Weinert, Joachim

[["dc.bibliographiccitation.firstpage","1365"],["dc.bibliographiccitation.issue","6"],["dc.bibliographiccitation.journal","European Food Research and Technology"],["dc.bibliographiccitation.lastpage","1371"],["dc.bibliographiccitation.volume","226"],["dc.contributor.author","Wang, Jinhua"],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Zhao, Qinghua"],["dc.contributor.author","Wolf, Gerhard A."],["dc.date.accessioned","2018-09-10T09:04:32Z"],["dc.date.available","2018-09-10T09:04:32Z"],["dc.date.issued","2007"],["dc.description.abstract","The Hagberg falling number (HFN) is one of the most important quality characteristics of wheat. Six winter wheat cultivars from three locations in Germany were analysed to assess the factors influencing the HFN. The cultivars and locations affected significantly the HFN of all the samples. The infection with Fusarium culmorum, determined in another cultivar, also led to an increase in HFN, which suggested that the HFN method is not adequate enough for the true determination of the alpha-amylase activity of fungus-infected, wheat flour. Furthermore, there was no clear correlation between HFN and thousand-kernel weight, starch content or pentosan content. The crude protein content was positively related to the HFN, while the total dietary fibre content depended on the cultivar and location."],["dc.identifier.doi","10.1007/s00217-007-0666-0"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/15689"],["dc.language.iso","en"],["dc.notes.status","final"],["dc.relation.issn","1438-2385"],["dc.title","Factors influencing falling number in winter wheat"],["dc.type","journal_article"],["dc.type.internalPublication","unknown"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","5818"],["dc.bibliographiccitation.issue","14"],["dc.bibliographiccitation.journal","Journal of Agricultural and Food Chemistry"],["dc.bibliographiccitation.lastpage","5823"],["dc.bibliographiccitation.volume","53"],["dc.contributor.author","Wang, J."],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T08:42:29Z"],["dc.date.available","2018-11-07T08:42:29Z"],["dc.date.issued","2005"],["dc.description.abstract","To assess the effects of Fusarium infection on the polysaccharides of winter wheat grain (Triticum aestivum L.), grain samples obtained from plants artificially inoculated with Fusarium culmorum were analyzed. Microscopy revealed obvious damage to the starch granules in the seriously infected samples. The Fusarium infection had no analytically detectable influence on the starch and total insoluble dietary fiber content of the wheat grain. There were significantly positive relationships between alpha-amylase activity, cellulase activity, total soluble dietary fiber content, pentosan content, and degree of infection quantified by an enzyme-linked immunosorbant assay, which would indicate the importance of fungal enzymes. A distinct higher Hagberg failing number (FN) was determined in the seriously infected samples, while the viscosity and sucrose content of the flour decreased. However, the addition of a liquid medium contaminated with F. culmorum led to a significant decrease in the FN. Depending on the type of buffer used, the alpha-amylase of F culmorum demonstrated its maximum activity between pH 5.5 and pH 7.0 at 30-50 degrees C. Remarkably, this fungal alpha-amylase showed a thermostable, characteristic and was active over a wide range of temperatures, from 10 to 100 degrees C. This type of thermostability suggests that the alpha-amylase of F. culmorum may damage starch granules throughout the processing of wheat flour, thereby inducing weak dough properties and unsatisfactory bread quality."],["dc.identifier.doi","10.1021/jf050525g"],["dc.identifier.isi","000230357200051"],["dc.identifier.pmid","15998153"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/19713"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Amer Chemical Soc"],["dc.relation.issn","0021-8561"],["dc.title","Impact of Fusarium culmorum on the polysaccharides of wheat flour"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","461"],["dc.bibliographiccitation.issue","5"],["dc.bibliographiccitation.journal","ZEITSCHRIFT FUR PFLANZENKRANKHEITEN UND PFLANZENSCHUTZ-JOURNAL OF PLANT DISEASES AND PROTECTION"],["dc.bibliographiccitation.lastpage","464"],["dc.bibliographiccitation.volume","111"],["dc.contributor.author","Tian, S. M."],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T10:46:16Z"],["dc.date.available","2018-11-07T10:46:16Z"],["dc.date.issued","2004"],["dc.description.abstract","Field trials containing triticale and wheat cultivars were conducted in 2000-2002 at Goettingen, Germany. In 200 1, a high level of infection by Puccinia striiformis (yellow rust) occurred. Symptoms of the disease on spikes were described. The cultivars of triticale showed significant differences in percentage of infected leaf area (0.2-56.2 %) and infected spikelets per ear (1.1-42.6 %). Grain yield loss caused by yellow rust ranged from 0.4 % to 21.5 %, compared to fungicide-treated plots. The susceptible wheat cultivars were also severely infected by P. striiformis on leaves, but rarely on spikes. To our knowledge, this is the first report on the severity of yellow rust infection on triticale and on the yield toss caused by the disease in Germany."],["dc.identifier.isi","000225649000005"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/47707"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Eugen Ulmer Gmbh Co"],["dc.relation.issn","0340-8159"],["dc.title","Infection of triticale cultivars by Puccinia striiformis: first report on disease severity and yield loss"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","552"],["dc.bibliographiccitation.issue","5-6"],["dc.bibliographiccitation.journal","European Food Research and Technology"],["dc.bibliographiccitation.lastpage","559"],["dc.bibliographiccitation.volume","220"],["dc.contributor.author","Wang, J."],["dc.contributor.author","Wieser, H."],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Keutgen, A. J."],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T11:02:51Z"],["dc.date.available","2018-11-07T11:02:51Z"],["dc.date.issued","2005"],["dc.description.abstract","Samples artificially infected by Fusarium culmorum were analyzed to assess the