World's Best Scientists 2026 revealed!

D-Index & Metrics

Plant Science and Agronomy

D-Index
49
Citations
7423
World Ranking
2312
National Ranking
26

Overview

What is he best known for?

The fields of study he is best known for:

  • Gene
  • Genetics
  • Food science

Roberto J. Peña mainly focuses on Biotechnology, Glutenin, Agronomy, Cultivar and Genetics. His studies in Glutenin integrate themes in fields like Common wheat and Allele. As a part of the same scientific study, he usually deals with the Agronomy, concentrating on Food processing and frequently concerns with Grain quality and Food technology.

As part of his studies on Cultivar, Roberto J. Peña frequently links adjacent subjects like Food science. His study in the fields of Gluten under the domain of Food science overlaps with other disciplines such as Composition. His Gluten research incorporates elements of Poaceae, Germplasm and Starch.

His most cited work include:

  • Enhancing the mineral and vitamin content of wheat and maize through plant breeding (309 citations)
  • Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats (160 citations)
  • Variation in quality characteristics associated with some spring 1B/1R translocation wheats (158 citations)

What are the main themes of his work throughout his whole career to date?

The scientist’s investigation covers issues in Agronomy, Glutenin, Cultivar, Gluten and Biotechnology. The study incorporates disciplines such as Common wheat, Botany, Storage protein, Allele and Locus in addition to Glutenin. He has researched Cultivar in several fields, including Farinograph, Food science and Poaceae.

His Gluten study incorporates themes from Drought stress, Protein content and Viscoelasticity. His Biotechnology study combines topics in areas such as Plant disease resistance and Starch. His Plant breeding research focuses on Breeding program and how it relates to Quantitative trait locus.

He most often published in these fields:

  • Agronomy (40.82%)
  • Glutenin (35.71%)
  • Cultivar (34.69%)

What were the highlights of his more recent work (between 2012-2020)?

  • Agronomy (40.82%)
  • Gluten (29.59%)
  • Biotechnology (26.53%)

In recent papers he was focusing on the following fields of study:

His primary areas of investigation include Agronomy, Gluten, Biotechnology, Glutenin and Cultivar. His biological study deals with issues like Bread making, which deal with fields such as Food products. The subject of his Gluten research is within the realm of Food science.

His studies deal with areas such as Plant disease resistance, Breeding program, Germplasm and Plant breeding as well as Biotechnology. The concepts of his Glutenin study are interwoven with issues in Storage protein, Drought stress, Protein content and Allele. His Cultivar study frequently draws parallels with other fields, such as Common wheat.

Between 2012 and 2020, his most popular works were:

  • Genomic Selection for Processing and End-Use Quality Traits in the CIMMYT Spring Bread Wheat Breeding Program (90 citations)
  • Genetic characterization of the wheat association mapping initiative (WAMI) panel for dissection of complex traits in spring wheat. (83 citations)
  • Genomic Prediction of Gene Bank Wheat Landraces (74 citations)

Best Publications

  • Enhancing the mineral and vitamin content of wheat and maize through plant breeding

    J.I. Ortiz-Monasterio;N. Palacios-Rojas;E. Meng;K. Pixley

  • Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats

    Z. H. He;Z. H. He;L. Liu;X. C. Xia;J. J. Liu

  • Variation in quality characteristics associated with some spring 1B/1R translocation wheats

    R.J. Pena;A. Amaya;S. Rajaram;A. Mujeeb-Kazi

  • Wheat genetic resources enhancement by the International Maize and Wheat Improvement Center (CIMMYT)

    Rodomiro Ortiz;Hans-Joachim Braun;José Crossa;Jonathan H. Crouch

  • Genomic Selection for Processing and End-Use Quality Traits in the CIMMYT Spring Bread Wheat Breeding Program

    Sarah D. Battenfield;Carlos Guzmán;R. Chris Gaynor;Ravi P. Singh

  • Allelic variation at the glu-1 and glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in chinese bread wheats

    Li Liu;Zhonghu He;Jun Yan;Yan Zhang

  • Genomic Prediction of Gene Bank Wheat Landraces

    José Crossa;Diego Jarquin;Jorge Franco;Paulino Pérez-Rodríguez

  • Relationship between grain yield and carbon isotope discrimination in bread wheat under four water regimes

    Philippe Monneveux;Matthew P. Reynolds;Richard Trethowan;Hector González-Santoyo

  • Characterization of low-molecular-weight glutenin subunit Glu-B3 genes and development of STS markers in common wheat (Triticum aestivum L.)

