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Cereal Research Communications
Authors: D. Horvat, N. Ðukić, D. Magdić, J. Mastilović, G. Šimić, A. Torbica, and D. Živančev

Anderson, O.D., Bekes, F., D’Ovidio, R. 2011. Effects of specific domains of high-molecular-weight glutenin subunits on dough properties by an in vitro assay. J. Cereal Sci. 54 :280

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Basky, Zs., Fónagy, A., 2003. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species. Pest Manag. Sci. 59, 426–430. Fónagy A

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Basky, Zs. and Fónagy, A. (2003): Glutenin and gliadin contents of flour derived from wheat infested with different aphid species. Pest Manag. Sci. 59 , 426-430. Glutenin and gliadin

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Bietz, J.A., Shepherd, K.W., Wall, J.S. 1975. Single-kernel analysis of glutenin: use in wheat genetics and breeding. Cereal Chem. 52 :513–532. Wall J

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Atanasova, D., Tsenov, N., Todorov, I., Ivanova, I. 2009. Glutenin composition of winter wheat varieties bred in Dobrudzha agricultural institute. Bulgarian Journal of Agricultural Science 15 : 9

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Bradová, J., Šašek, A. 2005. Diversity of gliadins and HMW glutenïn subunits in Czech registered wheat varieties. Czech J. Genet. Plant Breed. 41 (Special Issue):160

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Ahmed, I. 2004. Genetic Diversity for Agro-morphological and High Molecular Weight Glutenin Subunits in Wheat ( Triticum aestivum L.) Landraces. PhD dissertation. University of Arid Agriculture, Rawalpindi

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Cereal Research Communications
Authors: I. Baracskai, G. Balázs, L. Liu, W. Ma, M. Oszvald, M. Newberry, S. Tömösközi, L. Láng, Z. Bedő, and F. Békés

182 Bedõ, Z., Vida, Gy., Láng, L., Juhász, A., Karsai, I. 1999. Breeding a wheat variety with different lines for technological quality and HMW glutenin composition. J. Genet. Breed. 53 :57

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Altpeter, F., Popelka, C.J., Wieser, H. 2004. Stable expression of 1D×5 and 1Dy10 HMW glutenin subunit genes in transgenic rye drastically increases the polymeric glutenin fraction in rye flour. Plant Molecular

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.L., Partridge, S.J., Daqiq, L., Chong, P., Békés, F. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. 79 :301

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