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Journal Abstract Search

182 related items for PubMed ID: 32738540

  • 21. Genome-wide transcriptome study in wheat identified candidate genes related to processing quality, majority of them showing interaction (quality x development) and having temporal and spatial distributions.
    Singh A, Mantri S, Sharma M, Chaudhury A, Tuli R, Roy J.
    BMC Genomics; 2014 Jan 16; 15():29. PubMed ID: 24433256
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  • 24. The interactive effects of transgenically overexpressed 1Ax1 with various HMW-GS combinations on dough quality by introgression of exogenous subunits into an elite Chinese Wheat variety.
    Mao X, Li Y, Zhao S, Zhang J, Lei Q, Meng D, Ma F, Hu W, Chen M, Chang J, Wang Y, Yang G, He G.
    PLoS One; 2013 Jan 16; 8(10):e78451. PubMed ID: 24167625
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  • 29. Molecular Characterization and Marker Development of the HMW-GS Gene from Thinopyrum elongatum for Improving Wheat Quality.
    Dai Y, Li J, Shi J, Gao Y, Ma H, Wang Y, Ma H.
    Int J Mol Sci; 2023 Jul 04; 24(13):. PubMed ID: 37446250
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  • 30. Flour Quality and Related Molecular Characterization of High Molecular Weight Glutenin Subunit Genes from Wild Emmer Wheat Accession TD-256.
    Zhang DL, He TT, Liang HH, Huang LY, Su YZ, Li YG, Li SP.
    J Agric Food Chem; 2016 Jun 22; 64(24):5128-36. PubMed ID: 27243935
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  • 35. An approach for isolating high-molecular-weight glutenin subunit genes using monoclonal antibodies.
    Wang HQ, Zhang XY.
    Genome; 2006 Feb 22; 49(2):181-9. PubMed ID: 16498468
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  • 36. Association study of wheat grain protein composition reveals that gliadin and glutenin composition are trans-regulated by different chromosome regions.
    Plessis A, Ravel C, Bordes J, Balfourier F, Martre P.
    J Exp Bot; 2013 Sep 22; 64(12):3627-44. PubMed ID: 23881399
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  • 37. From seed to bread: variation in quality in a set of old durum wheat cultivars.
    Mefleh M, Conte P, Fadda C, Giunta F, Motzo R.
    J Sci Food Agric; 2020 Aug 30; 100(11):4066-4074. PubMed ID: 30977135
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  • 40. Quantitative proteomic analysis for characterization of protein components related to dough quality and celiac disease in wheat flour, dough, and heat-treated dough.
    Feng J, Jia Y, Xu B, Bi X, Ge Z, Ma G, Xie Y, Wang C, Ma D.
    Food Chem; 2024 Dec 15; 461():140924. PubMed ID: 39181042
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