effects of Fusarium infection on the protein quality of winter wheat ( Triticum aestivum L.). The Fusarium infection did not noticeably influence either the crude protein content or the water absorption ability of the wheat flour. The protease activity found in the wheat flour was inversely correlated to the sedimentation value. In contrast, it was positively correlated to both the free amino acid content and the degree of infection as expressed in Fusarium protein equivalents (FPE) quantified by an enzyme-linked immunosorbent assay. A distinct reduction in the content of both total glutenin and high molecular weight glutenin subunits was detected in the seriously infected samples (FPE> 20 μ g g(-1)). The infection with Fusarium impaired the dough quality and led to a deformed loaf shape. The fungal protease was active over both a wide range of temperatures ( from 10 to 100 ° C) and a wide range of pH values ( from 4.5 to 8.5). The maximum protease activity was displayed at 50 ° C in the pH range 6.0-8.0. This property indicates that the protease produced by F. culmorum may impair storage proteins throughout all the processing procedures associated with wheat flour, thereby causing weak dough properties and, consequently, unsatisfactory bread quality."],["dc.identifier.doi","10.1007/s00217-004-1112-1"],["dc.identifier.isi","000229094300018"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/51482"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Springer"],["dc.relation.issn","1438-2377"],["dc.title","Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","1229"],["dc.bibliographiccitation.issue","11"],["dc.bibliographiccitation.journal","Plant Disease"],["dc.bibliographiccitation.lastpage","1234"],["dc.bibliographiccitation.volume","89"],["dc.contributor.author","Tian, S. M."],["dc.contributor.author","Wolf, G. A."],["dc.contributor.author","Weinert, Joachim"],["dc.date.accessioned","2018-11-07T10:54:49Z"],["dc.date.available","2018-11-07T10:54:49Z"],["dc.date.issued","2005"],["dc.description.abstract","Specific and quantitative biotin/avidin-enzyme-linked immunosorbent assays (BA-ELISA) were evaluated for their ability to assess resistance of wheat and triticale cultivars to Septoria tritici (leaf blotch) and Stagonospora nodorum (leaf and glume blotch) in field trials. Using BAELISAs, the antigen amounts of S. tritici and of Stagonospora nodorum were measured in the flag leaf (F) and the first leaf below it (F-1) of five cultivars of triticale at Zadok's growth stage (GS) 75-80 and in 11 cultivars of wheat at GS 73-75 in 2001 and 2002. The presence of the pathogens was found to be specific to parts of the plants, cultivar, and plant species. Stagonospora nodorum was the dominant leaf blotch pathogen in triticale, while both Septoria tritici and Stagonospora nodorum occurred commonly in wheat. Close correlations were obtained between the pathogen amount measured by BA-ELISA and the percentage of necrotic leaf area in the tested cultivars. The BA-ELISA values for the tested triticale and wheat cultivars were ranked, and they correlated well with the susceptibility ratings given in the cultivar list recommended by Bundessortenamt (German Federal Office of Plant Variety), which is based on visual assessment of the leaf blotch complex caused by S. tritici and Stagonospora nodorum. The relative susceptibilities of individual wheat cultivars to both pathogens were similar. In conclusion, BA-ELISA provided for an accurate diagnosis and quantification of S. tritici and Stagonospora nodorum in infected plant tissue, and therefore can be used to assess resistance to these fungi in a disease complex in both early-stage breeding lines and field trials."],["dc.identifier.doi","10.1094/PD-89-1229"],["dc.identifier.isi","000232857600015"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/49651"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Amer Phytopathological Soc"],["dc.relation.issn","0191-2917"],["dc.title","Accurate assessment of wheat and triticale cultivar resistance to Septoria tritici and Stagonospora nodorum infection by biotin/avidin ELISA"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","7593"],["dc.bibliographiccitation.issue","25"],["dc.bibliographiccitation.journal","Journal of Agricultural and Food Chemistry"],["dc.bibliographiccitation.lastpage","7600"],["dc.bibliographiccitation.volume","52"],["dc.contributor.author","Wang, J."],["dc.contributor.author","Pawelzik, Elke"],["dc.contributor.author","Weinert, Joachim"],["dc.contributor.author","Zhao, Q. H."],["dc.contributor.author","Wolf, G. A."],["dc.date.accessioned","2018-11-07T10:43:12Z"],["dc.date.available","2018-11-07T10:43:12Z"],["dc.date.issued","2004"],["dc.description.abstract","Fungicides are applied to crop plants to ensure disease protection and improve growth. To assess the effects of five commercial foliar and spike fungicides in four different combinations on wheat (Triticum aestivum L.), various quality parameters and flour processing properties, including baking quality, were determined. Three commonly used wheat cultivars with different quality classes (E. B. and C) were tested. Falling number, crude protein content, water absorption ability, protease activity, viscosity, and the free amino acid content were mainly lower in the fungicide-treated grains than in the untreated grains. None of the fungicides caused any significant changes in the wet gluten content, dough properties, the mono- and oligosaccharide content. or the breadmaking quality. In general. the commercial fungicide treatments did not cause any statistically significant differences between the treated and the untreated samples with respect to the quality parameters analyzed, although there were indeed significant differences between the three cultivars themselves."],["dc.identifier.doi","10.1021/jf0402779"],["dc.identifier.isi","000225742500025"],["dc.identifier.pmid","15675809"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/46989"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.publisher","Amer Chemical Soc"],["dc.relation.issn","0021-8561"],["dc.title","Effect of fungicide treatment on the quality of wheat flour and breadmaking"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dc.type.status","published"],["dspace.entity.type","Publication"]]