Physicochemical control of durum wheat grain filling and glutenin polymer assembly under different temperature regimes-Reference-Cited by-同舟云学术

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Physicochemical control of durum wheat grain filling and glutenin polymer assembly under different temperature regimes

Published:2012-07 Issue:1 Volume:56 Page:58-66
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ferreira Mariana S.L.,Martre Pierre,Mangavel Cécile,Girousse Christine,Rosa Natalia N.,Samson Marie-Françoise,Morel Marie-Hélène

Funder

Fond Unique Interministériel (GARICC

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Effect of heat shock during grain filling on grain quality of bread and durum wheats;Borghi;Australian Journal of Agricultural Research,1995

2. Physiological maturity in wheat based on kernel water and dry matter;Calderini;Agronomy Journal,2000

3. Accumulation and changes in molecular size distribution of polymeric proteins in developing grains of hexaploid wheats: role of the desiccation phase;Carceller;Australian Journal of Plant Physiology,1999

4. Effect of heat shock during grain filling on the gluten protein composition of bread wheat;Ciaffi;Journal of Cereal Science,1996

5. Effect of the duration and intensity of heat shock during grain filling on dry matter and protein accumulation, technological quality and protein composition in bread and durum wheat;Corbellini;Australian Journal of Plant Physiology,1997

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