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Nayeli Hernandez-Espinosa

International Maize and Wheat Improvement Center

4

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Identification of CIMMYT spring bread wheat germplasm maintaining superior grain yield and quality under heat-stress

2020 Journal of Cereal Science
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Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traits

2017 Food Chemistry
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CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition, and Health1,2

2017 Cereal Foods World
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A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality

2015 Journal of Cereal Science
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