A New Method to Purify y-type High-molecular Weight Glutenin Subunits from Wheat-Reference-Cited by-同舟云学术

A New Method to Purify y-type High-molecular Weight Glutenin Subunits from Wheat

Published:2001-09 Issue:2 Volume:34 Page:135-139
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Patacchini C.,Masci S.,Lafiandra D.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference22 articles.

1. Genetics of wheat storage proteins and the effect of allelic variation on bread making quality;Payne;Annual Review of Plant Physiology,1987

2. Evidence for a direct causal effect of low molecular weight glutenin subunits on gluten viscoelasticity in durum wheats;Pogna;Journal of Cereal Science,1988

3. High molecular weight subunits of wheat glutenin;Shewry;Journal of Cereal Science,1992

4. Prediction of baking quality of bread wheats in breeding programs by size-exclusion high-performance liquid chromatography;Dachkevitch;Cereal Chemistry,1989

5. Fractionation and quantitative differences of glutenin from wheat varieties varying in baking quality;Huebner;Cereal Chemistry,1976

Cited by 4 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. Survey and new insights in the application of PCR-based molecular markers for identification of HMW-GS at the Glu-B1 locus in durum and bread wheat;Plant Breeding;2017-07-04

2. Influence of durum wheat-faba bean intercrop on specific quality traits of organic durum wheat;Biological Agriculture & Horticulture;2016-05-09

3. Purification of wheat flour high-molecular-weight glutenin subunits by fast protein liquid chromatography;Journal of Cereal Science;2006-09

4. Current Awareness in phytochemical analysis;Phytochemical Analysis;2002-01