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المؤلفون: Peter R. Shewry, Simon Penson, Irene Gonzáles-Thuillier, Alison Lovegrove, Paola Tosi, Jibin He
المصدر: Trends in Food Science & Technology
مصطلحات موضوعية: 0106 biological sciences, Starch, 01 natural sciences, Article, Endosperm, chemistry.chemical_compound, 0404 agricultural biotechnology, Glutenin, Amylose, Food science, Milling, chemistry.chemical_classification, biology, business.industry, Chemistry, Protein, Granule (cell biology), fungi, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, Gluten, Amylopectin, Wheat, Gradients, Food processing, biology.protein, Grain, business, 010606 plant biology & botany, Food Science, Biotechnology
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed954886e40d622bbfbe192e65211faTest
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المؤلفون: Philip J. Padfield, Xiaoyan Pan, Serafim Bakalis, Geraldine A. Toole, Martin S. J. Wickham, E. N. Clare Mills, Vincent Bellido, Fred Gates, Frances Smith, Peter R. Shewry
المصدر: Molecular Nutrition & Food Research
Smith, F, Pan, X, Bellido, V, Toole, G A, Gates, F K, Wickham, M S J, Shewry, P R, Bakalis, S, Padfield, P & Mills, C 2015, ' Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion. ', Molecular Nutrition & Food Research (Online), vol. 59, no. 10, pp. 2034–2043 . https://doi.org/10.1002/mnfr.201500262Testمصطلحات موضوعية: Proteases, Glutens, Starch, Protein digestion, Duodenum, Flour, Immunoblotting, Celiac, Regulation of gastric function, Gliadin, chemistry.chemical_compound, Humans, Food science, Amylase, Cooking, Research Articles, 2. Zero hunger, chemistry.chemical_classification, biology, Chemistry, Allergen, food and beverages, Antibodies, Monoclonal, Bread, Gluten, Biochemistry, Food Science & Technology, Amylases, biology.protein, Digestion, Electrophoresis, Polyacrylamide Gel, Food Science, Biotechnology, Research Article, Baking
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd62735662ee982f42660d9d4a737322Test
http://europepmc.org/articles/PMC4949995Test -
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المؤلفون: Peter S. Belton, Nikolaus Wellner, A. Grant, Peter R. Shewry, J. J. Plijter, Mary L. Parker, Ian J. Colquhoun, Arthur S. Tatham
المصدر: Cereal Chemistry Journal. 76:219-226
مصطلحات موضوعية: chemistry.chemical_classification, Chemistry, Starch, Organic Chemistry, Relaxation (NMR), Wheat flour, nutritional and metabolic diseases, food and beverages, Sorption, Atmospheric temperature range, Gluten, digestive system diseases, chemistry.chemical_compound, Nuclear magnetic resonance, Deuterium, lipids (amino acids, peptides, and proteins), Fourier transform infrared spectroscopy, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::0db4657cd85d19ee2167fbf6a3194545Test
https://doi.org/10.1094/cchem.1999.76.2.219Test -
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المؤلفون: Paola Tosi, C. Gritsch, Peter R. Shewry, Jibin He
المصدر: Annals of botany. 108(1)
مصطلحات موضوعية: Glutens, Starch, bread wheat, Blotting, Western, Flour, Triticum aestivum, Plant Science, Antibodies, Gliadin, Endosperm, Cell wall, chemistry.chemical_compound, Glutenin, immunolocalization, Antibody Specificity, Aleurone, Botany, Storage protein, Triticum, chemistry.chemical_classification, wheat grain, biology, food and beverages, Bread, Original Articles, pearling, Gluten, Molecular Weight, protein bodies, Biochemistry, chemistry, Microscopy, Fluorescence, biology.protein, Electrophoresis, Polyacrylamide Gel, Edible Grain, gluten proteins
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0696d2b4f2531787d10fdc3d433cc85Test
https://pubmed.ncbi.nlm.nih.gov/21693664Test -
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المؤلفون: Peter R. Shewry
المصدر: Biotechnology & Biotechnological Equipment. 6:5-10
مصطلحات موضوعية: chemistry.chemical_classification, chemistry.chemical_compound, chemistry, Dry weight, Starch, Storage protein, Wheat gluten, Fermentation, Food science, Gluten, Biotechnology, Leavening agent
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3928040a7ff2cc41a7e5cf0298f752b2Test
https://doi.org/10.1080/13102818.1992.10818646Test -
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المؤلفون: Arthur S. Tatham, S. M. Gilbert, Peter R. Shewry, Roger J. Fido
مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, Aqueous solution, Starch, Extraction (chemistry), food and beverages, Fraction (chemistry), Polymer, Gluten, Dithiothreitol, chemistry.chemical_compound, Monomer, Agronomy, chemistry
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::005f1bc8e8f7ff5428fe7f02b2501f7aTest
https://doi.org/10.1385/1-59259-082-9:055Test -
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المؤلفون: Arthur S. Tatham, Peter R. Shewry
المصدر: Seed Proteins ISBN: 9789401059046
مصطلحات موضوعية: chemistry.chemical_classification, chemistry.chemical_compound, chemistry, Starch, food and beverages, Wheat gluten, Fraction (chemistry), Food science, Animal origin, Gluten
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::61edd46322a0ff17b6b4b184d0e45ef5Test
https://doi.org/10.1007/978-94-011-4431-5_2Test -
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المؤلفون: Peter R. Shewry, Zoltán Bedo, Domenico Lafiandra
المصدر: Quality Assurance and Safety of Crops & Foods. 4:136-136
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Bran, business.industry, Starch, food and beverages, Biology, Gluten, Biotechnology, Endosperm, chemistry.chemical_compound, food, chemistry, Amylose, Amylopectin, Resistant starch, business, Agronomy and Crop Science, Protein quality, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::38ea5244b35a653d4b0a82b43505d8e1Test
https://doi.org/10.1111/j.1757-837x.2012.00138.xTest -
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المؤلفون: Arthur S. Tatham, Peter R. Shewry, N. Harris, Martin Kreis, Nigel G. Halford, J. T. Davies
المصدر: Improvement of Cereal Quality by Genetic Engineering ISBN: 9781461360377
مصطلحات موضوعية: chemistry.chemical_classification, Starch, Monogastric, media_common.quotation_subject, food and beverages, Biology, Gluten, chemistry.chemical_compound, chemistry, Germination, biology.protein, Grain quality, Storage protein, Quality (business), Food science, Prolamin, media_common
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::6338ce2b74afda952a2c7c7822237157Test
https://doi.org/10.1007/978-1-4615-2441-0_10Test -
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المؤلفون: Yongfang Wan, Claudia Underwood, E. N. Clare Mills, Alison Lovegrove, D. G. Bhandari, Kay Denyer, Geraldine A. Toole, Rowan A. C. Mitchell, Peter R. Shewry
مصطلحات موضوعية: chemistry.chemical_classification, Starch, food and beverages, Carbohydrate, Biology, Polysaccharide, Biochemistry, Gluten, chemistry.chemical_compound, Glutenin, chemistry, Dry weight, Amylose, Plant protein, biology.protein, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fde3e83f815e2f5ae921225493ac85cTest
https://doi.org/10.1016/j.jcs.2009.03.009Test