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- M. R. Perretant, Thierry Cadalen, +6 authors Samuel Bernard
- Theoretical and Applied Genetics
- 2000
A set of 187 doubled haploid lines derived from the cross between cvs. Courtot and Chinese Spring was explored for QTLs for three bread-making quality tests: hardness, protein content and strength of… (More)
- Gilles Charmet, Nathalie Robert, Gérard Branlard, Laurent Linossier, Pierre Martre, Eugène Triboï
- Theoretical and Applied Genetics
- 2005
The maximum rate and duration for grain dry matter (DM) and nitrogen (N) accumulation were evaluated in 194 recombinant inbred lines (RILs) from a cross between the two French wheat cultivars Récital… (More)
- Gérard Branlard, Mireille Dardevet, R. Saccomano, Fabian E Lagoutte, Jim C. Gourdon
- Euphytica
- 2004
To understand the genetic and biochemical basis of the bread makingquality of wheat varieties, a large experiment was carried out with a set of162 hexaploid bread wheat varieties registered in the… (More)
- E. V. Metakovsky, Gérard Branlard
- Theoretical and Applied Genetics
- 1998
Analysis of gliadin electrophoretic (APAGE) patterns made it possible to identify 79 alleles at six Gli-1 and Gli-2 loci (from 9 to 18 per locus) and 173 gliadin genotypes in the 187 French common… (More)
- Yulian Li, Ronghua Zhou, Xuejie Zhang, Xiangzheng Liao, Gérard Branlard, Jizeng Jia
- Molecular Breeding
- 2011
Wheat quality is an important target trait. Previous studies mainly focus on storage protein, but their contribution to quality is partial, and most loci for quality are still undetected. Wild… (More)
- C. Luo, W. B. Griffin, Gérard Branlard, Douglas McNeil
- Theoretical and Applied Genetics
- 2001
Five crosses were made, using a set of New Zealand wheat cultivars, to measure the effect of glutenin allele differences on baking quality parameters. The alleles involved were: Glu-A1 (2*, 1 and n),… (More)
- Gérard Branlard, J-L. Autran, Philippe Monneveux
- Theoretical and Applied Genetics
- 1989
The diversity of high molecular weight (HMW) glutenin subunits of 502 varieties of durum wheat (Triticum durum) from 23 countries was studied using sodium dodecyl sulphate polyacrylamide gel… (More)
- Li Liu, Tatsuya M. Ikeda, +12 authors Zhonghu He
- BMC Plant Biology
- 2009
Low-molecular-weight glutenin subunits (LMW-GS) play a crucial role in determining end-use quality of common wheat by influencing the viscoelastic properties of dough. Four different methods - sodium… (More)
- Gérard Branlard, Mireille Dardevet, Nardjis Amiour, Gilberto Igrejas
- Genetic Resources and Crop Evolution
- 2004
Wheat endosperm storage proteins, namely gliadins and glutenins, are the major components of gluten. They play an important role in dough properties and in bread making quality in various wheat… (More)
- Hiroyuki Bandou, Marta Rodríguez-Quijano, J. Mena Carrillo, Gérard Branlard, Maia Zaharieva, Philippe Monneveux
- Plant Systematics and Evolution
- 2008
Aegilops geniculata Roth is an annual grass relative to cultivated wheats and is widely distributed in North Africa. In order to understand the diversity of this species, 14 populations collected in… (More)