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1
المؤلفون: Peter R. Shewry, J. Goodwin, G. M. Pastori, H. Wu, M. Cannell, Caroline A. Sparks, Angela Doherty, Huw Jones
المصدر: Gluten Proteins ISBN: 9780854046331
Aberystwyth Universityمصطلحات موضوعية: chemistry.chemical_classification, chemistry, business.industry, Biology, business, Phenotype, Gluten, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cca5592bd63597c3490cb93a7e85feb8Test
https://doi.org/10.1039/9781847552099-00014Test -
2
المؤلفون: Arthur S. Tatham, J. D. Schofield, S. H. Mardikar, Peter R. Shewry
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Heat induced, Sh groups, Biochemistry, Chemistry, Redox status, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::988509857cb089202483d5ccd7ac7537Test
https://doi.org/10.1039/9781847552372-00227Test -
3
المؤلفون: Arthur S. Tatham, E. Sironi, P. Cerletti, N. Guerrieri, Peter R. Shewry
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: Reduction (complexity), chemistry.chemical_classification, chemistry.chemical_compound, Chromatography, chemistry, TCEP, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8e468e54ebc23cc320e61166a6207c67Test
https://doi.org/10.1039/9781847552372-00215Test -
4
المؤلفون: Peter R. Shewry, Arthur S. Tatham, Å. Longva, K. M. Tronsmo, Ellen Mosleth Færgestad, E.M. Magnus
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, chemistry, media_common.quotation_subject, Quality (business), Food science, Gluten, Mathematics, media_common
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1c6b224b46a53e1bacf33ba970528e72Test
https://doi.org/10.1039/9781847552372-00335Test -
5
المؤلفون: T. van Vliet, Rob J. Hamer, Arthur S. Tatham, Peter R. Shewry
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Agronomy, chemistry, Wheat gluten, Food science, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::8e729a0404422db2be4b6ab2af28207bTest
https://doi.org/10.1039/9781847552372-00125Test -
6
المؤلفون: Peter R. Shewry, J. D. Schofield, E.M. Magnus, Arthur S. Tatham, Ellen Mosleth Færgestad, K. M. Tronsmo
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Rheology, chemistry, media_common.quotation_subject, Arbiter, Quality (business), Food science, Gluten, media_common, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::58eb8474855cbf495f9355fa09bd3b21Test
https://doi.org/10.1039/9781847552372-00387Test -
7
المؤلفون: Peter R. Shewry, H. D. Sapirstein, B. X. Fu, Arthur S. Tatham
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Glutenin, chemistry, biology, Agronomy, Wheat flour, biology.protein, Cultivar, Solubility, Gliadin, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::aed3bca8fe5f2e7b2fdd2c245e7a0c7fTest
https://doi.org/10.1039/9781847552372-00425Test -
8
المؤلفون: Amalia Tsiami, J. David Schofield, C. V. Skinner, Gitte Budolfsen, Peter R. Shewry, Arthur S. Tatham
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, chemistry, Rheology, Biochemistry, Oxidoreductase, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::cbae0e3fccf8def2c3c86785b52c36b7Test
https://doi.org/10.1039/9781847552372-00231Test -
9
المؤلفون: C. Patacchini, R. Fabbri, Renato D'Ovidio, E. Porceddu, Ann E. Blechl, Stefania Masci, O. D. Anderson, Arthur S. Tatham, Peter R. Shewry, Domenico Lafiandra
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Horticulture, Glutenin, Biochemistry, biology, chemistry, Protein subunit, Transgene, biology.protein, Genetically modified crops, Gliadin, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::9bd94da082a1e1d32dff9c0d5b2f9675Test
https://doi.org/10.1039/9781847552372-00101Test -
10
المصدر: Wheat Gluten ISBN: 9780854048656
مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Food science, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4557b6d2848f234ea4d12dd2625e0a53Test
https://doi.org/10.1039/9781847552372-00340Test