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Journal articles on the topic 'Einkorn wheat'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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1

SACHAMBULA, Lenka, Ivo HARTMAN, and Vratislav PSOTA. "Einkorn Wheat Malting Quality." Kvasny Prumysl 61, no. 10-11 (2015): 320–25. http://dx.doi.org/10.18832/kp2015030.

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2

Geisslitz, Longin, Scherf, and Koehler. "Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)." Foods 8, no. 9 (2019): 409. http://dx.doi.org/10.3390/foods8090409.

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The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten content
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3

Zrcková, Monika, Ivana Capouchová, Luboš Paznocht, et al. "Variation of the total content of polyphenols and phenolic acids in einkorn, emmer, spelt and common wheat grain as a function of genotype, wheat species and crop year." Plant, Soil and Environment 65, No. 5 (2019): 260–66. http://dx.doi.org/10.17221/134/2019-pse.

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The study aimed at evaluating the total content of polyphenols (TPC) and phenolic acids (TPA) in grain of 4 spring einkorn, 4 emmer, 4 spelt and 4 common wheat genotypes cultivated under organic cropping system in two-year trials. The TPC and TPA were significantly affected both by genotype, wheat species and crop year (weather conditions). At the same time, TPC and TPA were mainly affected by the crop year while the effect of genetic factors was lesser. The TPC ranged from 618 mg/kg DM (dry matter) (common wheat cv. Annie) to 792.37 mg/kg DM (Triticum monococcum GEO) and TPA from 700.66 mg/kg
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4

Megyeri, M., P. Mikó, I. Molnár, and G. Kovács. "Development of synthetic amphiploids based on Triticum turgidum × T. Monococcum crosses to improve the adaptability of cereals." Acta Agronomica Hungarica 59, no. 3 (2011): 267–74. http://dx.doi.org/10.1556/aagr.59.2011.3.11.

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Cultivated einkorn (Triticum monococcum L. ssp. monococcum) is an excellent source of resistance against several wheat diseases and quality parameters. Semi-dwarf einkorn lines with good crossability were identified in order to produce Triticum turgidum × T. monococcum synthetic amphiploids. Two combinations were used to develop the amphiploids: durum × einkorn and emmer × einkorn.After the genome duplication of F1 seeds, highly fertile amphiploids were developed. The AuBAm genome structure of the progenies was confirmed by genomic in situ hybridization (GISH).Lines derived from durum × einkor
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5

Turhan, Şeref, and Aslı Kurnaz. "Analysis of macro- and Microminerals Content in the Einkorn (Triticum monococcum L.) Samples Cultivated in Kastamonu, Turkey." Turkish Journal of Agriculture - Food Science and Technology 9, no. 8 (2021): 1436–42. http://dx.doi.org/10.24925/turjaf.v9i8.1436-1442.4251.

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Wheat is an important cereal product because of its nutritional value, economy, culture, and history. Einkorn (Triticum monococcum L.) assumed as the oldest wheat. Einkorn locally called “siyez” has recently become popular as a super grain with the thought of being very nutritious in Turkey. In this study, the contents of macrominerals (Na, Mg, Ca, and K) and microminerals (Cr, Cu, Fe, Mn and Zn) in twenty-one einkorn samples collected from different cultivation areas in Kastamonu were determined by using an inductively coupled plasma-optical emission spectrometry following microwave-assisted
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6

Biel, Wioletta, Anna Jaroszewska, Sławomir Stankowski, Magdalena Sobolewska, and Jagoda Kępińska-Pacelik. "Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains." European Food Research and Technology 247, no. 6 (2021): 1525–38. http://dx.doi.org/10.1007/s00217-021-03729-7.

