-
1
-
-
84954396769
-
The classification and nomenclature of wheat gluten proteins: A reassessment
-
Shewry, P.R., Tatham, A.S., Forde, J., Kreis, M. and Miflin, B.J. The classification and nomenclature of wheat gluten proteins: A reassessment. Journal of Cereal Science 4 (1986) 97-106.
-
(1986)
Journal of Cereal Science
, vol.4
, pp. 97-106
-
-
Shewry, P.R.1
Tatham, A.S.2
Forde, J.3
Kreis, M.4
Miflin, B.J.5
-
2
-
-
0002307285
-
Composition and functionality of wheat flour components
-
(Y. Pomeranz, ed.), Am. Assoc. Cereal Chem., St Paul, MN
-
Pomeranz, Y. Composition and functionality of wheat flour components. In 'Wheat Chemistry and Technology' Vol. II. (Y. Pomeranz, ed.), Am. Assoc. Cereal Chem., St Paul, MN (1988) pp 219-343.
-
(1988)
Wheat Chemistry and Technology
, vol.2
, pp. 219-343
-
-
Pomeranz, Y.1
-
3
-
-
0001331275
-
Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality
-
Huebner, F.R. and Wall, J.S. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality. Cereal Chemistry 53 (1976) 258-269.
-
(1976)
Cereal Chemistry
, vol.53
, pp. 258-269
-
-
Huebner, F.R.1
Wall, J.S.2
-
4
-
-
34250268853
-
Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree
-
Payne, P.I., Corfield, K.G. and Blackman, J.A. Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bread-making quality in wheats of related pedigree. Theoretical and Applied Genetics 55 (1979) 153-159.
-
(1979)
Theoretical and Applied Genetics
, vol.55
, pp. 153-159
-
-
Payne, P.I.1
Corfield, K.G.2
Blackman, J.A.3
-
5
-
-
0020743169
-
Solubilisation and characterisation of wheat gluten proteins: Correlations between the amount of aggregated proteins and baking quality
-
Field, J.M., Shewry, P.R. and Miflin, B.J. Solubilisation and characterisation of wheat gluten proteins: Correlations between the amount of aggregated proteins and baking quality. Journal of the Science of Food and Agriculture 34 (1983) 370-377.
-
(1983)
Journal of the Science of Food and Agriculture
, vol.34
, pp. 370-377
-
-
Field, J.M.1
Shewry, P.R.2
Miflin, B.J.3
-
6
-
-
0000975155
-
Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality
-
Payne, P.I. Genetics of wheat storage proteins and the effect of allelic variation on bread-making quality. Annual Review of Plant Physiology 38 (1987) 141-153.
-
(1987)
Annual Review of Plant Physiology
, vol.38
, pp. 141-153
-
-
Payne, P.I.1
-
7
-
-
0006202258
-
The effect of various extractants on the subunit composition and associations of wheat glutenin
-
Bietz, J.A. and Wall, J.S. The effect of various extractants on the subunit composition and associations of wheat glutenin. Cereal Chemistry 52 (1975) 145-155.
-
(1975)
Cereal Chemistry
, vol.52
, pp. 145-155
-
-
Bietz, J.A.1
Wall, J.S.2
-
8
-
-
0017171622
-
Wheat proteins
-
(Y. Pomeranz, ed.), Am. Assoc. Cereal Chem., St. Paul, MN
-
Kasarda, D.D., Bernardin, J.E. and Nimmo, C.C. Wheat proteins. In 'Advances in Cereal Science and Technology' Vol. 1. (Y. Pomeranz, ed.), Am. Assoc. Cereal Chem., St. Paul, MN (1976) pp 158-236.
-
(1976)
Advances in Cereal Science and Technology
, vol.1
, pp. 158-236
-
-
Kasarda, D.D.1
Bernardin, J.E.2
Nimmo, C.C.3
-
10
-
-
0001257242
-
Lipid-protein interactions in wheat flour, dough, gluten, and protein fractions
-
Chung, O.K. Lipid-protein interactions in wheat flour, dough, gluten, and protein fractions. Cereal Foods World 31 (1986) 242-244, 246-247, 249-252, 254-256.
-
(1986)
Cereal Foods World
, vol.31
, pp. 242-244
-
-
Chung, O.K.1
-
11
-
-
77956988941
-
Physicochemical properties of wheat proteins in relation to functionality
-
MacRitchie, F. Physicochemical properties of wheat proteins in relation to functionality. Advances in Food and Nutrition Research 36 (1992) 1-87.
