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Whole Wheat Radio

Known as: Wheathead 
Whole Wheat Radio (WWR) was a webcast that ceased operation on October 20, 2010.
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Papers overview

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2011
2011
Yield Response of Uniculm Wheat (Triticum aestivum L.) to Early and Late Application of Nitrogen: Flag Leaf Development and Senescence
Nitrogen (N) supply increased flag leaf area by increasing cell number. N promoted initiation and development of floret primordia… 
2010
2010
PRODUCTION AND EVALUATION OF PROTEIN QUALITY OF BREAD FROM WHEAT / COWPEA FLOUR BLENDS.
The protein quality of bread samples produced from wheat and cowpea flour blends was investigated. The wheat flour (WF) was… 
2008
2008
Effect of nitrogen application at anthesis on Fusarium head blight and mycotoxin accumulation in breadmaking wheat in the western part of Japan
In the western part of Japan, two wheat cultivars, Nishinokaori and Minaminokaori, are currently cultivated for breadmaking… 
2006
2006
Economic Optimization of Groundwater Resources in the Texas Panhandle
An economic optimization model for a sixty years planning horizon is developed using available groundwater resources in the Texas… 
2001
2001
Laboratory Bioassay for Phytotoxicity
Allelopathy involves complex plant x plant chemical interactions. Although a large number of laboratory bioassays have proposed… 
2001
2001
Detection of genetic diversity in Libyan wheat genotypesusing wheat microsatellite markers
Twenty-four wheat microsatellites (WMS) wereused to estimate the extent of genetic diversity among 15 Libyanwheat genotypes. The… 
2000
2000
Inhibition of Wheat Nitrate Reductase Activity by Zinc
The effect of Zn2- on nitrate reductase (NR, EC 1.6.6.1) activity was studied in botá wheat (Triticum aestivum cv. Oasis) leaves… 
1998
1998
Nitrogen transformations, utilization, and conservation as affected by fallow tillage method
1997
1997
Laboratory studies on the application of wheat straw and pig slurry to soil and the resulting environmental implications.
Highly Cited
1989
Highly Cited
1989
Genetic Variation in Wheat HMW Glutenin Subunits and the Molecular Basis of Bread-Making Quality
For successful bread-making, dough made from wheat flour needs to have considerable elasticity. The elasticity is provided in… 
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