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AbstractThe chemical composition of 4 spring wheat species was analyzed: einkorn (Triticum monococcum) (local cv.), emmer (Triticum dicoccon) (Lamella cv.), spelt (Triticum spelta) (Wirtas cv.), and common wheat (Triticum aestivum) (Rospuda cv.). Mean emmer and einkorn yield was significantly lower than that of common wheat. The analyses of the wheat grain included the content of total protein, crude ash, crude fat, crude fibre, carbohydrates, phosphorus, potassium, magnesium, calcium, copper, iron, manganese, and zinc. The grains of the tested ancient wheats were richer in protein, lipids, cr
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7

Lachman, J., D. Miholová, V. Pivec, K. Jírů, and D. Janovská. "Content of phenolic antioxidants and selenium in grain of einkorn (Triticum monococcum), emmer (Triticum dicoccum) and spring wheat (Triticum aestivum) varieties." Plant, Soil and Environment 57, No. 5 (2011): 235–43. http://dx.doi.org/10.17221/13/2011-pse.

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Wheat is worldwide consumed and contributes significantly to the intake of antioxidants with beneficial healthy effects. In the precise two-year field experiments in 2008 and 2009 two varieties of wheat einkorn, two varieties of emmer wheat and three varieties of spring wheat and in 2009 in addition two other spring wheat varieties, three einkorn varieties and three emmer wheat varieties were evaluated for selenium content and antioxidants – total polyphenols (TP). Selenium content was determined by atomic absorption spectrometry with hydride generation technique (HGAAS) and total po
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8

Lachman, J., M. Orsák, V. Pivec, and K. Jírů. "  Antioxidant activity of grain of einkorn (Triticum mono-coccum L.), emmer (Triticum dicoccum Schuebl [Schrank]) and spring wheat (Triticum aestivum L.) varieties." Plant, Soil and Environment 58, No. 1 (2012): 15–21. http://dx.doi.org/10.17221/300/2011-pse.

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Wheat and cereals generally are largely consumed worldwide and contribute significantly to antioxidant intake with beneficial health effects. In the precise two-year field experiments, two varieties of wheat einkorn, two varieties of emmer wheat and three varieties of spring wheat in 2008 and moreover further two spring wheat varieties, three einkorn varieties and three emmer wheat varieties in 2009, were evaluated for antioxidant activity (AOA) using 2,2-diphenyl-1-picrylhydrazyl assay (DPPH). The higher grain AOA was observed in emmer (215.4–257.6 mg Trolox/kg DM) and einkorn (149.
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9

Allaby, Robin G., and Terence A. Brown. "Reply to the comment by Salamini et al. on "AFLP data and the origins of domesticated crops"." Genome 47, no. 3 (2004): 621–22. http://dx.doi.org/10.1139/g04-012.

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We reiterate the key points of a previous paper that showed that neighbor-joining analysis of AFLP datasets can produce erroneous results. The critical question, whether the datasets used to infer the origins of einkorn, barley, and the hulled and hard tetraploid wheats display sufficient linkage to avoid the artifacts that we observed, is not adequately answered by Salamini et al.Key words: AFLPs, crop domestication, einkorn wheat, barley, tetraploid wheat.
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10

Kulathunga, Jayani, Bradley L. Reuhs, Steve Zwinger, and Senay Simsek. "Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat." Foods 10, no. 4 (2021): 761. http://dx.doi.org/10.3390/foods10040761.

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Hulled wheat species are often used as whole grains in processing, and have been attracting attention in the last 20 years in the food industry. Whole wheat flour of hulled wheat can be used in the food industry for value addition. This study was conducted to evaluate the kernel quality and chemical composition of the whole grain flour of hulled wheats as a preliminary approach to use these species for value addition. The experimental design was separate, randomized complete block designs for einkorn, emmer, and spelt, with four field replicates. According to the results, significant differenc
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11

Barański, Marcin, Magdaléna Lacko-Bartošová, Ewa Rembiałkowska, and Lucia Lacko-Bartošová. "The Effect of Species and Cultivation Year on Phenolic Acids Content in Ancient Wheat." Agronomy 10, no. 5 (2020): 673. http://dx.doi.org/10.3390/agronomy10050673.

