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PUBMED FOR HANDHELDS

Journal Abstract Search

216 related items for PubMed ID: 18616274

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  • 2. 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 09; 53(5):1575-84. PubMed ID: 15740043
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  • 6. Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry.
    Mamone G, Addeo F, Chianese L, Di Luccia A, De Martino A, Nappo A, Formisano A, De Vivo P, Ferranti P.
    Proteomics; 2005 Jul 09; 5(11):2859-65. PubMed ID: 15952231
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  • 9. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species.
    Basky Z, Fónagy A.
    Pest Manag Sci; 2003 Apr 09; 59(4):426-30. PubMed ID: 12701703
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  • 10. Characterization and quantification of low molecular weight glutenins in durum wheats.
    Autran JC, Laignelet B, Morel MH.
    Biochimie; 1987 Apr 09; 69(6-7):699-711. PubMed ID: 3120804
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  • 12. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):4179-85. PubMed ID: 23993603
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  • 14. Identification of intact high molecular weight glutenin subunits from the wheat proteome using combined liquid chromatography-electrospray ionization mass spectrometry.
    Lagrain B, Brunnbauer M, Rombouts I, Koehler P.
    PLoS One; 2013 Dec 15; 8(3):e58682. PubMed ID: 23520527
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  • 16. Electrophoretic characterisation of fractions collected from gluten protein extracts subjected to size-exclusion high-performance liquid chromatography.
    Larroque OR, Gianibelli MC, Batey IL, MacRitchie F.
    Electrophoresis; 1997 Jun 15; 18(7):1064-7. PubMed ID: 9237556
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  • 18. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y, Li M, Zhu KX, Guo XN, Peng W, Zhou HM.
    Food Chem; 2016 Apr 15; 197(Pt A):699-708. PubMed ID: 26617006
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  • 20. [Electrophoretic analysis of buckwheat flour compared with regular wheat flour].
    de Francischi ML, Salgado JM, Carvalho MT, Derbyshire E.
    Arch Latinoam Nutr; 1994 Dec 15; 44(4):274-6. PubMed ID: 8984969
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