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1
المؤلفون: Fernando Pistón, María J. Giménez, Marta Rodríguez-Quijano, Peter R. Shewry, Francisco Barro, Elena León, Santiago Marín
المصدر: Journal of Cereal Science. 49:148-156
مصطلحات موضوعية: Farinograph, biology, Chemistry, Transgene, Protein subunit, Wheat flour, food and beverages, Genetically modified crops, Biochemistry, Glutenin, Control line, Botany, biology.protein, Gliadin, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a38f183ae3fdd5726fc7695a4609d2e5Test
https://doi.org/10.1016/j.jcs.2008.08.002Test -
2
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 -
3
المؤلفون: S. M. Gilbert, Arthur S. Tatham, A. W. J. Savage, Frank Békés, Peter R. Shewry, B. J. Butow, R. G. Solomon
المصدر: Journal of Cereal Science. 38:181-187
مصطلحات موضوعية: biology, Molecular mass, Chemistry, Protein subunit, Transgene, food and beverages, Biochemistry, Crystallography, Glutenin, Functional importance, Plant protein, biology.protein, Transgenic lines, Gliadin, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::80811dd9263fe556a58c1e94ec28ce35Test
https://doi.org/10.1016/s0733-5210Test(03)00035-3 -
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المؤلفون: Peter R. Shewry, J.E. Harries, Mervyn J Miles, Arthur S. Tatham, Yves Popineau, Neil H. Thomson
المصدر: Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology. 1430:359-366
مصطلحات موضوعية: Glutens, Protein Conformation, Protein subunit, Biophysics, Prolate spheroid, Biochemistry, Gliadin, Glutenin, Structural Biology, Scattering, Radiation, Storage protein, Molecular Biology, Triticum, chemistry.chemical_classification, biology, Small-angle X-ray scattering, Scattering, Chemistry, food and beverages, Molecular Weight, Solutions, Crystallography, Seeds, biology.protein, Particle
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::377ef70a15a0ead136542a3735b90437Test
https://doi.org/10.1016/s0167-4838Test(99)00019-9 -
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المؤلفون: Antonio Martín, Francisco Barro, Peter R. Shewry, Elena León, Fernando Pistón, Racha Aouni, Marta Rodríguez-Quijano
المصدر: Journal of Cereal Science, ISSN 0733-5210, 2010-01, Vol. 51, No. 1
Archivo Digital UPM
Universidad Politécnica de Madrid
Digital.CSIC. Repositorio Institucional del CSIC
instnameمصطلحات موضوعية: Protein subunit, Transgene, Biología, Locus (genetics), Genetically modified crops, Cereal breeding, Biology, GM wheat, Breadmaking quality, Anza, Biochemistry, 1Dx5, 03 medical and health sciences, 0404 agricultural biotechnology, Glutenin, Control line, 1Ax1, 1Dy10, 030304 developmental biology, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Agricultura, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Gluten, Agronomy, chemistry, biology.protein, Gliadin, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::871cf7af12dc4edaa5e5e1bfca4a65cdTest
https://oa.upm.es/8469Test/ -
6
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