High Temperature during Grain Fill Alters the Morphology of Protein and Starch Deposits in the Starchy Endosperm Cells of Developing Wheat (Triticum aestivum L.) Grain-Reference-Cited by-同舟云学术

High Temperature during Grain Fill Alters the Morphology of Protein and Starch Deposits in the Starchy Endosperm Cells of Developing Wheat (Triticum aestivum L.) Grain

Published:2011-03-21 Issue:9 Volume:59 Page:4938-4946
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hurkman William J.¹,Wood Delilah F.¹

Affiliation:

1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102962t

Reference29 articles.

1. Heat Shock of Wheat During Grain Filling: Proteins Associated with Heat-tolerance

2. Temperature, Water and Fertilizer Influence the Timing of Key Events During Grain Development in a US Spring Wheat

3. Differential accumulation of sulfur-rich and sulfur-poor wheat flour proteins is affected by temperature and mineral nutrition during grain development

4. Effect of temperature on expression of genes encoding enzymes for starch biosynthesis in developing wheat endosperm

5. Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature

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