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1. Correction to: Yield gap analysis extended to marketable grain reveals the profitability of organic lentil-spring wheat intercrops

Author:
Viguier, Loïc; Bedoussac, Laurent; Journet, Etienne-Pascal; Justes, Eric
Source:
Agronomy for sustainable development 2018 v.38 no.5 pp. 46
ISSN:
1774-0746
Subject:
wheat,   etc   ; intercropping; profitability;     Show all 3 Subjects
Abstract:
... Due to an unfortunate turn of events, the names of the authors appeared incorrectly in the original publication as given names and family names have been reversed. The correct representation of the authors’ names is listed above and below and should be treated as definitive. ...
DOI:
10.1007/s13593-018-0531-5

2. Red–Green–Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran

Author:
Aït‐Aissa, Amara; Zaddem, Meriem; Aïder, Mohammed
Source:
International journal of food science & technology 2018 v.53 no.1 pp. 254-261
ISSN:
0950-5423
Subject:
wheat bran; wheat flour,   etc   ; color; image analysis; ingredients; mixing;     Show all 6 Subjects
Abstract:
... In this work, we applied a nonintrusive measurement method based on the Red–Green–Blue (RGB) image analysis system to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran. This method intended to quantify the presence of one or several colours in the surface of mixed ingredients. The mixing of flour particles with bleached and unbleached wheat bran was st ...
DOI:
10.1111/ijfs.13581

3. Correction to: Genetic analysis of multi-environmental spring wheat trials identifies genomic regions for locus-specific trade-offs for grain weight and grain number

Author:
Sukumaran, Sivakumar; Lopes, Marta; Dreisigacker, Susanne; Reynolds, Matthew
Source:
Theoretical and applied genetics 2018 v.131 no.4 pp. 999
ISSN:
0040-5752
Subject:
spring wheat,   etc   ; genetic analysis; genomics;     Show all 3 Subjects
Abstract:
... Unfortunately, the Fig. 1 of this original article was incorrectly published. The corrected Fig. 1 is given below. ...
DOI:
10.1007/s00122-018-3066-x

4. Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake

Author:
Pycarelle, Sarah C.; Winnen, Kevin L.J.; Bosmans, Geertrui M.; Van Haesendonck, Ingrid; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A.
Source:
Food chemistry 2019 v.271 pp. 401-409
ISSN:
0308-8146
Subject:
wheat; wheat flour,   etc   ; Triticum aestivum; baking; eggs; gluten; hexane; leavening agents; lipids; liquid-air interface; mixing; solvents; sponge cakes; starch; sugars;     Show all 15 Subjects
Abstract:
... The functionality of wheat flour lipids in sponge cakes prepared from flour, sugar, eggs and leavening agents only was investigated by altering their location or content in flour. Hexane (hex) or the more polar hexane:isopropanol (3:2 v/v) (hex:isoprop) were used to impact free flour lipid (FFL) or both FFL and bound flour lipid (BFL) fractions, respectively. Flour from which the FFLs were removed ...
DOI:
10.1016/j.foodchem.2018.07.181

5. Colour-encoded lateral flow immunoassay for the simultaneous detection of aflatoxin B1 and type-B fumonisins in a single Test line

Author:
Di Nardo, Fabio; Alladio, Eugenio; Baggiani, Claudio; Cavalera, Simone; Giovannoli, Cristina; Spano, Giulia; Anfossi, Laura
Source:
Talanta 2019 v.192 pp. 288-294
ISSN:
0039-9140
Subject:
wheat,   etc   ; aflatoxin B1; antibodies; antigens; chemical species; color; fumonisins; immunoassays; mobile telephones; nanogold; processed foods;     Show all 11 Subjects
Abstract:
... A multiplex Lateral Flow Immunoassay was developed based on the use of a single Test line and multicolour gold nanoparticles (GNPs) as signal reporters. Red and blue GNPs were linked to antibodies directed towards two different analytes and included in a typical lateral flow immunoassay configuration, in which the Test line was formed by the mixture of two antigens. As a result of the immunoreacti ...
DOI:
10.1016/j.talanta.2018.09.037

6. Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods

Author:
Lee, Na-Young; Koo, Jae-Geun
Source:
Food chemistry 2019 v.271 pp. 685-690
ISSN:
0308-8146
Subject:
wheat,   etc   ; chewiness; crude protein; hardness; high pressure treatment; noodles; oat flour; physicochemical properties; viscosity;     Show all 9 Subjects
Abstract:
... This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of LW were not affected by HHP; however, those of blends were significantly higher than those of LW (p < 0. ...
DOI:
10.1016/j.foodchem.2018.07.171

