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المؤلفون: Peter R. Shewry, Domenico Lafiandra
المصدر: Journal of Cereal Science. 106:103486
مصطلحات موضوعية: Glutenin polymers, Wheat, food and beverages, Dough properties, Biochemistry, Gluten, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9acc6d9371d8328e9fd283b9c49d5288Test
https://doi.org/10.1016/j.jcs.2022.103486Test -
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المؤلفون: Arthur S. Tatham, Peter R. Shewry
المصدر: Journal of Cereal Science
مصطلحات موضوعية: 0106 biological sciences, 0301 basic medicine, Coeliac-safe, Wheat gluten, Biology, Breeding, 01 natural sciences, Biochemistry, Coeliac disease, Epitope, Article, 03 medical and health sciences, medicine, Molecular breeding, chemistry.chemical_classification, Health professionals, food and beverages, nutritional and metabolic diseases, Protein composition, Gluten Proteins, medicine.disease, Gluten, digestive system diseases, 030104 developmental biology, chemistry, Wheat, 010606 plant biology & botany, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc459ce75d51747334b6de05be2bd593Test
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المؤلفون: Ellen Færgestad Mosleth, Anne Kjersti Uhlen, Ulrike Böcker, Shiori Koga, Paola Tosi, Peter R. Shewry, Anette Moldestad
المصدر: Journal of Cereal Science. 65:1-8
مصطلحات موضوعية: chemistry.chemical_classification, biology, food and beverages, Grain filling, Biochemistry, Gluten, Glutenin, Animal science, Human fertilization, chemistry, Agronomy, Anthesis, Polymerization, biology.protein, Composition (visual arts), Cultivar, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41c319f33c8fafaab87b8e2019c1f458Test
https://doi.org/10.1016/j.jcs.2015.05.012Test -
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المؤلفون: Peter R. Shewry, Vincent J. van Buul, Fred Brouns
المصدر: Journal of Cereal Science. 58:209-215
مصطلحات موضوعية: Food industry, Whole-wheat, Population, WHOLE-GRAIN, FIBER, Biology, Added sugar, Biochemistry, INFLAMMATION, medicine, Celiac disease, Food science, Overeating, education, chemistry.chemical_classification, education.field_of_study, business.industry, High-fructose corn syrup, CELIAC-DISEASE, food and beverages, medicine.disease, Gluten, Obesity, C-REACTIVE PROTEIN, WEIGHT-GAIN, PREVALENCE, Risk-benefit, Biotechnology, Overconsumption, chemistry, Gluten-free diet, GLYCEMIC INDEX, NUTRITION, business, GLUTEN SENSITIVITY, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db15b577c094ef3107c0b9ffcac5afebTest
https://doi.org/10.1016/j.jcs.2013.06.002Test -
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المؤلفون: Frank Békés, B. J. Butow, G. M. Pastori, Lang Laszlo, Zoltán Bedo, Huw Jones, Peter R. Shewry, Mariann Rakszegi
المصدر: Journal of Cereal Science. 47:310-321
مصطلحات موضوعية: chemistry.chemical_classification, biology, Protein subunit, Transgene, food and beverages, Biochemistry, Gluten, Molecular biology, Genetically modified organism, Transformation (genetics), Glutenin, chemistry, Plant protein, Botany, biology.protein, Cultivar, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aae5e0bd1fe85dac0ca558c4a19dfe7dTest
https://doi.org/10.1016/j.jcs.2007.04.010Test -
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المؤلفون: László Tamás, Peter R. Shewry
المصدر: Journal of Cereal Science. 43:259-274
مصطلحات موضوعية: chemistry.chemical_classification, Mutant, food and beverages, Protein engineering, Biology, medicine.disease_cause, Biochemistry, Gluten, Glutenin, chemistry, Hordein, Plant protein, medicine, biology.protein, Heterologous expression, Escherichia coli, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c3904e37f60702f4bf4c1d5d8cb2c12Test
https://doi.org/10.1016/j.jcs.2006.02.001Test -
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المؤلفون: Olin D. Anderson, Stefania Masci, Guangyuan He, B. J. Butow, Jevon West, Roger J. Fido, Mingjie Chen, Peter R. Shewry, Huw Jones, Paul A. Lazzeri, Renato D'Ovidio
المصدر: Journal of Cereal Science. 42:225-231
مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, biology, Chemistry, Transgene, Protein subunit, Wild type, Biochemistry, Gluten, Molecular biology, Transformation (genetics), Glutenin, Plant protein, biology.protein, Storage protein, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b1a784382ae1544f8467a6f913ec7f12Test
https://doi.org/10.1016/j.jcs.2005.04.004Test -
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المؤلفون: Lang Laszlo, Zoltán Bedo, Peter R. Shewry, Frank Békés, László Tamás, Mariann Rakszegi
المصدر: Journal of Cereal Science. 42:15-23
مصطلحات موضوعية: chemistry.chemical_classification, biology, Chemistry, Protein subunit, Transgene, food and beverages, Biochemistry, Gluten, Glutenin, Control line, Plant protein, Botany, biology.protein, Food science, Gliadin, Polyacrylamide gel electrophoresis, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::96b19391b82dac652e88e590ddbe72eaTest
https://doi.org/10.1016/j.jcs.2005.02.006Test -
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المؤلفون: Peter R. Shewry, Arthur S. Tatham, Huw Jones, Roger J. Fido, Susan E. Salmon, H. F. Darlington
المصدر: Journal of Cereal Science. 38:301-306
مصطلحات موضوعية: chemistry.chemical_classification, biology, Protein subunit, Transgene, Wheat flour, food and beverages, Biochemistry, Gluten, Glutenin, chemistry, Agronomy, Plant protein, Gene expression, biology.protein, Food Science, Cysteine
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::ab1e2b7fd8ece5d7afd9faf2b8d65b1bTest
https://doi.org/10.1016/s0733-5210Test(03)00034-1 -
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المؤلفون: Peter S. Belton, Yves Popineau, Domenico Lafiandra, Peter R. Shewry
المساهمون: ProdInra, Migration, UR 0724 Unité de recherche Biochimie et technologie des protéines, Institut National de la Recherche Agronomique (INRA)-Transformation des Produits Végétaux (T.P.V.)-Unité de recherche Biochimie et technologie des protéines (NANT LBTP)
المصدر: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2001, 11, pp.433-441مصطلحات موضوعية: chemistry.chemical_classification, STRUCTURE, biology, Chemistry, business.industry, Protein subunit, food and beverages, [SDV.IDA] Life Sciences [q-bio]/Food engineering, QUALITE BOULANGERE, Gluten, Biotechnology, Glutenin, Biochemistry, Plant protein, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Transgenic lines, biology.protein, Crop quality, Elasticity (economics), business, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca6502a07cb41843594d57a0a23d3a72Test
https://doi.org/10.1016/s0924-2244Test(01)00035-8