Register      Login
Crop and Pasture Science Crop and Pasture Science Society
Plant sciences, sustainable farming systems and food quality

Articles citing this paper

Gluten protein functionality in wheat flour processing: a review

P. W. Gras, R. S. Anderssen, M. Keentok, F. Békés and R. Appels
52(12) pp.1311 - 1323


53 articles found in Crossref database.

Short‐ and Long‐Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development
Schiedt Birgitta, Baumann Andreas, Conde‐Petit Beatrice, Vilgis Thomas A.
Journal of Texture Studies. 2013 44(4). p.317
Crop Physiology (2009)
Aguirrezábal Luis, Martre Pierre, Pereyra-Irujo Gustavo, Izquierdo Natalia, Allard Vincent
Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum
Ortega Leonel Maximiliano, Moure María Candela, González Esteban Manuel, Alconada Teresa María
International Microbiology. 2019 22(2). p.289
Characterization of three low-molecular-weight Glu-D3 subunit genes in common wheat
Zhao X. L., Xia X. C., He Z. H., Gale K. R., Lei Z. S., Appels R., Ma W.
Theoretical and Applied Genetics. 2006 113(7). p.1247
Heterologous expression and dough mixing studies of a novel cysteine-rich avenin-like protein
Chen P., Li R., Zhou R., He G., Shewry P.
Cereal Research Communications. 2010 38(3). p.406
On the relationship between large-deformation properties of wheat flour dough and baking quality
Sliwinski E.L., Kolster P., van Vliet T.
Journal of Cereal Science. 2004 39(2). p.231
Diagnostic DNA markers for quality traits in wheat
Gale K.R.
Journal of Cereal Science. 2005 41(2). p.181
The Chemical Physics of Food (2007)
Anderssen Robert S.
Effects of incorporated amaranth albumins on the functional properties of wheat dough
Oszvald Mária, Tamás Cecília, Rakszegi Mariann, Tömösközi Sándor, Békés Ferenc, Tamás László
Journal of the Science of Food and Agriculture. 2009 89(5). p.882
Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough
Guo Xingfeng, Sun Xiaohong, Zhang Yingying, Wang Ruihong, Yan Xin
Food Chemistry. 2018 245 p.500
Novel DNA variations to characterize low molecular weight glutenin Glu-D3 genes and develop STS markers in common wheat
Zhao X. L., Xia X. C., He Z. H., Lei Z. S., Appels R., Yang Y., Sun Q. X., Ma W.
Theoretical and Applied Genetics. 2007 114(3). p.451
Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough
Khan Muhammad Jehanzaib, Jovicic Vojislav, Zbogar-Rasic Ana, Zettel Viktoria, Delgado Antonio, Hitzmann Bernd
Foods. 2023 12(10). p.2056
Identification and Validation of QTL for Grain Quality Traits in a Cross of Soft Wheat Cultivars Pioneer Brand 25R26 and Foster
Smith Nathan, Guttieri Mary, Souza Edward, Shoots Jenny, Sorrells Mark, Sneller Clay
Crop Science. 2011 51(4). p.1424
Genetically Modified Organisms in Food (2016)
Oszvald Maria, Békés Ferenc, Tamás László
Effects of an Additional Cysteine Residue of Avenin-like b Protein by Site-Directed Mutagenesis on Dough Properties in Wheat (Triticum aestivum L.)
Wang Yaqiong, Li Miao, Guan Yanbin, Li Li, Sun Fusheng, Han Jiapeng, Chang Junli, Chen Mingjie, Yang Guangxiao, Wang Yuesheng, He Guangyuan
Journal of Agricultural and Food Chemistry. 2019 67(31). p.8559
Influence of wheat starch on rheological, structural and physico‐chemical properties gluten–starch dough during mixing
Li Mingfei, Liu Chong, Hong Jing, Zheng Xueling, Lu Yujie, Bian Ke
International Journal of Food Science & Technology. 2022 57(4). p.2069
