Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines-Reference-Cited by-同舟云学术

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Proteome Changes Resulting from Malting in Hordein-Reduced Barley Lines

Published:2023-09-15 Issue:38 Volume:71 Page:14079-14091
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bahmani Mahya¹^ORCID,Juhász Angéla¹^ORCID,Bose Utpal¹²^ORCID,Nye-Wood Mitchell G.¹^ORCID,Blundell Malcolm³^ORCID,Howitt Crispin A.³,Colgrave Michelle L.¹²^ORCID

Affiliation:

1. Australian Research Council Centre of Excellence for Innovations in Peptide and Protein Science, School of Science, Edith Cowan University, 270 Joondalup Dr, Joondalup, WA 6027, Australia

2. CSIRO Agriculture and Food, 306 Carmody Rd, St Lucia, QLD 4067, Australia

3. CSIRO Agriculture and Food, Black Mountain, ACT 2601, Australia

Funder

Edith Cowan University

Australian Government

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02292

Reference65 articles.

1. On the Origin and Domestication History of Barley (Hordeum vulgare)

2. Proteome Phenotypes Discriminate the Growing Location and Malting Traits in Field-Grown Barley

3. Hordein Accumulation in Developing Barley Grains

4. Gluten, Celiac Disease, and Gluten Intolerance and the Impact of Gluten Minimization Treatments with Prolylendopeptidase on the Measurement of Gluten in Beer

5. The Biochemical Basis of Celiac Disease

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. Leveraging multi-omics and machine learning approaches in malting barley research: From farm cultivation to the final products;Current Plant Biology;2024-09

2. Non-enzymatic glycation: an essential modification of barley proteins affecting beer quality—brief review;Cereal Research Communications;2024-05-28

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