13TSB_N4L2CRD: High fibre wheat for healthier white bread

Project (past)

Project dates31 Mar 2014 to end of 30 Mar 2019
Researchers
Principal InvestigatorPeter Shewry
Co-InvestigatorAlison Lovegrove
FunderBiotechnology and Biological Sciences Research Council
Project number101737
S5329
5329
DepartmentPlant Sciences (PSC)
Research fish codeBB/L025108/1
Grant IDBB/L025108/1

Outputs

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Stability analysis of wheat lines with increased level of arabinoxylan

A - Papers appearing in refereed journals
Tremmel-Bede, K., Szentmiklossy, M., Tomoskozi, S., Torok, K., Lovegrove, A., Shewry, P. R., Lang, L., Bedo, Z., Vida, G. and Rakszegi, M. 2020. Stability analysis of wheat lines with increased level of arabinoxylan. PLOS ONE. 15 (5), p. e0232892. https://doi.org/10.1371/journal.pone.0232892

Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour

A - Papers appearing in refereed journals
Lovegrove, A., Wingen, L. U., Plummer, A., Wood, A., Passmore, D., Kosik, O., Freeman, J., Mitchell, R. A. C., Hassall, K. L., Ulker, M., Tremmel-Bede, K., Rakszegi, M., Bedo, Z., Perretant, M-R., Charmet, G., Pont, C., Salse, J., Leverington Waite, M., Orford, S., Burridge, A., Pellny, T. K., Shewry, P. R. and Griffiths, S. 2020. Identification of a major QTL and associated molecular marker for high arabinoxylan fibre in white wheat flour. PLOS ONE. 15 (2), p. e0227826. https://doi.org/10.1371/journal.pone.0227826