ACNP - Italian Periodicals Catalogue

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Results: 1-18 |

Results: 18

SULFHYDRYL-DISULFIDE CHANGES IN PROTEINS OF DEVELOPING WHEAT-GRAIN

Authors: GOBIN P NG PKW BUCHANAN BB KOBREHEL K

Citation: P. Gobin et al., SULFHYDRYL-DISULFIDE CHANGES IN PROTEINS OF DEVELOPING WHEAT-GRAIN, Plant physiology and biochemistry, 35(10), 1997, pp. 777-783

EFFECTS OF FLOUR CHLORINATION ON SOFT WHEAT GLIADINS ANALYZED BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, DIFFERENTIAL SCANNING CALORIMETRY AND FLUORESCENCE SPECTROSCOPY

Authors: SINHA NK YAMAMOTO H NG PKW

Citation: Nk. Sinha et al., EFFECTS OF FLOUR CHLORINATION ON SOFT WHEAT GLIADINS ANALYZED BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, DIFFERENTIAL SCANNING CALORIMETRY AND FLUORESCENCE SPECTROSCOPY, Food chemistry, 59(3), 1997, pp. 387-393

ALLELIC VARIATION AT THE STORAGE PROTEIN LOCI OF 55 US-GROWN WHITE WHEATS

Authors: REDAELLI R NG PKW POGNA NE

Citation: R. Redaelli et al., ALLELIC VARIATION AT THE STORAGE PROTEIN LOCI OF 55 US-GROWN WHITE WHEATS, Plant breeding, 116(5), 1997, pp. 429-436

DEVELOPMENT AND CHARACTERIZATION OF BIODEGRADABLE EDIBLE WHEAT-PROTEIN FILMS/

Authors: RAYAS LM HERNANDEZ RJ NG PKW

Citation: Lm. Rayas et al., DEVELOPMENT AND CHARACTERIZATION OF BIODEGRADABLE EDIBLE WHEAT-PROTEIN FILMS/, Journal of food science, 62(1), 1997, pp. 160

VARIATION IN GRAIN FUNCTIONAL QUALITY FOR SOFT WINTER-WHEAT

Authors: HAZEN SP NG PKW WARD RW

Citation: Sp. Hazen et al., VARIATION IN GRAIN FUNCTIONAL QUALITY FOR SOFT WINTER-WHEAT, Crop science, 37(4), 1997, pp. 1086-1093

RHEOLOGICAL BEHAVIOR OF UNDEVELOPED AND DEVELOPED WHEAT DOUGH

Authors: CAMPOS DT STEFFE JF NG PKW

Citation: Dt. Campos et al., RHEOLOGICAL BEHAVIOR OF UNDEVELOPED AND DEVELOPED WHEAT DOUGH, Cereal chemistry, 74(4), 1997, pp. 489-494

EFFECTS OF PROLAMINS ENCODED BY CHROMOSOMES IB AND 1D ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN NEAR-ISOGENIC LINES OF BREAD WHEAT

Authors: REDAELLI R POGNA NE NG PKW

Citation: R. Redaelli et al., EFFECTS OF PROLAMINS ENCODED BY CHROMOSOMES IB AND 1D ON THE RHEOLOGICAL PROPERTIES OF DOUGH IN NEAR-ISOGENIC LINES OF BREAD WHEAT, Cereal chemistry, 74(2), 1997, pp. 102-107

MODIFICATIONS OF WHEAT PROTEINS DUE TO FLOUR CHLORINATION

Authors: DUVIAU MP YAMAMOTO H NG PKW KOBREHEL K

Citation: Mp. Duviau et al., MODIFICATIONS OF WHEAT PROTEINS DUE TO FLOUR CHLORINATION, Cereal chemistry, 73(4), 1996, pp. 490-494

RELATIONSHIPS OF QUANTITY OF GLUTENIN SUBUNITS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES (VOL 73, PG 361, 1996)

Authors: HOU G YAMAMOTO H NG PKW

Citation: G. Hou et al., RELATIONSHIPS OF QUANTITY OF GLUTENIN SUBUNITS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES (VOL 73, PG 361, 1996), Cereal chemistry, 73(4), 1996, pp. 515-515

RELATIONSHIPS OF QUANTITY OF GLIADIN SUBGROUPS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES

Authors: HOU G YAMAMOTO H NG PKW

Citation: G. Hou et al., RELATIONSHIPS OF QUANTITY OF GLIADIN SUBGROUPS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES, Cereal chemistry, 73(3), 1996, pp. 352-357

