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Results: 1-25/28
Authors:
Appels, R
Gras, P
Clarke, BC
Anderssen, R
Wesley, I
Bekes, F
Citation: R. Appels et al., Molecular genetic studies on processing traits of wheat flour, EUPHYTICA, 119(1-2), 2001, pp. 49-54
Authors:
Beasley, HL
Blanchard, CL
Bekes, F
Citation: Hl. Beasley et al., Preparative method for in vitro production of functional polymers from glutenin subunits of wheat, CEREAL CHEM, 78(4), 2001, pp. 464-470
Authors:
Uthayakumaran, S
Tomoskozi, S
Tatham, AS
Savage, AWJ
Gianibelli, MC
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Effects of gliadin fractions on functional properties of wheat dough depending on molecular size and hydrophobicity, CEREAL CHEM, 78(2), 2001, pp. 138-141
Authors:
Siriamornpun, S
Wootton, M
Cox, JM
Bekes, F
Wrigley, CW
Citation: S. Siriamornpun et al., Capillary electrophoresis of wheat gliadin proteins and its potential for wheat varietal identification using pattern matching software, AUST J AGR, 52(8), 2001, pp. 839-843
Authors:
Campbell, AW
Daggard, G
Bekes, F
Pedler, A
Sutherland, MW
Appels, R
Citation: Aw. Campbell et al., Targetting AFLP-DNA markers to specific traits and chromosome regions, AUST J AGR, 52(11-12), 2001, pp. 1153-1160
Authors:
Cornish, GB
Skylas, DJ
Siriamornpun, S
Bekes, F
Larroque, OR
Wrigley, CW
Wootton, M
Citation: Gb. Cornish et al., Grain proteins as markers of genetic traits in wheat, AUST J AGR, 52(11-12), 2001, pp. 1161-1171
Authors:
Clarke, BC
Larroque, OR
Bekes, F
Somers, D
Appels, R
Citation: Bc. Clarke et al., The frequent classes of expressed genes in wheat endosperm tissue as possible sources of genetic markers, AUST J AGR, 52(11-12), 2001, pp. 1181-1193
Authors:
Gras, PW
Anderssen, RS
Keentok, M
Bekes, F
Appels, R
Citation: Pw. Gras et al., Gluten protein functionality in wheat flour processing: a review, AUST J AGR, 52(11-12), 2001, pp. 1311-1323
Authors:
Bekes, F
Gras, PW
Anderssen, RS
Appels, R
Citation: F. Bekes et al., Quality traits of wheat determined by small-scale dough testing methods, AUST J AGR, 52(11-12), 2001, pp. 1325-1338
Authors:
Cornish, GB
Bekes, F
Allen, HM
Martin, DJ
Citation: Gb. Cornish et al., Flour proteins linked to quality traits in an Australian doubled haploid wheat population, AUST J AGR, 52(11-12), 2001, pp. 1339-1348
Authors:
Uthayakumaran, S
Stoddard, FL
Gras, PW
Bekes, F
Citation: S. Uthayakumaran et al., Optimized methods for incorporating glutenin subunits into wheat dough forextension and baking studies, CEREAL CHEM, 77(6), 2000, pp. 731-736
Authors:
Uthayakumaran, S
Stoddard, FL
Gras, PW
Bekes, F
Citation: S. Uthayakumaran et al., Effects of incorporated glutenins on functional properties of wheat dough, CEREAL CHEM, 77(6), 2000, pp. 737-743
Authors:
Uthayakumaran, S
Newberry, M
Keentok, M
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Basic rheology of bread dough with modified protein content and glutenin-to-gliadin ratios, CEREAL CHEM, 77(6), 2000, pp. 744-749
Authors:
Veraverbeke, WS
Larroque, OR
Bekes, F
Delcour, JA
Citation: Ws. Veraverbeke et al., In vitro polymerization of wheat glutenin subunits with inorganic oxidizing agents. I. Comparison of single-step and stepwise oxidations of high molecular weight glutenin subunits, CEREAL CHEM, 77(5), 2000, pp. 582-588
Authors:
Veraverbeke, WS
Larroque, OR
Bekes, F
Delcour, JA
Citation: Ws. Veraverbeke et al., In vitro polymerization of wheat glutenin subunits with inorganic oxidizing agents. II. Stepwise oxidation of low molecular weight glutenin subunits and a mixture of high and low molecular weight glutenin subunits, CEREAL CHEM, 77(5), 2000, pp. 589-594
Authors:
Larroque, OR
Bekes, F
Citation: Or. Larroque et F. Bekes, Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm protein, CEREAL CHEM, 77(4), 2000, pp. 451-453
Authors:
He, GY
Rooke, L
Steele, S
Bekes, F
Gras, P
Tatham, AS
Fido, R
Barcelo, P
Shewry, PR
Lazzeri, PA
Citation: Gy. He et al., Transformation of pasta wheat (Triticum turgidum L-var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality, MOL BREED, 5(4), 1999, pp. 377-386
Authors:
Wesley, IJ
Uthayakumaran, S
Anderssen, RS
Cornish, GB
Bekes, F
Osborne, BG
Skerritt, JH
Citation: Ij. Wesley et al., A curve-fitting approach to the near infrared reflectance measurement of wheat flour proteins which influence dough quality, J NEAR IN S, 7(4), 1999, pp. 229-240
Authors:
Rooke, L
Bekes, F
Fido, R
Barro, F
Gras, P
Tatham, AS
Barcelo, P
Lazzeri, P
Shewry, PR
Citation: L. Rooke et al., Overexpression of a gluten protein in transgenic wheat results in greatly increased dough strength, J CEREAL SC, 30(2), 1999, pp. 115-120
Authors:
Wrigley, CW
Bekes, F
Citation: Cw. Wrigley et F. Bekes, Glutenin-protein formation during the continuum from anthesis to professing, CEREAL F W, 44(8), 1999, pp. 562-565
Authors:
Bekes, F
Gras, PW
Citation: F. Bekes et Pw. Gras, In vitro studies on gluten protein functionality, CEREAL F W, 44(8), 1999, pp. 580-586
Authors:
Rooke, L
Barro, F
Tatham, AS
Fido, R
Steele, S
Bekes, F
Gras, P
Martin, A
Lazzeri, PA
Shewry, PR
Barcelo, P
Citation: L. Rooke et al., Altered functional properties of tritordeum by transformation with HMW glutenin subunit genes, THEOR A GEN, 99(5), 1999, pp. 851-858
Authors:
Lee, YK
Bekes, F
Gupta, R
Appels, R
Morell, MK
Citation: Yk. Lee et al., The low-molecular-weight glutenin subunit proteins of primitive wheats. I.Variation in A-genome species, THEOR A GEN, 98(1), 1999, pp. 119-125
Authors:
Lee, YK
Bekes, F
Gras, P
Ciaffi, M
Morell, MK
Appels, R
Citation: Yk. Lee et al., The low-molecular weight glutenin subunit proteins of primitive wheats. IV. Functional properties of products from individual genes, THEOR A GEN, 98(1), 1999, pp. 149-155
Authors:
Uthayakumaran, S
Gras, PW
Stoddard, FL
Bekes, F
Citation: S. Uthayakumaran et al., Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough, CEREAL CHEM, 76(3), 1999, pp. 389-394