Microplastics and nanoplastics in soils are a growing environmental problem. The extent to which agricultural crops absorb these particles and whether they end up in food has so far been difficult to prove. This is because ...
Cell & Microbiology
Oct 1, 2025
0
0
Wheat is one of the world's most important staple foods, especially in the form of bread. A joint study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) and the Leibniz Institute ...
Molecular & Computational biology
Sep 16, 2025
0
1
A research team led by Prof. Jiang Ni from the Institute of Genetics and Developmental Biology (IGDB) of the Chinese Academy of Sciences (CAS) proposed a cost-effective method for in-field acquisition of flag leaf angle (FLANG) ...
Molecular & Computational biology
Aug 29, 2025
0
0
A series of studies by Cornell researchers is testing how crops might grow when planted between rows of solar panels on a solar farm in New York state.
Agriculture
Aug 28, 2025
0
0
Scientists at the University of California, Davis, have developed wheat plants that stimulate the production of their own fertilizer, opening the path toward less air and water pollution worldwide and lower costs for farmers.
Molecular & Computational biology
Aug 27, 2025
0
0
New research in Plants, People, Planet indicates that bread wheat's micronutrient content can be increased by cultivating it with a specific type of fungus.
Biotechnology
Jul 23, 2025
0
0
The growing demand for healthy alternatives to traditional wheat products has boosted the search for new functional ingredients. In this context, partially defatted sunflower seed flour (SF)—a by-product of industrial sunflower ...
Agriculture
Jul 7, 2025
0
1
Wheat contains many valuable nutrients—and can help to make a diet with bread even healthier. However, the nutrient content depends on the type of wheat. A rapid test method could help to increase the nutrient content of ...
Agriculture
Jul 1, 2025
0
11
In an advance for agriculture, a new study reveals how wheat plants actively influence the microbial communities living on and inside their roots—and how these root microbiomes change over time depending on conditions such ...
Cell & Microbiology
Jun 23, 2025
0
10
Bacteria, viruses and fungi are masters at evolving new strategies to infiltrate plants and cause disease that harm crops. To get ahead of these pathogens, University of Saskatchewan (USask) researchers like Dr. Valentyna ...
Molecular & Computational biology
Jun 12, 2025
0
64
T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccoides T. dicoccon T. durum T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum T. polonicum T. spelta T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References: ITIS 42236 2002-09-22
Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; biscuits, cookies, cakes, breakfast cereal, pasta, juice, noodles, and couscous; and for fermentation to make beer, alcohol, vodka, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch.
Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100 to 200 people has Celiac disease, a condition which results from an immune system response to a protein found in wheat: gluten (based on figures for the United States).
This text uses material from Wikipedia, licensed under CC BY-SA
