1 H-NMR screening for the high-throughput determination of genotype and environmental effects on the content of asparagine in wheat grain-Reference-Cited by-同舟云学术

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1 H-NMR screening for the high-throughput determination of genotype and environmental effects on the content of asparagine in wheat grain

Published:2015-03-27 Issue:1 Volume:14 Page:128-139
ISSN:1467-7644
Container-title:Plant Biotechnology Journal
language:en
Short-container-title:Plant Biotechnol J

Author:

Corol Delia I.¹,Ravel Catherine²,Rakszegi Marianna³,Charmet Gilles²,Bedo Zoltan³,Beale Michael H.¹,Shewry Peter R.¹,Ward Jane L.¹

Affiliation:

1. Department of Plant Biology and Crop Science; Rothamsted Research; Harpenden Hertfordshire UK

2. INRA-UBP; UMR1095 GDEC; Clermont-Ferrand Cedex France

3. Agricultural Institute; Centre for Agricultural Research of the Hungarian Academy of Sciences; Martonvásár Hungary

Funder

European Commission in the Communities 6th Framework Programme

Biotechnology and Biological Sciences Research Council

Publisher

Wiley

Subject

Plant Science,Agronomy and Crop Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/pbi.12364/fullpdf

Reference29 articles.

1. A metabolomic study of substantial equivalence of field-grown genetically modified wheat;Baker;Plant Biotechnol. J.,2006

2. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads;Claus;J. Agric. Food Chem.,2006

3. Acrylamide in cereal products: a review;Claus;J. Cereal Sci.,2008

4. Effects of genotype and environment on the contents of betaine, choline and trigonelline in cereal grains;Corol;J. Agric. Food Chem.,2012

5. Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing;Curtis;J. Agric. Food Chem.,2009

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1. Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability;Theoretical and Applied Genetics;2024-02

2. Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility;Journal of the Science of Food and Agriculture;2024-01-31

3. Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread;Agriculture;2024-01-28

4. Acrylamide in bakery products;Acrylamide in Food;2024

5. Adding pulse flours to cereal‐based snacks and bakery products: An overview of free asparagine quantification methods and mitigation strategies of acrylamide formation in foods;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

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