Research Article
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Year 2023, Volume: 28 Issue: 2, 269 - 278, 24.12.2023

Özge Doğanay Erbaş Köse Zeki Mut Yusuf Murat Kardeş Hasan Akay

https://doi.org/10.17557/tjfc.1336316

Abstract

Project Number

2019-02.BŞEÜ.06-01

References

  • AACC. 2020. International Approved Methods of Analysis. Available online: https://www.cerealsgrains.org/resources/Methods/Page s/default.aspx (accessed on 21 October 2020).
  • Aguirre, A., O. Badiali, M. Cantarero, A. Leon, P. Ribotta and O. Rubido. 2002. Relationship of test weight and kernel properties to milling and baking quality in argentine triticales. Cereal Res. Com. 30: 1-2. https://doi.org/10.1007/BF03543409
  • Albayrak, O., M. Bayhan, R. Ozkan and C. Akinci. 2022. Evaluation of yield and yield parameters for advanced bread wheat lines. Dicle University Journal of the Institute of Natural and Applied Science 11(1): 1-1. https://doi.org/10.55007/dufed.1103067 (in Turkish).
  • Balandrán-Quintana, R.R., J.N. Mercado-Ruiz and A.M. Mendoza-Wilson. 2015. Wheat bran proteins: a review of their uses and potential. Food Reviews Int 31(3): 279-293. https://doi.org/10.1080/87559129.2015.1015137
  • Budhwar, S., M. Chakraborty, K. Sethi and A. Chatterjee. 2020. Antidiabetic properties of rice and wheat bran— A review. J. of Food Biochem. 44(10): e13424. https://doi.org/10.1111/jfbc.13424
  • Cai, L., I. Choi, C.K. Lee, K.K. Park and B.K. Baik. 2014. Bran characteristics and bread‐baking quality of whole grain wheat flour. Cereal Chem. 91(4): 398-405. https://doi.org/10.1094/CCHEM-09-13-0198-R
  • Cesevičienė,J., A. Leistrumaitė and V. Paplauskienė. 2009. Grain yield and quality of winter wheat varieties in organic agriculture. Agronomy Res. 7(1): 217-223.
  • Chaudhary, V., S. Kumar, S. Singh, J. Prasad, A.S. Jeena and M.C. Upreti. 2020. Variability, character association and path analysis in wheat (Triticum aestivum L.). J of Pharmacog and Phytochem. 9(3): 1859-1863.
  • Curti, E., E. Carini, G. Bonacini, G. Tribuzio and E. Vittadini. 2013. Effect of theaddition of branfractions on breadproperties. J. of Cereal Sci. 57(3):325-332. https://doi.org/10.2527/1992.703894x
  • Deroover, L., Y. Tie, J. Verspreet, C.M. Courtin and K. Verbeke. 2020. Modifying wheat bran to improve its health benefits. Critical Reviews in Food Science and Nutrition 60(7): 1104–1122. https://doi. org/10.1080/10408 398.2018.1558394
  • Egesel, C.O., F. Kahriman, S. Tayyar and H. Baytekin. 2009. Interrelatıons of flour qualıty traıts wıth graın yıeld ın bread wheat and choosıng suıtable cultıvars. Anadolu J. Agric. Sci. 24: 76-83 (in Turkish).
  • El-Refaey, R., E.H. El-Seidy, M. Atta, G. Zahran and N. El-Hadidy. 2023. Effect of nitrogen fertilizer levels and irrigation regimes on yield and yield components of some wheat cultivars. Menoufia J. of Plant Pro. 7(9): 235-247.
  • Francois, I., O. Lescroart, W. Veraverbeke, R. Kubaszky, J. Hargitai, D. Esdaile, E. Beres, M. Soni, A. Cockburn and W. Broekaert. 2010. Safety assessment of a wheat bran extract containing arabinoxylan-oligosaccharides: Mutagenicity, clastogenicity, and 90-day rat-feeding studies. Int. J. Toxicol. 29: 479–495. DOI: 10.1177/1091581810374219
  • Harris, B., A.L. Adams and H.H. Van Horn. 1994. mineral needs of dairy cattle. university of florida florida cooperative extension service circular, 468 p.
  • Heuzé, V., G. Tran, R. Baumont, F. Lebas, M. Lessire, J. Noblet and D. Renaudeau. 2013. wheat bran. feedipedia.org. a programme by inra, cirad, afz and fao. http://www.feedipedia.org/node/726 (accessed February 5, 2014).
  • Hossain, K., C. Ulven, K. Glover, F. Ghavami, S. Simsek, M.S. Alamri, A. Kumar and M. Mergoum. 2013. Interdependence of cultivar and environment on fiber composition in wheat bran. Aust J Crop Sci. 7(4): 525- 531.
  • Javed. M.M., Z. Sana, S. Sarah, M. Iffat, G. Ambreen, R. Huma and N.A. Muhammad. 2012 Wheat bran as a brown gold: Nutritious value and its biotechnological applications. African J of Microbio Res. 6(4): 724-733. https://doi.org/10.5897/AJMR11.035
  • Kacar, B. 1994. Chemical analysis of plant and soil: III. Soil analysis. Agriculture faculty education research and development foundation, publication no: 3. Ankara: Ankara University.
  • Kadan, R.S, M.G. Robinson, D.P. Thibodeaux, A.B. Pepperman. 2001 Texture and other physicochemical properties of whole rice bread. Journal of Food Science 66(7): 940-944. https://doi.org/10.1111/j.1365- 2621.2001.tb08216.x
  • Kara, B. and Z. Akman. 2008. Comparison of yield and some quality components of wheat cultivars and landraces. Turkish Journal of Field Crops13(1): 12-23.
  • Karaduman, Y., A. Akın, E. Yilmaz, S. Dogan and S. Belen. 2021. Evaluation of bread wheat quality in bread wheat breeding programs. J. of Eng Sci and Res 3(1): 141-151.
  • Kondić-Špika, A., N. Mladenov, N. Grahovac, M. Zorić, S. Mikić, D. Trkulja, A. Marjanović-Jeromela, D. Miladinović and N. Hristov. 2019. Biometric analyses of yield, oil and protein contents of wheat (Triticum aestivum L.) genotypes in different environments. Agronomy. 9(6): 270. https://doi.org/10.3390/agronomy9060270
