Search Results - Ibba, Maria Itria

Chapter 2. Screening and use of nutritional and health-related benefits of the main crops by Ibba, Maria Itria, Palacios-Rojas, Natalia, Rosales-Nolasco, Aldo

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Desarrollo de productos alternativos con maíz, frijol y trigo by Palacios Rojas, Natalia, Gallego Castillo, Sonia, Ibba, Maria Itria

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Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT by Tabbita, Facundo, Ibba, Maria Itria, Andrade, Francisco, Crossa, José, Guzman, Carlos

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Dough properties and baking quality of near isogenic lines with single HMW-GS null at Glu-A1, Glu-B1 and Glu-D1 loci in soft wheat by Pingping Zhang, Guicheng Song, Ibba, Maria Itria, Huadun Wang, Runsheng Ren

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Impact of high and low-molecular-weight glutenins on the processing quality of a set of biofortified common wheat (Triticum aestivum L.) lines by Rathan, Nagenahalli Dharmegowda, Mahendru-Singh, Anju, Velu, Govindan, Ibba, Maria Itria

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Impact of different on-farm management practices on breat wheat quality: a case study in the Yaqui Valley by Tabbita, Facundo, Ortiz-Monasterio, Iván, Piñera-Chavez, Francisco J., Ibba, María Itria, Guzmán, Carlos

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On-farm assessment of yield and quality traits in durum wheat by Tabbita, Facundo, Ortiz-Monasterio, Iván, Piñera-Chavez, Francisco J., Ibba, María Itria, Guzmán, Carlos

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Variation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production by Wenfei Tian, Xue Gong, Ibba, Maria Itria, Velu, Govindan, Shuanghe Cao, Jindong Liu, Zhonghu He

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Structural, molecular, and physicochemical properties of starch in high-amylose durum wheat lines by Leal-Lazareno, Cinthya G., Agama-Acevedo, Edith, Ibba, Maria Itria, Ammar, Karim, Bello-Pérez, Luis A.

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Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality by Rincón Aguirre, Alexandra, Figueroa-Cardenas, Juan de Dios, Ramírez Wong, Benjamín, Ibba, Maria Itria, Martinez Cruz, Eliel

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Flour blending can mitigate food insecurity and economic stress by Poole, Nigel D., Donovan, Jason A., Kariuki, Sarah K., Rutsaert, Pieter, Ibba, Maria Itria, Bentley, Alison R.

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Efficient arabinoxylan assay for wheat: Exploring variability and molecular marker associations in Wholemeal and refined flour by Hernandez-Espinosa, Nayelli, Posadas-Romano, Gabriel, Dreisigacker, Susanne, Crossa, José, Crespo Herrera, Leonardo A., Ibba, Maria Itria

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Response to heat stress and glutenins allelic variation effects on quality traits in durum wheat by Tabbita, Facundo, Ammar, Karim, Ibba, María Itria, Andrade, Francisco, Maccaferri, Marco, Sanguineti, Maria Corinna, Tuberosa, Roberto, Guzmán, Carlos

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Editorial: Wheat biofortification to alleviate global malnutrition by Ibba, Maria Itria, Gupta, Om Prakash, Govindan, Velu, Johnson, Alexander A.T., Brinch-Pedersen, Henrik, Nikolic, Miroslav, Taleon, Victor

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Genome-wide association study and marker validation to enhance yellow color in durum wheat by Cabas-Lühmann, Patricia, Dreisigacker, Susanne, Ammar, Karim, Megerssa, Shitaye H., Schwember, Andrés Ricardo, Matus, Iván, Ibba, Maria Itria

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Response to heat stress and glutenins allelic variation effects on quality traits in durum wheat by Tabbita, Facundo, Ammar, Karim, Ibba, María Itria, Andrade, Francisco, Maccaferri, Marco, Sanguineti, María Corinna, Tuberosa, Roberto, Guzman, Carlos

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Editorial: Wheat biofortification to alleviate global malnutrition by Ibba, Maria Itria, Om Prakash Gupta, Velu, Govindan, Johnson, Alexander Arthur Theodore, Brinch-Pedersen, Henrik, Nikolic, Miroslav, Taleon, Victor

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T10SLRE: A novel ensemble learning approach for rapid and non-destructive prediction of bread loaf volume in wheat using NIR spectroscopy by Li, Lei, Tian, Wenfei, Zhao, Zihui, Xiao, Yonggui, Zhang, Yong, Liu, Jindong, Velu, Govindan, Zhonghu, He, Ibba, Maria Itria

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Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: insights for wheat quality improvement by Gong, Xue, Chen, Tiantian, Tian, Yuanyuan, Zhang, Yan, Ibba, Maria Itria, Wang, Changhai, Zhonghu, He, Chen, Feng, Tian, Wenfei

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Consumer acceptance of foods derived from blended wheat flour in Nairobi, Kenya by Kariuki, Sarah Wairimu, Donovan, Jason, Muteti, Francisca N., Ibba, Maria Itria, Muoria, John, Mahugu, Alex, Sila, Daniel, Bentley, Alison

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