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Ikeda, Tatsuya M.
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Juhász, Angéla
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Rogers, William John
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Shewry, Peter
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Lullien Pellerin, Valérie
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Chulze, Sofia
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Giraldo, Patricia
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Igrejas, Gilberto
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Ahmed, Regina
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Peña, Roberto
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Guzman, Carlos
dc.date.available
2021-07-23T19:30:40Z
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2019
dc.identifier.citation
International collaboration on wheat quality and safety; 13th International Gluten Workshop; Ciudad de México; México; 2018; 1-3
dc.identifier.isbn
978-84-9927-493-5
dc.identifier.uri
http://hdl.handle.net/11336/136816
dc.description.abstract
Improving wheat quality and safety is very important for wheat breeders and related industries. While considerable research has been carried out internationally, collaborations among laboratories have been limited, and each group often uses different materials, methods and gene nomenclature. Therefore, it has been difficult to compare and reproduce their results with each other (Fig. 1). The Wheat Initiative (WI) was created to provide a framework to establish strategic research and organization priorities for wheat research at the international level. Under the WI, Expert Working Groups (EWG) for diverse wheat topics were established, bringing together experts to focus on topics relevant to the WI Strategic Research Agenda (2015). The EWG on improving wheat quality for processing, nutrition and health was established in 2015. The EWG is aimed at maintaining and improving wheat quality and safety under varying environmental conditions. This expert group focuses on wheat quality and safety in the broad sense: seed proteins, allergens, carbohydrates, nutrition including micronutrients, processing, and food safety. The EWG also work to share genetic resources and unify gene nomenclature to support these topics. Seven subgroups have been formed to cover each of the topics as it is shown in Fig. 2.
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application/pdf
dc.language.iso
eng
dc.publisher
Universidad de Córdoba
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
WHEAT
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QUALITY
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SAFETY
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Biotecnología Agrícola y Biotecnología Alimentaria
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Biotecnología Agropecuaria
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CIENCIAS AGRÍCOLAS
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International collaboration on wheat quality and safety
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info:eu-repo/semantics/publishedVersion
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info:eu-repo/semantics/conferenceObject
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info:ar-repo/semantics/documento de conferencia
dc.date.updated
2021-06-01T14:30:26Z
dc.journal.pagination
1-3
dc.journal.pais
España
dc.journal.ciudad
Córdoba
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Fil: Ikeda, Tatsuya M.. National Agriculture and Food Research Organization; Japón
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Fil: Juhász, Angéla. Murdoch University; Australia
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Fil: Rogers, William John. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Cientifico Tecnolológico Mar del Plata. Instituto de Investigaciones en Biodiversidad y Biotecnología. Laboratorio de Biología Funcional y Biotecnología; Argentina
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Fil: Shewry, Peter. Rothamsted Research; Reino Unido
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Fil: Lullien Pellerin, Valérie. Institut National de la Recherche Agronomique; Francia
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Fil: Chulze, Sofia. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas Fisicoquímicas y Naturales; Argentina
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Fil: Giraldo, Patricia. Universidad Politécnica de Madrid; España
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Fil: Igrejas, Gilberto. Universidad de Trás-os-montes E Alto Douro; Portugal
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Fil: Ahmed, Regina. CSIRO Exploration and Mining; Australia
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Fil: Peña, Roberto. Centro International de Mejoramiento de Maíz y Trigo; México
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Fil: Guzman, Carlos. Centro International de Mejoramiento de Maíz y Trigo; México
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info:eu-repo/semantics/altIdentifier/url/https://cereals2018.cimmyt.org/
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dc.coverage
Internacional
dc.type.subtype
Workshop
dc.description.nombreEvento
13th International Gluten Workshop
dc.date.evento
2018-03-14
dc.description.ciudadEvento
Ciudad de México
dc.description.paisEvento
México
dc.type.publicacion
Book
dc.description.institucionOrganizadora
International Maize and Wheat Improvement Center
dc.source.libro
Proceedings of the 13th International Gluten Workshop
dc.date.eventoHasta
2018-03-17
dc.type
Workshop
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