Comparative Study of the Effect of Incorporated Individual Wheat Storage Proteins on Mixing Properties of Rice and Wheat Doughs
Oszvald Mária, Balázs Gábor, Tömösközi Sándor, Békés Ferenc, Tamás László
Journal of Agricultural and Food Chemistry. 2011 59(17). p.9664
WHEAT: Chemistry and Technology (2009)
Shewry Peter R., D'Ovidio Renato, Jenkins John A., Békés Ferenc
Genetics and Genomics of the Triticeae (2009)
Ma W., Anderson O., Kuchel H., Bonnardeaux Y., Collins H., Morell M.K., Langridge P., Appels R.
Molecular genetic and genomic analysis of wheat milling and end-use traits in China: Progress and perspectives
Wang Daowen, Zhang Kunpu, Dong Lingli, Dong Zhenying, Li Yiwen, Hussain Abrar, Zhai Huijie
The Crop Journal. 2018 6(1). p.68
Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006)
Cornish G.B., Békés F., Eagles H.A., Payne P.I.
Modelling protein content and composition in relation to crop nitrogen dynamics for wheat
Martre Pierre, Jamieson Peter D., Semenov Mikhail A., Zyskowski Robert F., Porter John R., Triboi Eugène
European Journal of Agronomy. 2006 25(2). p.138
Polymers for Food Applications (2018)
Valencia Germán Ayala, do Amaral Sobral Paulo José
Variation in protein composition of wheat flour and its relationship to dough mixing behaviour
Kuktaite R, Larsson H, Johansson E
Journal of Cereal Science. 2004 40(1). p.31
Comparison of Agro-Phenological and Technological Traits in Advanced Durum Wheat Lines Differing in Reaction to Hessian Fly Infestation
Ouriniche Siham, Nsarellah Nasserelhaq, Taghouti Mona, Lhaloui Saadia, Kimiko Itoh, Ghazy Abdel-Halim
Agronomy. 2023 13(11). p.2704
Cereal Grains (2017)
Howitt Crispin A., Miskelly Diane
Wheat gluten protein and its impacts on wheat processing quality
MA Wujun, YU Zitong, SHE Maoyun, ZHAO Yun, ISLAM Shahidul
Frontiers of Agricultural Science and Engineering. 2019 6(3). p.279
Gliadin and Glutenin: The Unique Balance of Wheat Quality (2006)
Howitt C.A., Gale K.R., Juhász, A.
New aspects in quality related wheat research: 1. Challenges and achievements
Békés F.
Cereal Research Communications. 2012 40(2). p.159
Thermomechanical Stress Analysis of Hydrated Vital Gluten with Large Amplitude Oscillatory Shear Rheology
Wehrli Monika C., Weise Anna, Kratky Tim, Becker Thomas
Polymers. 2023 15(16). p.3442
Wheat Quality Formation and Its Regulatory Mechanism
Peng Yanchun, Zhao Yun, Yu Zitong, Zeng Jianbin, Xu Dengan, Dong Jing, Ma Wujun
Frontiers in Plant Science. 2022 13
Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties
Mann Gulay, Diffey Simon, Cullis Brian, Azanza Fermin, Martin David, Kelly Alison, McIntyre Lynne, Schmidt Adele, Ma Wujun, Nath Zena, Kutty Ibrahim, Leyne P. Emmett, Rampling Lynette, Quail Ken J., Morell Matthew K.
Theoretical and Applied Genetics. 2009 118(8). p.1519
Fermentation of cocoa pod husks with Pleurotus salmoneo‐stramineus for food applications
Bickel Haase Thomas, Klis Victoria, Hammer Andreas Klaus, Pinto Lopez Claudia, Verheyen Christoph, Naumann‐Gola Susanne, Zorn Holger
Food Science & Nutrition. 2024 12(4). p.2551
Bread Making (2003)
Howitt C.A., Tamás L., Solomon R.G., Gras P.W., Morell M.K., Békés F., Appels R.
Grain filling duration and glutenin polymerization under variable nitrogen supply and environmental conditions for durum wheat
Ferrise Roberto, Bindi Marco, Martre Pierre
Field Crops Research. 2015 171 p.23
On the relationship between gluten protein composition of wheat flours and large-deformation properties of their doughs
Sliwinski E.L., Kolster P., Prins A., Vliet T.van
