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3. Isolation of two gamma-gliadins from Cappelle-Desprez. Ewart JA J Sci Food Agric; 1977 Sep; 28(9):843-8. PubMed ID: 904301 [No Abstract] [Full Text] [Related]
4. A fast-moving beta-gliadin from Cappelle-Desprez. Ewart JA J Sci Food Agric; 1977 Dec; 28(12):1080-3. PubMed ID: 604664 [No Abstract] [Full Text] [Related]
5. Isolation of an albumin from Cappelle-Desprez and Manitou wheats. Ewart JA J Sci Food Agric; 1972 Jun; 23(6):701-5. PubMed ID: 5043449 [No Abstract] [Full Text] [Related]
6. A Cappelle-Desprez gliadin of high mobility. Ewart JA J Sci Food Agric; 1976 Jul; 27(7):695-8. PubMed ID: 8667 [No Abstract] [Full Text] [Related]
10. A third beta-gliadin from Cappelle-Desprez Wheat. Ewart JA J Sci Food Agric; 1981 Dec; 32(12):1203-8. PubMed ID: 7321533 [No Abstract] [Full Text] [Related]
11. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. IV. Amino acid composition of gliadins and glutenins]. Iskierko J; Górski A Ann Univ Mariae Curie Sklodowska Med; 1980; 35():175-8. PubMed ID: 7349065 [No Abstract] [Full Text] [Related]
12. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins]. Iskierko J; Górski A Ann Univ Mariae Curie Sklodowska Med; 1980; 35():179-86. PubMed ID: 7349066 [No Abstract] [Full Text] [Related]
13. [A comparative analysis of the proteins of wheat, rye and Triticale T275 and T294. III. Content of tryptophan and tyrosine in gliadines and glutenines and N-end amino acids of gliadine fraction (author's transl)]. Górski A; Iskierko J Ann Univ Mariae Curie Sklodowska Med; 1979; 34():311-6. PubMed ID: 262145 [No Abstract] [Full Text] [Related]
14. The toxic fraction of gliadin digests in coeliac disease. Isolation by chromatography on Biogel P-10. Jos J; Charbonnier L; Mossé J; Olives JP; de Tand MF; Rey J Clin Chim Acta; 1982 Mar; 119(3):263-74. PubMed ID: 6802520 [TBL] [Abstract][Full Text] [Related]
15. Separation of gliadin at pH 3.1 in a polyacrylamide gel suitable for blotting procedures. Friis SU; Schäfer-Nielsen C J Biochem Biophys Methods; 1985 Mar; 10(5-6):301-6. PubMed ID: 3889121 [TBL] [Abstract][Full Text] [Related]
16. [Physicochemical and functional characteristics of gliadin and its fractions isolated from bread]. Szabolcs M; Csorba S; Hauck M Acta Paediatr Acad Sci Hung; 1981; 22(3):165-76. PubMed ID: 7304157 [No Abstract] [Full Text] [Related]
17. Varietal relationships of the alpha-gliadin proteins in wheat. Platt SG; Kasarda DD; Qualset CO J Sci Food Agric; 1974 Dec; 25(12):1555-61. PubMed ID: 4437156 [No Abstract] [Full Text] [Related]
18. Wheat flour proteins: the selectivity of solvents and the stability of gliadin and glutenin fractions of stored flours. Shearer G; Patey AL; MacWeeny DJ J Sci Food Agric; 1975 Mar; 26(3):337-44. PubMed ID: 1134071 [No Abstract] [Full Text] [Related]
19. [Some new results from isolation and fractionation of low molecular weight wheat proteins]. Varga J; Wöller L; Békés F Nahrung; 1975; 19(9-10):785-92. PubMed ID: 1226211 [TBL] [Abstract][Full Text] [Related]