Relevant bibliographies by topics / Bread whea

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Bread whea'

Author: Grafiati
Published: 7 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Bread whea"

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Guillermo, Fuentes-Dávila, Monserrat Torres-Cruz María, Félix-Valencia Pedro, Alejandra Rosas-Jáuregui Ivón, and Borbón-Gracia Alberto. "Tiller production by bread wheat seed (Triticum aestivum L.) infected with karnal bunt (Tilletia indica Mitra)." World Journal of Advanced Research and Reviews 24, no. 3 (2024): 1069–79. https://doi.org/10.5281/zenodo.15187618.

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The tiller production by infected seed with karnal bunt (KB) showing different levels of infection, and uninfected seed of bread wheat cultivar Tacupeto F2001, were evaluated during the crop season 2021-2022 at the Norman E. Borlaug Experimental Station in the Yaqui Valley, Sonora, Mexico. Plants were artificially inoculated by injection during the 2020-2021 crop season and the seed was selected based on the level of infection [level 1 (point of infection at the base of the seed), 2 (ca 30 % of the seed affected with KB), and 3 (ca 50 % of the seed affected with KB)]. Sowing was carried out on
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DELMI BOURAS, Amina, Malika MEZIANE, Abdelkader DILMI BOURAS, and Smail MEGATLI. "Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties." South Asian Journal of Experimental Biology 11, no. 6 (2022): 700–709. http://dx.doi.org/10.38150/sajeb.11(6).p700-709.

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Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation,
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Kolman, O. Ya, G. A. Gubanenko, T. N. Safronova, V. V. Kazina, and E. V. Petrenko. "Study of the effect of herbal additives on the acidity of wheat bread dough and wheat-rye bread." Sovremennaya nauka i innovatsii, no. 3 (43) (2023): 86–98. http://dx.doi.org/10.37493/2307-910x.2023.3.8.

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The influence of vegetable additives (pea protein isolate, apple flour, sprouted green buckwheat flour, sprouted oatmeal flour, wheat germ pomace powder) on the acidity of wheat bread dough and wheat-rye bread was studied. As a result of the research, it was found that herbal supplements contribute to the intensification of the vital activity of yeast and acid-forming microflora, this is expressed in a larger volume, better fermentation activity and acidity of the dough, this fact is probably associated with a more favorable nutrient composition of herbal supplements. An increase in the conten
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Kovalev, V. B., O. I. Trembitskaya, T. V. Klimenko, S. V. Fedorchuk та Yu L. Petukhov. "ФОРМУВАННЯ ЯКОСТІ ХЛІБА З БОРОШНА ПШЕНИЦІ СПЕЛЬТИ". Collected Works of Uman National University of Horticulture 1, № 98 (2021): 254–62. http://dx.doi.org/10.31395/2415-8240-2021-98-1-254-262.

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One of the most important problems of mankind remains food, the increase in the number of allergy sufferers and the reduction of food quality and food safety, in particular. Aim. To study the issues of forming the quality of spelt wheat flour bread in Polissia. Methods. Laboratory, mathematical and statistical, physico-chemical. Results. Spelt wheat contains 12–21% more protein than modern varieties of soft wheat. Thus, when conducting research in 2018–2019 under Brusyliv district conditions on poor sandy soils, this statement was confirmed. The quality of spelt wheat bread differed significan
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Ni, Qianqian, Viren Ranawana, Helen E. Hayes, Nicholas J. Hayward, David Stead, and Vassilios Raikos. "Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties." Foods 9, no. 9 (2020): 1192. http://dx.doi.org/10.3390/foods9091192.

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The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31
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Leszczyńska, J., A. Diowksz, A. LĄcka, K. Wolska, and A. Bartos. "Evaluation of immunore activity of wheat bread made from fermented wheat flour." Czech Journal of Food Sciences 30, No. 4 (2012): 336–42. http://dx.doi.org/10.17221/137/2011-cjfs.

