wheat-breeding
Wheat breeding is the scientific practice of selectively crossing and developing wheat varieties to improve traits such as yield, disease resistance, drought tolerance, and nutritional content. As one of the world's most important staple crops with origins dating back over 10,000 years, advancing wheat genetics is central to global food security research. Plant scientists study wheat's complex polyploid genome and employ both traditional hybridization and modern genomic tools to accelerate the development of resilient, high-performing cultivars.
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The transcription factor TaWRKY58 coordinates growth and drought se...
The wheat in your bread, pasta, and cereal is one of the crops most threatened by intensifying dr...
Quantitative trait loci associated with drought stress tolerance in...
Wheat is in the bread, pasta, and cereal you eat every day, and droughts are becoming more freque...
RNHL1 phase separation coordinates ethylene and gibberellin signali...
Shorter wheat plants are more resistant to wind and rain damage, meaning farmers lose less of the...
Genome-wide characterization and adaptive evolution of favorable gi...
Shorter wheat plants that yield more grain means the bread on your table could become more afford...
Understanding and harnessing unreduced gametes for crop improvement.
Wheat and other staple crops could become more drought- and disease-resistant by borrowing traits...
Potential unlocked: an atlas of cloned wheat genes for genome engin...
The bread wheat in fields near you is quietly losing ground to new diseases and hotter, drier sum...
Viruses deliver gene-editing tools into wheat's complex genome
Wheat breeders have spent decades trying to make the crop more resilient to heat and drought, and...
Scientists found a genetic dial that controls wheat shoot number an...
The bread wheat in your pantry is shaped grain-by-grain by molecular signals discovered in studie...
Genetic control of Wheat Flour End-Use Quality and Rheology via Gen...
Wheat varieties grown in your region may soon be bred specifically for the flour qualities that d...
