000			02981nab|a22004577a|4500
001			67238
003			MX-TxCIM
005			20241204091649.0
008			20169s2016||||mx |||p|op||||00||0|eng|d
022			_a0023-6438
022			_a1096-1127 (Online)
024	8		_ahttps://doi.org/10.1016/j.lwt.2024.115829
040			_aMX-TxCIM
041			_aeng
100	0		_aWenfei Tian _926337
245	1	0	_aVariation of the ferulic acid concentration and kernel weight in CIMMYT bread wheat germplasm and selection of lines for functional food production
260			_bAcademic Press Inc., _c2024. _aUnited States of America :
500			_aPeer review
500			_aOpen Access
520			_aInvestigating the variation in ferulic acid concentration (FAC) is crucial for developing functional wheat products with potential health benefits. This study examined the variation in FAC of 267 advanced breeding lines from the International Bread Wheat Screening Nursery (IBWSN) across three different environments. The results revealed a wide range of FAC values, with measurements ranging from 590.47 to 943.81 μg/g in Gansu, 497.04–893.47 μg/g in Inner Mongolia, and 435.54–986.43 μg/g in Xinjiang. These FAC values were found to be comparable to those of present wheat varieties. Estimated broad-sense heritability of FAC was 0.68, indicating that genotypic factors play a major role in determining FAC. The correlation between FAC and thousand kernel weight (TKW) was found to be dependent on the specific environment. The study successfully identified 16 advanced breeding lines that exhibited consistently high FAC and TKW across multiple environments. These findings suggest the potential applicability of these lines in production of functional wheat products.
546			_aText in English
591			_aWenfei Tian : Not in IRS staff list but CIMMYT Affiliation
610	2	7	_9978 _aCentro Internacional de Mejoramiento de Maiz y Trigo (CIMMYT)
650		7	_2AGROVOC _91136 _aGermplasm
650		7	_2AGROVOC _912371 _aFerulic acid
650		7	_2AGROVOC _919468 _aFunctional foods
650		7	_2AGROVOC _933157 _aPhytochemicals
650		7	_2AGROVOC _930986 _aYield potential
650		7	_2AGROVOC _91310 _aWheat
650		7	_2AGROVOC _91116 _aFood production
700	0		_aXue Gong _933160
700	1		_a Ibba, M.I. _95836 _8001711897 _gGlobal Wheat Program
700	1		_aVelu, G. _9880 _8INT2983 _gGlobal Wheat Program
700	0		_aShuanghe Cao _95093
700	0		_aJindong Liu _93032
700	1		_aHe Zhonghu _9838 _8INT2411 _gGlobal Wheat Program
773	0		_tLWT - Food Science and Technology _gv. 195, art. 115829 _dUnited States of America : Academic Press Inc., 2024 _x0023-6438
856	4		_yOpen Access through DSpace _uhttps://hdl.handle.net/10883/23058
942			_cJA _n0 _2ddc
999			_c67238 _d67230