Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength.
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Mapping a region within the 1RS.1BL translocation in common wheat affecting grain yield and canopy water status.Molecular mechanisms of HMW glutenin subunits from 1S(l) genome of Aegilops longissima positively affecting wheat breadmaking quality.Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.An improved MALDI-TOF mass spectrometry procedure and a novel DNA marker for identifying over-expressed Bx7 glutenin protein subunit in wheat.Two Novel Y-Type High Molecular Weight Glutenin Genes in Chinese Wheat Landraces of the Yangtze-River RegionComprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin CompositionAllelic variation of LMW-GS composition in Chinese wheat landraces of the Yangtze-River region detected by MALDI-TOF-MS.Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.).A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough.Localisation of quantitative trait loci for quality attributes in a doubled haploid population of wheat (Triticum aestivum L.).Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.Identification and characterization of high-molecular-weight glutenin genes in Polish triticale cultivars by PCR-based DNA markers.A second 'overexpression' allele at the Glu-B1 high-molecular-weight glutenin locus of wheat: sequence characterisation and functional effects.Improved Method for Reliable HMW-GS Identification by RP-HPLC and SDS-PAGE in Common Wheat Cultivars.
P2860
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P2860
Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh-hant
name
Molecular discrimination of Bx ...... on wheat flour dough strength.
@en
Molecular discrimination of Bx ...... on wheat flour dough strength.
@nl
type
label
Molecular discrimination of Bx ...... on wheat flour dough strength.
@en
Molecular discrimination of Bx ...... on wheat flour dough strength.
@nl
prefLabel
Molecular discrimination of Bx ...... on wheat flour dough strength.
@en
Molecular discrimination of Bx ...... on wheat flour dough strength.
@nl
P2093
P1476
Molecular discrimination of Bx ...... on wheat flour dough strength.
@en
P2093
G B Cornish
L Rampling
M K Morell
O Larroque
P2888
P304
P356
10.1007/S00122-003-1396-8
P407
P50
P577
2003-09-06T00:00:00Z