Spelt (Triticum spelta L.) Genotypes from the Western Balkan Countries
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چکیده
منابع مشابه
Chromosomal distribution of pTa-535, pTa-86, pTa-713, 35S rDNA repetitive sequences in interspecific hexaploid hybrids of common wheat (Triticum aestivum L.) and spelt (Triticum spelta L.)
Fluorescent in situ hybridization (FISH) relies on fluorescent-labeled probes to detect specific DNA sequences in the genome, and it is widely used in cytogenetic analyses. The aim of this study was to determine the karyotype of T. aestivum and T. spelta hybrids and their parental components (three common wheat cultivars and five spelt breeding lines), to identify chromosomal aberrations in the...
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The aim of this study was to understand the chemistry of spelt (Triticum aestivum ssp. spelta) gluten in relation to its quality, to classify European spelt cultivars based on gluten quality, and to compare their protein compositions with those of modern wheats. Gluten quality of two sets of 25 spelt cultivars was studied using dynamic oscillatory and creep tests, an SDS sedimentation test, moi...
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The analysis of innovation in Western Balkan countries in 2012 Slobodan Cvetanovic, Danijela Despotović, Igor Mladenović & Dušanka Jovović To cite this article: Slobodan Cvetanovic, Danijela Despotović, Igor Mladenović & Dušanka Jovović (2014) The analysis of innovation in Western Balkan countries in 2012, Economic Research-Ekonomska Istraživanja, 27:1, 830-846, DOI: 10.1080/1331677X.2014.97492...
متن کاملDeduced Amino Acid Sequence of an α-Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac Disease
Cereal Chem. 76(4):548–551 The complete amino acid sequence of an α-type gliadin from spelt wheat (spelta) has been deduced from the cloned DNA sequence and compared with α-type gliadin sequences from bread wheat. The comparison showed only minor differences in amino acid sequences between the α-type gliadin from bread wheat and the α-type gliadin from spelta. The two sequences had an identity ...
متن کاملSpelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
The nutritional value of breadmaking cereal spelt (Triticum aestivum ssp. spelta) is said to be higher than that of common wheat (Triticum aestivum ssp. vulgare), but this traditional view is not substantiated by scientific evidence. In an attempt to clarify this issue, wholemeal and milling fractions (sieved flour, fine bran, and coarse bran) from nine dehulled spelt and five soft winter wheat...
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ژورنال
عنوان ژورنال: АГРОЗНАЊЕ
سال: 2018
ISSN: 2233-0070,1512-6412
DOI: 10.7251/agren1803185k