Articles tagged with Wheat
A study found that shifting to water-efficient crops like cotton and soybean can decrease irrigation water use by nearly 66% on rice fields. Implementing irrigation water pricing also improves environmental conditions, but its impact on farm income is modest.
Researchers found that longer baking times and higher temperatures can increase antioxidant levels in whole wheat pizza dough by up to 82%. Longer fermentation times also boosted antioxidant levels, with some increases reaching 100%.
A new study by Carnegie Institution and Lawrence Livermore National Laboratory reveals that global warming has already affected global food supply, with average yield drops of 3-5% for every 1 degree F increase in temperature. The study estimates annual losses of $5 billion for major food crops.
Researchers at Purdue University have discovered genes in wheat that neutralize toxic compounds produced by the Hessian fly larvae, making them vulnerable to attack. The study provides insight into the biochemical mechanisms involved in insect-plant interactions and may lead to novel strategies for enhancing wheat resistance.
Researchers have identified two ancient genes, Nax1 and Nax2, that enable salt tolerance in wheat by excluding salt from roots and leaves. The discovery paves the way for developing more resilient crop varieties to stabilize soil and provide income for farmers affected by salinity.
A new form of stem rust, Ug99, has jumped from eastern Africa to Yemen, infecting wheat in the Arabian Peninsula and spreading rapidly. The disease is predicted to reach vast wheat-growing areas of North Africa, the Middle East, Pakistan, and India.
A newly identified wheat gene produces proteins that bind to the stomach lining of Hessian fly larvae, causing them to starve. The gene's role in creating resistance to Hessian flies was a surprise to researchers, who found that it triggers a localized defense response that reduces energy costs for the plant.
Researchers have identified a DNA marker that is 99% effective in flagging the presence of Lr34 and Yr18 rust resistance genes. This breakthrough enables breeders to quickly test seedlings for these genes, allowing them to incorporate durable rust resistance into new wheat varieties.
Researchers have cloned a wild wheat gene that increases protein, zinc, and iron content in grain by 10-15%, potentially addressing nutritional deficiencies affecting millions of children worldwide. The study confirms the gene's effect on matured grains showing higher nutrient levels without sacrificing size or quality.
Researchers discovered that parasitic plants like Cuscuta pentagona sense and respond to volatile chemicals emitted by potential host plants. They found that dodder seedlings grew towards tomato plants in a specific direction, indicating a directed growth response.
A joint study between Dr. Spencer Behmer and researchers at the University of Oxford found that locusts preferred odors associated with a deprived state, even when well-fed. This suggests that physical state plays a significant role in learning and decision-making for these insects.
Researchers at Virginia Tech are working on a project to develop higher quality, disease-resistant wheat varieties using molecular markers. The goal is to increase competitiveness of U.S. wheat in global markets by creating durable resistant varieties and improving milling and baking qualities.
Researchers at Oregon State University have identified a protein that can cross plant cell membranes and function as a toxin, allowing for potential manipulation of plant behavior. The discovery bears similarity to mammalian cell function and may lead to new tools for delivering compounds inside plant cells.
Researchers at K-State are contributing to the effort to sequence the common wheat genome, a significant step towards understanding its genetic traits. The goal is to determine the exact sequence of DNA that controls wheat's characteristics, allowing for more efficient and sustainable food production.
Researchers found a significant decrease in spina bifida and anencephaly rates in Chile between 2001-2002, following folic acid fortification. The study suggests that the fortification is responsible for the decline, as similar trends were observed in other countries with folic acid fortification.
Recent archeological research discovered that rice was the prevalent food source in northern China, alongside millet and wheat. The sophisticated knowledge of growing rice demonstrated by ancient Chinese farmers helped explain China's huge population today. The findings shed new light on China's agricultural history.
Researchers found nearly half of ancient grains were rice, contradicting earlier theories. The discovery also suggests a rice-wheat complex developed before writing emerged in the region.
A report by Cornell University's David Pimentel and his students highlights the need to conserve water in US agriculture. The study found that irrigation practices can require up to three times more fossil energy than rain-fed crops, highlighting the importance of sustainable water management.
A recent study published in PLoS Medicine found that oats can cause intolerance in some patients with celiac disease, triggering a similar molecular reaction as wheat, barley, or rye. This means that not all patients with celiac disease may be able to safely include oats in their diet.
Researchers at Harvard University have found evidence of ancient grain milling and baking 23,000 years ago in present-day Israel. The discovery provides insight into the transition from foraging to food production, revealing that humans first developed technologies to process wild grains around 20,000 years ago.
Researchers found starch grains from barley and wheat on a grinding stone at Ohalo II, dating back 13,000-45,000 years. This discovery suggests that people processed these grains to make them more digestible around 14,800 years ago.
