Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy-Reference-Cited by-同舟云学术

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Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy

Published:2017-07 Issue: Volume:87 Page:19-29
ISSN:1161-0301
Container-title:European Journal of Agronomy
language:en
Short-container-title:European Journal of Agronomy

Author:

De Santis Michele A.,Giuliani Marcella M.,Giuzio Luigia,De Vita Pasquale,Lovegrove Alison,Shewry Peter R.,Flagella Zina

Funder

Ministero dell’Università e della Ricerca, Italy

Biotechnology and Biological Sciences Research Council (BBSRC) of the UK

Publisher

Elsevier BV

Subject

Plant Science,Soil Science,Agronomy and Crop Science

Reference46 articles.

1. Assessment of the allergenic potential of transgenic wheat (Triticum aestivum) with reduced levels of ω5-gliadins, the major sensitizing allergen in wheat-dependent exercise-induced anaphylaxis;Altenbach;J. Agric. Food Chem.,2015

2. New insights into the effects of high temperature, drought and post-anthesis fertilizer on wheat grain development;Altenbach;J. Cereal Sci.,2012

3. Structural studies of the allelic wheat glutenin subunits 1Bx7 and 1Bx20 by matrix-assisted laser desorption/ionization mass spectrometry and high-performance liquid chromatography/electrospray ionization mass spectrometry;Cunsolo;J. Mass Spectrom.,2004

4. The wheat low-molecular-weight glutenin subunits;D’Ovidio;J. Cereal Sci.,2004

5. Breeding progress in morpho-physiological, agronomical and qualitative traits of durum wheat cultivars released in Italy during the 20th century;De Vita;Eur. J. Agron.,2007

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