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Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker’s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtai
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Awoke, Tadesse, Yoseph Tekle, and Mitiku Misgana. "EFFECT OF SOWING METHODS AND SEED RATE ON YIELD OF BREAD WHEAT (TRITICUM AESTIVUM L.) AT SOUTH ARI DISTRICT, SOUTH OMO ZONE, SNNPR, ETHIOPIA." International Journal of Research - Granthaalayah 5, no. 6 (2017): 175–80. https://doi.org/10.5281/zenodo.818814.

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Wheat is one of the most important cereal crops of the world and is a staple food for about one third of the world’s population. Despite the significant area of wheat production in the country, the mean national yield 1.3 t ha<sup>-1</sup> is 24% below than mean yield for Africa and 48% below than global mean yield. A field experiment was carried out at Senegal and Selmamer during 2014 cropping season to determine the effects of sowing methods and seed rate on yield of bread wheat (Triticum aestivum L.). Treatments were two sowing methods namely row planting and broadcasting with six Seed rate
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Zimmermann, Julia, Friedrich Longin, Anna Schweinlin, Maryam Basrai, and Stephan Bischoff. "No Difference in Tolerance between Wheat and Spelt Bread in Patients with Suspected Non-Celiac Wheat Sensitivity." Nutrients 14, no. 14 (2022): 2800. http://dx.doi.org/10.3390/nu14142800.

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Individuals with suspected non-celiac wheat sensitivity (NCWS) often report better tolerance of spelt (Triticum aestivum ssp. spelta) compared to wheat (Triticum aestivum ssp. aestivum) bakery products. This experience has neither been validated nor explained on a molecular level. Therefore, we performed blinded wheat and spelt bread challenge in this patient group. Twenty-four adults with a history of NCWS but suspected spelt tolerance were challenged in a single-blinded crossover design over six weeks with six different study breads each at 300 g per day for 4 days followed by a washout phas
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Brankovic, Gordana, Dejan Dodig, Desimir Knezevic, Nenad Djuric, and Vesna Kandic. "Heritability and variance components of grain morphometric traits of bread wheat and durum wheat." Journal of Agricultural Sciences, Belgrade 60, no. 3 (2015): 247–61. http://dx.doi.org/10.2298/jas1503247b.

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The aim of this work was to examine variability and broad-sense heritability of grain morphometric traits of 30 selected genotypes of bread wheat and durum wheat, in regard to their significant impact on yield and traits of milling, baking and processing quality. Trials with selected wheat assortment were set during 2010-2011 and 2011-2012 years at the three locations: Rimski Sancevi, Zemun Polje and Padinska Skela. Results of this investigation showed that the genotype was the most significant source of variation of grain length for bread and durum wheat with 91.1% and 46.3% of explained sum
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Belghith Fendri, Lilia, Fatma Chaari, Marwa Maaloul, et al. "Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality." LWT 73 (November 2016): 584–91. http://dx.doi.org/10.1016/j.lwt.2016.06.070.

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Dissertations / Theses on the topic "Bread whea"

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Zubaidi, Akhmad. "Growth and yield of durum and bread wheat." Title page, contents and summary only, 1996. http://web4.library.adelaide.edu.au/theses/09A/09az93.pdf.

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Bibliography: leaves 148-160. A series of experiments was conducted to examine the growth and nutrient uptake of durum and bread wheat at a number of sites in South Australia. The experiments examined response to water stress, the pattern of root and shoot growth, soil water extraction and nutrient uptake among a range of adapted bread wheat and durum wheat cultivars.
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Elakhame, Kate A. "Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-08142009-040405/.

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Ayoub, Micheline. "Nitrogen management for bread wheat production in Quebec." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=69574.

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The effect of level and timing of nitrogen (N) fertilizer application on grain yield (YLD), grain protein (GPC), and breadmaking ability of four hard red spring wheat cultivars and on soil residual nitrate was investigated. Nitrogen fertility caused an increase in YLD, lodging, several yield components, GPC, and breadmaking quality and caused a reduction in N harvest index and grain ash, and N use efficiency (NUE) resulting in an increase in soil residual NO$ sb3$-N. Split N application reduced lodging, tillers and spikes m$ sp{-2}$ and caused an increase in grain weight, GPC, loaf volume and
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Zhang, Jingjuan. "Water deficit in bread wheat: Characterisation using genetic and physiological tools." Thesis, Zhang, Jingjuan ORCID: 0000-0002-1623-4675 (2008) Water deficit in bread wheat: Characterisation using genetic and physiological tools. PhD thesis, Murdoch University, 2008. https://researchrepository.murdoch.edu.au/id/eprint/457/.

