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Journal of Cereal Science, ISSN 0733-5210, 11/2019, Volume 90
The influence of repeated sheeting process on rheological and glutenin properties of noodle dough with varied water contents was investigated. Both of the... 
Rheology | Noodle dough | Sheeting | Glutenin
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2019, Volume 88, pp. 24 - 30
Increased levels of atmospheric CO levels (eCO ) have been shown to decrease Grain Protein Concentration (GPC) and alter wheat composition (both protein and... 
Elevated CO2 | Gliadin | Glutenin | Arabinoxylan
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2019, Volume 277, pp. 524 - 530
Spring wheat plants were grown under two CO concentrations (380 and 550 μmol mol ) and two temperature treatments (ambient and post-anthesis heat stress) to... 
Elevated CO2 | Glutenin subunits | Amino acid | Glutenin macropolymers | Gluten proteins | High temperature | Spring wheat | YIELD | GENOTYPE | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | POLYMERIZATION | GLUTENIN PARTICLES | RESPONSES | ATMOSPHERIC CO2 | NUTRITION & DIETETICS | TEMPERATURE | ENRICHMENT | ACCUMULATION | CHEMISTRY, APPLIED | Index Medicus
Journal Article
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2019, Volume 99, Issue 2, pp. 719 - 725
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2019, Volume 301, pp. 125226 - 125226
The glutenin (Glu) and gliadin (Gli) were modified by protein-glutaminase (PG) to obtain soluble glutenin (PG-Glu) and gliadin (PG-Gli), and PG-Glu or PG-Gli... 
Retrogradation | Potato starch | Gliadin | Glutenin | Protein-glutaminase | Digestibility | Index Medicus
Journal Article
ALLERGY, ISSN 0105-4538, 05/2019, Volume 74, Issue 5, pp. 1009 - 1013
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 11/2015, Volume 66, pp. 89 - 95
The gluten aggregation properties of 19 winter wheat cultivars were investigated using a rapid small-scale (7 min, 8.5 g flour) technique (GlutoPeak test,... 
Glutenin macropolymer | GlutoPeak | Gliadin | Gluten aggregation | Glutenin | BAKING PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | DOUGH | RATIO | PARAMETERS | PEAK TESTER | FUNCTIONAL-PROPERTIES | STARCH | MACROPOLYMER | Gluten
Journal Article
Biologia Plantarum, ISSN 0006-3134, 6/2018, Volume 62, Issue 2, pp. 369 - 378
Journal Article
European Journal of Agronomy, ISSN 1161-0301, 02/2015, Volume 63, pp. 79 - 88
Genetic gains in quality traits were assessed in grain samples from 4 field experiments involving 16 bread wheat varieties representative of those most widely... 
Rheofermentometer | Rheology | HMW-GS | Alveogram | Glutenin loci | Triticum aestivum L | Dough | Protein content | Triticum aestivum l | AGRONOMY | PROTEIN | YIELD | TRITICUM-AESTIVUM | HMW GLUTENINS | WINTER-WHEAT | GLUTENIN SUBUNIT COMPOSITION | GENETIC-IMPROVEMENT | MIXING PROPERTIES | GRAIN | TRAITS | Wheat
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 03/2015, Volume 62, pp. 58 - 65
Spectrophotometric and fluorimetric methods for quantitating quality-related parameters of wheat flour such as the gliadin (GLIA), glutenin (GLUT), and... 
Spectrophotometry | Glutenin macropolymer | Gliadin | Glutenin | ASSAY | BICINCHONINIC ACID | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | Chromatography
Journal Article
Plant Breeding, ISSN 0179-9541, 08/2017, Volume 136, Issue 4, pp. 467 - 473
Wheat, among all cereal grains, possesses unique characteristics conferred by gluten; in particular, high molecular weight glutenin subunits ( HMW ‐ GS ) are... 
high molecular weight glutenin | Triticum aestivum | Triticum durum | BX7 | ALLELES | AGRONOMY | QUALITY | DNA MARKERS | SUBUNITS | ASSISTED SELECTION | PLANT SCIENCES | CULTIVARS | WEIGHT GLUTENIN GENES | DISCRIMINATION | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | DIVERSITY | Surveys | Wheat | Gluten | Polymerase chain reaction | Markers | Quality control | Alleles | Dough | Molecular weight | Glutenin | Cultivars | Bread
Journal Article