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.
306 related articles for article (PubMed ID: 28946321)
1. Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.). Gao X; Liu T; Ding M; Wang J; Li C; Wang Z; Li X Food Chem; 2018 Feb; 240():626-633. PubMed ID: 28946321 [TBL] [Abstract][Full Text] [Related]
2. Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.). Li X; Liu T; Song L; Zhang H; Li L; Gao X Food Chem; 2016 Dec; 213():728-734. PubMed ID: 27451241 [TBL] [Abstract][Full Text] [Related]
3. Absence of Dx2 at Song L; Li L; Zhao L; Liu Z; Xie T; Li X Int J Mol Sci; 2020 Feb; 21(4):. PubMed ID: 32085665 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.). Gao X; Liu T; Yu J; Li L; Feng Y; Li X Food Chem; 2016 Apr; 197 Pt B():1184-90. PubMed ID: 26675856 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat. Yang T; Wang Y; Jiang J; Wang P; Zhong Y; Zhou Q; Wang X; Cai J; Huang M; Jiang D; Dai T; Cao W J Agric Food Chem; 2023 Mar; 71(12):4943-4956. PubMed ID: 36924464 [TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics. Wang Q; Wang Z; Wang Z; Duan Y; Guo H; Liang Y; Zhang X; Zhang Y; Wang J Food Chem; 2024 May; 441():138371. PubMed ID: 38218148 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity. Anjum FM; Khan MR; Din A; Saeed M; Pasha I; Arshad MU J Food Sci; 2007 Apr; 72(3):R56-63. PubMed ID: 17995810 [TBL] [Abstract][Full Text] [Related]
12. 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]
13. Salt stress increases content and size of glutenin macropolymers in wheat grain. Zhang X; Shi Z; Tian Y; Zhou Q; Cai J; Dai T; Cao W; Pu H; Jiang D Food Chem; 2016 Apr; 197(Pt A):516-21. PubMed ID: 26616983 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. High Molecular Weight Glutenin Subunits 1Bx7 and 1By9 Encoded by Chen Q; Zhang W; Gao Y; Yang C; Gao X; Peng H; Hu Z; Xin M; Ni Z; Zhang P; Ma H; Sun Q; Yao Y J Agric Food Chem; 2019 Oct; 67(42):11796-11804. PubMed ID: 31589426 [TBL] [Abstract][Full Text] [Related]
16. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum). Li Y; Wang Q; Li X; Xiao X; Sun F; Wang C; Hu W; Feng Z; Chang J; Chen M; Wang Y; Li K; Yang G; He G PLoS One; 2012; 7(11):e50057. PubMed ID: 23185532 [TBL] [Abstract][Full Text] [Related]
17. Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten. Guo L; Yu L; Tong J; Zhao Y; Yang Y; Ma Y; Cui L; Hu Y; Wang Z; Gao X Food Chem; 2021 Oct; 358():129850. PubMed ID: 33940291 [TBL] [Abstract][Full Text] [Related]
18. A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough. Gao X; Zhang Q; Newberry MP; Chalmers KJ; Mather DE Amino Acids; 2013 Mar; 44(3):1061-71. PubMed ID: 23232769 [TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural-Thermal Properties of Gluten with Variations in HMW-GS at the Song L; Li L; Zhao L; Liu Z; Li X Foods; 2020 Mar; 9(3):. PubMed ID: 32197430 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]