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Under terminal water deficit, the impact of stem carbohydrate remobilization has greater significance because post-anthesis assimilation is limited, and grain growth depends on translocation of carbohydrate reserves. The working hypothesis of this thesis is that increases in stem carbohydrates facilitate tolerance to terminal drought in wheat. The goals of this thesis are to examine this hypothesis using physiological and genetic tools; identify genes that are related to QTL for stem carbohydrate; work with wheat and barley breeders to integrate findings into the breeding program of the Depart
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Zhang, Jingjuan. "Water deficit in bread wheat : characterisation using genetic and physiological tools /." Zhang, Jingjuan (2008) Water deficit in bread wheat: characterisation using genetic and physiological tools. PhD thesis, Murdoch University, 2008. http://researchrepository.murdoch.edu.au/457/.

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Under terminal water deficit, the impact of stem carbohydrate remobilization has greater significance because post-anthesis assimilation is limited, and grain growth depends on translocation of carbohydrate reserves. The working hypothesis of this thesis is that increases in stem carbohydrates facilitate tolerance to terminal drought in wheat. The goals of this thesis are to examine this hypothesis using physiological and genetic tools; identify genes that are related to QTL for stem carbohydrate; work with wheat and barley breeders to integrate findings into the breeding program of the Depart
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Brennan, Charles Stephen. "Immunocytochemical investigations into the association of friabilin with wheat starch granules in relation to wheat endosperm texture." Thesis, King's College London (University of London), 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283298.

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Amin, Ayman Yhia. "Markers for QTL and bulk segregant analysis of salt tolerance in wheat (Triticum aestivum L.)." Thesis, University of East Anglia, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246671.

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Van, der Graaf John E. "Isolation, purification and characterisation of a novel M←r 50k wheat protein." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343324.

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Ma'arup, Rohayu. "The use of genetic diversity from emmer wheat to improve bread wheat." Thesis, The University of Sydney, 2016. http://hdl.handle.net/2123/16634.

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Drought can be defined by Cambridge Dictionary as long period with little or no rain. Australia is the seventh largest wheat producer in the world, but it is the driest inhabited continent from the viewpoint of continental rainfall and streamflow. So, genetic improvement through crossing high-yielding cultivars of bread wheat with cultivated emmer wheats (had gone through early screening), subsequently backcrossing with bread wheat to increase bread wheat characteristics and producing doubled haploid (DH) from BC1F1 is one possible solution for increasing the yield stability of wheat in drough
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Whitney, Kristin Lynn. "White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26850.

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Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread. This research investigated the differences between white and whole wheat bread related to the endproduct and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow, Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI) by t
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Books on the topic "Bread whea"

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B, Belderok, Mesdag J, and Donner D. A, eds. Bread-making quality of wheat: A century of breeding in Europe. Kluwer Academic Publishers, 2000.

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Nadeau, Aurèle. Résumé du Bulletin no 24, "La grande erreur du pain blanc". [s.n.], 1997.

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Dūstī, Shahrzād. Gandum va nān dar farhang-i mardum-i Īrān. Markaz-i Taḥqīqāt-i Ṣidā va Sīmā-yi Jumhūrī-i Islāmī-i Īrān, 2009.

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Lindsey, Treska. When Batistine made bread. Macmillan, 1985.

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Weninger, Brigitte. Good bread: A book of thanks. North-South Books, 2003.

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Curtis, Neil. How bread is made. Lerner Publications Co., 1992.

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Bushuk, Walter. Wheat New Zealand, 1769-4994. New Zealand Institute for Crop & Food Research, 1995.

