Materials Map

Discover the materials research landscape. Find experts, partners, networks.

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The Materials Map is an open tool for improving networking and interdisciplinary exchange within materials research. It enables cross-database search for cooperation and network partners and discovering of the research landscape.

The dashboard provides detailed information about the selected scientist, e.g. publications. The dashboard can be filtered and shows the relationship to co-authors in different diagrams. In addition, a link is provided to find contact information.

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Materials Map under construction

The Materials Map is still under development. In its current state, it is only based on one single data source and, thus, incomplete and contains duplicates. We are working on incorporating new open data sources like ORCID to improve the quality and the timeliness of our data. We will update Materials Map as soon as possible and kindly ask for your patience.

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in Cooperation with on an Cooperation-Score of 37%

Topics

Publications (1/1 displayed)

  • 2022Bread wheat (<i>T. aestivum</i>) variability: Phenotypic and genotypic data from 75 varieties.1citations

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Berges, S.
1 / 1 shared
Faye, A.
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Heumez, E.
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Perrochon, S.
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Rimbert, H.
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Bagnon, S.
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Benigna, M.
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Lavoignat, M.
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Giraudeau, P.
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Mc, Leroux
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Souply, F.
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Valluis, B.
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Bancel, Emmanuelle
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Rhazi, L.
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2022

Co-Authors (by relevance)

  • Berges, S.
  • Faye, A.
  • Heumez, E.
  • Perrochon, S.
  • Rimbert, H.
  • Bagnon, S.
  • Benigna, M.
  • Lavoignat, M.
  • Ravel, C.
  • Giraudeau, P.
  • Mc, Leroux
  • Souply, F.
  • Valluis, B.
  • Bancel, Emmanuelle
  • Rhazi, L.
OrganizationsLocationPeople

article

Bread wheat (<i>T. aestivum</i>) variability: Phenotypic and genotypic data from 75 varieties.

  • Berges, S.
  • Faye, A.
  • Heumez, E.
  • Perrochon, S.
  • Rimbert, H.
  • Bagnon, S.
  • Benigna, M.
  • Chassin, A.
  • Lavoignat, M.
  • Ravel, C.
  • Giraudeau, P.
  • Mc, Leroux
  • Souply, F.
  • Valluis, B.
  • Bancel, Emmanuelle
  • Rhazi, L.
Abstract

Most bread wheat is consumed after processing, which mainly depends on the quantity and quality of protein in the grain. Storage protein content and composition particularly influence the end use quality of milled grain products. Storage proteins are components of the gluten network that confer dough viscoelasticity, an essential property for processing. To explore grain storage protein diversity, 75 bread wheat accessions were grown with two replicates each at two locations. Grains were harvested at maturity and samples were phenotyped for each site and each replicate plant. Grain hardness, thousand-kernel weight and grain nitrogen content were measured. The protein composition of flour from each replicate was characterised by reverse phase-high performance liquid chromatography (RP-HPLC). The molecular distribution of flour polymers was determined by asymmetric flow field-flow fractionation (AF4) and dough technological properties were assessed using a Glutomatic system and a Chopin alveograph. In addition, the 75 accessions were genotyped by the BreedWheat 35k genotyping array (Axiom TaBW35K) containing 34,746 single nucleotide polymorphism markers (SNPs). The dataset produced by this work includes six files with raw data, two files with protocols and figures. Data show the genotypic and phenotypic variabilities of the material used and can be used to explore genetic and environmental effects on traits involved in grain protein quality. This dataset is associated to the research article "Differences in bread protein digestibility traced to wheat cultivar traits" [1].

Topics
  • impedance spectroscopy
  • polymer
  • grain
  • phase
  • Nitrogen
  • hardness
  • viscoelasticity
  • field-flow fractionation
  • High-performance liquid chromatography