112 Sapone, A., Bai, J.C., Ciacci, C. et al. (2012). Spectrum of gluten‐related disorders: consensus on new nomenclature and classification. BMC Medicine 10 (1): 1–12. https://doi.org/10.1186/1741‐7015‐10‐13.
113 Sarrafi, A., Ecochard, R., and Grignac, P. (1989). Genetic variability for some grain quality characters in tetraploid wheats. Plant Varieties and Seeds 2: 163–169.
114 Scott, J.C. (2017). Against the Grain: A Deep History of the Earliest States. Yale University Press.
115 Shewry, P.R., Tatham, A.S., Barro, F. et al. (1995). Biotechnology of breadmaking: unravelling and manipulating the multi‐protein gluten complex. Biotechnology 13: 1185–1190. https://doi.org/10.1038/nbt1195‐1185.
116 Shewry, P.R., Wan, Y., Hawkesford, M.J. et al. (2019). Spatial distribution of functional components in the starchy endosperm of wheat grains. Journal of Cereal Science 91: 102869. https://doi.org/10.1016/j.jcs.2019.102869.
117 Shiferaw, B., Smale, M., Braun, H.J. et al. (2013). Crops that feed the world 10. Past successes and future challenges to the role played by wheat in global food security. Food Security 5 (3): 291–317. https://doi.org/10.1007/s12571‐013‐0263‐y.
118 Simmonds, N.W. and Smartt, J. (1999). Principles of Crop Improvement, 2e. Blackwell Science.
119 Sinclair, T.R. (1998). Historical changes in harvest index and crop nitrogen accumulation. Crop Science 38: 638–643. https://doi.org/10.2135/cropsci1998.0011183X003800030002x.
120 Slade, L. and Levine, H. (1994). Structure‐function relationships of cookie and cracker ingredients. In: The Science of Cookie and Cracker Production (ed. H. Faridi), 23–141. New York: Chapman & Hall.
121 Smith, L.G., Jones, P.J., Kirk, G.J. et al. (2018). Modelling the production impacts of a widespread conversion to organic agriculture in England and Wales. Land Use Policy 76: 391–404. https://doi.org/10.1016/j.landusepol.2018.02.035.
122 Snape, J.W., Hyne, V., and Aitken, K. (1993). Targeting genes in wheat using marker mediated approaches. Proceedings of the Eighth International Wheat Genetics Symposium 2: 749–759.
123 Tadesse, G., Algieri, B., Kalkuhl, M. et al. (2016). Drivers and triggers of international food price spikes and volatility. In: Food Price Volatility and its Implications for Food Security and Policy (eds. M. Kalkuhl, J. von Braun and M. Torero), 59–82. Springer.
124 Tanno, K.I. and Willcox, G. (2012). Distinguishing wild and domestic wheat and barley spikelets from early Holocene sites in the near east. Vegetation History and Archaeobotany 21 (2): 107–115. https://doi.org/10.1007/s00334‐011‐0316‐0.
125 Taylor, B.R., Cranstoun, D.A.S., and Roscrow, J.C. (1993). The quality of winter wheat varieties for distilling from Scottish sites. In: Aspects of Applied Biology 36, Cereal Quality III (eds. P.S. Kettlewell, J.R. Garstang, C.M. Duffus, et al.), 481–489. Association of Applied Biologists.
126 Thomas, H. (2017). The War Between Trees and Grasses. Cambrian Printers.
127 Tottman, D.R. (1987). The decimal code for the growth stages of cereals, with illustrations. Annals of Applied Biology 110 (2): 441–454. https://doi.org/10.1111/j.1744‐7348.1987.tb03275.x.
128 Turnbull, K.M. and Rahman, S. (2002). Endosperm texture in wheat. Journal of Cereal Science 36 (3): 327–337. https://doi.org/10.1006/jcrs.2002.0468.