7. Using isotopes to trace freshly applied cadmium through mineral phosphorus fertilization in soil-fertilizer-plant systems

Author:
Wiggenhauser, Matthias; Bigalke, Moritz; Imseng, Martin; Keller, Armin; Rehkämper, Mark; Wilcke, Wolfgang; Frossard, Emmanuel
Source:
The Science of the total environment 2019 v.648 pp. 779-786
ISSN:
0048-9697
Subject:
wheat,   etc   ; cadmium; fertilizer application; isotope fractionation; phosphorus; phosphorus fertilizers; radionuclides; roots; shoots; soil; stable isotopes;     Show all 11 Subjects
Abstract:
... Applications of mineral phosphorus (P) fertilizer can lead to cadmium (Cd) accumulation in soils and can increase Cd concentrations in edible crop parts. To determine the fate of freshly applied Cd, a Cd source tracing experiment was conducted in three soil-fertilizer-wheat systems by using a mineral P fertilizer labeled with the radio isotope ¹⁰⁹Cd and by exploiting natural differences in Cd stab ...
DOI:
10.1016/j.scitotenv.2018.08.127

8. Biodegradable pressure sensitive adhesives produced from vital wheat gluten: Effect of glycerol as plasticizer A Physicochemical and engineering aspects

Author:
Sartori, Tanara; Feltre, Gabriela; do Amaral Sobral, Paulo Jose; da Cunha, Rosiane Lopes; Menegalli, Florencia Cecilia
Source:
Colloids and surfaces 2019 v.560 pp. 42-49
ISSN:
0927-7757
Subject:
wheat gluten,   etc   ; adhesion; adhesives; biodegradability; cohesion; colloids; glycerol; hydrophilicity; plasticizers; relative humidity;     Show all 10 Subjects
Abstract:
... This work aimed at evaluating the influence of glycerol concentration and storage relative humidity (RH) on gluten-based adhesive properties. Adhesive aging and adhesive application over different food substrates were also evaluated. For such purpose, three adhesive formulations were developed from different gluten:glycerol ratios (1:0.6, 1:1, and 1:1.4), which were applied over a pectin-based fil ...
DOI:
10.1016/j.colsurfa.2018.09.069

9. Efficient saccharification of agave biomass using Aspergillus niger produced low-cost enzyme cocktail with hyperactive pectinase activity

Author:
Wang, Jiahong; Chio, Chonlong; Chen, Xuntong; Su, Erzheng; Cao, Fuliang; Jin, Yongcan; Qin, Wensheng
Source:
Bioresource technology 2019 v.272 pp. 26-33
ISSN:
0960-8524
Subject:
wheat straw,   etc   ; Agave; Aspergillus niger; bioethanol; biomass; enzyme activity; feedstocks; fungi; polygalacturonase; polysaccharides; saccharification;     Show all 11 Subjects
Abstract:
... To develop a cost-effective, time-saving and efficient saccharification system for converting biomass into mono-/oligo-saccharides for production of bioethanol or other biochemicals, a relatively low recalcitrant and widely available biomass Agave americana was selected as feedstock. During the investigation of efficient enzyme cocktail, pectinase, which usually is neglect for biomass saccharifica ...
DOI:
10.1016/j.biortech.2018.09.069

10. Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process

Author:
S., Padma Ishwarya; Desai, Kiran M.; Naladala, Srinivasulu; Anandharamakrishnan, C.
Source:
International journal of food science & technology 2018 v.53 no.2 pp. 404-411
ISSN:
0950-5423
Subject:
wheat; wheat bran; wheat flour,   etc   ; baking; bread dough; deformation; gelatinization; glass transition temperature; hardness; modulus of elasticity;     Show all 10 Subjects
Abstract:
... Wheat bran‐mediated effects on temperature‐induced state transitions of proofed bread dough were studied as function of its level of replacement (5%–15%) to wheat flour. Proofed dough was subjected to rheological tests at small deformations. During heating of proofed dough from 30 °C to 95 °C, the value of elastic modulus (G′) attained its maximum at a temperature (TGmax′) that represented peak ge ...
DOI:
10.1111/ijfs.13598

11. Correction to: Resistance evaluation of differentials and commercial wheat cultivars to stripe rust (Puccinia striiformis) infection in hot spot regions of Canada