  • Kumar, A., B. Bharti, J. Kumar, D. Bhatia, G.P. Singh, J.P. Jaiswal, R. Prasad. 2020. Improving the efficiency of wheat breeding experiments using alpha lattice design over randomised complete block design. Cereal Research Communications. 48: 95-101.
  • Marion, D. and L. Saulnier. 2020. Minor components and wheat quality: Perspectives on climate changes. J. of Cer. Sci. 94: 103001. https://doi.org/10.1016/j.jcs.2020.103001
  • McDowell, L.R. 1992. Minerals in animal and human nutrition; ISBN: 0- 12-483369-1 Academic Press, Inc. New York, USA
  • Mut, Z., N. Aydin, N.O. Bayramoglu and H. Ozcan. 2007. Determination of yield and main quality characteristics of some bread wheat (Triticum aestivum L.) genotypes. Anatol. J. Agric. Sci. 22(2): 193-201 (in Turkish).
  • Mut, Z., O.D. Erbas Kose and H. Akay. 2017. Determination of grain yield and quality characteristics of some bread wheat (Triticum aestivum L.) varieties. Anatol. J. Agric. Sci. 32: 85-95 (in Turkish).
  • Mutlu, A. and T. Tas. 2020. T Investigation of Quality Traits with Yield and Yield Elements in Some Bread Wheat Varieties (T. Aestivum L.) Grown in Turkey under Semi-Arid Climatic Conditions. European J. of Sci. and Tech. (19): 344-353. (in Turkish) https://doi.org/10.31590/ejosat.738796
  • Olsen, S.R. and E.L. Sommers. 1982. Phosphorus availability indices. phosphorus soluble in sodium bicarbonate methods of soils analysis. part 2. chemical and microbiological properties. editors: A. L. Page. R. H. Miller. D. R. Keeney, pp. 404-430.
  • Osekita, O.S., A.T. Ajayi, A.E. Gbadamosi, A.J. Akinwekomi and O.T. Fagade. 2022. Genotypic variability and plant character correlation among the wheat (Triticum aestivum L.) genotypes. J. of Agr. Res. Pestic and Biofert. 4(2): 1-6. DOI: 10.11648/j.aff.20170606.12
  • Ozen, S. and Z. Akman. 2015. Determination of yield and quality characteristics of some bread wheat cultivars in Yozgat ecologial conditions. Suleyman Demirel University Faculty of Agriculture Journal 10(1): 35-43.
  • Patterson, H.D. and E. Williams. 1976. A new class of resolvable incomplete block designs. Biometrika 63(1): 83-92.
  • Pruckler, M., S. Siebenhandl-Ehn, S. Apprich, S. Holtinger, C. Haas, E. Schmid and W. Kneifel. 2014 Wheat branbased biorefinery 1: Composition of wheat bran and strategies of functionalization. Food Sci. Technol. 56: 211–221. https://doi.org/10.1016/j.lwt.2013.12.004
  • Sanal, T., A. Pehlivan, S. Yazar and M. Olgun. 2009. Quality analysis of Turkey in bread wheat by ınterpolation technique II. white hard bread wheat biological diversity and conservation. Cukurova Univ. J. Fac. Agric. 5(2):1–16 (in Turkish).
  • SAS Institute (1998). INC SAS/STAT users’ guide release 7.0, Cary, NC, USA.
  • Seal, C.J., C.M. Courtin, K. Venema and J. de Vries. 2021. Health benefits of whole grain: Effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Comp Rev in Food Sci. and Food Saf 20(3): 2742-2768. https://doi.org/10.1111/1541-4337.12728
  • Topping, D. 2007. Cereal complex carbohydrates and their contribution to human health. J. of C. Sci. 46(3): 220- 229. https://doi.org/10.1016/j.jcs.2007.06.004
  • Uauy, C., A. Distelfeld, T. Fahima, A. Blechl and J. Dubcovsky. 2006. A NAC gene regulating senescence improves grain protein, zinc, and iron content in wheat. Sci 314(5803): 1298-1301. DOI: 10.1126/science.1133649
  • Van Soest, P.J., J.B. Robertson and B.A. Lewis. 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J. Dairy. Sci. 74: 3583-¬3597. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
  • Wang, M., G. Oudgenoeg, T.V. Vliet and R.J. Hamer. 2003. Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality. J. of Cereal Sci. 38: 95-104. https://doi.org/10.1016/S0733-5210(03)00018-3
  • Welch, R.W. 1977. A micro‐method for the estimation of oil content and composition in seed crops. J. of the Sci. of Food and Agric. 28(7): 635-638. https://doi.org/10.1002/jsfa.2740280710
  • Xhulaj, D.B., F. Elezi and V. Hobdari. 2019. Interrelationships among traits and morphological diversity of wheat (Triticum aestivum L.) accessions in base collection of Plant Genetic Resources Institute, Albania. Acta Agric Slovenica 113(1): 163-179. http://dx.doi.org/10.14720/aas.2019.113.1.14
  • Yuce, I., T. Baskonus, T. Dokuyucu, A. Akkaya, H. Gungor, Z. Dumlupinar. 2022. Evaluation of quality and some agronomic traits of bread wheat (Triticum aestivum L.) lines and cultivars under Kahramanmaras ecological conditions. Yuzuncu Yıl University J. of Agric. Sci. 32(2): 362-371. https://doi.org/10.29133/yyutbd.1060036
  • Zeleny, L., W.T. Greenaway, G.M. Gurney, C.C. Fifield and K. Lebsock. 1960. Sedimentation value as an index of dough-mixing characteristics in early-generation wheat selections. Cereal Chem. 37: 673-678.
  • Zhu, Y. and S. Sang. 2017. Phytochemicals in whole grain wheat and their health-promoting effects. Molecular Nutrition & Food Res. 61(7): 1600852. https://doi.org/10.1002/mnfr.201600852
  • Zhu, Y., D.N. Soroka and S. Sang. 2013. Structure elucidation and chemical profile of sphingolipids in wheat bran and their cytotoxic effects against human colon cancer cells. J. Agric. Food Chem. 61: 866–874. https://doi.org/10.1021/jf3047863

GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS

Year 2023, Volume: 28 Issue: 2, 269 - 278, 24.12.2023

Özge Doğanay Erbaş Köse Zeki Mut Yusuf Murat Kardeş Hasan Akay

https://doi.org/10.17557/tjfc.1336316

Abstract

Wheat (Triticum avestivum L.) has a wide adaptation limit and it is used as an important source of essential nutrients for both humans and animals. Wheat bran is also a by-product of the milling of wheat grain. It has a unique nutritional composition due to the amount and quality of proteins, mineral content and B complex vitamins content and dietary fiber content. One of the aims of this study was to determine the grain yield, yield components and quality traits of 36 wheat cultivars between 2019-2020 and 2020-2021. The other aim was to determine the nutritional properties of the bran obtained from these cultivars. Plant height, spike length, number of spikelets per spike, number of grains per spike, grain yield, thousand grain weight, test weight, wet gluten and sedimentation value traits were determined only in the whole grain, while ash content, protein content, starch content, fat content, acid detergent fiber, neutral detergent fiber, potassium, phosphorus, and magnesium traits were determined both in the whole grain and in the bran. It is expected that the data obtained in this study will be reported in the literature, evaluated in terms of product quality and taken into account in breeding programs.

Keywords

Bran Cultivar Grain yield Protein Triticum avestivum L.