-
(1992)
Advances in Food and Nutrition Research
, vol.36
, pp. 1-87
-
-
MacRitchie, F.1
-
12
-
-
0023016916
-
High-performance liquid chromatography of cereal proteins
-
(Y. Pomeranz, ed.), Am. Assoc. Cereal Chem., St Paul, MN
-
Bietz, J.A. High-performance liquid chromatography of cereal proteins. In 'Advances in Cereal Science and Technology' Vol. 8 (Y. Pomeranz, ed.), Am. Assoc. Cereal Chem., St Paul, MN (1986) pp 105-170.
-
(1986)
Advances in Cereal Science and Technology
, vol.8
, pp. 105-170
-
-
Bietz, J.A.1
-
13
-
-
0001230111
-
Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography
-
Dachkevitch, T. and Autran, J.-C. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography. Cereal Chemistry 66 (1989) 448-456.
-
(1989)
Cereal Chemistry
, vol.66
, pp. 448-456
-
-
Dachkevitch, T.1
Autran, J.-C.2
-
14
-
-
0002420364
-
Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quality and size distribution of polymeric protein
-
Gupta, R.B., Khan, K. and MacRitchie, F. Biochemical basis of flour properties in bread wheats. I. Effects of variation in the quality and size distribution of polymeric protein. Journal of Cereal Science 18 (1993) 23-41.
-
(1993)
Journal of Cereal Science
, vol.18
, pp. 23-41
-
-
Gupta, R.B.1
Khan, K.2
MacRitchie, F.3
-
15
-
-
0038836219
-
Wheat glutenin: Effect of dissociating agents on molecular weight and composition as determined by gel filtration chromatography
-
Huebner, F.R. and Wall, J.S. Wheat glutenin: Effect of dissociating agents on molecular weight and composition as determined by gel filtration chromatography. Journal of Agricultural and Food Chemistry 28 (1980) 433-438.
-
(1980)
Journal of Agricultural and Food Chemistry
, vol.28
, pp. 433-438
-
-
Huebner, F.R.1
Wall, J.S.2
-
16
-
-
5344225473
-
Extraction and fractionation of wheat flour proteins
-
Graveland, A., Bosveld, P., Lichtendonk, J., Moonen, H.H.E. and Scheepstra, A. Extraction and fractionation of wheat flour proteins. Journal of the Science of Food and Agriculture 33 (1982) 1117-1128.
-
(1982)
Journal of the Science of Food and Agriculture
, vol.33
, pp. 1117-1128
-
-
Graveland, A.1
Bosveld, P.2
Lichtendonk, J.3
Moonen, H.H.E.4
Scheepstra, A.5
-
17
-
-
0007178341
-
Gel filtration and characterization of neutral salt extracted wheat gluten proteins varying in hydrophobic properties
-
Preston, K.R. Gel filtration and characterization of neutral salt extracted wheat gluten proteins varying in hydrophobic properties. Cereal Chemistry 61 (1984) 76-83.
-
(1984)
Cereal Chemistry
, vol.61
, pp. 76-83
-
-
Preston, K.R.1
-
18
-
-
9844238301
-
Chromatography of glutenin on sepharose CL-4B in dissociating solvents: Molecular weight composition of covalently bonded glutenin
-
Rao, U.J.S.P. and Nigam, S.N. Chromatography of glutenin on sepharose CL-4B in dissociating solvents: Molecular weight composition of covalently bonded glutenin. Cereal Chemistry 65 (1988) 373-374.
-
(1988)
Cereal Chemistry
, vol.65
, pp. 373-374
-
-
Rao, U.J.S.P.1
Nigam, S.N.2
-
19
-
-
0001736464
-
Use of multistacking gels in sodium dodecyl sulfate-polyacrylamide gel electrophoresis to reveal polydispersity, aggregation, and disaggregation of the glutenin protein fraction
-
Khan, K. and Huckle, L. Use of multistacking gels in sodium dodecyl sulfate-polyacrylamide gel electrophoresis to reveal polydispersity, aggregation, and disaggregation of the glutenin protein fraction. Cereal Chemistry 69 (1992) 686-688.
-
(1992)
Cereal Chemistry
, vol.69
, pp. 686-688
-
-
Khan, K.1
Huckle, L.2
-
20
-
-
0002828158
-
Mixing properties as a measure of reversible reduction and oxidation of doughs
-
Bekes, F., Gras, P.W. and Gupta, R.B. Mixing properties as a measure of reversible reduction and oxidation of doughs. Cereal Chemistry 71 (1994) 44-50.
