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Journal Abstract Search

394 related items for PubMed ID: 21693664

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  • 5. Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.
    Anjum FM, Khan MR, Din A, Saeed M, Pasha I, Arshad MU.
    J Food Sci; 2007 Apr; 72(3):R56-63. PubMed ID: 17995810
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  • 6. Deletion of high-molecular-weight glutenin subunits in wheat significantly reduced dough strength and bread-baking quality.
    Zhang Y, Hu M, Liu Q, Sun L, Chen X, Lv L, Liu Y, Jia X, Li H.
    BMC Plant Biol; 2018 Dec 03; 18(1):319. PubMed ID: 30509162
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  • 9. Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86.
    Hurkman WJ, Tanaka CK, Vensel WH, Thilmony R, Altenbach SB.
    Proteome Sci; 2013 Feb 22; 11(1):8. PubMed ID: 23432757
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  • 13. Wheat amino acid transporters highly expressed in grain cells regulate amino acid accumulation in grain.
    Wan Y, Wang Y, Shi Z, Rentsch D, Ward JL, Hassall K, Sparks CA, Huttly AK, Buchner P, Powers S, Shewry PR, Hawkesford MJ.
    PLoS One; 2021 Feb 22; 16(2):e0246763. PubMed ID: 33606697
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  • 14. Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing.
    Tosi P, He J, Lovegrove A, Gonzáles-Thuillier I, Penson S, Shewry PR.
    Trends Food Sci Technol; 2018 Dec 22; 82():1-7. PubMed ID: 30532347
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  • 15. Characterization of proteins from grain of different bread and durum wheat genotypes.
    Zilić S, Barać M, Pešić M, Dodig D, Ignjatović-Micić D.
    Int J Mol Sci; 2011 Dec 22; 12(9):5878-94. PubMed ID: 22016634
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  • 16. High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities.
    Li Y, Fu J, Shen Q, Yang D.
    Int J Mol Sci; 2020 Dec 26; 22(1):. PubMed ID: 33375389
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  • 17. Gradients of Gluten Proteins and Free Amino Acids along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat.
    Shi Z, Wang Y, Wan Y, Hassall K, Jiang D, Shewry PR, Hawkesford MJ.
    J Agric Food Chem; 2019 Aug 07; 67(31):8706-8714. PubMed ID: 31310118
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  • 19. Gluten quality of bread wheat is associated with activity of RabD GTPases.
    Tyler AM, Bhandari DG, Poole M, Napier JA, Jones HD, Lu C, Lycett GW.
    Plant Biotechnol J; 2015 Feb 07; 13(2):163-76. PubMed ID: 25047236
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  • 20. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).
    Li Y, Wang Q, Li X, Xiao X, Sun F, Wang C, Hu W, Feng Z, Chang J, Chen M, Wang Y, Li K, Yang G, He G.
    PLoS One; 2012 Feb 07; 7(11):e50057. PubMed ID: 23185532
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