(Q35016084)

English

Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

Silencing of omega-5 gliadins in transgenic wheat eliminates a major source of environmental variability and improves dough mixing properties of flour (English)

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

0 references

0 references

1 reference

based on heuristic

inferred from title

Bradford W. Seabourn

3

object named as

Bradford W Seabourn

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

author name string

Susan B Altenbach

1

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

Charlene K Tanaka

2

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

publication date

24 December 2014

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

BMC Plant Biology

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

14

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

393

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

copyright license

Creative Commons Attribution 4.0 International

1 December 2014

1 reference

April 2022 Public Data File from Crossref

copyright status

0 references

https://scigraph.springernature.com/pub.10.1186/s12870-014-0393-1

0 references

The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

The introgression of RNAi silencing of γ-gliadins into commercial lines of bread wheat changes the mixing and technological properties of the dough

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strength

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Transformation of the US bread wheat 'Butte 86' and silencing of omega-5 gliadin genes

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Differential effects of a post-anthesis fertilizer regimen on the wheat flour proteome determined by quantitative 2-DE.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

The spectrum of low molecular weight alpha-amylase/protease inhibitor genes expressed in the US bread wheat cultivar Butte 86.

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interference

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Chemistry of gluten proteins

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Protein measurement with the Folin phenol reagent

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4307166

8 July 2018

Low molecular weight glutenins in wheat-dependant, exercise-induced anaphylaxis: allergenicity and antigenic relationships with omega 5-gliadins

1 reference

https://api.crossref.org/works/10.1186%2FS12870-014-0393-1

21 January 2018

Giant proteins with flour power

1 reference

https://api.crossref.org/works/10.1186%2FS12870-014-0393-1

21 January 2018

A novel wheat gliadin as a cause of exercise-induced anaphylaxis

1 reference

https://pubmed.ncbi.nlm.nih.gov/25539796

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis

1 reference

https://pubmed.ncbi.nlm.nih.gov/25539796

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Identifiers

10.1186/S12870-014-0393-1

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

Dimensions Publication ID

0 references

PMC publication ID

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

5 August 2017

ResearchGate publication ID

0 references

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