-
(1994)
Cereal Chemistry
, vol.71
, pp. 44-50
-
-
Bekes, F.1
Gras, P.W.2
Gupta, R.B.3
-
21
-
-
0001377769
-
Field flow fractionation
-
(B.W. Rossiter and J.F. Hamiton, eds), Wiley-Interscience Publishers, New York
-
Giddings, J.C. and Caldwell, K.D. Field flow fractionation. In 'Physical Methods of Chemistry' (B.W. Rossiter and J.F. Hamiton, eds), Vol. 3B Wiley-Interscience Publishers, New York (1989) pp 867-938.
-
(1989)
Physical Methods of Chemistry
, vol.3 B
, pp. 867-938
-
-
Giddings, J.C.1
Caldwell, K.D.2
-
22
-
-
0012197384
-
Particle-size analysis using flow field-flow fractionation
-
(T. Provder, ed.), ACS Symp. Series, American Chemical Society, Washington
-
Ratanathanawongs, S.K. and Giddings, J.C. Particle-size analysis using flow field-flow fractionation. in 'Chromatography of Polymers' (T. Provder, ed.), ACS Symp. Series, American Chemical Society, Washington (1993) pp 13-29.
-
(1993)
Chromatography of Polymers
, pp. 13-29
-
-
Ratanathanawongs, S.K.1
Giddings, J.C.2
-
23
-
-
0017402243
-
Flow field-flow fractionation as a methodology for protein separation and characterization
-
Giddings, J.C., Yang, F.J. and Myers, M.N. Flow field-flow fractionation as a methodology for protein separation and characterization. Analytical Biochemistry 81 (1977) 395-407.
-
(1977)
Analytical Biochemistry
, vol.81
, pp. 395-407
-
-
Giddings, J.C.1
Yang, F.J.2
Myers, M.N.3
-
24
-
-
0027251108
-
Rapid separation and diffusion coefficient measurement by frit inlet flow field-flow fractionation
-
Liu, M.-K., Li, P. and Giddings, J.C. Rapid separation and diffusion coefficient measurement by frit inlet flow field-flow fractionation. Protein Science 2 (1993) 1520-1531.
-
(1993)
Protein Science
, vol.2
, pp. 1520-1531
-
-
Liu, M.-K.1
Li, P.2
Giddings, J.C.3
-
25
-
-
0027199320
-
Separation and quantitation of monoclonal antibody aggregates by asymmetrical flow field-flow fractionation and comparison to gel permeation chromatography
-
Litzén, A., Walter, J.K., Krischollek, H. and Wahlund, K.-G. Separation and quantitation of monoclonal antibody aggregates by asymmetrical flow field-flow fractionation and comparison to gel permeation chromatography. Analytical Biochemistry 212 (1003) 469-480.
-
(1003)
Analytical Biochemistry
, vol.212
, pp. 469-480
-
-
Litzén, A.1
Walter, J.K.2
Krischollek, H.3
Wahlund, K.-G.4
-
26
-
-
0000993322
-
The role of flour lipids in baking
-
MacRitchie, F. and Gras, P. W. The role of flour lipids in baking. Cereal Chemistry 50 (1973) 292-302.
-
(1973)
Cereal Chemistry
, vol.50
, pp. 292-302
-
-
MacRitchie, F.1
Gras, P.W.2
-
27
-
-
0015596657
-
The use of titanium dioxide as a catalyst for large-scale Kjeldahl determination of the total nitrogen content of cereal grains
-
Williams, P.C. The use of titanium dioxide as a catalyst for large-scale Kjeldahl determination of the total nitrogen content of cereal grains. Journal of the Science of Food and Agriculture 24 (1973) 343-348.
-
(1973)
Journal of the Science of Food and Agriculture
, vol.24
, pp. 343-348
-
-
Williams, P.C.1
-
29
-
-
0003154765
-
Nature of proteins in Triticale and its parental species. I. Solubility characteristics and amino acid composition of endosperm proteins
-
Chen, C.H. and Bushuk, W. Nature of proteins in Triticale and its parental species. I. Solubility characteristics and amino acid composition of endosperm proteins. Canadian Journal of Plant Science 50 (1970) 9-14.
-
(1970)
Canadian Journal of Plant Science
, vol.50
, pp. 9-14
-
-
Chen, C.H.1
Bushuk, W.2
-
30
-
-
0000913319
-
Use of sonication and size-exclusion high-performance chromatography in the study of wheat flour proteins. I. Dissolution of total proteins in the absence of reducing agents
-
Singh, N.K., Donovan, G.R., Batey, I.L. and MacRitchie, F. Use of sonication and size-exclusion high-performance chromatography in the study of wheat flour proteins. I. Dissolution of total proteins in the absence of reducing agents. Cereal Chemistry 67 (1990) 150-161.
