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 *

448 related articles for article (PubMed ID: 28332204)

  • 1. Evaluation of HMW-GS 20 and 2.2 from near isogenic lines of wheat variety HD2329 for bread quality improvement.
    Goel S; Grewal S; Singh NK
    J Sci Food Agric; 2017 Oct; 97(13):4526-4531. PubMed ID: 28332204
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas.
    Mondal S; Tilley M; Alviola JN; Waniska RD; Bean SR; Glover KD; Hays DB
    J Agric Food Chem; 2008 Jan; 56(1):179-84. PubMed ID: 18072743
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quality differences between NILs of wheat variety Long 97-586 possessing HMW-GS 7+8 and 7.
    Zhang L; Zhang Y; Li J; Zhao H; Song Q; Yu H; Zhang C; Xin W; Xiao Z
    Sci China Life Sci; 2010 Feb; 53(2):286-91. PubMed ID: 20596839
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S; Liu Y; Tong J; Yu L; Ding M; Zhang Z; Rehman AU; Majzoobi M; Wang Z; Gao X
    Food Res Int; 2020 Apr; 130():108914. PubMed ID: 32156364
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.
    Zhang Y; Hu M; Liu Q; Sun L; Chen X; Lv L; Liu Y; Jia X; Li H
    BMC Plant Biol; 2018 Dec; 18(1):319. PubMed ID: 30509162
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition.
    Liu H; Wang K; Xiao L; Wang S; Du L; Cao X; Zhang X; Zhou Y; Yan Y; Ye X
    PLoS One; 2016; 11(1):e0146933. PubMed ID: 26765256
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Flour Quality and Related Molecular Characterization of High Molecular Weight Glutenin Subunit Genes from Wild Emmer Wheat Accession TD-256.
    Zhang DL; He TT; Liang HH; Huang LY; Su YZ; Li YG; Li SP
    J Agric Food Chem; 2016 Jun; 64(24):5128-36. PubMed ID: 27243935
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.
    Wang J; Wang C; Zhen S; Li X; Yan Y
    J Sci Food Agric; 2018 Apr; 98(6):2156-2167. PubMed ID: 28960410
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Integration and expression of the high-molecular-weight glutenin subunit 1Ax1 gene into wheat.
    Altpeter F; Vasil V; Srivastava V; Vasil IK
    Nat Biotechnol; 1996 Sep; 14(9):1155-9. PubMed ID: 9631070
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Genetic characteristic of high molecular weight glutenin subunits in somatic hybrid wheat lines -- potential application to wheat breeding.
    Heng L; Lei S; Junsheng Z; Guangmin X
    J Agric Food Chem; 2006 Jul; 54(14):5007-13. PubMed ID: 16819909
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. The interactive effects of transgenically overexpressed 1Ax1 with various HMW-GS combinations on dough quality by introgression of exogenous subunits into an elite Chinese Wheat variety.
    Mao X; Li Y; Zhao S; Zhang J; Lei Q; Meng D; Ma F; Hu W; Chen M; Chang J; Wang Y; Yang G; He G
    PLoS One; 2013; 8(10):e78451. PubMed ID: 24167625
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Genetic divergence for high-molecular weight glutenin subunits (HMW-GS) in indigenous landraces and commercial cultivars of bread wheat of Pakistan.
    Yasmeen F; Khurshid H; Ghafoor A
    Genet Mol Res; 2015 May; 14(2):4829-39. PubMed ID: 25966257
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The additive interactions between high-molecular-weight glutenin subunits and tannic acid improve the wheat quality.
    Guan Y; Wang Y; Pan C; Li L; Shi F; Wang Y; Chen M; Yang G; He G; Chang J; Li Y
    Food Res Int; 2023 Jun; 168():112756. PubMed ID: 37120207
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 23.