Researchers at the University of California - Davis have cloned the VRN2 gene in wheat, which controls vernalization and plays a crucial role in the crop's adaptation to different environments. The study provides valuable insights into breeding strategies for improving wheat varieties through manipulation of flowering times.
Researchers found that taking vitamin E supplements with food, especially those containing fat, increases its bioavailability. The study suggests that people may not be getting enough vitamin E from their low-fat diets.
A western American pasture grass crossed with wheat has improved resistance to Fusarium head blight, a disease causing major wheat crop losses and producing toxins that can be fatal to humans and animals. The hybrid plant's new resistance gene can be combined with other genes to enhance protection against the fungus.
Researchers at Lawrence Berkeley National Laboratory and NASA have developed a process to convert inedible wheat grass into activated carbon, absorbing nitrogen oxides and producing fertilizer. This technology could support a crew of six astronauts on a three-year Mars mission by recycling waste and conserving materials.
Researchers at Purdue University have discovered a new gene, called H31, that can help wheat plants resist damage from the Hessian fly. By combining this gene with others, they aim to extend resistance time by up to six times, reducing the need for chemicals and preserving the environment.
A newly discovered gene, Stb8, has been found in bread wheat species to be resistant to Septoria tritici leaf blotch, a fungus causing significant yield losses worldwide. The gene's longer duration of effectiveness compared to previous genes may make it a valuable addition to breeding programs.
Researchers at Purdue University found that ozone can effectively kill insects in grain storage facilities without damaging food quality or the environment. The gas has a short half-life and low dosage is used to eliminate bugs, reducing the risk of mycotoxins and potential food-borne diseases.
Scientists at North Carolina State University developed a remote sensing technique to accurately time nitrogen fertilizer applications in wheat, resulting in an 86% success rate across various environmental conditions. This technology allows growers to make informed decisions that balance profitability and environmental stewardship.
Researchers have developed a new line of soft red winter wheat that exhibits significantly lower levels of mycotoxins when exposed to the fungus Fusarium. This breakthrough is expected to benefit the Canadian agri-food industry and improve food safety, with the new variety, Wonder, set to be in full commercial production by 2004.
A recent study published in the Journal of the National Cancer Institute found that a high-fiber diet did not affect the recurrence rate of adenomatous polyps in participants. The researchers separated the participants into four groups based on their baseline fiber consumption and calculated the risk of polyp recurrence in each group.
The Karnal bunt pathogen faces challenges in reproducing over long distances, leading to declining small populations instead of growth. Researchers found that a critical mass is needed for the population to function well and invade new areas.
Research reveals wheat contains antioxidants that combat free-radicals, potentially fighting cancer, diabetes, and heart disease. Modified wheat strains with high levels of these antioxidants could be created to fight cancer through dietary inclusion.
Borlaug's work in Mexico led to the development of high-yield, low-pesticide wheat, increasing crop production by 7000% in just a few decades. His efforts have since expanded to sub-Saharan Africa and India, helping small-scale farmers adopt improved agricultural techniques
Researchers found that elevated carbon dioxide levels hinder nitrate assimilation in plants, leading to reduced protein content and increased risk of malnutrition. The study suggests a shift from nitrate to ammonium fertilizers may be necessary to maintain crop yields under high CO2 conditions.
Victor Snieckus has invented more efficient methods for creating organometallic compounds, which have applications in pharmaceuticals, agriculture, and electronics. His research has led to the development of a new painkiller, fungicides for wheat crops, and conducting materials.
Researchers developed a new processing method to enhance protein content in spaghetti using corn gluten meal, increasing it from approximately 8g to 10g per two-ounce serving. The modified pasta has good flavor and texture, making it a potential market opportunity for food manufacturers.
Researchers at Cold Spring Harbor Laboratory have created a 'map' of the wild emmer wheat genome, revealing hundreds of unique DNA sequences on 14 chromosomes. This new understanding will aid in breeding better wheat crops and shed light on the evolution of wheat.
Researchers found that men who ate two servings of high-fiber cereal per day made spontaneous changes to their diets, reducing fat intake and increasing fiber consumption. The study suggests that high-fiber cereal can be an easy way for Americans to improve their diet and reduce their risk of heart disease.
Researchers found that extrusion-processed wheat bran in cereals can reduce the number of aberrant crypt cells in laboratory rats by up to 40%, compared to raw wheat bran and flaked cereals. The study suggests that processing wheat bran improves its health-promoting properties, making it a potential tool in reducing colon cancer risk.
Experts from 8 countries warn of the 'yield barrier' in wheat, calling for a global quest for genetic diversity and new breeding techniques. The report outlines six scientific strategies to boost yields, including exploiting wild wheat relatives and developing new plant prototypes.
Scientists have discovered a gene in rye that enables wheat to resist toxins in aluminum often found in acid soils. This breakthrough has the potential to increase wheat yields worldwide, particularly in regions where millions of acres are currently unsuitable for cultivation due to acidic soil conditions.