NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities-Reference-Cited by-同舟云学术

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NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities

Published:2021-05 Issue: Volume:239 Page:104181
ISSN:1874-3919
Container-title:Journal of Proteomics
language:en
Short-container-title:Journal of Proteomics

Author:

M. Victorio V.C.,O. Alves T.,M. F. Souza G.H.,Gutkoski L.C.,Cameron L.C.,S. L. Ferreira M.

Funder

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

FAPERJ

Publisher

Elsevier BV

Subject

Biochemistry,Biophysics

Reference46 articles.

1. Chemistry of gluten proteins;Wieser;Food Microbiol.,2007

2. Giant proteins with flour power;Wrigley;Nature,1996

3. Gluten and wheat sensitivities–an overview;Scherf;J. Cereal Sci.,2015

4. Cereal seed storage proteins: structures, properties and role in grain utilization;Shewry;J. Exp. Bot.,2002

5. Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties;Barak;LWT Food Sci. Technol.,2013

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4. Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities;Journal of Food Science and Technology;2023-01-13

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