Wheat glutenin: the “tail” of the 1By protein subunits-Reference-Cited by-同舟云学术

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Wheat glutenin: the “tail” of the 1By protein subunits

Published:2017-10 Issue: Volume:169 Page:136-142
ISSN:1874-3919
Container-title:Journal of Proteomics
language:en
Short-container-title:Journal of Proteomics

Author:

Nunes-Miranda Júlio D.,Bancel Emmanuelle,Viala Didier,Chambon Christophe,Capelo José L.,Branlard Gérard,Ravel Catherine,Igrejas Gilberto

Funder

Foundation for Science and Technology

European Social Fund

Ministry of Education and Science

FCT/MEC

ERDF

Publisher

Elsevier BV

Subject

Biochemistry,Biophysics

Reference45 articles.

1. Wheat;Shewry;J. Exp. Bot.,2009

2. Structural studies of glutenin subunits 1Dy10 and 1Dy12 by matrix-assisted laser desorption/ionisation mass spectrometry and high-performance liquid chromatography/electrospray ionisation mass spectrometry;Cunsolo;Rapid Commun. Mass Spectrom.,2003

3. Chemistry of Cereal Grains;Koehler,2013

4. Biochemical and functional properties of wheat gliadins: a review;Barak;Crit. Rev. Food Sci. Nutr.,2015

5. High molecular weight subunits of wheat glutenin;Shewry;J. Cereal Sci.,1992

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1. The High-Molecular-Weight Glutenin Subunits of the T. timopheevii (AuAuGG) Group;Genes;2024-07-26

2. Identification of proteins that contribute to flour strength among elite breeding lines in a breeding program;Journal of Cereal Science;2023-09

3. The conformation of glutenin polymers in wheat grain: some genetic and environmental factors associated with this important characteristic;Journal of Experimental Botany;2023-01-11

4. Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality;Journal of Cereal Science;2022-07

5. Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum);Molecular Breeding;2021-08

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