Literature DB >> 6876769

Solubilisation and characterisation of wheat gluten proteins: correlations between the amount of aggregated proteins and baking quality.

J M Field, P R Shewry, B J Miflin.   

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Year:  1983        PMID： 6876769     DOI： 10.1002/jsfa.2740340409

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  10 in total

Review 1.  The structure and properties of gluten: an elastic protein from wheat grain.

Authors:  Peter R Shewry; Nigel G Halford; Peter S Belton; Arthur S Tatham
Journal:  Philos Trans R Soc Lond B Biol Sci       Date:  2002-02-28       Impact factor: 6.237

2.  Expression of epitope-tagged LMW glutenin subunits in the starchy endosperm of transgenic wheat and their incorporation into glutenin polymers.

Authors:  P Tosi; R D'Ovidio; J A Napier; F Bekes; P R Shewry
Journal:  Theor Appl Genet       Date:  2003-10-22       Impact factor: 5.699

3.  The purification and characterization of homologous high molecular weight storage proteins from grain of wheat, rye and barley.

Authors:  J M Field; P R Shewry; B J Miflin; J F March
Journal:  Theor Appl Genet       Date:  1982-12       Impact factor: 5.699

4.  Analysis of HMW glutenin subunits encoded by chromosome 1A of bread wheat (Triticum aestivum L.) indicates quantitative effects on grain quality.

Authors:  N G Halford; J M Field; H Blair; P Urwin; K Moore; L Robert; R Thompson; R B Flavell; A S Tatham; P R Shewry
Journal:  Theor Appl Genet       Date:  1992-01       Impact factor: 5.699

5.  The structure of a high-Mr subunit of durum-wheat (Triticum durum) gluten.

Authors:  J M Field; A S Tatham; P R Shewry
Journal:  Biochem J       Date:  1987-10-01       Impact factor: 3.857

6.  Immunochemical identification of LMW subunits of glutenin associated with bread-making quality of wheat flours.

Authors:  G M Brett; E N Mills; A S Tatham; R J Fido; P R Shewry; M R Morgan
Journal:  Theor Appl Genet       Date:  1993-05       Impact factor: 5.699

7.  Genomic regions influencing gene expression of the HMW glutenins in wheat.

Authors:  Eric W Storlie; Robert J Ihry; Leslie M Baehr; Karissa A Tieszen; Jonathan H Engbers; Jordan M Anderson-Daniels; Elizabeth M Davis; Anne G Gilbertson; Niels R Harden; Kristina A Harris; Amanda J Johnson; Amy M Kerkvleit; Matthew M Moldan; Megan E Bell; Michael K Wanous
Journal:  Theor Appl Genet       Date:  2008-10-07       Impact factor: 5.699

Review 8.  Opportunities for manipulating the seed protein composition of wheat and barley in order to improve quality.

Authors:  P R Shewry; A S Tatham; N G Halford; J H Barker; U Hannappel; P Gallois; M Thomas; M Kreis
Journal:  Transgenic Res       Date:  1994-01       Impact factor: 2.788

Review 9.  Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients.

Authors:  Carmela Lamacchia; Alessandra Camarca; Stefania Picascia; Aldo Di Luccia; Carmen Gianfrani
Journal:  Nutrients       Date:  2014-01-29       Impact factor: 5.717

10.  A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking Characteristics.

Authors:  Francesco Sestili; Benedetta Margiotta; Patrizia Vaccino; Salvatore Moscaritolo; Debora Giorgi; Sergio Lucretti; Samuela Palombieri; Stefania Masci; Domenico Lafiandra
Journal:  Int J Mol Sci       Date:  2020-11-10       Impact factor: 5.923
  10 in total

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