Supporting Institution

Bilecik Şeyh Edebali University Scientific Research Project Unit

Project Number

2019-02.BŞEÜ.06-01

References

  • AACC. 2020. International Approved Methods of Analysis. Available online: https://www.cerealsgrains.org/resources/Methods/Page s/default.aspx (accessed on 21 October 2020).
  • Aguirre, A., O. Badiali, M. Cantarero, A. Leon, P. Ribotta and O. Rubido. 2002. Relationship of test weight and kernel properties to milling and baking quality in argentine triticales. Cereal Res. Com. 30: 1-2. https://doi.org/10.1007/BF03543409
  • Albayrak, O., M. Bayhan, R. Ozkan and C. Akinci. 2022. Evaluation of yield and yield parameters for advanced bread wheat lines. Dicle University Journal of the Institute of Natural and Applied Science 11(1): 1-1. https://doi.org/10.55007/dufed.1103067 (in Turkish).
  • Balandrán-Quintana, R.R., J.N. Mercado-Ruiz and A.M. Mendoza-Wilson. 2015. Wheat bran proteins: a review of their uses and potential. Food Reviews Int 31(3): 279-293. https://doi.org/10.1080/87559129.2015.1015137
  • Budhwar, S., M. Chakraborty, K. Sethi and A. Chatterjee. 2020. Antidiabetic properties of rice and wheat bran— A review. J. of Food Biochem. 44(10): e13424. https://doi.org/10.1111/jfbc.13424
  • Cai, L., I. Choi, C.K. Lee, K.K. Park and B.K. Baik. 2014. Bran characteristics and bread‐baking quality of whole grain wheat flour. Cereal Chem. 91(4): 398-405. https://doi.org/10.1094/CCHEM-09-13-0198-R
  • Cesevičienė,J., A. Leistrumaitė and V. Paplauskienė. 2009. Grain yield and quality of winter wheat varieties in organic agriculture. Agronomy Res. 7(1): 217-223.
  • Chaudhary, V., S. Kumar, S. Singh, J. Prasad, A.S. Jeena and M.C. Upreti. 2020. Variability, character association and path analysis in wheat (Triticum aestivum L.). J of Pharmacog and Phytochem. 9(3): 1859-1863.
  • Curti, E., E. Carini, G. Bonacini, G. Tribuzio and E. Vittadini. 2013. Effect of theaddition of branfractions on breadproperties. J. of Cereal Sci. 57(3):325-332. https://doi.org/10.2527/1992.703894x
  • Deroover, L., Y. Tie, J. Verspreet, C.M. Courtin and K. Verbeke. 2020. Modifying wheat bran to improve its health benefits. Critical Reviews in Food Science and Nutrition 60(7): 1104–1122. https://doi. org/10.1080/10408 398.2018.1558394
  • Egesel, C.O., F. Kahriman, S. Tayyar and H. Baytekin. 2009. Interrelatıons of flour qualıty traıts wıth graın yıeld ın bread wheat and choosıng suıtable cultıvars. Anadolu J. Agric. Sci. 24: 76-83 (in Turkish).
  • El-Refaey, R., E.H. El-Seidy, M. Atta, G. Zahran and N. El-Hadidy. 2023. Effect of nitrogen fertilizer levels and irrigation regimes on yield and yield components of some wheat cultivars. Menoufia J. of Plant Pro. 7(9): 235-247.
  • Francois, I., O. Lescroart, W. Veraverbeke, R. Kubaszky, J. Hargitai, D. Esdaile, E. Beres, M. Soni, A. Cockburn and W. Broekaert. 2010. Safety assessment of a wheat bran extract containing arabinoxylan-oligosaccharides: Mutagenicity, clastogenicity, and 90-day rat-feeding studies. Int. J. Toxicol. 29: 479–495. DOI: 10.1177/1091581810374219
  • Harris, B., A.L. Adams and H.H. Van Horn. 1994. mineral needs of dairy cattle. university of florida florida cooperative extension service circular, 468 p.
  • Heuzé, V., G. Tran, R. Baumont, F. Lebas, M. Lessire, J. Noblet and D. Renaudeau. 2013. wheat bran. feedipedia.org. a programme by inra, cirad, afz and fao. http://www.feedipedia.org/node/726 (accessed February 5, 2014).
