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Journal Abstract Search

90 related items for PubMed ID: 14217151

  • 1. PURIFICATION AND PROPERTIES OF A SALT-SOLUBLE PROTEIN FROM WHEAT FLOUR.
    KELLEY JJ.
    Arch Biochem Biophys; 1964 Jul 20; 106():167-72. PubMed ID: 14217151
    [No Abstract] [Full Text] [Related]

  • 2. THE ISOLATION AND PURIFICATION OF A TRYPSIN INHIBITOR FROM WHOLEWHEAT FLOUR.
    SHYAMALA G, LYMAN RL.
    Can J Biochem; 1964 Dec 20; 42():1825-32. PubMed ID: 14241616
    [No Abstract] [Full Text] [Related]

  • 3. [Alcohol-soluble proteins of wheat flour].
    Charbonnier L.
    Biochimie; 1973 Dec 20; 55(10):1217-25. PubMed ID: 4793582
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  • 6. Extractability and chromatographic characterization of wheat (triticum aestivum l.) bran protein.
    De Brier N, Gomand SV, Celus I, Courtin CM, Brijs K, Delcour JA.
    J Food Sci; 2015 May 20; 80(5):C967-74. PubMed ID: 25854625
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  • 8. Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality.
    Janić Hajnal E, Tomić J, Torbica A, Rakita S, Pojić M, Zivančev D, Hadnađev M, Dapčević Hadnađev T.
    Food Chem; 2014 Dec 01; 164():158-65. PubMed ID: 24996319
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  • 11. [Physicochemical properties of proteins from wheat grown under high-contrast climatic conditions].
    Kolpakova VV, Molchanova EN, Vasil'ev AV, Chumikina LV.
    Prikl Biokhim Mikrobiol; 2007 Dec 01; 43(3):382-90. PubMed ID: 17619588
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  • 12. [Role of amino acids in increasing the nutritive value of wheat flour].
    PEPTIT-PIERRE C, VOLET B.
    Helv Physiol Pharmacol Acta; 1950 Dec 01; 8(2):169-79. PubMed ID: 15435967
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  • 13. [ON THE CAUSES OF FRACTIONATION OF WHEAT FLOUR PROTEINS SOLUBLE IN WATER AT THE TIME OF THEIR EXTRACTION: INTERACTION WITH PHOSPHORUS COMPOUNDS].
    BAUDET J, MOSSE J, MOUREAUX T.
    C R Hebd Seances Acad Sci; 1965 Jan 18; 260():1007-9. PubMed ID: 14287014
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  • 14. Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour.
    Altenbach SB, Tanaka CK, Seabourn BW.
    BMC Plant Biol; 2014 Dec 24; 14():393. PubMed ID: 25539796
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  • 16. Accelerated hydrolysis method to estimate the amino acid content of wheat (Triticum durum Desf.) flour using microwave irradiation.
    Kabaha K, Taralp A, Cakmak I, Ozturk L.
    J Agric Food Chem; 2011 Apr 13; 59(7):2958-65. PubMed ID: 21375298
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  • 17. Identification of wheat flour allergens by means of 2-dimensional immunoblotting.
    Sander I, Flagge A, Merget R, Halder TM, Meyer HE, Baur X.
    J Allergy Clin Immunol; 2001 May 13; 107(5):907-13. PubMed ID: 11344361
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  • 18. Identification of allergen fractions of wheat flour responsible for anaphylactic reactions to wheat products in infants and young children.
    Takizawa T, Arakawa H, Tokuyama K, Morikawa A.
    Int Arch Allergy Immunol; 2001 May 13; 125(1):51-6. PubMed ID: 11385288
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  • 19. Compared use of HPLC and FZCE for cluster analysis of Triticum spp and for the identification of T. durum adulteration.
    Bonetti A, Marotti I, Catizone P, Dinelli G, Maietti A, Tedeschi P, Brandolini V.
    J Agric Food Chem; 2004 Jun 30; 52(13):4080-9. PubMed ID: 15212451
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