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6. [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]
7. [Fractionation of gliadin and glutenin by chromatography. Amino acid composition of 2 sub-fractions having the same antigenic structure]. Escribano MJ Bull Soc Chim Biol (Paris); 1967; 49(8):1063-72. PubMed ID: 6053277 [No Abstract] [Full Text] [Related]
8. Physicochemical and chemical studies on wheat embryo ribosomal proteins. Wolfe FH; Kay CM Can J Biochem; 1968 Apr; 46(4):373-80. PubMed ID: 5656091 [No Abstract] [Full Text] [Related]
16. [Alcohol-soluble proteins of wheat flour]. Charbonnier L Biochimie; 1973; 55(10):1217-25. PubMed ID: 4793582 [No Abstract] [Full Text] [Related]
17. [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]
18. 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]
19. Physical characterization of the wheat protein purothionin. Nimmo CC; Kasarda DD; Lew EJ J Sci Food Agric; 1974 Jun; 25(6):607-17. PubMed ID: 4845102 [No Abstract] [Full Text] [Related]
20. 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] [Next] [New Search]