Journal of Cereal Science. 2004 39(2). p.247
Analysis of the Gli‐D2 locus identifies a genetic target for simultaneously improving the breadmaking and health‐related traits of common wheat
Li Da, Jin Huaibing, Zhang Kunpu, Wang Zhaojun, Wang Faming, Zhao Yue, Huo Naxin, Liu Xin, Gu Yong Q., Wang Daowen, Dong Lingli
The Plant Journal. 2018 95(3). p.414
Effects of Genotype, Growing Season and Nitrogen Level on Gluten Protein Assembly of Durum Wheat Grown under Mediterranean Conditions
Gagliardi Anna, Carucci Federica, Masci Stefania, Flagella Zina, Gatta Giuseppe, Giuliani Marcella Michela
Agronomy. 2020 10(5). p.755
Applied Food Protein Chemistry (2014)
Juhász Angéla, Békés Frank, Wrigley Colin W.
Resilience study of wheat protein networks with large amplitude oscillatory shear rheology
Wehrli Monika C., Ini Semihan, Jekle Mario, Kratky Tim, Becker Thomas
LWT. 2023 178 p.114596
QTL analysis of wheat quality traits
Bekes F., Ma W., Gale K.
Acta Agronomica Hungarica. 2002 50(3). p.249
Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions
Ma W., Appels R., Bekes F., Larroque O., Morell M. K., Gale K. R.
Theoretical and Applied Genetics. 2005 111(3). p.410
Genomic and functional genomics analyses of gluten proteins and prospect for simultaneous improvement of end-use and health-related traits in wheat
Wang Daowen, Li Feng, Cao Shuanghe, Zhang Kunpu
Theoretical and Applied Genetics. 2020 133(5). p.1521
Comprehensive identification of LMW-GS genes and their protein products in a common wheat variety
Lee Jong-Yeol, Beom Hye-Rang, Altenbach Susan B., Lim Sun-Hyung, Kim Yeong-Tae, Kang Chon-Sik, Yoon Ung-Han, Gupta Ravi, Kim Sun-Tae, Ahn Sang-Nag, Kim Young-Mi
Functional & Integrative Genomics. 2016 16(3). p.269
Characterization of low-molecular-weight glutenin subunit Glu-B3 genes and development of STS markers in common wheat (Triticum aestivum L.)
Wang L. H., Zhao X. L., He Z. H., Ma W., Appels R., Peña R. J., Xia X. C.
Theoretical and Applied Genetics. 2009 118(3). p.525
Wheat Production in Stressed Environments (2007)
Ponsioen T. C., Yin X., Spiertz J. H. J., Royo C.
Cereal Grains (2010)
Howitt C.A.
Crop Physiology (2015)
Aguirrezábal Luis, Martre Pierre, Pereyra-Irujo Gustavo, Echarte María Mercedes, Izquierdo Natalia
Allelic diversity in Bulgarian winter wheat varieties based on polymorphism of glutenin subunit composition
Tsenov N., Atanasova D., Todorov I., Ivanova I., Stoeva I.
Cereal Research Communications. 2009 37(4). p.551
Variation in quality traits of newly developed Serbian wheat cultivars under different environmental conditions of Pannonian plain
Živančev Dragan, Mirosavljević Milan, Aćin Vladimir, Momčilović Vojislava, Mikić Sanja, Torbica Aleksandra, Jocković Bojan
Italian Journal of Agronomy. 2021 17(1).
Encyclopedia of Food and Health (2016)
Tömösközi S., Békés F.
Fourier modelling, analysis and interpretation of high-resolution mixograph data
Verbyla A.P., Saint-Pierre C., Peterson C.J., Ross A.S., Appels R.
Journal of Cereal Science. 2007 46(1). p.11
Effect of incorporation of an i-type low-molecular-weight glutenin subunit and a modified γ-gliadin in durum and in bread wheat doughs as measured by micro-mixographic analyses
Ferrante Paola, Cristina Gianibelli Maria, Larroque Oscar, Volpi Chiara, D’Ovidio Renato, Lafiandra Domenico, Masci Stefania
Journal of Cereal Science. 2006 44(2). p.194

Committee on Publication Ethics


Abstract Export Citation Get Permission