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Journal Abstract Search

94 related items for PubMed ID: 1226208

  • 1. [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
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  • 2. [Rheological properties of wheat gluten and their relation to molecular parameters].
    Lásztity R.
    Nahrung; 1975; 19(9-10):749-57. PubMed ID: 1226207
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  • 4. [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
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  • 6. [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
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  • 9. Effect of fungicide treatment on the quality of wheat flour and breadmaking.
    Wang J, Pawelzik E, Weinert J, Zhao Q, Wolf GA.
    J Agric Food Chem; 2004 Dec 15; 52(25):7593-600. PubMed ID: 15675809
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  • 10. [Physico-chemical and structural changes gliadin and glutenin components of different qualities of gluten].
    Kolpakova VV, Vakar AB.
    Prikl Biokhim Mikrobiol; 1976 Dec 15; 12(2):171-80. PubMed ID: 1005364
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  • 13. Chemistry, coeliac-toxicity and detection of gluten and related prolamins in foods.
    Skerritt JH, Devery JM, Hill AS.
    Panminerva Med; 1991 Dec 15; 33(2):65-74. PubMed ID: 1923557
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  • 14. [Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].
    Meier P, Windemann H, Baumgartner E.
    Z Lebensm Unters Forsch; 1984 May 15; 178(5):361-5. PubMed ID: 6464556
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  • 15. Protein composition of some Croatian and German wheat varieties and their influence on the loaf volume.
    Unbehend L, Unbehend G, Lindhauer MG.
    Nahrung; 2003 Apr 15; 47(2):145-8. PubMed ID: 12744296
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  • 17. Disulfide bonds: key to wheat protein functionality.
    Huebner FR, Bietz JA, Wall JS.
    Adv Exp Med Biol; 1977 Apr 15; 86A():67-88. PubMed ID: 335844
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  • 19. The determination of prolamins in gluten-free food. Introductory remarks.
    Hekkens WT.
    Panminerva Med; 1991 Apr 15; 33(2):61-4. PubMed ID: 1923556
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  • 20. [Determination of wheat gliadins in food with ELISA].
    Fritschy F, Windemann H, Baumgartner E.
    Z Lebensm Unters Forsch; 1985 Nov 15; 181(5):379-85. PubMed ID: 4072424
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