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During the last decade older (ancient) wheat species, such as spelt (Triticum spelta L.), emmer (Triticum dicoccon Schrank), and einkorn (Triticum monococcum L.) have been recognised as an interesting option to increase the biodiversity of cultivated cereals. The aim of this study was to compare polyphenols content in the ancient species of cereals (including six accessions of spelt, four of emmer, and one of einkorn) cultivated in the three-year controlled plot experiment under organic management. It has been found that the content of almost all free and bound phenolic acids was significantly
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12

Lachman, J., J. Musilová, Z. Kotíková, K. Hejtmánková, M. Orsák, and J. Přibyl. "  Spring, einkorn and emmer wheat species – potential rich sources of free ferulic acid and other phenolic compounds." Plant, Soil and Environment 58, No. 8 (2012): 347–53. http://dx.doi.org/10.17221/289/2012-pse.

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  Einkorn (Triticum monococcum L., subsp. monococcum), emmer (Triticum dicoccum Schuebl [Schrank], subsp. dicoccum) and spring wheat (Triticum aestivum L.) may be rich in hydrophilic antioxidants, therefore being a potential food source with high nutritional properties. The aim of the present study was to assess the content of free ferulic acid (FFA) and total polyphenols (TP) beneficial for human health in wheat varieties and accessions for breeding and production. Einkorn, emmer and spring wheat varieties were assessed for TP and FFA contents in the precise two-year field experiment
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13

Perçin, Pelin Sultan, and Sibel Karakaya. "Evaluation of Protein Profiles, Bioactivity, Allergenicity and Toxicity of Peptides Generated After in silico Digestion of Common Wheat and Einkorn Wheat." Turkish Journal of Agriculture - Food Science and Technology 8, no. 4 (2020): 901–11. http://dx.doi.org/10.24925/turjaf.v8i4.901-911.3072.

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The belief that ancient wheat is more beneficial than common wheat has been growing trend in recent years among the consumers. The present study aims to compare bioactive peptide, allergen peptide and toxic peptide generation after gastrointestinal digestion of modern wheat (Triticum aestivum) and ancient wheat, einkorn (Triticum monococcum var. monococcum), using in silico tools. The primary sequences of both kinds of wheat were obtained from BIOPEP-UWM and UniProtKB/Swiss-Prot database. In silico digestion was applied using BIOPEP-UWM online tool. For the simulation of gastrointestinal diges
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14

Konvalina, Petr, Ivana Capouchová, Zdeněk Stehno, and Jan Moudrý. "Agronomic characteristics of the spring forms of the wheat landraces (einkorn, emmer, spelt, intermediate bread wheat) grown in organic farming." Journal of Agrobiology 27, no. 1 (2010): 9–17. http://dx.doi.org/10.2478/s10146-009-0002-3.

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Agronomic characteristics of the spring forms of the wheat landraces (einkorn, emmer, spelt, intermediate bread wheat) grown in organic farmingOrganic farmers look to the possibilities of growing neglected crops, such as the spring forms of hulled wheat - einkorn, emmer and spelt - for support in developing the organic farming system. In 2008, 169 landraces from the gene bank at the Crop Research Institute in Prague were tested on certified organic plots. The experiment was aimed at finding suitable varieties for the organic farming system. In summary, our findings show that einkorn (Triticum
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15

Sereti, Vasileia, Athina Lazaridou, Costas G. Biliaderis, and Soultana Maria Valamoti. "Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach." Foods 10, no. 4 (2021): 789. http://dx.doi.org/10.3390/foods10040789.

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In this study, the potential use of ancient plant ingredients in emerging bakery products based on possible prehistoric and/or ancient practices of grinding and breadmaking was explored. Various ancient grains, nuts and seeds (einkorn wheat, barley, acorn, lentil, poppy seeds, linseed) were ground using prehistoric grinding tool replicas. Barley-based sourdough prepared by multiple back-slopping steps was added to dough made from einkorn alone or mixed with the above ingredients (20% level) or commercial flours alone (common wheat, spelt, barley). Sieving analysis showed that 40% of the einkor
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16

Atar, Bekir, and Burhan Kara. "Comparison of Grain Yield and Some Characteristics of Hulled, Durum and Bread Wheat Genotypes Varieties." Turkish Journal of Agriculture - Food Science and Technology 5, no. 2 (2017): 159. http://dx.doi.org/10.24925/turjaf.v5i2.159-163.1028.

