Results 71 to 80 of about 1,716 (182)

Characters of Albumin-like Polypeptides from Wheat Glutenin

Agricultural and Biological Chemistry, 1978
The albumin-like polypeptides obtained from wheat glutenin were compared with albumins extracted from wheat flour. Similarity between the albumin-like polypeptides and the albumins was observed in the mobilities on SDS-polyacrylamide gel electrophoresis, in the amino acid compositions, isoelectric focusing profiles, and elution patterns from a Sephadex
Gen-ichi DANNO, Kazuki KANZAWA, Masato NATAKE   +2 more
openaire   +2 more sources

Application of the full nitrogen dose at decreasing rates by foliar spraying versus conventional soil fertilization in common wheat

Journal of Agriculture and Food Research
Foliar fertilization is increasingly recognized as a sustainable agronomic practice, yet its full potential to enhance nitrogen use efficiency (NUE), reduce application rates, and improve wheat grain quality remains largely underexplored.
Manuel Ferrari, Vittorio Bertin, Pranay Kumar Bolla, Francesco Valente, Anna Panozzo, Gianluigi Giannelli, Giovanna Visioli, Teofilo Vamerali   +7 more
doaj   +1 more source

The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method

Food Technology and Biotechnology, 2005
This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived from some wheat varieties grown in Lithuania has been
Grazina Juodeikiene, Lina Jakubauskiene
doaj  

The amino-acids of glutenin [PDF]

Biochemical Journal, 1931
openaire   +2 more sources

Genotypic differences of storage proteins in four Scandinavian spring wheat cultivars during seed development

Agricultural and Food Science, 1992
Wheat (Triticum aestivum L.) is grown under a wide range of climatic conditions. Therefore, it is necessary to understand the underlying physiological phenomena which affect the quality of grain yield. The aim ofthis project was to study the interactions
Jari Peltonen, Tuula Sontag-Strohm
doaj  

Identification of RNAi hypoallergic bread wheat lines for wheat-dependent exercise-induced anaphylaxis patients. [PDF]

Front Nutr, 2023
Guzmán-López MH, Ruipérez V, Marín-Sanz M, Ojeda-Fernández I, Ojeda-Fernández P, Garrote-Adrados JA, Arranz-Sanz E, Barro F.   +7 more
europepmc   +1 more source

Mid-Infrared Spectroscopy for the Qualitative and Quantitative Analysis of the Wheat Proteome. [PDF]

Anal Chem
Nadeak DL, Wiederstein M, Baumgartner S, Reiter E, Krska R, Freitag S.   +5 more
europepmc   +1 more source

Wheat Allergy: Clinical Phenotypes, Diagnostic Approaches, and Management Strategies. [PDF]

Allergy Asthma Immunol Res
Park JW, Park KH, Lee JH.
europepmc   +1 more source

Effects of interaction between hesperetin/hesperidin and glutenin on the structure and functional properties of glutenin

LWT, 2022
Haihua Jiang, Xing Hu, Junhui Pan, Deming Gong, Guowen Zhang   +4 more
openaire   +1 more source

Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review. [PDF]

Biomolecules
Su F, Zou Y, Zhang Z, Tang Z, Luo H, Ye F, Zhao G.   +6 more
europepmc   +1 more source