129 Urruty, N., Tailliez‐Lefebvre, D., and Huyghe, C. (2016). Stability, robustness, vulnerability and resilience of agricultural systems. A review. Agronomy for Sustainable Development 36 (1): 15. https://doi.org/10.1007/s13593‐015‐0347‐5.
130 USFDA (1999). Health Claim Notification for Whole Grain Foods. U.S. Food & Drug Administration https://www.fda.gov/food/food‐labeling‐nutrition/health‐claim‐notification‐whole‐grain‐foods.
131 Uthayakumaran, S. and Wrigley, C. (2017). Wheat: grain‐quality characteristics and management of quality requirements. In: Cereal Grains: Assessing and Managing Quality, 2e (eds. C. Wrigley, I. Batey and D. Miskelly), 91–134. Woodhead Publishing https://doi.org/10.1016/B978‐0‐08‐100719‐8.00005‐X.
132 Vaidyanathan, L.V. (1987). Precision and reliability of measuring Hagberg falling number of wheat including variability associated with crop husbandry and grain handling. In: Aspects of Applied Biology 15, Cereal Quality, 495–513. Association of Applied Biologists.
133 Van der Kamp, J.W., Poutanen, K., Seal, C.J. et al. (2014). The HEALTHGRAIN definition of “whole grain”. Food & Nutrition Research 58: 22100. https://doi.org/10.3402/fnr.v58.22100.
134 Wang, L., Yao, Y., He, Z. et al. (2013). Determination of phenolic acid concentrations in wheat flours produced at different extraction rates. Journal of Cereal Science 57: 67–72. https://doi.org/10.1016/j.jcs.2012.09.013.
135 Ward, J.L., Poutanen, K., Gebruers, K. et al. (2008). The HEALTHGRAIN cereal diversity screen: concept, results, and prospects. Journal of Agricultural and Food Chemistry 56 (21): 9699–9709. https://doi.org/10.1021/jf8009574.
136 Weiss, E., Wetterstrom, W., Nadel, D. et al. (2004). The broad spectrum revisited: evidence from plant remains. Proceedings of the National Academy of Sciences 101 (26): 9551–9555. https://doi.org/10.1073/pnas.0402362101.
137 Wieser, H. (2000). Comparative investigations of gluten proteins from different wheat species. I. Qualitative and quantitative composition of gluten protein types. European Food Research and Technology 211: 262–268. https://doi.org/10.1007/s002170000165.
138 Wieser, H., Gutser, R., and Von Tucher, S. (2004). Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour. Journal of Cereal Science 40 (3): 239–244. https://doi.org/10.1016/j.jcs.2004.05.005.
139 Wilson, W.W., and Dahl, B.L. (2002). Marketing of wheat on a constant and nil moisture basis. Agribusiness & Applied Economics Report No. 496. North Dakota State University. doi:10.22004/ag.econ.23638
140 Wrigley, C.W. (2009). Wheat: a unique grain for the world. In: Wheat Chemistry and Technology, 4e (eds. K. Khan and P.R. Shewry), 1–17. AACC International https://doi.org/10.1016/B978‐1‐891127‐55‐7.50008‐2.
141 Zadoks, J.C., Chang, T.T., and Konzak, C.F. (1974). A decimal code for the growth stages of cereals. Weed Research 14: 415–421.
142 Zhao, F.J., Hawkesford, M.J., and McGrath, S.P. (1999a). Sulphur assimilation and effects on yield and quality of wheat. Journal of Cereal Science 30 (1): 1–17. https://doi.org/10.1006/jcrs.1998.0241.
143 Zhao, F.J., Salmon, S.E., Withers, P.J.A. et al. (1999b). Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions. Journal of Cereal Science 30 (1): 19–31. https://doi.org/10.1006/jcrs.1998.0244.
144 Zohary, D., Harlan, J.R., and Vardi, A. (1969). The wild diploid progenitors of wheat and their breeding value. Euphytica 18: 58–65. https://link.springer.com/content/pdf/10.1007/BF00021982.pdf.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.