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.
108 related articles for article (PubMed ID: 262144)
1. [A comparative analysis of the proteins of wheat, rye and two kinds of triticale T275 and T294. II. Separation of gliadines and glutenines in polyacrylamide gel (author's transl)]. Górski A; Iskierko J Ann Univ Mariae Curie Sklodowska Med; 1979; 34():297-302. PubMed ID: 262144 [No Abstract] [Full Text] [Related]
2. [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]
3. [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]
4. [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]
5. Diversity of monomeric prolamins in triticale cultivars determined by capillary zone electrophoresis. Salmanowicz BP; Nowak J J Agric Food Chem; 2009 Mar; 57(6):2119-25. PubMed ID: 19228059 [TBL] [Abstract][Full Text] [Related]
6. [Isolation and study of some properties of the gliadin and glutenin components of rye seeds]. Kozlova NI; Iordan AG; Buialo OD Biokhimiia; 1971; 36(4):769-73. PubMed ID: 5095961 [No Abstract] [Full Text] [Related]
7. [Determination of the content of food fibers and their components in wheat and rye bran]. Dudkin MS; Kazanskaia IS; Cherno NK; Patiukov SD Vopr Pitan; 1988; (1):66-7. PubMed ID: 2834879 [No Abstract] [Full Text] [Related]
8. A radioimmunoassay for wheat gliadin to assess the suitability of gluten free foods for patients with coeliac disease. Ciclitira PJ; Ellis HJ; Evans DJ; Lennox ES Clin Exp Immunol; 1985 Mar; 59(3):703-8. PubMed ID: 3987095 [TBL] [Abstract][Full Text] [Related]
9. [Comparative toxicity of different cereals for subjects intolerant of gluten]. Charbonnier L; Jos J; Mougenot JF; Mossé J Reprod Nutr Dev (1980); 1980; 20(4B):1369-77. PubMed ID: 6818635 [TBL] [Abstract][Full Text] [Related]
10. [Comparison of the biological value of wheat, rye and triticale grain protein]. Zhmakina OA; Riadchikov VG; Kretovich VL Prikl Biokhim Mikrobiol; 1977; 13(4):595-9. PubMed ID: 905240 [No Abstract] [Full Text] [Related]
11. [Comparative studies of the preparation of alpha-gliadin]. Mühle W; Remke H; Walther P; Müller F Acta Biol Med Ger; 1979; 38(11-12):1543-8. PubMed ID: 121786 [TBL] [Abstract][Full Text] [Related]
12. Enhancing the resistance of triticale by using genes from wheat and rye. Tyrka M; Chełkowski J J Appl Genet; 2004; 45(3):283-95. PubMed ID: 15306719 [TBL] [Abstract][Full Text] [Related]
13. [The biological value of rye and wheat proteins]. Kalmykov PE Vopr Pitan; 1968; 27(1):42-6. PubMed ID: 5660589 [No Abstract] [Full Text] [Related]
14. 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]
15. [Effect of the grinding process of rye and wheat on the flour content of vitamins of the B group]. Secomska B; Nadolna I; Wartanowicz M; Rakowska M Rocz Panstw Zakl Hig; 1974; 25(5):553-62. PubMed ID: 4419233 [No Abstract] [Full Text] [Related]
16. [Structural differences between various quality glutens and between their protein components]. Wakar AB; Pristschep EG; Kolpakowa WW Nahrung; 1975; 19(9-10):759-68. PubMed ID: 1226208 [TBL] [Abstract][Full Text] [Related]
17. [Determination of wheat gliadins in food with ELISA]. Fritschy F; Windemann H; Baumgartner E Z Lebensm Unters Forsch; 1985 Nov; 181(5):379-85. PubMed ID: 4072424 [TBL] [Abstract][Full Text] [Related]
18. A continuous acetic acid system for polyacrylamide gel electrophoresis of gliadins and other prolamines. Clements RL Electrophoresis; 1988 Feb; 9(2):90-3. PubMed ID: 3234343 [TBL] [Abstract][Full Text] [Related]
19. [Analysis of the effects of parental genotypes of rye lines on the development of quantitative traits in primary octaploid triticale. Plant height]. Tikhenko HD; Tsvetkova NV; Voĭlokov AV Genetika; 2003 Jan; 39(1):64-9. PubMed ID: 12624935 [TBL] [Abstract][Full Text] [Related]
20. Identification and sequence analysis of grain softness protein in selected wheat, rye and triticale. Kharrazi MA; Bobojonov V Genet Mol Res; 2012 Aug; 11(3):2578-84. PubMed ID: 22869084 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]