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Belderok, B., J. Mesdag, and D. A. Donner. Bread-making quality of wheat. Edited by D. A. Donner. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7.

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C, Curtis B., Rajaram S, Gómez Macpherson Helena, and Food and Agriculture Organization of the United Nations., eds. Bread wheat: Improvement and production. Food and Agriculture Organization of the United Nations, 2002.

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Ballard, Diana. Master bread making using whole wheat. CFI, 2009.

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Book chapters on the topic "Bread whea"

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Tipples, K. H., R. H. Kilborn, and K. R. Preston. "Bread-wheat quality defined." In Wheat. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2672-8_3.

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Belderok, B., J. Mesdag, and D. A. Donner. "Bread making." In Bread-making quality of wheat. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_5.

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Holcomb, Gary. "When Wright Bid McKay Break Bread: Tracing Black Transnational Genealogy." In Richard Wright. Palgrave Macmillan US, 2011. http://dx.doi.org/10.1057/9780230340237_13.

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Seibel, W. "Recent research progress in bread baking technology." In Wheat. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2672-8_6.

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Dror, Yosef, Ephraim Rimon, and Reuben Vaida. "The Bread Consumption." In Whole-Wheat Bread for Human Health. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39823-1_24.

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Dror, Yosef, Ephraim Rimon, and Reuben Vaida. "The Whole-Wheat Bread." In Whole-Wheat Bread for Human Health. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39823-1_1.

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Belderok, B., J. Mesdag, and D. A. Donner. "The wheat grain." In Bread-making quality of wheat. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_2.

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Belderok, B., J. Mesdag, and D. A. Donner. "Milling of wheat." In Bread-making quality of wheat. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_3.

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Dror, Yosef, Ephraim Rimon, and Reuben Vaida. "The Wheat Carbohydrates." In Whole-Wheat Bread for Human Health. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39823-1_6.

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Belderok, B., J. Mesdag, and D. A. Donner. "Historical introduction." In Bread-making quality of wheat. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-0950-7_1.

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Conference papers on the topic "Bread whea"

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Stoin, Daniela, Calin Jianu, Ariana Velciov, Monica Negrea, and Mariana-Atena Poiana. "QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.42.

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The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities. Malted barley flour (MBF) contains health-promoting compounds that enhance the nutritional value of bakery products when combined with wheat flour (WF). Two types of MBF (Amber and Chocolate) were used to replace WF in amounts of 10, 20, and 30%. Bread with 100%
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"QUALITY OF WHEAT-CASSAVA COMPOSITE BREAD." In 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141906044.

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Sterna, Vita, Daiga Kunkulberga, Evita Straumite, and Katrina Bernande. "Naked barley influence on wheat bread quality." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.016.

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Lu, Di, and Rosta Farzan. "When to Break the Ice." In CSCW '15: Computer Supported Cooperative Work and Social Computing. ACM, 2015. http://dx.doi.org/10.1145/2685553.2698997.

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Diaconescu, Daniela Maria. "QUALITY IMPROVING OF WHOLE WHEAT BREAD BY USING XYLANASE." In 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings. STEF92 Technology, 2019. http://dx.doi.org/10.5593/sgem2019/6.1/s25.113.

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"Anatomo-morphological stem features of spring bread wheat varieties." In Plant Genetics, Genomics, Bioinformatics, and Biotechnology. Institute of Cytology and Genetics, Siberian Branch of the Russian Academy of Sciences, 2019. http://dx.doi.org/10.18699/plantgen2019-008.

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Ostrowska-Ligȩza, Ewa, Monika Miernicka, Agata Górska, Joanna Bryś, Rita Brzezińska, and Magdalena Wirkowska-Wojdyła. "The Effect of Fiber Addition on Wheat Bread Staling." In Foods 2022. MDPI, 2022. http://dx.doi.org/10.3390/foods2022-12918.

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DewiTuhumury, Helen Cynthia, Meitycorfrida Mailoa, and Linda Matinahoruw. "Physicochemical and sensory properties of wheat flour-pumpkin bread." In THE 7TH INTERNATIONAL CONFERENCE ON BASIC SCIENCES 2021 (ICBS 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0111718.

