IGW Presentations
- Tatsuya Ikeda. International collaboration on wheat quality and safety
A new revolution in durum wheat
- Craig Morris. Enhanced gluten properties in soft kernel durum wheat
- Mike Sissons. Can manipulation of the glutenin composition of durum wheat improve bread loaf volume and still maintain pasta quality?
- Karim Ammar. Effect of novel high molecular weight glutenin subunit combinations on gluten strength, dough rheological properties and baking quality of durum wheat.
- Ana Magallanes. Grain quality traits of commercial durum wheat varieties and their relationships with drought stress and glutenins composition.
Omics sciences for wheat quality improvement
- Maryke Labuschagne. Proteomics in wheat gluten research: Where are we standing and where are we going?
- Gilberto Igrejas. Wheat proteomics to assess the quality of the Portuguese bread wheat
Genes and molecular markers for wheat quality improvement
- Zhonghu He. Molecular marker development and application for improving quality in bread wheat
- Yohei Terasawa. Identification of the major gene associated with grain protein content in chromosome 2B in hard red winter wheat
- Jianfang Chai. Molecular improvement of processing quality in wheat 1B/1R translocation lines
- Daoweng Wang. Functional analysis and breeding application of complex gluten protein gene loci in commercial wheat
- Hamit Koksel. An overview on wheat bug damage and characterization of wheat bug enzymes
Solutions to adverse reactions from gluten
- Julie Miller Jones. Gluten: Facts, factoids, and fallacies
- Susan Altenbach. Biotechnology and breeding strategies for the development of wheat with reduced allergenic potential
- Jos Van Boxtel. Reduced gluten and increased lysine levels by single gene disruption in wheat
- Aurélie Jouanin. Decreasing the risk of coeliac disease in humans by modifying gliadin proteins in bread wheat, using the CRISPR-Cas9 technique
Genomic selection for wheat quality improvement
- José Crossa. Brief introduction to genomic selection and its applications
- Diego Jarquin. Genomic selection models for predicting end-use quality traits in CIMMYT spring bread wheat
- Xuehui Li. Genome-wide association and prediction of grain and semolina quality traits in durum wheat breeding populations
- Reka Howard. Improving genomic-enabled prediction accuracy by modeling the genotype-by-environment interaction for quality traits in Kansas wheat
- Ben Hayes. Accelerating wheat breeding for end‑use quality with multi‑trait genomic predictions incorporating near infrared and nuclear magnetic resonance‑derived phenotypes
Deploying genetic resources for wheat quality improvement
- Alexey Morgunov. Winter wheat genetic resources for end-use quality: Modern germplasm, landraces and primary synthetics
- Monika Garg. Rapid development and characterization of chromosome specific translocation line of thinopyrum elongatum with improved dough strength
Gluten properties and applications
- Eva Johansson. Gluten proteins and their structure-function relationships
- Markus Brunnbauer. Modern applications of vital gluten in bakery products and higher demands for its quality
- Juan de Dios Figueroa. Viscoelastic properties of wheat kernel, dough, gluten, proteins and non-gluten constituents on end-product quality
- Ramune Kuktaite. Wheat gluten protein structures in processed foods and non-foods
Methodologies and innovations to analyze wheat quality
- Jayne Bock. Development of a method to evaluate the quality of vital wheat gluten for bread baking using a high shear technique
- Arnaud Dubat. Use of a dual speed mixing protocol as a rapid wheat screening tool for Alveograph W value estimation
- Bin Xiao Fu. Rapid assay for functional protein fractions in wheat flour or wholemeal
- Sándor Tömösközi. Development of semi-automated macro- and micro-scale baking test
- Xin Huang. C-hordein as reference material in R5 ELISA gluten quantification
- Diana Gomez. Benefits and importance of NIR technology in wheat quality analysis
Developing healthier wheat
- Senay Simsek. Immunomodulatory activities of wheat arabinoxylan hydrolyzates
- Alison Lovegrove. Exploiting natural and induced variation to improve the content and composition of dietary fibre in wheat grain
- Marianna Rakszegi. Aegilops as a source of dietary fiber and drought stress tolerance
- Barbara Laddomada. Phenolic acid profiles of CIMMYT durum wheat cultivars and Mexican landraces
Wheat quality and enviromental effects
- Till Pellny. Developing new types of wheat with good processing quality at low grain protein content
- Daniel Vázquez. Influence of genotype and environment on wheat protein fractions and their relationship with dough rheological properties
- Robbie Lindeque. Matching opposites – Defining the association between grain yield and protein content in South African wheat
- Thobeka Khumalo. Evaluating pre-harvest sprouting tolerance and thousand kernel weight in doubled haploid wheat populations
- Turgay Sanal. Effect of wheat bug (eurygaster integriceps) damaged on quality of bread and durum wheat varieties grown in Turkey
- Mesut Keser. Increasing sun pest damage threshold level by using strong gluten genotypes
- Maria Fleitas. Recent advances of the influence of foliar diseases and their control by fungicides on breadmaking quality in argentinian wheat cultivars
Developing more nutritious wheat
- Velu Govindan. Farmers and consumers’ choice of biofortified wheat in South Asia
- Sewa Ram. Assessment of genetic variability and development of high phytase and low phytic acid genotypes in wheat
- Nayeli Hernández. Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat