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In spite of the low grain yield they produce, the hulled wheat have become even more important in recent years because of their resistance to negative environmental conditions and healthy nutritional content. The research was carry out in order to comparison the yield and yield characteristics of durum (Kiziltan-91 and C-1252), hulled (Einkorn and Emmer) and bread wheat (Tir) varieties in Isparta ecological conditions in 2013-14 and 2014-15 vegetation periods. In both years, the highest grain yield was obtained in Kiziltan-91 variety (3992 and 3758 kg ha-1 respectively). The grain yield of hul
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17

Huertas-García, Ana B., Laura Castellano, Carlos Guzmán, and Juan B. Alvarez. "Potential Use of Wild Einkorn Wheat for Wheat Grain Quality Improvement: Evaluation and Characterization of Glu-1, Wx and Ha Loci." Agronomy 11, no. 5 (2021): 816. http://dx.doi.org/10.3390/agronomy11050816.

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Wild einkorn (Triticum monococcum L. ssp. aegilopoides (Link) Thell.) is a diploid wheat species from the Near East that has been classified as an ancestor of the first cultivated wheat (einkorn; T. monococcum L. ssp. monococcum). Its genome (Am), although it is not the donor of the A genome in polyploid wheat, shows high similarity to the Au genome. An important characteristic for wheat improvement is grain quality, which is associated with three components of the wheat grain: endosperm storage proteins (gluten properties), starch synthases (starch characteristics) and puroindolines (grain ha
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18

Nocente, Francesca, Chiara Natale, Elena Galassi, Federica Taddei, and Laura Gazza. "Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta." Foods 10, no. 3 (2021): 502. http://dx.doi.org/10.3390/foods10030502.

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Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed—proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)—except for β-glucan. TDF increased up to 42 and 68% in pasta samples e
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19

Salamini, F., M. Heun, A. Brandolini, H. Özkan, and J. Wunder. "Comment on "AFLP data and the origins of domesticated crops"." Genome 47, no. 3 (2004): 615–20. http://dx.doi.org/10.1139/g04-013.

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We review some concepts and methods of handling and using DNA fingerprinting in phylogenetic analyses related to crop domestication. Particular reference is made to AFLP markers and mode and place of einkorn, barley, and tetraploid wheat domestication in the Neolithic by human communities in the Fertile Crescent. The reconsideration of AFLP databases of domesticated and wild lines demonstrates that phylogenetic tree topologies, originally described for the three species, match closely the new results obtained by principle coordinate analyse.Key words: AFLPs, discontinuous markers, crop domesti
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20

Atalan-Helicke, Nurcan. "“You Can Never Give Up Siyez If You Taste It Once”: Local Taste, Global Markets, and the Conservation of Einkorn, an Ancient Wheat." Gastronomica 18, no. 2 (2018): 33–45. http://dx.doi.org/10.1525/gfc.2018.18.2.33.

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Einkorn (Triticum monococcum), locally known as siyez in northwest Turkey, is a hulled wheat variety. It is a semi-wild relative of wheat and is considered one of the Neolithic founder crops of agriculture, along with emmer and barley. Grown in the ancient Near East for at least eight thousand years, its production today is limited to marginal mountainous and isolated communities in different countries of the Mediterranean region. This article examines the expansion of einkorn markets in Turkey, an important wheat exporting and processing country, which has created increased income opportuniti
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21

Guzmán, C., L. Caballero, M. V. Gutierrez, and J. B. Alvarez. "Polymorphism of waxy proteins in Spanish hulled wheats." Plant Genetic Resources 9, no. 2 (2011): 330–33. http://dx.doi.org/10.1017/s1479262111000050.