    L. H. Wang;X. L. Zhao;Z. H. He;Z. H. He;W. Ma

  • Performance of biofortified spring wheat genotypes in target environments for grain zinc and iron concentrations

    G. Velu;R.P. Singh;J. Huerta-Espino;R.J. Peña

  • Genetic characterization of the wheat association mapping initiative (WAMI) panel for dissection of complex traits in spring wheat.

    M. S. Lopes;S. Dreisigacker;R. J. Peña;S. Sukumaran

  • Pan bread and dry white Chinese noodle quality in Chinese winter wheats

    Z.H. He;Z.H. He;J. Yang;Y. Zhang;K.J. Quail

  • Quality (End-Use) Improvement in Wheat: Compositional, Genetic, and Environmental Factors

    R. J. Peña;R. Trethowan;W. H. Pfeiffer;M. Van Ginkel

  • Comparison of low molecular weight glutenin subunits identified by SDS-PAGE, 2-DE, MALDI-TOF-MS and PCR in common wheat

    Li Liu;Tatsuya M. Ikeda;Gerard Branlard;Roberto J. Peña

  • Quantitative trait locus analysis of wheat quality traits

    James C. Nelson;Cristina Andreescu;Flavio Breseghello;Patrick L. Finney

  • Heat and drought stress on durum wheat: Responses of genotypes, yield, and quality parameters

    Yun-Fang Li;Yun-Fang Li;Yu Wu;Nayelli Hernandez-Espinosa;Roberto J. Peña

  • Development of STS markers and establishment of multiplex PCR for Glu-A3 alleles in common wheat (Triticum aestivum L.)

    Linhai Wang;Genying Li;Roberto J. Peña;Xianchun Xia

  • Wheat quality traits and quality parameters of cooked dry white chinese noodles

    J.J. Liu;Z.H. He;Z.H. He;Z.D. Zhao;R.J. Peña

  • Response to drought and heat stress on wheat quality, with special emphasis on bread-making quality, in durum wheat.

    Carlos Guzmán;Jorge Enrique Autrique;Suchismita Mondal;Ravi Prakash Singh

  • Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers

    Dan Liang;Dan Liang;Jianwei Tang;Roberto Javier Peña;Ravi Singh

  • Can Mediterranean durum wheat landraces contribute to improved grain quality attributes in modern cultivars

    Ruyman Nazco;Dolors Villegas;Karim Ammar;Roberto Javier Peña

  • Puroindoline grain hardness alleles in CIMMYT bread wheat germplasm

    Morten Lillemo;Feng Chen;Xianchun Xia;Manilal William

Frequent Co-Authors

Zhonghu He
Zhonghu He Chinese Academy of Agricultural Sciences
Carlos Guzmán
Carlos Guzmán University of Córdoba
Xianchun Xia
Xianchun Xia Civil Aviation Authority of Singapore
Hans J. Braun
Hans J. Braun International Maize and Wheat Improvement Center
José Crossa
José Crossa International Maize and Wheat Improvement Center
Ravi P. Singh
Ravi P. Singh International Maize and Wheat Improvement Center
Richard Trethowan
Richard Trethowan University of Sydney
Karim Ammar
Karim Ammar International Maize and Wheat Improvement Center
Susanne Dreisigacker
Susanne Dreisigacker International Maize and Wheat Improvement Center
Sanjaya Rajaram
Sanjaya Rajaram International Maize and Wheat Improvement Center

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