Results 131 to 140 of about 4,232 (166)

Characterisation of polyclonal and monoclonal anti-peptide antibodies specific for some lowMrsubunits of wheat glutenin and their use in the detection of allelic variants atGlu-3loci

, 1995
S. Denery‐Papini, Marie Hélène Morel, F.C. Holder, J. Bonicel, M.H.V. Van Regenmortel   +4 more
openalex   +2 more sources

High variation in the gluten composition and grain protein content among synthetic wheat lines. [PDF]

PLoS One
Ebrahimzadegan R, Sanati A, Mirzaghaderi G.   +2 more
europepmc   +1 more source

From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry. [PDF]

J Agric Food Chem
Xu Q, Daly M, Nitride C, Tranquet O, Rogers A, Bartra-Tomas J, Simpson A, Shewry PR, Gethings LA, Mills ENC.   +9 more
europepmc   +1 more source

Positive impact of hydroponics and artificial light on yield and quality of wheat. [PDF]

Sci Rep
Bassu S, Eichelsbacher S, Giunta F, Motzo R, Dawid C, Gastl M, Schloter M, Scherf KA, Hör S, De Souza YPA, Schulz S, Stark TD, Mohler V, Asseng S.   +13 more
europepmc   +1 more source

Allelic Variation of High-Molecular-Weight Glutenin Genes in <i>Triticum</i> Species and Triticale (× <i>Triticosecale</i> Wittmack) [PDF]

P. Spetsov, N. Daskalova
openalex   +1 more source

Identification and mechanism of wheat protein disulfide isomerase-promoted gluten network formation. [PDF]

PNAS Nexus
Gao J, Ma J, Yu P, Yang D.
europepmc   +1 more source

Allergenic Biomarkers in the Molecular Diagnosis of IgE-Mediated Wheat Allergy. [PDF]

Int J Mol Sci
Preda M, Popescu FD, Vassilopoulou E, Smolinska S.   +3 more
europepmc   +1 more source

Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. [PDF]

Foods
Van der Vennet J, De Witte F, Vandenabeele P, Eeckhout M, Van Bockstaele F.   +4 more
europepmc   +1 more source

Celiac Disease: A Transitional Point of View. [PDF]

Nutrients
Aitella E, Cozzolino D, Ginaldi L, Romano C.   +3 more
europepmc   +1 more source

Food Polysaccharides and Proteins: Processing, Characterization, and Health Benefits. [PDF]

Foods
Rong L, Shen M, Zhang Y, Yu H, Xie J.
europepmc   +1 more source