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Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis

Journal of dermatological science, 2003-11, Vol.33 (2), p.99-104

2003

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Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

Journal of cereal science, 2002-03, Vol.35 (3), p.299-306

2002

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Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten

Journal of cereal science, 2002-03, Vol.35 (3), p.307-313

2002

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High molecular weight subunits of wheat glutenin

Journal of cereal science, 1992-03, Vol.15 (2), p.105-120

1992

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Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Journal of cereal science, 2005-09, Vol.42 (2), p.185-191

2005

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Heterologous Expression and Dough Mixing Studies of Wild-Type and Mutant C Hordeins

Journal of cereal science, 1998-01, Vol.27 (1), p.15-22

1998

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Disulphide Bonds in Wheat Gluten Proteins

Journal of Cereal Science, 1997-05, Vol.25 (3), p.207-227

1997

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Seed storage proteins: structures and biosynthesis

The Plant cell, 1995-07, Vol.7 (7), p.945-956

1995

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The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air–aqueous interface

Journal of cereal science, 2003, Vol.38 (2), p.147-156

2003

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Atomic Force Microscopy of A-Gliadin Fibrils and in situ Degradation

Journal of cereal science, 2000-05, Vol.31 (3), p.281-286

2000

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Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces

Journal of cereal science, 1999-09, Vol.30 (2), p.105-114

1999

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Small angle X-ray scattering of wheat seed-storage proteins: α-, γ- and ω-gliadins and the high molecular weight (HMW) subunits of glutenin

Biochimica et biophysica acta, 1999-03, Vol.1430 (2), p.359-366

1999

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Exploring the potential of dietary fibres:can protein-polysaccharide interactions be the key to providing a new solution to dietary disorders?

Journal of biotechnology, 2010-11, Vol.150, p.101-101

2010

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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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Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex

Bio/technology (New York, N.Y. 1983), 1995-11, Vol.13 (11), p.1185-1190

1995

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Prolamin Aggregation, Gluten Viscoelasticity, and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx High Molecular Weight Glutenin Subunit Transgenes

Journal of agricultural and food chemistry, 2001-01, Vol.49 (1), p.395-401

2001

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Epitope Mapping Studies of Broad Specificity Monoclonal Antibodies to Cereal Prolamins

Journal of cereal science, 1999-03, Vol.29 (2), p.117-128

1999

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Effects of a High Mr Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour

Journal of cereal science, 1994, Vol.19 (1), p.3-7

1994

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Rheological Properties of Monomeric and Polymeric Forms of C Hordein, a Sulphur-Poor Prolamin of Barley

Journal of cereal science, 1998-05, Vol.27 (3), p.233-236

1998

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The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Advances in Food and Nutrition Research, 2003, Vol.45, p.219-302

2003

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Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins

Biochemical journal, 1996-11, Vol.319 (3), p.741-747

1996

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Interaction Between α-Gliadin Layers

Journal of cereal science, 1997-07, Vol.26 (1), p.1-13

1997

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Conformational studies of peptides derived by the enzymic hydrolysis of a gamma-type gliadin

Journal of cereal science, 1990, Vol.11 (1), p.1-13

1990

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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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Biotechnology of Wheat Quality

Journal of the science of food and agriculture, 1997-04, Vol.73 (4), p.397-406

1997

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Fast ω-gliadin is a major allergen in wheat-dependent exercise-induced anaphylaxis

Functional Properties of Wheat Gliadins. I. Effects on Mixing Characteristics and Bread Making Quality

Functional Properties of Wheat Gliadins. II. Effects on Dynamic Rheological Properties of Wheat Gluten

High molecular weight subunits of wheat glutenin

Specificity of action of an insect proteinase purified from wheat grain infested by the New Zealand wheat bug, Nysius huttoni

Heterologous Expression and Dough Mixing Studies of Wild-Type and Mutant C Hordeins

Disulphide Bonds in Wheat Gluten Proteins

Seed storage proteins: structures and biosynthesis

The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and α-gliadins at the air–aqueous interface

Atomic Force Microscopy of A-Gliadin Fibrils and in situ Degradation

Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces

Small angle X-ray scattering of wheat seed-storage proteins: α-, γ- and ω-gliadins and the high molecular weight (HMW) subunits of glutenin

Exploring the potential of dietary fibres:can protein-polysaccharide interactions be the key to providing a new solution to dietary disorders?

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

Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex

Prolamin Aggregation, Gluten Viscoelasticity, and Mixing Properties of Transgenic Wheat Lines Expressing 1Ax and 1Dx High Molecular Weight Glutenin Subunit Transgenes

Epitope Mapping Studies of Broad Specificity Monoclonal Antibodies to Cereal Prolamins

Effects of a High Mr Glutenin Subunit (1Bx20) on the Dough Mixing Properties of Wheat Flour

Rheological Properties of Monomeric and Polymeric Forms of C Hordein, a Sulphur-Poor Prolamin of Barley

The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties

Fourier transform IR spectroscopic study of hydration-induced structure changes in the solid state of omega-gliadins

Interaction Between α-Gliadin Layers

Conformational studies of peptides derived by the enzymic hydrolysis of a gamma-type gliadin

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

Biotechnology of Wheat Quality

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