RELATIONSHIPS OF QUANTITY OF GLUTENIN SUBUNITS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES

Authors: HOU G YAMAMOTO H NG PKW

Citation: G. Hou et al., RELATIONSHIPS OF QUANTITY OF GLUTENIN SUBUNITS OF SELECTED US SOFT WHEAT FLOURS TO RHEOLOGICAL AND BAKING PROPERTIES, Cereal chemistry, 73(3), 1996, pp. 358-363

RHEOLOGICAL PROPERTIES AND BAKING QUALITIES OF SELECTED SOFT WHEATS GROWN IN THE UNITED-STATES

Authors: YAMAMOTO H WORTHINGTON ST HOU G NG PKW

Citation: H. Yamamoto et al., RHEOLOGICAL PROPERTIES AND BAKING QUALITIES OF SELECTED SOFT WHEATS GROWN IN THE UNITED-STATES, Cereal chemistry, 73(2), 1996, pp. 215-221

MIXING WHEAT-FLOUR AND ICE TO FORM UNDEVELOPED DOUGH

Authors: CAMPOS DT STEFFE JF NG PKW

Citation: Dt. Campos et al., MIXING WHEAT-FLOUR AND ICE TO FORM UNDEVELOPED DOUGH, Cereal chemistry, 73(1), 1996, pp. 105-107

THE EFFECTS OF EXTRUSION PROCESSING ON SOLUBILITY AND DISTRIBUTION OFPROTEIN, PHYTATE AND IRON IN RELATION TO IRON DIALYZABILITY OF DURUM-WHEAT

Authors: UMMADI P CHENOWETH W BENNINK M NG PKW

Citation: P. Ummadi et al., THE EFFECTS OF EXTRUSION PROCESSING ON SOLUBILITY AND DISTRIBUTION OFPROTEIN, PHYTATE AND IRON IN RELATION TO IRON DIALYZABILITY OF DURUM-WHEAT, The FASEB journal, 9(4), 1995, pp. 981-981

QUANTIFICATION OF GLUTENIN SUBUNITS BY SEQUENTIAL ACETONE PRECIPITATION AND BY SODIUM DODECYL-SULFATE POLYACRYLAMIDE-GEL ELECTROPHORESIS (SDS-PAGE) COUPLED WITH DENSITOMETRY USING A KNOWN QUANTITY OF GLUTENINSAS A STANDARD

Authors: HOU G NG PKW

Citation: G. Hou et Pkw. Ng, QUANTIFICATION OF GLUTENIN SUBUNITS BY SEQUENTIAL ACETONE PRECIPITATION AND BY SODIUM DODECYL-SULFATE POLYACRYLAMIDE-GEL ELECTROPHORESIS (SDS-PAGE) COUPLED WITH DENSITOMETRY USING A KNOWN QUANTITY OF GLUTENINSAS A STANDARD, Cereal chemistry, 72(6), 1995, pp. 545-551

CHANGES IN SOLUBILITY AND DISTRIBUTION OF SEMOLINA PROTEINS DUE TO EXTRUSION PROCESSING

Authors: UMMADI P CHENOWETH WL NG PKW

Citation: P. Ummadi et al., CHANGES IN SOLUBILITY AND DISTRIBUTION OF SEMOLINA PROTEINS DUE TO EXTRUSION PROCESSING, Cereal chemistry, 72(6), 1995, pp. 564-567

GLIADIN ALLELES IN CANADIAN WESTERN RED SPRING WHEAT CULTIVARS - USE OF 2 DIFFERENT PROCEDURES OF ACID POLYACRYLAMIDE-GEL ELECTROPHORESIS FOR GLIADIN SEPARATION (VOL 36, PG 743, 1993)

Authors: METAKOVSKY EV NG PKW CHERNAKOV VM POGNA NE BUSHUK W

Citation: Ev. Metakovsky et al., GLIADIN ALLELES IN CANADIAN WESTERN RED SPRING WHEAT CULTIVARS - USE OF 2 DIFFERENT PROCEDURES OF ACID POLYACRYLAMIDE-GEL ELECTROPHORESIS FOR GLIADIN SEPARATION (VOL 36, PG 743, 1993), Genome, 37(2), 1994, pp. 349-349

GLIADIN ALLELES IN CANADIAN WESTERN RED SPRING WHEAT CULTIVARS - USE OF 2 DIFFERENT PROCEDURES OF ACID POLYACRYLAMIDE-GEL ELECTROPHORESIS FOR GLIADIN SEPARATION

Authors: METAKOVSKY EV NG PKW CHERNAKOV VM BUSHUK W

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