  • Hossain, K., C. Ulven, K. Glover, F. Ghavami, S. Simsek, M.S. Alamri, A. Kumar and M. Mergoum. 2013. Interdependence of cultivar and environment on fiber composition in wheat bran. Aust J Crop Sci. 7(4): 525- 531.
  • Javed. M.M., Z. Sana, S. Sarah, M. Iffat, G. Ambreen, R. Huma and N.A. Muhammad. 2012 Wheat bran as a brown gold: Nutritious value and its biotechnological applications. African J of Microbio Res. 6(4): 724-733. https://doi.org/10.5897/AJMR11.035
  • Kacar, B. 1994. Chemical analysis of plant and soil: III. Soil analysis. Agriculture faculty education research and development foundation, publication no: 3. Ankara: Ankara University.
  • Kadan, R.S, M.G. Robinson, D.P. Thibodeaux, A.B. Pepperman. 2001 Texture and other physicochemical properties of whole rice bread. Journal of Food Science 66(7): 940-944. https://doi.org/10.1111/j.1365- 2621.2001.tb08216.x
  • Kara, B. and Z. Akman. 2008. Comparison of yield and some quality components of wheat cultivars and landraces. Turkish Journal of Field Crops13(1): 12-23.
  • Karaduman, Y., A. Akın, E. Yilmaz, S. Dogan and S. Belen. 2021. Evaluation of bread wheat quality in bread wheat breeding programs. J. of Eng Sci and Res 3(1): 141-151.
  • Kondić-Špika, A., N. Mladenov, N. Grahovac, M. Zorić, S. Mikić, D. Trkulja, A. Marjanović-Jeromela, D. Miladinović and N. Hristov. 2019. Biometric analyses of yield, oil and protein contents of wheat (Triticum aestivum L.) genotypes in different environments. Agronomy. 9(6): 270. https://doi.org/10.3390/agronomy9060270
  • Kumar, A., B. Bharti, J. Kumar, D. Bhatia, G.P. Singh, J.P. Jaiswal, R. Prasad. 2020. Improving the efficiency of wheat breeding experiments using alpha lattice design over randomised complete block design. Cereal Research Communications. 48: 95-101.
  • Marion, D. and L. Saulnier. 2020. Minor components and wheat quality: Perspectives on climate changes. J. of Cer. Sci. 94: 103001. https://doi.org/10.1016/j.jcs.2020.103001
  • McDowell, L.R. 1992. Minerals in animal and human nutrition; ISBN: 0- 12-483369-1 Academic Press, Inc. New York, USA
  • Mut, Z., N. Aydin, N.O. Bayramoglu and H. Ozcan. 2007. Determination of yield and main quality characteristics of some bread wheat (Triticum aestivum L.) genotypes. Anatol. J. Agric. Sci. 22(2): 193-201 (in Turkish).
  • Mut, Z., O.D. Erbas Kose and H. Akay. 2017. Determination of grain yield and quality characteristics of some bread wheat (Triticum aestivum L.) varieties. Anatol. J. Agric. Sci. 32: 85-95 (in Turkish).
  • Mutlu, A. and T. Tas. 2020. T Investigation of Quality Traits with Yield and Yield Elements in Some Bread Wheat Varieties (T. Aestivum L.) Grown in Turkey under Semi-Arid Climatic Conditions. European J. of Sci. and Tech. (19): 344-353. (in Turkish) https://doi.org/10.31590/ejosat.738796
  • Olsen, S.R. and E.L. Sommers. 1982. Phosphorus availability indices. phosphorus soluble in sodium bicarbonate methods of soils analysis. part 2. chemical and microbiological properties. editors: A. L. Page. R. H. Miller. D. R. Keeney, pp. 404-430.
  • Osekita, O.S., A.T. Ajayi, A.E. Gbadamosi, A.J. Akinwekomi and O.T. Fagade. 2022. Genotypic variability and plant character correlation among the wheat (Triticum aestivum L.) genotypes. J. of Agr. Res. Pestic and Biofert. 4(2): 1-6. DOI: 10.11648/j.aff.20170606.12