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Maier, Alina, Cristina Maria Canja, Mirabela Ioana Lupu, Geronimo Raducu Branescu, and Vasile Padureanu. "VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/4.2/s18.14.

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Disposal of by-products from the processing of plant foods is a major industry concern, but these by-products are also promising sources of compounds with technological or nutritional properties and are now being considered as a possible source of functional compounds. The common bean (Phaseolus vulgaris L.), which contains a high protein content, fiber, and other critical minerals for humans, is one of the most significant pulses in the world. The objective of this work is to exploit the properties of common bean (Phaseolus vulgaris L.) by-products by including them in powder form in new brea
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Wang, Li, Qiuying Wang, Shufeng Sun, and Lige Tong. "Research on Hard-Core of the Steamed Bread Caused by Microwave Heating." In ASME/JSME 2007 Thermal Engineering Heat Transfer Summer Conference collocated with the ASME 2007 InterPACK Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/ht2007-32563.

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Microwave heating has been extensively used in the area of food handling, and many investigators have been studying the effect of microwave heating on the quality of food. However, the phenomenon concerning on the hard-cores in steamed breads caused by microwave heating is poorly understood. A series of experiments are designed in this paper to investigate the impact of microwave heating on the quality of steamed breads under different heating conditions. The experiment results show that the hardness and cohesiveness can be used to measure the hard-core of steamed breads. The mechanism of hard
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Reports on the topic "Bread whea"

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Adleh, Fadi, and Diane Duclos. Key Considerations: Supporting ‘Wheat-to-Bread’ Systems in Fragmented Syria. SSHAP, 2022. http://dx.doi.org/10.19088/sshap.2022.027.

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Since the end of 2021, the food crisis in Syria has worsened. Humanitarian agencies working in Syria, as well as other experts, have warned the food crisis could rapidly lead to famine unless immediately addressed. This brief describes the social and political dimensions of food insecurity in Syria. It provides insights into how territorial fragmentation affects wheat-to-bread systems, outlines key threats to wheat production, and sets out key considerations for the humanitarian sector, researchers, and donors responding to the crisis. Sources for this brief include published papers, reports,
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Collins, Ruth B. When Teams Break Down: A Study of the Active Army/National Guard Feud of 1997. Defense Technical Information Center, 1998. http://dx.doi.org/10.21236/ada344900.

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Alferov, I. V. BIOCHEMICAL PECULIARITIES OF BLOOD SERUM OF MARES OF THE YAKUT BREED WHEN USING A GRAIN FROM BEER IN THE DIET. Ljournal, 2019. http://dx.doi.org/10.18411/ippologiavet-2020-1-4954rus.

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Feldman, Moshe, Eitan Millet, Calvin O. Qualset, and Patrick E. McGuire. Mapping and Tagging by DNA Markers of Wild Emmer Alleles that Improve Quantitative Traits in Common Wheat. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7573081.bard.

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The general goal was to identify, map, and tag, with DNA markers, segments of chromosomes of a wild species (wild emmer wheat, the progenitor of cultivated wheat) determining the number, chromosomal locations, interactions, and effects of genes that control quantitative traits when transferred to a cultivated plant (bread wheat). Slight modifications were introduced and not all objectives could be completed within the human and financial resources available, as noted with the specific objectives listed below: 1. To identify the genetic contribution of each of the available wild emmer chromosom
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Tzin, V., B. Dilkes, and H. Sela. Identifying molecular markers for defense metabolites against aphid feeding in wild emmer wheat. United States-Israel Binational Agricultural Research and Development Fund, 2021. http://dx.doi.org/10.32747/2021.8134174.bard.

