Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents-Reference-Cited by-同舟云学术

Wheat (Triticum aestivum L.) Breeding from 1891 to 2010 Contributed to Increasing Yield and Glutenin Contents but Decreasing Protein and Gliadin Contents

Published:2020-07-10 Issue:46 Volume:68 Page:13247-13256
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pronin Darina¹,Börner Andreas²,Weber Hans³,Scherf Katharina Anne¹⁴^ORCID

Affiliation:

1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany

2. Genebank Department, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstraße 3, 06466 Seeland/OT Gatersleben, Germany

3. Department of Molecular Genetics, Leibniz Institute of Plant Genetics and Crop Plant Research, Corrensstraße 3, 06466 Seeland/OT Gatersleben, Germany

4. Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany

Funder

Leibniz-Gemeinschaft

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02815

Reference52 articles.

1. Food and Agriculture Organization of the United Nations (FAO). FAOSTAT; FAO: Rome, Italy, 2020 (accessed June 9, 2020).

2. Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed-Phase High-Performance Liquid Chromatography

3. Gluten and wheat sensitivities – An overview