Changes in the glutathione thiol-disulfide status in wheat grain by foliar sulphur fertilization: consequences for the rheological properties of dough

Author:

Tea I.,Genter T.,Violleau F.,Kleiber D.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference24 articles.

1. Disulphide bonds and redox reactions;Bollecker,2000

2. Effects of nitrogen and sulphur fertilizers on the yield, N and S content, and amino acid composition of the grain of spring wheat;Byers;Journal of the Science of Food and Agriculture,1979

3. Determination of protein–glutathione mixed disulfides in wheat flour;Chen;Journal of Agricultural and Food Chemistry,1995

4. Changes in the glutathione content and breadmaking performance of white wheat flour during short-term storage;Chen;Cereal Chemistry,1996

5. The total glutathione content of flour and its relation to the rheological properties of dough;Coventry;Journal of the Science of Food and Agriculture,1972

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