Effect of environmental stress during grain filling on the soluble proteome of wheat (Triticum aestivum) dough liquor

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 13, 2008, Pages 5386-5393

  Sancho, Ana I ^a   Gillabert, Muriel ^a   Tapp, Henri ^a   Shewry, Peter R ^b   Skeggs, Peter K ^c   Mills, E N Clare ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b ROTHAMSTED RESEARCH   (United Kingdom)

^c RHM Technology Ltd   (United Kingdom)

Author keywords

Dough; Environmental stress; Mass spectrometry; Proteome; Proteomics; Soluble proteins; Wheat

Indexed keywords

VEGETABLE PROTEIN;

ARTICLE; CEREAL; CHEMISTRY; COMPARATIVE STUDY; FLOUR; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PROTEOMICS; TWO DIMENSIONAL GEL ELECTROPHORESIS; WHEAT;

CEREALS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FLOUR; PLANT PROTEINS; PROTEOMICS; TRITICUM;

TRITICUM AESTIVUM;

EID: 47849084482     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800209b     Document Type: Article

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