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Gabriel Posadas-Romano

International Maize and Wheat Improvement Center

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Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traits

2017 Food Chemistry
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Use of rapid tests to predict quality traits of CIMMYT bread wheat genotypes grown under different environments

2016 Lwt - Food Science and Technology
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Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat

2016 Field Crops Research
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

2015 Journal of Cereal Science
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Protein fraction distribution and their contribution to quality characteristics in wheat

2013 Revista Fitotecnia Mexicana
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CONTRIBUCIÓN DE COMBINACIONES DE GLUTENINAS A LAS CARACTERÍSTICAS DEL GLUTEN EN POBLACIONES RECOMBINANTES DE TRIGO

2013 Revista Fitotecnia Mexicana
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