Effect of Aphid Feeding on the Glutenin, Gliadin and Total Protein Contents of Wheat Flour-Reference-Cited by-同舟云学术

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Effect of Aphid Feeding on the Glutenin, Gliadin and Total Protein Contents of Wheat Flour

Published:2006-03 Issue:1-2 Volume:41 Page:153-164
ISSN:0238-1249
Container-title:Acta Phytopathologica et Entomologica Hungarica
language:en
Short-container-title:Acta Phytopathologica et Entomologica Hungarica

Author:

Basky Zsuzsa,Fónagy Adrien,Kiss B.

Publisher

Akademiai Kiado Zrt.

Subject

Insect Science,Plant Science

Link

https://akademiai.com/doi/pdf/10.1556/aphyt.41.2006.1-2.14

Reference38 articles.

1. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species;Zs. Basky;Pest Manag. Sci.,2003

2. Use of size-exclusion high-performance liquid chromatography in the study of wheat flour proteins: An improved chromatographic procedure;I. Batey;Cereal Chem.,1991

3. Identification of wheat genotypes tolerant to the effects of heat-stress on grain quality;C. Blumenthal;Cereal Chem.,1995

4. Glutenin in developing wheat grain;W. Bushuk;Cereal Chem.,1971

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Attractiveness of the wheat cultivars to the aphids;Cereal Research Communications;2007-06

2. The effect of aphid infection and cultivar on the protein content governing baking quality of wheat flour;Journal of the Science of Food and Agriculture;2007

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