Joe Panozzo
University of Melbourne
122 Papers
901 Citations
Joe Panozzo is an academic researcher from University of Melbourne. The author has contributed to research in topics: Biology & Population. The author has an hindex of 33, co-authored 107 publications. Previous affiliations of Joe Panozzo include Commonwealth Scientific and Industrial Research Organisation & Government of Victoria.
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Papers
Investigation of Wheat Milling Yield Based on Grain Hardness Parameters
TL;DR: In this article, the authors investigated the relationship between milling yield and grain hardness and found that break and reduction yields were significantly correlated with both BHT and single-kernel characterization system hardness (P < 0.05).
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The co-operative interaction of puroindolines in wheat grain texture may involve the hydrophobic domain
TL;DR: A two-event model is proposed that explains the co-operative action of the PINs and why mutations outside the TRD may alter grain texture and strongly suggest that the HD is essential (but not sufficient) in higher-order associations of PINs.
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Using genomic prediction with crop growth models enables the prediction of associated traits in wheat.
Abdulqader Jighly,Thabo Thayalakumaran,Garry O'Leary,Surya Kant,Joe Panozzo,Rajat Aggarwal,D A Hessel,Kerrie Forrest,Frank Technow,Josquin Tibbits,R. Totir,Matthew J. Hayden,Jesse David Munkvold,Hans D. Daetwyler +13 more
TL;DR: In this article , a CGM-WGP model was used to predict the performance of new wheat genotypes that do not have phenotypic records in the reference population, and the model was able to predict unobserved traits through the prediction of biophysical relations between the GSPs and environmental inputs.
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Comparative analysis of Australian and Canadian barleys for seed dormancy and malting quality
Xiao-Qi Zhang,Sharon Westcott,Joe Panozzo,Mehmet Cakir,Stefan Harasymow,A. Tarr,Sue Broughton,Reg Lance,Chengdao Li,Chengdao Li +9 more
TL;DR: QTL from Baudin provide new sources to integrate PHS tolerance and high malting quality and contribute to higher malt yield without significant impact on diastatic power, beta-glucan content and wort viscosity.
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