The Performing Protein: Beyond Wheat Proteomics?-Reference-Cited by-同舟云学术

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The Performing Protein: Beyond Wheat Proteomics?

Published:2013-07 Issue:4 Volume:90 Page:358-366
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Bonomi Francesco¹²,Iametti Stefania¹,Mamone Gianfranco³,Ferranti Pasquale⁴

Affiliation:

1. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.

2. Corresponding author. Phone: +39-02-50316819. Fax: +39-02-50316801. E-mail: francesco.bonomi@unimi.it

3. Istituto di Scienze degli Alimenti, Consiglio Nazionale delle Ricerche, Avellino, Italy.

4. Dipartimento di Scienza degli Alimenti, University of Naples, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-11-12-0161-FI

Reference90 articles.

1. Proteomics of gluten: mapping of the 1Bx7 glutenin subunit in Chinese Spring cultivar by matrix-assisted laser desorption/ionization

2. Cloning and molecular characterization of three novel LMW-i glutenin subunit genes from cultivated einkorn (Triticum monococcum L.)

3. Comparison of orthologous and paralogous DNA flanking the wheat high molecular weight glutenin genes: sequence conservation and divergence, transposon distribution, and matrix-attachment regions

4. Rheological parameters determination using Near Infrared technology in whole wheat grain

5. Molecular analysis of γ-gliadin gene families at the complex Gli-1 locus of bread wheat (T. aestivum L.)

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3. Analytical and functional approaches to assess the immunogenicity of gluten proteins;Frontiers in Nutrition;2023-01-18

4. Challenges and opportunities for proteomics and the improvement of bread wheat quality;Journal of Plant Physiology;2022-08

5. Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality;International Journal of Food Science & Technology;2022-06-10

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