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Hulled wheats are neglected crops that have potential in plant breeding programmes of modern durum and common wheat. Among these wheats, three species were widely cultivated in Spain until the mid 20th century: Triticum monococcum ssp. monococcum (einkorn), Triticum turgidum ssp. dicoccum (emmer) and Triticum aestivum ssp. spelta (spelt). One important aspect of wheat grain quality is starch composition, which is related to the action of waxy proteins. A collection of 536 accessions of Spanish hulled wheats was analyzed for waxy protein composition using sodium dodecyl sulphate-polyacrylamide
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22

Belcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, and Józef Gorzelany. "Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.

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Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the opti
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23

Belcar, Justyna, Anna Sobczyk, Magdalena Sobolewska, Sławomir Stankowski, and Józef Gorzelany. "Characteristics of Technological Properties of Grain and Flour from Ancient Varieties of Wheat (Einkorn, Emmer and Spelt)." Acta Universitatis Cibiniensis. Series E: Food Technology 24, no. 2 (2020): 269–78. http://dx.doi.org/10.2478/aucft-2020-0024.

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Abstract The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality i
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24

Hidalgo, Alyssa, and Andrea Brandolini. "Nutritional properties of einkorn wheat (Triticum monococcum L.)." Journal of the Science of Food and Agriculture 94, no. 4 (2013): 601–12. http://dx.doi.org/10.1002/jsfa.6382.

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25

Bencze, Szilvia, Marianna Makádi, Tibor J. Aranyos, et al. "Re-Introduction of Ancient Wheat Cultivars into Organic Agriculture—Emmer and Einkorn Cultivation Experiences under Marginal Conditions." Sustainability 12, no. 4 (2020): 1584. http://dx.doi.org/10.3390/su12041584.

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Modern agriculture depends on the production of very few crop species, which provide lower nutritive value for consumers. The present work summarizes the results of a three-year experiment on hulled wheat varieties as potential candidates for food system diversification. The organic field cultivation tests with 10 emmer and five einkorn landraces and varieties were conducted on ~10m2 plots on sandy soil, and from 2017, under on-farm conditions in eastern Hungary. Most accessions adapted well to the marginal conditions, with some landraces even yielding higher than registered varieties—over 3 t
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26

Fujita, Alice, Senay Simsek, and Paul B. Schwarz. "Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt." Fermentation 6, no. 4 (2020): 125. http://dx.doi.org/10.3390/fermentation6040125.

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There have been tremendous marketing efforts and consumer interest in the so-called ancient grains. Einkorn, emmer and spelt, which are sometimes referred to as ancient wheats, are frequently included in this category, and have gained some attention among brewers. The objective of the current study was to compare the malting behavior and quality of einkorn, emmer and spelt cultivars obtained from the same growing environment. Aside from standard malt quality traits, the levels of β-amylase, protease, xylanase, wort arabinoxylans and wort phenolic acids were measured. While protein levels of th
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27

Shindo, Chikako, Tetsuo Sasakuma, Naoko Watanabe, and Kazuhiko Noda. "Two-gene systems of vernalization requirement and narrow-sense earliness in einkorn wheat." Genome 45, no. 3 (2002): 563–69. http://dx.doi.org/10.1139/g02-015.

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The genetic segregation of the heading trait was analyzed using a recombinant inbred line (RIL) of einkorn wheat, RILWA-1, derived from cultivated Triticum monococcum L., and wild-type T. boeoticum Boiss. The latency to heading was examined in 115 lines under controlled environmental conditions, as well as in the field, and the degrees of narrow-sense earliness and vernalization requirement were evaluated for quantitative trait locus (QTL) analysis. Single-marker analysis using 107 RFLP markers segregating in RILWA-1 detected 20 linking markers for heading factors. In all marker loci, the alle
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28

ASLAN, Didem, Nusret ZENCİRCİ, Murat ETÖZ, Bülent ORDU, and Sara BATAW. "Bread wheat responds salt stress better than einkorn wheat does during germination." TURKISH JOURNAL OF AGRICULTURE AND FORESTRY 40 (2016): 783–94. http://dx.doi.org/10.3906/tar-1604-59.