-
(1990)
Cereal Chemistry
, vol.67
, pp. 150-161
-
-
Singh, N.K.1
Donovan, G.R.2
Batey, I.L.3
MacRitchie, F.4
-
32
-
-
0002830331
-
Fractionation and size analysis of colloidal silica by flow field-flow fractionation
-
Giddings, J.C., Lin, G.-C. and Myers, M.N. Fractionation and size analysis of colloidal silica by flow field-flow fractionation. Journal of Colloid Interface Science 65 (1978) 67-78.
-
(1978)
Journal of Colloid Interface Science
, vol.65
, pp. 67-78
-
-
Giddings, J.C.1
Lin, G.-C.2
Myers, M.N.3
-
34
-
-
0001426304
-
Determination of molecular-weight distribution in wheat-flour proteins by extraction and gel filtration in a dissociating medium
-
Meredith, O.B. and Wren, J.J. Determination of molecular-weight distribution in wheat-flour proteins by extraction and gel filtration in a dissociating medium. Cereal Chemistry 43 (1965) 169-186.
-
(1965)
Cereal Chemistry
, vol.43
, pp. 169-186
-
-
Meredith, O.B.1
Wren, J.J.2
-
35
-
-
0028279006
-
Importance of environment in determining secondary structure in proteins
-
Waterhous, D.V. and Johnston, W.C., Jr. Importance of environment in determining secondary structure in proteins. Biochemistry 33 (1994) 2121-2128.
-
(1994)
Biochemistry
, vol.33
, pp. 2121-2128
-
-
Waterhous, D.V.1
Johnston W.C., Jr.2
-
36
-
-
0013240707
-
Isolation and characterization of a high-molecular-weight protein from wheat gliadin
-
Beckwith, A.C., Nielsen, A.C., Wall, J.S. and Huebner, F.R. Isolation and characterization of a high-molecular-weight protein from wheat gliadin. Cereal Chemistry 43 (1966) 14-28.
-
(1966)
Cereal Chemistry
, vol.43
, pp. 14-28
-
-
Beckwith, A.C.1
Nielsen, A.C.2
Wall, J.S.3
Huebner, F.R.4
-
37
-
-
0000508598
-
Identity of high molecular weight gliadin and ethanol-soluble glutenin subunits of wheat: Relation to gluten structure
-
Bietz, J.A. and Wall, J.S. Identity of high molecular weight gliadin and ethanol-soluble glutenin subunits of wheat: Relation to gluten structure. Cereal Chemistry 57 (1980) 415-421.
-
(1980)
Cereal Chemistry
, vol.57
, pp. 415-421
-
-
Bietz, J.A.1
Wall, J.S.2
-
39
-
-
0001519627
-
Gel filtration chromatography of glutenin in dissociating solvents: Effect of removing noncovalently bonded protein components on the viscoelastic character of glutenin
-
Rao, U.J.S.P. and Nigam, S.N. Gel filtration chromatography of glutenin in dissociating solvents: Effect of removing noncovalently bonded protein components on the viscoelastic character of glutenin. Cereal Chemistry 64 (1987) 168-172.
-
(1987)
Cereal Chemistry
, vol.64
, pp. 168-172
-
-
Rao, U.J.S.P.1
Nigam, S.N.2
-
40
-
-
0014949207
-
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
-
Lamelli, U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685.
-
(1970)
Nature
, vol.227
, pp. 680-685
-
-
Lamelli, U.K.1
-
41
-
-
0028243830
-
Mechanisms of assembly of wheat high molecular weight glutenins inferred from expression of wild-type and mutant subunits in transgenic tobacco
-
Shani, N., Rosenberg, N., Kasarda, D.D. and Galili, G. Mechanisms of assembly of wheat high molecular weight glutenins inferred from expression of wild-type and mutant subunits in transgenic tobacco. Journal of Biological Chemistry 269 (1994) 8924-8930.
-
(1994)
Journal of Biological Chemistry
, vol.269
, pp. 8924-8930
-
-
Shani, N.1
Rosenberg, N.2
Kasarda, D.D.3
Galili, G.4
-
42
-
-
0039073709
-
Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool
-
Marchylo, B.A., Kruger, J.E. and Hatcher, D.W. Quantitative reversed-phase high-performance liquid chromatographic analysis of wheat storage proteins as a potential quality prediction tool. Journal of Cereal Science 9 (1989) 113-130.
-
(1989)
Journal of Cereal Science
, vol.9
, pp. 113-130
-
-
Marchylo, B.A.1
Kruger, J.E.2
Hatcher, D.W.3
|