safety Net Programs as Platforms for Introducing Wheat Flour Fortification: A Case Study of Gujarat, India: Microbial biomass (Novacq™) stimulates feeding and improves the growth performance on extruded low to zero-fishmeal diets in tilapia (GIFT strain) Nutritional and sensory properties: snack food made from high-quality cassava flour and legume blend Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences OIL CONTENT IN FRIED PROCESSED SWEETPOTATO PRODUCTS Organic Seed-treatment as a Substitute for Chemical Seed-treatment to Control Common Bunt of Wheat Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content. QTL mapping for milling, gluten quality, and flour pasting properties in a recombinant inbred line population derived from a Chinese soft × hard wheat cross QUALITY OF SWEETPOTATO FLOUR DURING PROCESSING AND STORAGE Recommendations for improving Guatemala's food fortification program based on household income and expenditure survey (HIES) data Registration of ‘Ambassador’ Wheat Repellent and Growth-Inhibiting Effects of Turmeric Oil, Sweetflag Oil, Neem Oil, and “Margosan-O” on Red Flour Beetle (Coleoptera: Tenebrionidae) Soybean production in eastern and southern Africa and threat of yield loss due to soybean rust caused by Phakopsora pachyrhizi The Egyptian Food Subsidy System: Operation and Effects on Income Distribution The effect of indirect tests for grain quality on the grain yield and industrial quality of bread wheat The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique. Triticale in Commercial Agriculture: Progress and Promise Zinc, iron and phytic acid levels of some popular foods consumed by rural children in Sri Lanka