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29

TAKUMI, S., S. NASUDA, Y. G. LIU, and K. TSUNEWAKI. "Wheat phylogeny determined by RFLP analysis of nuclear DNA. 1. Einkorn wheat." Japanese Journal of Genetics 68, no. 1 (1993): 73–79. http://dx.doi.org/10.1266/jjg.68.73.

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30

TAKUMI, S., S. NASUDA, Y. G. LIU, and K. TSUNEWAKI. "Wheat phytogeny determined by RFLP analysis of nuclear DNA. 1. Einkorn wheat." Genes & Genetic Systems 68, no. 1 (1993): 73–79. http://dx.doi.org/10.1266/ggs.68.73.

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31

ERTUĞ, Füsun. "RECIPIES OF OLD TASTES WITH EINKORN AND EMMER WHEAT." Türkiye Bilimler Akademisi Arkeoloji Dergisi, no. 7 (June 15, 2004): 177–88. http://dx.doi.org/10.22520/tubaar.2004.0014.

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32

Heun, M. "Site of Einkorn Wheat Domestication Identified by DNA Fingerprinting." Science 278, no. 5341 (1997): 1312–14. http://dx.doi.org/10.1126/science.278.5341.1312.

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33

Abdel-Aal, E. S. M., J. C. Young, P. J. Wood, et al. "Einkorn: A Potential Candidate for Developing High Lutein Wheat." Cereal Chemistry Journal 79, no. 3 (2002): 455–57. http://dx.doi.org/10.1094/cchem.2002.79.3.455.

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34

Chen, Qing, Peng-Fei Qi, Yu-Ming Wei, Ji-Rui Wang, and You-Liang Zheng. "Molecular Characterization of the pina Gene in Einkorn Wheat." Biochemical Genetics 47, no. 5-6 (2009): 384–96. http://dx.doi.org/10.1007/s10528-009-9239-1.

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35

Liu, Ya-Xi, Wei Li, Yu-Ming Wei, Guo-Yue Chen, and You-Liang Zheng. "Molecular Characterization of the Waxy Gene in Einkorn Wheat." Journal of Plant Sciences 4, no. 4 (2009): 114–21. http://dx.doi.org/10.3923/jps.2009.114.121.

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36

Shi, A. N., S. Leath, and J. P. Murphy. "A Major Gene for Powdery Mildew Resistance Transferred to Common Wheat from Wild Einkorn Wheat." Phytopathology® 88, no. 2 (1998): 144–47. http://dx.doi.org/10.1094/phyto.1998.88.2.144.

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A major gene for resistance to wheat powdery mildew (Blumeria graminis f. sp. tritici = Erysiphe graminis f. sp. tritici) has been successfully transferred into hexaploid common wheat (Triticum aestivum, 2n = 6x = 42, AABBDD) from wild einkorn wheat (Triticum monococcum subsp. aegilopoides, 2n = 2x = 14, AA). NC96BGTA5 is a germ plasm line with the pedigree Saluda × 3/PI427662. The response patterns for powdery mildew resistance in NC96BGTA5 were tested with 30 differential isolates of B. graminis f. sp. tritici, and the line was resistant to all tested isolates. The analyses of P1, P2, F1, F2
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37

Mikó, P., M. Megyeri, M. Molnár-Láng, and G. Kovács. "Characterization of Triticum timopheevii Zhuk. gene bank accessions for the development of synthetic amphiploid wheat lines." Acta Agronomica Hungarica 61, no. 2 (2013): 113–21. http://dx.doi.org/10.1556/aagr.61.2013.2.3.

