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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

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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

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

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

2019

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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

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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

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An integrated approach to predicting end-product quality of wheat

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

2006

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

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

2015

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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

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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

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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

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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

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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

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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

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Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

Journal of cereal science, 2008, Vol.47 (1), p.41-51

2008

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Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin Ratios

Cereal chemistry, 2000-11, Vol.77 (6), p.744-749

2000

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Effects of Incorporated Glutenins on Functional Properties of Wheat Dough

Cereal chemistry, 2000-11, Vol.77 (6), p.737-743

2000

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Expression of epitope-tagged LMW glutenin subunits in the starchy endosperm of transgenic wheat and their incorporation into glutenin polymers

Theoretical and applied genetics, 2004-02, Vol.108 (3), p.468-476

2004

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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

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Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods

Cereal chemistry, 2002-11, Vol.79 (6), p.826-833

2002

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

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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

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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

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Wheat-flour dough extensibility as a discriminator for wheat varieties

Journal of cereal science, 2004-03, Vol.39 (2), p.195-203

2004

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Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough Properties

Journal of cereal science, 1994, Vol.19 (1), p.9-17

1994

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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

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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

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

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

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

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

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

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

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

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

Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin Ratios

Effects of Incorporated Glutenins on Functional Properties of Wheat Dough

Expression of epitope-tagged LMW glutenin subunits in the starchy endosperm of transgenic wheat and their incorporation into glutenin polymers

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

Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2-g Mixograph and Extensigraph Methods

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

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

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

Wheat-flour dough extensibility as a discriminator for wheat varieties

Allelic Variation at Glutenin Subunit and Gliadin Loci, Glu-1, Glu-3 and Gli-1, of Common Wheats. I. Its Additive and Interaction Effects on Dough Properties

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

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