  • Ozen, S. and Z. Akman. 2015. Determination of yield and quality characteristics of some bread wheat cultivars in Yozgat ecologial conditions. Suleyman Demirel University Faculty of Agriculture Journal 10(1): 35-43.
  • Patterson, H.D. and E. Williams. 1976. A new class of resolvable incomplete block designs. Biometrika 63(1): 83-92.
  • Pruckler, M., S. Siebenhandl-Ehn, S. Apprich, S. Holtinger, C. Haas, E. Schmid and W. Kneifel. 2014 Wheat branbased biorefinery 1: Composition of wheat bran and strategies of functionalization. Food Sci. Technol. 56: 211–221. https://doi.org/10.1016/j.lwt.2013.12.004
  • Sanal, T., A. Pehlivan, S. Yazar and M. Olgun. 2009. Quality analysis of Turkey in bread wheat by ınterpolation technique II. white hard bread wheat biological diversity and conservation. Cukurova Univ. J. Fac. Agric. 5(2):1–16 (in Turkish).
  • SAS Institute (1998). INC SAS/STAT users’ guide release 7.0, Cary, NC, USA.
  • Seal, C.J., C.M. Courtin, K. Venema and J. de Vries. 2021. Health benefits of whole grain: Effects on dietary carbohydrate quality, the gut microbiome, and consequences of processing. Comp Rev in Food Sci. and Food Saf 20(3): 2742-2768. https://doi.org/10.1111/1541-4337.12728
  • Topping, D. 2007. Cereal complex carbohydrates and their contribution to human health. J. of C. Sci. 46(3): 220- 229. https://doi.org/10.1016/j.jcs.2007.06.004
  • Uauy, C., A. Distelfeld, T. Fahima, A. Blechl and J. Dubcovsky. 2006. A NAC gene regulating senescence improves grain protein, zinc, and iron content in wheat. Sci 314(5803): 1298-1301. DOI: 10.1126/science.1133649
  • Van Soest, P.J., J.B. Robertson and B.A. Lewis. 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. J. Dairy. Sci. 74: 3583-¬3597. https://doi.org/10.3168/jds.S0022-0302(91)78551-2
  • Wang, M., G. Oudgenoeg, T.V. Vliet and R.J. Hamer. 2003. Interaction of water unextractable solids with gluten protein: effect on dough properties and gluten quality. J. of Cereal Sci. 38: 95-104. https://doi.org/10.1016/S0733-5210(03)00018-3
  • Welch, R.W. 1977. A micro‐method for the estimation of oil content and composition in seed crops. J. of the Sci. of Food and Agric. 28(7): 635-638. https://doi.org/10.1002/jsfa.2740280710
  • Xhulaj, D.B., F. Elezi and V. Hobdari. 2019. Interrelationships among traits and morphological diversity of wheat (Triticum aestivum L.) accessions in base collection of Plant Genetic Resources Institute, Albania. Acta Agric Slovenica 113(1): 163-179. http://dx.doi.org/10.14720/aas.2019.113.1.14
  • Yuce, I., T. Baskonus, T. Dokuyucu, A. Akkaya, H. Gungor, Z. Dumlupinar. 2022. Evaluation of quality and some agronomic traits of bread wheat (Triticum aestivum L.) lines and cultivars under Kahramanmaras ecological conditions. Yuzuncu Yıl University J. of Agric. Sci. 32(2): 362-371. https://doi.org/10.29133/yyutbd.1060036
  • Zeleny, L., W.T. Greenaway, G.M. Gurney, C.C. Fifield and K. Lebsock. 1960. Sedimentation value as an index of dough-mixing characteristics in early-generation wheat selections. Cereal Chem. 37: 673-678.
  • Zhu, Y. and S. Sang. 2017. Phytochemicals in whole grain wheat and their health-promoting effects. Molecular Nutrition & Food Res. 61(7): 1600852. https://doi.org/10.1002/mnfr.201600852
  • Zhu, Y., D.N. Soroka and S. Sang. 2013. Structure elucidation and chemical profile of sphingolipids in wheat bran and their cytotoxic effects against human colon cancer cells. J. Agric. Food Chem. 61: 866–874. https://doi.org/10.1021/jf3047863
There are 46 citations in total.