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In recent years 56 accessions of Triticum timopheevii Zhuk. (2n=4x=28, AtAtGG) were characterized for the main phenotypic and resistance characters. Among these accessions 38 originated from the base species together with subspecies and varietas forms thereof, and 18 belong to the subspecies armeniacum group. After the evaluation of field assessment data gathered over 12 years, the most promising 11 accessions were selected for a crossability trial with cultivated einkorn. As a result of this trial, the accession with the highest seed set (Acc. No.: MVGB845) was chosen for the development of a
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38

Barone, Francesca, Luca Laghi, Andrea Gianotti, et al. "In Vivo Effects of Einkorn Wheat (Triticum monococcum) Bread on the Intestinal Microbiota, Metabolome, and on the Glycemic and Insulinemic Response in the Pig Model." Nutrients 11, no. 1 (2018): 16. http://dx.doi.org/10.3390/nu11010016.

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Einkorn wheat (Triticum monococcum) is characterized by high content of proteins, bioactive compounds, such as polyunsaturated fatty acids, fructans, tocols, carotenoids, alkylresorcinols, and phytosterols, and lower α-, β-amylase and lipoxygenase activities compared to polyploid wheat. These features make einkorn flour a good candidate to provide healthier foods. In the present study, we investigated the effects of einkorn bread (EB) on the intestinal physiology and metabolism of the pig model by characterizing the glycemic and insulinemic response, and the microbiota and metabolome profiles.
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39

Demir, M. K., A. Ünver, D. Arslan, G. Üçok, F. Terlemez, and S. Türker. "Characterisation of einkorn (Triticum monococcum L. subsp. monococcum) wheat oil." Quality Assurance and Safety of Crops & Foods 7, no. 5 (2015): 707–12. http://dx.doi.org/10.3920/qas2014.0469.

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40

Jaradat, Abdullah A. "Comparative assessment of einkorn and emmer wheat phenomes: III. Phenology." Genetic Resources and Crop Evolution 66, no. 8 (2019): 1727–60. http://dx.doi.org/10.1007/s10722-019-00816-3.

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Yu, Kang, Dongcheng Liu, Yong Chen, et al. "Unraveling the genetic architecture of grain size in einkorn wheat through linkage and homology mapping and transcriptomic profiling." Journal of Experimental Botany 70, no. 18 (2019): 4671–88. http://dx.doi.org/10.1093/jxb/erz247.

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Genome-wide linkage and homology mapping revealed 17 genomic regions harboring 42 QTLs affecting grain size in einkorn wheat. Transcriptomic analysis identified 20 genes involved in grain development and starch biosynthesis with differential expression between two parental lines.
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42

Asledottir, Tora, Rashida Rehman, Gianfranco Mamone, et al. "Ancestral Wheat Types Release Fewer Celiac Disease Related T Cell Epitopes than Common Wheat upon Ex Vivo Human Gastrointestinal Digestion." Foods 9, no. 9 (2020): 1173. http://dx.doi.org/10.3390/foods9091173.

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Celiac disease (CeD) is an autoimmune enteropathy triggered by immunogenic gluten peptides released during the gastrointestinal digestion of wheat. Our aim was to identify T cell epitope-containing peptides after ex vivo digestion of ancestral (einkorn, spelt and emmer) and common (hexaploid) wheat (Fram, Bastian, Børsum and Mirakel) using human gastrointestinal juices. Wheat porridge was digested using a static ex vivo model. Peptides released after 240 min of digestion were analyzed by liquid chromatography coupled to high-resolution mass spectrometry (HPLC-ESI MS/MS). Ex vivo digestion rele
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Ayaşan, T., S. Esen, V. Kader Esen, H. Eseceli, and E. Cabi. "Arbuscular mycorrhizae inoculation of einkorn wheat affects fatty acid, nutrient and mineral concentrations." South African Journal of Animal Science 50, no. 4 (2020): 600–606. http://dx.doi.org/10.4314/sajas.v50i4.11.

