biostudies-literatureUnknown105(12)Garcia-Calabres VFacundo Tabbita would like to acknowledge the Maria Zambrano Grant, financed by the European Union's NextGenerationEU. RAEA field triels are funded by the by European Regional Development and European Social funds in Andalusia within the Spanish Partnership Agreement 2014-2020.This research was supported by the project P20_00426 from the Regional Ministry of Economy, Innovation, Science and Employment (Regional Government of Andalusia, Spain). Carlos Guzmán gratefully acknowledges the European Social Fund and the Spanish State Research Agency (Ministry of Science and Innovation) for financial funding through the Ramon y Cajal Program (RYC-2017-21891)<h4>Background</h4>Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness is determined by loci that control carotenoid content and lipoxygenase activity. Arabinoxylans are the major dietary fibre component within the durum wheat endosperm. Twelve durum wheat cultivars were grown in five locations over two cropping seasons. The objectives of this study were to determine the variability in the aforementioned traits; to assess the influence of genotype, environment and their interaction; and to determine the allelic variation of the main genes associated with glJournal of the science of food and agriculture6839-6849https://www.ebi.ac.uk/biostudies/studies/S-EPMC12355338biostudies-literatureNutritional and industrial quality assessment of Spanish durum wheat commercial cultivars.PMC12355338Andrade FIbba MIGuzman CCastilla ASillero JCAlvarez JBGarcia-Calabres VTabbita FHernandez-Espinosa NfalseNutritional and industrial quality assessment of Spanish durum wheat commercial cultivars.<h4>Background</h4>Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness is determined by loci that control carotenoid content and lipoxygenase activity. Arabinoxylans are the major dietary fibre component within the durum wheat endosperm. Twelve durum wheat cultivars were grown in five locations over two cropping seasons. The objectives of this study were to determine the variability in the aforementioned traits; to assess the influence of genotype, environment and their interaction; and to determine the allelic variation of the main genes associated with gl2025-01-01T00:00:00Z2025 Sep2026-04-24T03:10:56.027Z2026-04-24T03:08:07.532ZS-EPMC123553384043907010.1002/jsfa.14396