Results 11 to 20 of about 1,716 (182)
GLUTENIN LOCI VARIABILITY OF CROATIAN WHEAT GERMPLASM [PDF]
Poljoprivreda, 2012 Glutenins loci were used for variability estimation in 50 varieties of hexaploid winter wheat originated from Croatian breeding centres. Polyacrylamide gel electrophoresis (PAGE) in presence of sodium dodecyl sulphate (SDS) was used for determination of ...
Ivana Rukavina +4 more
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Quantitative traits loci mapping and molecular marker development for total glutenin and glutenin fraction contents in wheat [PDF]
BMC Plant Biology, 2021 Abstract Background Glutenin contents and compositions are crucial factors influencing the end-use quality of wheat. Although the composition of glutenin fractions is well known, there has been relatively little research on the genetic basis of glutenin fractions in wheat. Results
Zhengfu Zhou +10 more
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Separations, 2022 To characterize and compare the protein quality of ten durum wheat genotypes grown under three cropping modalities in Algeria (subhumid in Algiers, subhumid-semiarid in Constantine, and semiarid in Sétif), the protein profile of their kernels was ...
Nesrine Hacini +4 more
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Journal of Cereal Science, 2022 The High: The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of their genetics, diversity, and role in quality characteristics has been facilitated by the development of genetic materials and analytical tools.
Domenico Lafiandra, Peter R. Shewry
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Pathogens, 2019 Fusarium head blight (FHB) is found in both temperate and semi-tropical regions and causes losses in wheat (Triticum aestivum L.) resulting in reduced yield, deteriorated grain quality, and contamination of the grains with mycotoxins, primarily ...
Valentina Spanic +5 more
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Agronomy, 2021 Optimizing the bread-making quality properties of flour is currently one of the main aims of the bakery industry. Therefore, this study has investigated the effects of N fertilization and fungicide application at wheat heading on the protein content (GPC)
Viola Landolfi +2 more
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Frontiers in Plant Science, 2019 Wheat is one of the most important staple crops in the world and good source of calories and nutrition. Its flour and dough have unique physical properties and can be processed to make unique products like bread, cakes, biscuits, pasta, noodles etc ...
Aman Kumar +4 more
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Frontiers in Plant Science, 2022 Increasing temperatures, heat waves, and reduction of annual precipitation are all the expressions of climate change (CC), strongly affecting bread wheat (Triticum aestivum L.) grain yield in Southern Europe.
Giovanni Maria Poggi +8 more
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The usefulness of rabbit anti-QQQPP peptide antibodies to wheat flour antigenicity studies
Czech Journal of Food Sciences, 2008 The aim of our work was to estimate the usefulness of rabbit polyclonal anti-QQQPP peptide antibodies to determination of gluten proteins and the usage of these antibodies to estimate the changes of allergenicity of wheat flour after enzymatic ...
Joanna Leszczyńska +3 more
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Pathogens, 2019 The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt.
Valentina Spanic +3 more
doaj +1 more source