These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

153 related articles for article (PubMed ID: 24202585)

  • 1. Use of recombinant inbred lines of wheat for study of associations of high-molecular-weight glutenin subunit alleles to quantitative traits : 2. Milling and bread-baking qualitiy.
    Rousset M; Carrillo JM; Qualset CO; Kasarda DD
    Theor Appl Genet; 1992 Feb; 83(4):403-12. PubMed ID: 24202585
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Use of recombinant inbred lines of wheat for study of associations of high-molecular-weight glutenin subunit alleles to quantitative traits : 1. Grain yield and quality prediction tests.
    Carrillo JM; Rousset M; Qualset CO; Kasarda DD
    Theor Appl Genet; 1990 May; 79(3):321-30. PubMed ID: 24226349
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
    Ma F; Kim J; Baik BK
    J Sci Food Agric; 2020 Aug; 100(10):3850-3856. PubMed ID: 32297322
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Genetic dissection reveals effects of interaction between high-molecular-weight glutenin subunits and waxy alleles on dough-mixing properties in common wheat.
    Deng Z; Hu S; Zheng F; Chen J; Zhang X; Chen J; Sun C; Zhang Y; Wang S; Tian J
    J Genet; 2013 Apr; 92(1):69-79. PubMed ID: 23640407
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Allelic variation at high-molecular weight and low-molecular weight glutenin subunit genes in Moroccan bread wheat and durum wheat cultivars.
    Henkrar F; El-Haddoury J; Iraqi D; Bendaou N; Udupa SM
    3 Biotech; 2017 Oct; 7(5):287. PubMed ID: 28868214
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of gliadins and HMW and LMW subunits of glutenin on dough properties in the F6 recombinant inbred lines from a bread wheat cross.
    Nieto-Taladriz MT; Perretant MR; Rousset M
    Theor Appl Genet; 1994 Apr; 88(1):81-8. PubMed ID: 24185886
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes.
    Zhao J; Zheng X; Qiao L; Ge C; Wu B; Zhang S; Qiao L; Feng Z; Zheng J
    PLoS One; 2020; 15(8):e0237711. PubMed ID: 32810182
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Introgression of an expressed HMW 1Ay glutenin subunit allele into bread wheat cv. Lincoln increases grain protein content and breadmaking quality without yield penalty.
    Roy N; Islam S; Yu Z; Lu M; Lafiandra D; Zhao Y; Anwar M; Mayer JE; Ma W
    Theor Appl Genet; 2020 Feb; 133(2):517-528. PubMed ID: 31732753
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength.
    Butow BJ; Ma W; Gale KR; Cornish GB; Rampling L; Larroque O; Morell MK; Békés F
    Theor Appl Genet; 2003 Nov; 107(8):1524-32. PubMed ID: 13679992
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution to Breadmaking Performance of Two Different HMW Glutenin
    Roy N; Islam S; Al-Habbar Z; Yu Z; Liu H; Lafiandra D; Masci S; Lu M; Sultana N; Ma W
    J Agric Food Chem; 2021 Jan; 69(1):36-44. PubMed ID: 33356215
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The genetic control of milling yield, dough rheology and baking quality of wheat.
    Kuchel H; Langridge P; Mosionek L; Williams K; Jefferies SP
    Theor Appl Genet; 2006 May; 112(8):1487-95. PubMed ID: 16550398
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of high-molecular-weight glutenin subunit combination in common wheat on the quality of crumb structure.
    Jiang P; Xue J; Duan L; Gu Y; Mu J; Han S; Chen L; Li Y; Ma W; Yan Y; Li X
    J Sci Food Agric; 2019 Mar; 99(4):1501-1508. PubMed ID: 30129098
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.
    Zhen S; Han C; Ma C; Gu A; Zhang M; Shen X; Li X; Yan Y
    BMC Plant Biol; 2014 Dec; 14():367. PubMed ID: 25524150
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines.
    Tsilo TJ; Simsek S; Ohm JB; Hareland GA; Chao S; Anderson JA
    Genome; 2011 Jun; 54(6):460-70. PubMed ID: 21615298
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.
    Langner M; Krystkowiak K; Salmanowicz BP; Adamski T; Krajewski P; Kaczmarek Z; Surma M
    J Sci Food Agric; 2017 Dec; 97(15):5083-5091. PubMed ID: 28429474
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Composition and functional analysis of low-molecular-weight glutenin alleles with Aroona near-isogenic lines of bread wheat.
    Zhang X; Jin H; Zhang Y; Liu D; Li G; Xia X; He Z; Zhang A
    BMC Plant Biol; 2012 Dec; 12():243. PubMed ID: 23259617
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles.
    Ito M; Maruyama-Funatsuki W; Ikeda TM; Nishio Z; Nagasawa K; Tabiki T
    Breed Sci; 2015 Jun; 65(3):241-8. PubMed ID: 26175621
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Identification of
    Mohamed IES; Kamal NM; Mustafa HM; Abdalla MGA; Elhashimi AMA; Gorafi YSA; Tahir ISA; Tsujimoto H; Tanaka H
    Int J Mol Sci; 2022 Oct; 23(19):. PubMed ID: 36233335
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).
    Wang Y; Zhen S; Luo N; Han C; Lu X; Li X; Xia X; He Z; Yan Y
    Sci Rep; 2016 Jun; 6():27182. PubMed ID: 27273251
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.