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The purpose of this study was to determine the effect of arbuscular mycorrhizae (AM) inoculation, which was administered to increase the quality of einkorn wheat in its fatty acid composition, quality and mineral concentration. Wheat grown from AM inoculated seed (AM+) had increased the dry matter (DM), iron (Fe), monounsaturated fatty acids (MUFA), especially oleic acid, and alpha-linolenic acid, and cis-5,-8,-11,-14, and cis-17 eicosapentaenoic acid from polyunsaturated fatty acids (PUFA) (P <0.05), but decreased crude ash (CA), potassium (K), and total saturated fatty acids (UFA), especi
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Meziani, Samira, and Isabelle Nadaud. "Proteome consistency of the aleurone layer in grain of major wheat species grown over different years." North African Journal of Food and Nutrition Research 4, no. 7 (2020): 280–84. http://dx.doi.org/10.51745/najfnr.4.7.280-284.

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Background: Aleurone layer (AL), being a living cell layer among the peripheral layers of the grain structure obtained after milling wheat, is rich in, vitamins, minerals, and antioxidants potentially nutritional value of the flour. Objectives: To isolate AL in the mature grain of the three major species; Common wheat (CW), Durum wheat (DW), and Einkorn wheat (EW) that were grown at two different years as well as to analyze and compare their proteomes revealed through two-dimensional electrophoresis (2DE) and image analysis. Methods: The AL was hand dissected and unicellular purity verified us
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Brandolini, A., A. Volante, and M. Heun. "Geographic differentiation of domesticated einkorn wheat and possible Neolithic migration routes." Heredity 117, no. 3 (2016): 135–41. http://dx.doi.org/10.1038/hdy.2016.32.

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Jaradat, Abdullah A. "Comparative assessment of einkorn and emmer wheat phenomes: I. Plant architecture." Genetic Resources and Crop Evolution 66, no. 2 (2018): 491–512. http://dx.doi.org/10.1007/s10722-018-0729-z.

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Jaradat, Abdullah A. "Comparative assessment of einkorn and emmer wheat phenomes: II—phenotypic integration." Genetic Resources and Crop Evolution 67, no. 3 (2019): 655–84. http://dx.doi.org/10.1007/s10722-019-00840-3.

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Hidalgo, Alyssa, Andrea Brandolini, Carlo Pompei, and Roberta Piscozzi. "Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.)." Journal of Cereal Science 44, no. 2 (2006): 182–93. http://dx.doi.org/10.1016/j.jcs.2006.06.002.

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Stehno, Z., J. Bradová, L. Dotlačil, and P. Konvalina. "Landraces and obsolete cultivars of minor wheat species in the czech collection of wheat genetic resources." Czech Journal of Genetics and Plant Breeding 46, Special Issue (2010): S100—S105. http://dx.doi.org/10.17221/2664-cjgpb.

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The proportions of landraces in the Czech collection of wheat genetic resources significantly differentiates among wheat species, 4.2% in bread, 77.6% in emmer, and 80.0% in the einkorn wheat collections. A set of 10 selected emmer wheat landraces has been characterized by high molecular weight glutenin subunits (HMW-GSs). They were evaluated for 3 years in field trials, and described by grain quality parameters. Emmer wheat accessions differ considerably in the polymorphisms of HMW-GSs. Out of the total of 10 studied emmer wheat landraces, 5 accessions appeared to be homogeneous in the electr
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Malalgoda, Ohm, and Simsek. "Celiac Antigenicity of Ancient Wheat Species." Foods 8, no. 12 (2019): 675. http://dx.doi.org/10.3390/foods8120675.

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Ancient grains have gained renewed interest in the last few years due to their perceived nutritional benefits. The goal of this study was to examine the presence of celiac epitopes in different ancient grains and determine differences in the gliadin protein profile of such grains. To investigate celiac epitopes, an untargeted mass spectrometric method was used, and the gliadin protein profile was studied using reverse phase-HPLC. Our findings show that celiac epitopes can be detected in wheat-related ancient grains, such as einkorn, emmer, and Kamut, indicating that these ancient grains have t
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