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Items: 1 to 20 of 117

1.

Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry.

Lagrain B, Brunnbauer M, Rombouts I, Koehler P.

PLoS One. 2013;8(3):e58682. doi: 10.1371/journal.pone.0058682. Epub 2013 Mar 8.

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High molecular weight glutenin subunits in some durum wheat cultivars investigated by means of mass spectrometric techniques.

Muccilli V, Lo Bianco M, Cunsolo V, Saletti R, Gallo G, Foti S.

J Agric Food Chem. 2011 Nov 23;59(22):12226-37. doi: 10.1021/jf203139s. Epub 2011 Oct 31.

PMID:
21999292
4.

Characterization and comparative analysis of wheat high molecular weight glutenin subunits by SDS-PAGE, RP-HPLC, HPCE, and MALDI-TOF-MS.

Gao L, Ma W, Chen J, Wang K, Li J, Wang S, Bekes F, Appels R, Yan Y.

J Agric Food Chem. 2010 Mar 10;58(5):2777-86. doi: 10.1021/jf903363z.

PMID:
20146422
5.

Characterization of wheat gluten proteins by HPLC and MALDI TOF mass spectrometry.

Qian Y, Preston K, Krokhin O, Mellish J, Ens W.

J Am Soc Mass Spectrom. 2008 Oct;19(10):1542-50. doi: 10.1016/j.jasms.2008.06.008. Epub 2008 Jun 27.

6.

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
7.

Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry.

Mamone G, Addeo F, Chianese L, Di Luccia A, De Martino A, Nappo A, Formisano A, De Vivo P, Ferranti P.

Proteomics. 2005 Jul;5(11):2859-65.

PMID:
15952231
8.

Rapid characterization of wheat low molecular weight glutenin subunits by ultraperformance liquid chromatography (UPLC).

Yu Z, Han C, Yan X, Li X, Jiang G, Yan Y.

J Agric Food Chem. 2013 May 1;61(17):4026-34. doi: 10.1021/jf400472s. Epub 2013 Apr 17.

PMID:
23560948
10.

Antibodies to wheat high-molecular-weight glutenin subunits in patients with celiac disease.

Ellis HJ, Lozano-Sanchez P, Bermudo Redondo C, Šuligoj T, Biagi F, Bianchi PI, Corazza GR, De Silvestri A, Bravi E, Katakis I, O'Sullivan CK, Ciclitira PJ.

Int Arch Allergy Immunol. 2012;159(4):428-34. doi: 10.1159/000338284. Epub 2012 Jul 17.

PMID:
22813868
11.
13.

Flour Quality and Related Molecular Characterization of High Molecular Weight Glutenin Subunit Genes from Wild Emmer Wheat Accession TD-256.

Zhang DL, He TT, Liang HH, Huang LY, Su YZ, Li YG, Li SP.

J Agric Food Chem. 2016 Jun 22;64(24):5128-36. doi: 10.1021/acs.jafc.6b01547. Epub 2016 Jun 8.

PMID:
27243935
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18.

ChAy/Bx, a novel chimeric high-molecular-weight glutenin subunit gene apparently created by homoeologous recombination in Triticum turgidum ssp. dicoccoides.

Guo XH, Bi ZG, Wu BH, Wang ZZ, Hu JL, Zheng YL, Liu DC.

Gene. 2013 Dec 1;531(2):318-25. doi: 10.1016/j.gene.2013.08.073. Epub 2013 Sep 4.

PMID:
24012818
19.

[A method of extraction and separation of wheat gluten].

Ji J, Liu DC, Wang J, Li JM, Zhang AM.

Yi Chuan. 2008 Jan;30(1):123-6. Chinese.

PMID:
18244913
20.

Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour.

DuPont FM, Chan R, Lopez R, Vensel WH.

J Agric Food Chem. 2005 Mar 9;53(5):1575-84.

PMID:
15740043

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