UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 211

Sortiert nach

New aspects in quality related wheat research: II. New methodologies for better quality wheat

Cereal research communications, 2012-09, Vol.40 (3), p.307-333

BÃ©kÃ©s, F

2012

Volltextzugriff (PDF)

New aspects in quality related wheat research: 1. Challenges and achievements

Cereal research communications, 2012-06, Vol.40 (2), p.159-184

BÃ©kÃ©s, F

2012

Volltextzugriff (PDF)

Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties

Theoretical and applied genetics, 2003-02, Vol.106 (4), p.744-750

2003

Volltextzugriff (PDF)

Quality of winter wheat in relation to heat and drought shock after anthesis

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.117-128

2011

Volltextzugriff (PDF)

Fructan Contents in Australian Wheat Varieties Released Over the Last 150 Years

Cereal research communications, 2019-12, Vol.47 (4), p.669-677

2019

Volltextzugriff (PDF)

New Aspects in Quality Related Wheat Research: I. Challenges and Achievements

Cereal research communications, 2012-06, Vol.40 (2), p.159-184

Békés, F.

2012

Volltextzugriff (PDF)

An integrated approach to predicting end-product quality of wheat

European journal of agronomy, 2006-08, Vol.25 (2), p.155-162

2006

Volltextzugriff (PDF)

prevalence of wheat and spelt sensitivity in a randomly selected Australian population

Cereal research communications, 2015-03, Vol.43 (1), p.97-107

2015

Volltextzugriff (PDF)

Technological quality of field grown transgenic lines of commercial wheat cultivars expressing the 1Ax1 HMW glutenin subunit gene

Journal of cereal science, 2008-03, Vol.47 (2), p.310-321

2008

Volltextzugriff (PDF)

Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength

Theoretical and applied genetics, 2003-11, Vol.107 (8), p.1524-1532

2003

Volltextzugriff (PDF)

Hungarian-Australian collaborations in flour milling and test milling over 120 years

Cereal research communications, 2011-06, Vol.39 (2), p.215-224

2011

Volltextzugriff (PDF)

Motion control of a tendon-based parallel manipulator using optimal tension distribution

IEEE/ASME transactions on mechatronics, 2004-09, Vol.9 (3), p.561-568

2004

Volltextzugriff (PDF)

HMW-GS affect the properties of glutenin particles in GMP and thus flour quality

Journal of cereal science, 2006-09, Vol.44 (2), p.127-136

2006

Volltextzugriff (PDF)

Genetic gains for grain yield in high latitude spring wheat grown in Western Siberia in 1900–2008

Field crops research, 2010-05, Vol.117 (1), p.101-112

2010

Volltextzugriff (PDF)

Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components

Cereal research communications, 2014-12, Vol.42 (4), p.629-639

2014

Volltextzugriff (PDF)

Transformation of wheat with high molecular weight subunit genes results in improved functional properties

Nature biotechnology, 1997-11, Vol.15 (12), p.1295-1299

1997

Volltextzugriff (PDF)

Bánkúti 1201: an old Hungarian wheat variety with special storage protein composition

Theoretical and applied genetics, 2003-08, Vol.107 (4), p.697-704

2003

Volltextzugriff (PDF)

Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit

Journal of cereal science, 2005-07, Vol.42 (1), p.15-23

2005

Volltextzugriff (PDF)

Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

Journal of cereal science, 1999-09, Vol.30 (2), p.115-120

1999

Volltextzugriff (PDF)

Application of a micro Z-arm mixer to characterize mixing properties and water absorption of wheat flour

Cereal chemistry, 2004-09, Vol.81 (5), p.555-560

2004

Volltextzugriff (PDF)

Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions

Theoretical and applied genetics, 2005-08, Vol.111 (3), p.410-422

2005

Volltextzugriff (PDF)

Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

Cereal chemistry, 1999-05, Vol.76 (3), p.389-394

1999

Volltextzugriff (PDF)

Advantages and Limitation of Lab-on-a-chip Technique in the Analysis of Wheat Proteins

Cereal research communications, 2012-12, Vol.40 (4), p.562-572

2012

Volltextzugriff (PDF)

Cloning, expression and functional analysis of HMW glutenin subunit 1By8 gene from Italy pasta wheat ( Triticum turgidum L. ssp. durum)

Journal of cereal science, 2009-11, Vol.50 (3), p.398-406

2009

Volltextzugriff (PDF)

Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality

Molecular breeding, 1999, Vol.5 (4), p.377-386

1999

Volltextzugriff (PDF)

1 – 25 von 211

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(129)
Mit Volltextzugriff
(189)

Publikationsform

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(126)
Life Sciences & Biomedicine
(120)
Biological And Medical Sciences
(72)
Food Science & Technology
(68)
Fundamental And Applied Biological Sciences. Psychology
(64)
Food Industries
(48)
Cereal And Baking Product Industries
(45)
Chemistry
(34)
Wheat
(34)
Physical Sciences
(33)
Chemistry, Applied
(30)
Glutenins
(29)
Wheat Flour
(27)
Agriculture
(26)
Agronomy
(26)
Triticum Aestivum
(21)
Dough
(20)
Humans
(18)
Molecular Weight
(18)
Life Sciences
(17)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

New aspects in quality related wheat research: II. New methodologies for better quality wheat

New aspects in quality related wheat research: 1. Challenges and achievements

Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties

Quality of winter wheat in relation to heat and drought shock after anthesis

Fructan Contents in Australian Wheat Varieties Released Over the Last 150 Years

New Aspects in Quality Related Wheat Research: I. Challenges and Achievements

An integrated approach to predicting end-product quality of wheat

prevalence of wheat and spelt sensitivity in a randomly selected Australian population

Technological quality of field grown transgenic lines of commercial wheat cultivars expressing the 1Ax1 HMW glutenin subunit gene

Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength

Hungarian-Australian collaborations in flour milling and test milling over 120 years

Motion control of a tendon-based parallel manipulator using optimal tension distribution

HMW-GS affect the properties of glutenin particles in GMP and thus flour quality

Genetic gains for grain yield in high latitude spring wheat grown in Western Siberia in 1900–2008

Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components

Transformation of wheat with high molecular weight subunit genes results in improved functional properties

Bánkúti 1201: an old Hungarian wheat variety with special storage protein composition

Technological quality of transgenic wheat expressing an increased amount of a HMW glutenin subunit

Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

Application of a micro Z-arm mixer to characterize mixing properties and water absorption of wheat flour

Genetic characterisation of dough rheological properties in a wheat doubled haploid population: additive genetic effects and epistatic interactions

Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

Advantages and Limitation of Lab-on-a-chip Technique in the Analysis of Wheat Proteins

Cloning, expression and functional analysis of HMW glutenin subunit 1By8 gene from Italy pasta wheat ( Triticum turgidum L. ssp. durum)

Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality

Suchergebnisse filtern