_{^{(04-.01.2020)}} Forschung in Düsseldorf: Wie kommt der Geschmack ins Brot? (mehr...)

_{^(11.12.2019)} Pflanzenforscher untersuchen Brot-Aroma: Moderne und alte Weizensorten schmecken gleich gut (mehr...)

_{^(14.11.2019)} From the power of mRNA sequencing in Barley, to the prediction of heat tolerance in Maize, our institute has 3 new publications: we congratulate

1. our PhD student Marius Weisweiler and former Post doc Dr. Amaury de Montaigu for their publication:Transcriptomic and presence/absence variation in the barley genome assessed from multi-tissue mRNA sequencing and their power to predict phenotypic traits. https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-019-6174-3
2. Dr. Delphine Van Inghelandt for her publication: QTL mapping and genome-wide prediction of heat tolerance in multiple connected populations of temperate maize. https://www.nature.com/articles/s41598-019-50853-2 in collaboration with Felix Frey, a former PhD student of Stich group at the MPI, now postdoc at INRES, Bonn University
3. a collaboration between several CEPLAS members and the University of Hohenheim for their publication: Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profile. Food Research International (in press)

_{^(17.06.2019)} Read the article here: Link