Author:
Brar, Gurcharn Singh; Dhariwal, Raman; Randhawa, Harpinder Singh
Source:
European journal of plant pathology 2018 v.152 no.1 pp. 269
ISSN:
0929-1873
Subject:
wheat,   etc   ; Puccinia striiformis; cultivars; stripe rust; Canada;     Show all 5 Subjects
Abstract:
... Table 2 AAC Penhold is CPSR wheat and carries Yr18 (not CWRS). ...
DOI:
10.1007/s10658-018-1452-5

12. Retraction Note to: Cadmium permeates through calcium channels and activates transcriptomic complexity in wheat roots in response to cadmium stress

Author:
Yue, Jieyu; Zhang, Xin; Liu, Ning
Source:
Genes & genomics 2018 v.40 no.6 pp. 685
ISSN:
1976-9571
Subject:
wheat,   etc   ; cadmium; calcium channels; permeates; roots; transcriptomics;     Show all 6 Subjects
Abstract:
... The authors are retracting this article [1] because Figs. 1A, 1E and 1F have been taken without permission from the Master’s thesis of Qiaoling Wang. ...
DOI:
10.1007/s13258-018-0694-0

13. Changes in rheological properties of wheat due to storage

Author:
Kamboj, Uma; Guha, Paramita; Mishra, Sunita
Source:
Journal of the science of food and agriculture 2018 v.98 no.4 pp. 1374-1380
ISSN:
0022-5142
Subject:
wheat,   etc   ; ambient temperature; dough; models; viscoelasticity;     Show all 5 Subjects
Abstract:
... BACKGROUND: The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep‐recovery tests were performed to assess the changes in rheological properties as a result of storage. RESULTS: Samples w ...
DOI:
10.1002/jsfa.8603

14. Correction to: Comparison of a one- and two-stage mixed model analysis of Australia’s National Variety Trial Southern Region wheat data

Author:
Gogel, Beverley; Smith, Alison; Cullis, Brian
Source:
Euphytica 2018 v.214 no.3 pp. 51
ISSN:
0014-2336
Subject:
wheat,   etc   ; plant breeding; statistical models; Australia;     Show all 4 Subjects
Abstract:
... This article has been published with an erroneous version of Eq. 15. Please find the correct Eq. 15 in this document. ...
DOI:
10.1007/s10681-018-2129-z

15. Correction to: Improving the baking quality of bread wheat by genomic selection in early generations

Author:
Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Güngör, Huseyin; Löschenberger, Franziska; Buerstmayr, Hermann
Source:
Theoretical and applied genetics 2018 v.131 no.2 pp. 495
ISSN:
0040-5752
Subject:
wheat,   etc   ; baking quality; marker-assisted selection;     Show all 3 Subjects
Abstract:
... Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now. ...
DOI:
10.1007/s00122-018-3049-y

16. Correction to: Strategic crossing of biomass and harvest index—source and sink—achieves genetic gains in wheat

Author:
Reynolds, MatthewP.; Pask, AlistairJ. D.; Hoppitt, WilliamJ. E.; Sonder, Kai; Sukumaran, Sivakumar; Molero, Gemma; Pierre, CarolinaSaint; Payne, Thomas; Singh, RaviP.; Braun, HansJ.; Gonzalez, FernandaG.; Terrile, IgnacioI.; Barma, NareshC. D.; Hakim, Abdul; He, Zhonghu; Fan, Zheru; Novoselovic, Dario; Maghraby, Maher; Gad, KhaledI. M.; Galal, ElHusseinyG.; Hagras, Adel; Mohamed, MohamedM.; Morad, AbdulFatah A.; Kumar, Uttam; Singh, GyanendraP.; Naik, Rudra; Kalappanavar, IshwarK.; Biradar, Suma; Sai Prasad, SakuruV.; Chatrath, Ravish; Sharma, Indu; Panchabhai, Kishor; Sohu, VirinderS.; Mavi, GurvinderS.; Mishra, VinodK.; Balasubramaniam, Arun; Jalal-Kamali, MohammadR.; Khodarahmi, Manoochehr; Dastfal, Manoochehr; Tabib-Ghaffari, SeyedM.; Jafarby, Jabbar; Nikzad, AhmadR.; Moghaddam, HosseinAkbari; Ghojogh, Hassan; Mehraban, Asghar; Solís-Moya, Ernesto; Camacho-Casas, MiguelA.; Figueroa-López, Pedro; Ireta-Moreno, Javier; Alvarado-Padilla, JorgeI.; Borbón-Gracia, Alberto; Torres, Araceli; Quiche, YeiNayeli; Upadhyay, SheshR.; Pandey, Deepak; Imtiaz, Muhammad; Rehman, MonsifU.; Hussain, Manzoor; Hussain, Makhdoom; Ud-Din, Riaz; Qamar, Maqsood; Sohail, Muhammad; Mujahid, MuhammadY.; Ahmad, Gulzar; Khan, AbdulJ.; Sial, MahboobA.; Mustatea, Pompiliu; von Well, Eben; Ncala, Moses; de Groot, Stephan; Hussein, AbdelraheemH. A.; Tahir, IzzatS. A.; Idris, AmaniA. M.; Elamein, HalaM. M.; Manes, Yann; Joshi, ArunK.
Source:
Euphytica 2018 v.214 no.1 pp. 9
ISSN:
0014-2336
Subject:
wheat,   etc   ; biomass; crossing; genetic improvement; plant breeding;     Show all 5 Subjects
Abstract:
... The original article was corrected. Author Muhammad Kundi should instead read: Muhammad Sohail. ...
DOI:
10.1007/s10681-017-2086-y

