Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 92

1.

Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.

Di Luccia A, Lamacchia C, Mamone G, Picariello G, Trani A, Masi P, Addeo F.

J Food Sci. 2009 May-Jul;74(4):C307-11. doi: 10.1111/j.1750-3841.2009.01117.x.

PMID:
19490316
2.

Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat.

Mamone G, De Caro S, Di Luccia A, Addeo F, Ferranti P.

J Mass Spectrom. 2009 Dec;44(12):1709-23. doi: 10.1002/jms.1680.

PMID:
19830788
3.

Charge-based characterisation of high-molecular-weight glutenin subunits from common wheat by capillary isoelectric focusing.

Salmanowicz BP, Langner M, Franaszek S.

Talanta. 2014 Nov;129:9-14. doi: 10.1016/j.talanta.2014.04.055.

PMID:
25127558
4.

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.

Zhang P, Jondiko TO, Tilley M, Awika JM.

J Sci Food Agric. 2014 Oct;94(13):2801-6. doi: 10.1002/jsfa.6635.

PMID:
24591045
5.

Comparative study of the effect of incorporated individual wheat storage proteins on mixing properties of rice and wheat doughs.

Oszvald M, Balázs G, Tömösközi S, Békés F, Tamás L.

J Agric Food Chem. 2011 Sep 14;59(17):9664-72. doi: 10.1021/jf202399t.

PMID:
21815607
6.

Relationship between the dough quality and content of specific glutenin proteins in wheat mill streams, and its application to making flour suitable for instant Chinese noodles.

Yahata E, Maruyama-Funatsuki W, Nishio Z, Yamamoto Y, Hanaoka A, Sugiyama H, Tanida M, Saruyama H.

Biosci Biotechnol Biochem. 2006 Apr;70(4):788-97.

7.

Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality.

Veraverbeke WS, Delcour JA.

Crit Rev Food Sci Nutr. 2002;42(3):179-208. Review.

PMID:
12058979
9.

Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.

Koga S, Böcker U, Moldestad A, Tosi P, Shewry PR, Mosleth EF, Uhlen AK.

J Sci Food Agric. 2016 Jan 15;96(1):122-30. doi: 10.1002/jsfa.7068.

PMID:
25565275
10.

Purification of wheat glutenin subunits by preparative acid and two-dimensional electrophoresis.

Curioni A, Morel MH, Furegon L, Redaelli R, Dal Belin Peruffo A.

Electrophoresis. 1995 Jun;16(6):1005-9.

PMID:
7498120
11.

Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.

van der Zalm EE, Grabowska KJ, Strubel M, van der Goot AJ, Hamer RJ, Boom RM.

J Agric Food Chem. 2010 Oct 13;58(19):10487-92. doi: 10.1021/jf1016847.

PMID:
20825157
12.

Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.

Katyal M, Virdi AS, Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.

Food Chem. 2016 Mar 1;194:337-44. doi: 10.1016/j.foodchem.2015.07.125.

PMID:
26471563
13.

Dough rheology and wet milling of hard waxy wheat flours.

Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.

J Agric Food Chem. 2009 Aug 12;57(15):7030-8. doi: 10.1021/jf900438v.

PMID:
19594158
14.

Effects of wheat storage proteins on the functional properties of rice dough.

Oszvald M, Tömösközi S, Tamás L, Békés F.

J Agric Food Chem. 2009 Nov 11;57(21):10442-9. doi: 10.1021/jf902166h.

PMID:
19775148
15.
16.

Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas.

Mondal S, Tilley M, Alviola JN, Waniska RD, Bean SR, Glover KD, Hays DB.

J Agric Food Chem. 2008 Jan 9;56(1):179-84.

PMID:
18072743
17.

Heterologous expression and purification of native and mutated low molecular mass glutenin subunits from durum wheat.

Patacchini C, Masci S, D'Ovidio R, Lafiandra D.

J Chromatogr B Analyt Technol Biomed Life Sci. 2003 Mar 25;786(1-2):215-20.

PMID:
12651017
18.

Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.

Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM.

Food Chem. 2016 Apr 15;197(Pt A):316-24. doi: 10.1016/j.foodchem.2015.10.035.

PMID:
26616955
19.
20.

Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.

Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU.

J Food Sci. 2007 Apr;72(3):R56-63. Review. Erratum in: J Food Sci. 2008 Apr;73(3):ix.

PMID:
17995810
Items per page

Supplemental Content

Support Center