Evaluation of the evolution of wheat grain characteristics over the last 166 years using archival samples - A review of the evidence

Archival wheat samples from 1850-2016 show rising starch and sugars with lower protein and minerals. Evidence comes from comparative historical analyses.

Authors

Publication Details

Journal
Zenodo (CERN European Organization for Nuclear Research)
Published
2026-11-09
DOI
https://doi.org/10.5281/zenodo.24090063
Primary Topic
Food composition and properties
Type
article
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article

Evaluation of the evolution of wheat grain characteristics over the last 166 years using archival samples - A review of the evidence

Melania Mondini
Zenodo (CERN European Organization for Nuclear Research)
Food composition and properties
article

Evaluation of the evolution of wheat grain characteristics over the last 166 years using archival samples - A review of the evidence

Melania Mondini
article en

Abstract

Archival wheat samples from 1850-2016 show rising starch and sugars with lower protein and minerals. Evidence comes from comparative historical analyses.

Zenodo (CERN European Organization for Nuclear Research)
Food composition and properties
DOIOpen Access PDFOpenAlex
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Evaluation of the evolution of wheat grain characteristics over the last 166 years using archival samples - A review of the evidence — Melania Mondini · Zenodo (CERN European Organization for Nuclear Research) (2026) | TGRS Research Map | TGRS