المؤلفون: Peter S. Belton, Arthur S. Tatham, Nigel G. Halford, Peter R. Shewry

مصطلحات موضوعية: chemistry.chemical_classification, Materials science, business.industry, Gluten Proteins, Network composition, Elastomer, Gluten, Biotechnology, chemistry, Storage protein, Grain Proteins, Food science, business, Disulphide bonds

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::a16e500224356c27395a5837572b19feTest
https://doi.org/10.1017/cbo9780511546327.016Test

المؤلفون: Arthur S. Tatham, Peter R. Shewry, Peter S. Belton, Domenico Lafiandra, Yves Popineau, Nigel G. Halford

مصطلحات موضوعية: chemistry.chemical_classification, Glutenin, Biochemistry, Molecular mass, biology, Chemistry, Plant protein, Protein subunit, biology.protein, Gluten

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1875dc894ebbc220115545ba96661a77Test
https://doi.org/10.1016/s1043-4526Test(03)45006-7

المؤلفون: Peter R. Shewry, Nikolaus Wellner, Frank Békés, Yongfang Wan, Renato D'Ovidio, Nigel G. Halford, A. W. J. Savage, Arthur S. Tatham, S. M. Gilbert, Peter S. Belton

المصدر: TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik. 106(4)

مصطلحات موضوعية: Circular dichroism, Glutens, Protein subunit, Molecular Sequence Data, Biology, Glutenin, Spectroscopy, Fourier Transform Infrared, Genetics, Poaceae, Amino Acid Sequence, Cysteine, Tyrosine, Gene, Crosses, Genetic, Triticum, chemistry.chemical_classification, Sequence Homology, Amino Acid, Circular Dichroism, food and beverages, General Medicine, Gluten, Protein Structure, Tertiary, Molecular Weight, chemistry, Biochemistry, biology.protein, Electrophoresis, Polyacrylamide Gel, Agronomy and Crop Science, Biotechnology

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c4b87a9693b7d0a8dc31f1aee9f4cd7Test
https://pubmed.ncbi.nlm.nih.gov/12596005Test

المؤلفون: Arthur S. Tatham, Peter R. Shewry, Peter S. Belton, Nigel G. Halford

مصطلحات موضوعية: Models, Molecular, Repetitive Sequences, Amino Acid, Glutens, General Biochemistry, Genetics and Molecular Biology, Viscoelasticity, Endosperm, Glutenin, Protein structure, Storage protein, Amino Acid Sequence, Disulfides, Triticum, chemistry.chemical_classification, biology, Hydrogen bond, food and beverages, Hydrogen Bonding, Polymer, Gluten, Elasticity, Protein Structure, Tertiary, chemistry, Biochemistry, Chemical engineering, biology.protein, General Agricultural and Biological Sciences, Research Article

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c8b4fbe2acffa5395d7c3a96d88de70Test
https://ueaeprints.uea.ac.uk/id/eprint/21273Test/

المؤلفون: Arthur S. Tatham, Dan W. Urry, Peter R. Shewry, Larry C. Hayes

مصطلحات موضوعية: Glutens, Flour, Biophysics, Biochemistry, Elastic recoil, Glutenin, Structural Biology, Storage protein, Elasticity (economics), Molecular Biology, Triticum, Plant Proteins, chemistry.chemical_classification, biology, Chemistry, Temperature, food and beverages, Gluten, Elasticity, Elastin, Crystallography, Seeds, biology.protein, Resilin, Entropy (order and disorder)

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::273eef8d6848b4b8e2a11d1140c3a739Test

المؤلفون: and Arthur S. Tatham, Yves Popineau, Jacques Lefebvre, G. Deshayes, Roger J. Fido, 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), PhysicoChimie des Macromolécules (LPCM), Institut National de la Recherche Agronomique (INRA)

المصدر: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2001, 49, pp.395-401

مصطلحات موضوعية: 0106 biological sciences, Chemical Phenomena, Glutens, Protein subunit, Transgene, Gene Expression, Biology, 01 natural sciences, Viscoelasticity, 0404 agricultural biotechnology, Glutenin, Gene expression, Botany, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Prolamin, Triticum, ComputingMilieux_MISCELLANEOUS, Plant Proteins, 2. Zero hunger, chemistry.chemical_classification, Chemistry, Physical, Viscosity, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, Polymer, [SDV.IDA] Life Sciences [q-bio]/Food engineering, Plants, Genetically Modified, 040401 food science, Gluten, Elasticity, Molecular Weight, Biochemistry, chemistry, biology.protein, Food Technology, Rheology, General Agricultural and Biological Sciences, Prolamins, 010606 plant biology & botany

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8ba0eb1f1857c0d5dc5cb7394d2c93fTest
https://hal.inrae.fr/hal-02675525Test

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

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

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

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