Details

Primary Language English
Subjects Agronomy, Cereals and Legumes, Crop and Pasture Breeding
Journal Section Articles
Authors

Özge Doğanay Erbaş Köse 0000-0003-0429-3325

Zeki Mut 0000-0002-1465-3630

Yusuf Murat Kardeş 0000-0001-7144-9612

Hasan Akay 0000-0003-1198-8686

Project Number 2019-02.BŞEÜ.06-01
Publication Date December 24, 2023
Published in Issue Year 2023 Volume: 28 Issue: 2

Cite

APA Erbaş Köse, Ö. D., Mut, Z., Kardeş, Y. M., Akay, H. (2023). GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS. Turkish Journal Of Field Crops, 28(2), 269-278. https://doi.org/10.17557/tjfc.1336316
AMA Erbaş Köse ÖD, Mut Z, Kardeş YM, Akay H. GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS. TJFC. December 2023;28(2):269-278. doi:10.17557/tjfc.1336316
Chicago Erbaş Köse, Özge Doğanay, Zeki Mut, Yusuf Murat Kardeş, and Hasan Akay. “GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS”. Turkish Journal Of Field Crops 28, no. 2 (December 2023): 269-78. https://doi.org/10.17557/tjfc.1336316.
EndNote Erbaş Köse ÖD, Mut Z, Kardeş YM, Akay H (December 1, 2023) GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS. Turkish Journal Of Field Crops 28 2 269–278.
IEEE Ö. D. Erbaş Köse, Z. Mut, Y. M. Kardeş, and H. Akay, “GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS”, TJFC, vol. 28, no. 2, pp. 269–278, 2023, doi: 10.17557/tjfc.1336316.
ISNAD Erbaş Köse, Özge Doğanay et al. “GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS”. Turkish Journal Of Field Crops 28/2 (December 2023), 269-278. https://doi.org/10.17557/tjfc.1336316.
JAMA Erbaş Köse ÖD, Mut Z, Kardeş YM, Akay H. GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS. TJFC. 2023;28:269–278.
MLA Erbaş Köse, Özge Doğanay et al. “GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS”. Turkish Journal Of Field Crops, vol. 28, no. 2, 2023, pp. 269-78, doi:10.17557/tjfc.1336316.
Vancouver Erbaş Köse ÖD, Mut Z, Kardeş YM, Akay H. GRAIN - BRAN QUALITY PARAMETERS and AGRONOMIC TRAITS of BREAD WHEAT CULTIVARS. TJFC. 2023;28(2):269-78.
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Turkish Journal of Field Crops is published by the Society of Field Crops Science and issued twice a year.
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