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Analysis of dough functionality of flours from transgenic wheatDOI 10.1023/a:1011995625202
Gluten protein functionality in wheat flour processing: a reviewSemantic proximity
Introduction to the Cereals & Europe Focus IssueSemantic proximity
Functional properties of two low-molecular-weight glutenin subunits carrying additional cysteine residues from hybrid introgression line II-12 derived from Triticum aestivum and Agropyron elongatumSemantic proximity
Dough and Baking Quality of Hexaploid Triticum turgidum-Aegilops Synthetics with D, M, C, and U Genomes on a Double-Null Glu-1 Background.Semantic proximity
Developing gluten-free cereals and the role of proteomics in product safetySemantic proximity
The epitopes in wheat proteins for defining toxic units relevant to human healthSemantic proximity
Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI GenesSemantic proximity
Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potentialSemantic proximity
Gluten and wheat sensitivities – An overviewSemantic proximity
Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheatSemantic proximity
Contribution of α-gliadin alleles to the extensibility of flour dough in Japanese wheat cultivarsSemantic proximity
Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI GenesSemantic proximity
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