17. High amylose wheat starch increases the resistance to deformation of wheat flour dough

Author:
McCann, Thu H.; Homer, Stephen H.; Øiseth, Sofia K.; Day, Li; Newberry, Marcus; Regina, Ahmed; Lundin, Leif
Source:
Journal of cereal science 2018 v.79 pp. 440-448
ISSN:
0733-5210
Subject:
wheat; wheat flour; wheat gluten,   etc   ; amylose; confocal laser scanning microscopy; deformation; dough; granules; mechanical properties; microstructure; modulus of elasticity; protein content; rheology; starch granules; wheat starch;     Show all 15 Subjects
Abstract:
... High amylose wheat (HAW) starch has been the focus of a number of nutritional studies, but there is limited information around its effect on the mechanical properties of wheat flour dough. This study investigated the size, shape and packing volume of HAW starch and their effect on the microstructure and rheology of dough. Four flour blends were formulated by adding vital wheat gluten and either HA ...
DOI:
10.1016/j.jcs.2017.12.001

18. Patterns of world wheat trade, 1945–2010: The long hangover from the second food regime

Author:
González‐Esteban, Ángel Luis
Source:
Journal of agrarian change 2018 v.18 no.1 pp. 87-111
ISSN:
1471-0358
Subject:
wheat,   etc   ; World Trade Organization; trade negotiations;     Show all 3 Subjects
Abstract:
... Food regime analysis is concerned with interpreting possibilities and conflicts inherent to the 21st‐century food system in historical terms. This paper summarizes the theoretical discussion of the food regime method, and of the identification of different “food regime periods” throughout modern history. While it is widely accepted that the so‐called “second food regime” has already ended, there i ...
DOI:
10.1111/joac.12219

19. Price Discovery and the Basis Effects of Failures to Converge in Soft Red Winter Wheat Futures Markets

Author:
Karali, Berna; McNew, Kevin; Thurman, Walter N.
Source:
Journal of agricultural and resource economics 2018 v.43 no.1 pp. 1-17
ISSN:
1068-5502
Subject:
soft red winter wheat,   etc   ; commodity futures; prices;     Show all 3 Subjects
Abstract:
... Wheat futures contracts failed to converge to spot prices at delivery locations in 2008–2009. By analyzing basis at nondelivery locations surrounding this episode, we study the spatial pattern of failures to converge. We find that basis fell as distance from delivery location increased and remained tightly connected to basis at the delivery location during the nonconvergence episodes. This finding ...

20. Spatiotemporal distribution of barley and wheat plants naturally infected with bacterial black node in fields in western Japan

Author:
Kawaguchi, Akira; Yoshioka, Rikuto; Mori, Mitsutaka; Nishimura, Fumihiro; Kawata, Kazutoshi; Tomioka, Keisuke; Takehara, Toshiaki
Source:
Journal of general plant pathology 2018 v.84 no.1 pp. 35-43
ISSN:
1345-2630
Subject:
wheat,   etc   ; barley; models; plant density; variance; Japan;     Show all 6 Subjects
Abstract:
... Bacterial black node caused by Pseudomonas syringae pv. syringae is the most serious bacterial disease of barley and wheat in Japan. The spatiotemporal distribution of barley and wheat plants infected with bacterial black node in fields in 2016–2017 was analyzed using Taylor’s model and Iwao’s model. In Taylor’s model, the sample variance (s ²) of the total and the newly diseased plants at each ob ...
DOI:
10.1007/s10327-017-0757-0