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Bread wheat is the second most important food crop, providing calories to half of the world population and roughly one-fifth of the calories and protein consumed by people worldwide. Crop losses to insect pests depress yields and climate change is expected to significantly increase this problem. To combat global food insecurity, the protection of crops from insect pests must be prioritized. The Bird cherry-oat aphid, Rhopalosiphum padi, is the most abundant and economically important cereal pest, causes up to 40-60 % yield loss through direct feeding and vectoring plant diseases. The main goal
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Hospido, Laura, Nagore Iriberri, and Margarita Machelett. Gender gaps in financial literacy: a multi-arm RCT to break the response bias in surveys. Banco de España, 2024. http://dx.doi.org/10.53479/35752.

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Gender gaps in ?nancial literacy are pervasive and persistent. While most studies explore why women know less, these gaps might also re?ect differential behavior in providing responses in surveys. Women might be more likely to be uncertain, or men might be more likely to choose an answer when uncertain, while women might tend to opt for “I do not know”, leading to imprecise measures of the gender gap in ?nancial literacy. We test for the effectiveness of three interventions to reduce the frequency of “I do not know”, in a randomized control trial online survey administered to 6,000 participant
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Minz-Dub, A., G. J. Muehlbauer, E. Millet, and A. Sharon. ing and characterization of a novel leaf rust and stripe rust resistance gene from Sharon goatgrass. United States-Israel Binational Agricultural Research and Development Fund, 2021. http://dx.doi.org/10.32747/2021.8134171.bard.

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Each year, significant global wheat yield loss occurs due to diseases that affect yield quantity or quality. Breeding for resistance has been the best economic and environmentally safe approach to control wheat diseases, however many disease resistance (R) genes succumbed to the pathogens and are no longer effective. Hence, new sources of resistance are necessary to boost the wheat gene pool. The main source for such genes are species of wheat wild relatives in the secondary gene pool that contain an unexploited reservoir of novel R genes. Sharon goatgrass (Aegilops sharonensis Eig) is a wild
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Dubcovsky, Jorge, Tzion Fahima, and Ann Blechl. Molecular characterization and deployment of the high-temperature adult plant stripe rust resistance gene Yr36 from wheat. United States Department of Agriculture, 2013. http://dx.doi.org/10.32747/2013.7699860.bard.

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Stripe rust, caused by Puccinia striiformis f. sp. tritici is one of the most destructive fungal diseases of wheat. Virulent races that appeared within the last decade caused drastic cuts in yields. The incorporation of genetic resistance against this pathogen is the most cost-effective and environmentally friendly solution to this problem. However, race specific seedling resistance genes provide only a temporary solution because fungal populations rapidly evolve to overcome this type of resistance. In contrast, high temperature adult plant (HTAP) resistance genes provide a broad spectrum resi
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Espinasa, Ramón, and Carlos Sucre. Long Term Dynamics of Crude Oil Markets: Shifting Paradigms in the Price of Oil. Inter-American Development Bank, 2014. http://dx.doi.org/10.18235/0009230.

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This note provides a long term perspective on the decline in the price of crude oil taking place in the global oil market over the second half of 2014 by analyzing the fundamentals of the crude oil market and how they have changed since 1986, when the first important break of the last 30 years in the price of crude oil took place and also since 2002, when the second break in the price trend occurred. The note first provides an overview of the global petroleum demand patterns, paying particular attention to the shift in demand sources and its impact on the price of crude oil. The note then take
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Kotler, Moshe, Larry Hanson, and Shane Burgess. Replication Defective Cyprinid Herpes Virus-3 (CyHV-3) as a Combined Prophylactic Vaccine in Carps. United States Department of Agriculture, 2010. http://dx.doi.org/10.32747/2010.7697104.bard.

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Aquacultured koi and common carp fish (Cyprinus carpio) are intensively bred as ornamental and food fish in many countries worldwide. Hatcheries of carp and koi have recently suffered massive financial damages due to two viral diseases caused by the Cyprinid herpesvirus-3 (CyHV-3), previously designated as Carp Interstitial Nephritis and Gill Necrosis Virus (CNGV) and Koi herpesvirus (KHV), and by the Spring Viremia of Carp Virus (SVCV). CyHV-3 is a large dsDNA virus, which is infectious mostly to koi and common carp, while SVCV is a rhabdovirus with a relatively broad host range. Both viruses
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