BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

281 related articles for article (PubMed ID: 7349065)

  • 1. [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]  

  • 2. [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]  

  • 3. [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]  

  • 4. [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]  

  • 5. [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]  

  • 6. [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]  

  • 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. 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]  

  • 9. Comprehensive evaluation of fatty acids in foods. VI. Cereal products.
    Weihrauch JL; Kinsella JE; Watt BK
    J Am Diet Assoc; 1976 Apr; 68(4):335-40. PubMed ID: 1254877
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Productivity and cytologo-biochemical features of tetraploid and reversive forms of rye].
    Kuvarin VV; Zhebrak EA; Gruzdev LG
    Tsitol Genet; 1980; 14(3):46-9. PubMed ID: 7414686
    [No Abstract]   [Full Text] [Related]  

  • 11. Identification of barley and rye varieties using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry with neural networks.
    Bloch HA; Petersen M; Sperotto MM; Keşmir C; Radzikowski L; Jacobsen S; Søndergaard I
    Rapid Commun Mass Spectrom; 2001; 15(6):440-5. PubMed ID: 11291123
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [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]  

  • 13. [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]  

  • 14. [Isolation and characterization of gliadins from Aegilops squarrosa seeds].
    Odintsova TI; Egorov TsA
    Biokhimiia; 1989 Mar; 54(3):396-408. PubMed ID: 2752062
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [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]  

  • 16. [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]  

  • 17. Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples of wheat flour.
    DuPont FM; Chan R; Lopez R; Vensel WH
    J Agric Food Chem; 2005 Mar; 53(5):1575-84. PubMed ID: 15740043
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. [Amino acid composition of domestic varieties of winter wheat grown in various regions of the USSR].
    Somin VI
    Vopr Pitan; 1968; 27(1):37-42. PubMed ID: 5668543
    [No Abstract]   [Full Text] [Related]  

  • 20. [Development of Triticale and soft wheat forms with substituted wheat and rye chromosomes].
    Suvorova EIu; Cherednichenko VN; Semenov VI
    Tsitol Genet; 2000; 34(5):42-9. PubMed ID: 11213630
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.