Protein use efficiency and stability of baking quality in winter wheat based on the relation of loaf volume and grain protein content

Trends in mean performance and stability of winter wheat and winter rye yields in a long-term series of variety trials

(2020) S. Hadasch et al.   FIELD CROPS RESEARCH

Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents

(2020) Darina Pronin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

(2019) Sebastian Michel et al.   THEORETICAL AND APPLIED GENETICS

New strategies for a reliable assessment of baking quality of wheat – Rethinking the current indicator protein content

(2017) Doreen Gabriel et al.   JOURNAL OF CEREAL SCIENCE

Quality traits in winter wheat: Comparison of stability parameters and correlations between traits regarding their stability

(2017) S. Knapp et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of Grain Yield and Quality Traits of Bread Wheat Genotypes Cultivated in Northwest Turkey

(2016) Oğuz Bilgin et al.   CROP SCIENCE

Breeding progress, environmental variation and correlation of winter wheat yield and quality traits in German official variety trials and on-farm during 1983–2014

(2016) Friedrich Laidig et al.   THEORETICAL AND APPLIED GENETICS

Influence of the cultivar, environment and management on the grain yield and bread-making quality in winter wheat

(2015) Jan Rozbicki et al.   JOURNAL OF CEREAL SCIENCE

Growth Environment Influences Grain Protein Composition and Dough Functional Properties in Three Australian Wheat Cultivars

(2013) Noor Hasniza M. Z. et al.   CEREAL CHEMISTRY

Combined effect of genetic and environmental factors on the accumulation of proteins in the wheat grain and their relationship to bread-making quality

(2012) Ali Hafeez Malik et al.   JOURNAL OF CEREAL SCIENCE