ExLibris header image
SFX Logo
Title: Nucleic acid (cDNA) and amino acid sequences of alpha-type gliadins from wheat (Triticum aestivum).
Source:

Proceedings of the National Academy of Sciences of the United States of America [0027-8424] Kasarda, D D yr:1984


Collapse list of basic services Basic
Full text
Full text available via PubMed Central
GO
Document delivery
Request document via Library/Bibliothek GO
Users interested in this article also expressed an interest in the following:
1. Shewry, P.R. R. "Disulphide Bonds in Wheat Gluten Proteins." Journal of cereal science 25.3 (1997): 207-227. Link to Full Text for this item Link to SFX for this item
2. MÜLLER, S. "The location of disulphide bonds in monomeric γ-type gliadins." Journal of cereal science 26.2 (1997): 169-176. Link to Full Text for this item Link to SFX for this item
3. Wieser, H. "The precipitating factor in coeliac disease." Baillière's clinical gastroenterology 9.2 (1995): 191-207. Link to Full Text for this item Link to SFX for this item
4. Lindsay, M. "The glutenin macropolymer of wheat flour doughs-structure-function perspectives." Trends in food science & technology 10.8 (1999): 247-253. Link to Full Text for this item Link to SFX for this item
5. Maeda, K. "Identification of thioredoxin h-reducible disulphides in proteornes by differential labelling of cysteines: Insight into recognition and regulation of proteins in barley seeds by thioredoxin h." Proteomics 5.6 (2005): 1634-1644. Link to Full Text for this item Link to SFX for this item
6. SHEWRY, PR. "HIGH-MOLECULAR-WEIGHT SUBUNITS OF WHEAT GLUTENIN." Journal of cereal science 15.2 (1992): 105-120. Link to Full Text for this item Link to SFX for this item
7. SHEWRY, Peter R. "Structure, assembly and targeting of wheat storage proteins." Journal of Plant Physiology 145.5-6 (1995): 620-625. Link to Full Text for this item Link to SFX for this item
8. Shewry, Peter R. "The classification and nomenclature of wheat gluten proteins: a reassessment." Journal of cereal science 4.2 (1986): 97-106. Link to Full Text for this item Link to SFX for this item
9. Olsson, C., Y M M. "The everyday life of adolescent coeliacs: issues of importance for compliance with the gluten-free diet." Journal of human nutrition and dietetics 21.4 (2008): 359-67. Link to Full Text for this item Link to SFX for this item
10. Sitia, R. "Quality control in the endoplasmic reticulum protein factory." Nature 426.6968 (2004): 891-4. Link to Full Text for this item Link to SFX for this item
11. Bass, D M M. "Interferon gamma and interleukin 1, but not interferon alfa, inhibit rotavirus entry into human intestinal cell lines." Gastroenterology 113.1 (1997): 81-9. Link to SFX for this item
12. KIEFFER, R. "Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: Studies on gluten, gliadin and glutenin." Journal of cereal science 45.3 (2007): 285-292. Link to SFX for this item
13. Singh, S. "Nutritional aspects of food extrusion: a review." International journal of food science & technology 42.8 (2007): 916-929. Link to Full Text for this item Link to SFX for this item
14. Wieser, H. "Chemistry of gluten proteins." Food microbiology 24.2 (2007): 115-119. Link to SFX for this item
15. Niewinski, Mary M. M. "Advances in Celiac Disease and Gluten-Free Diet." Journal of the American Dietetic Association 108.4 (2008): 661-672. Link to SFX for this item
16. Sydner, Y. "Food That Makes You Different: The Stigma Experienced by Adolescents With Celiac Disease." Qualitative health research 19.7 (2009): 976-984. Link to Full Text for this item Link to SFX for this item
17. Shewry PR, P. "The structure and properties of gluten: an elastic protein from wheat grain." Philosophical transactions of the Royal Society of London. Series B, Biological sciences 357.1418 (2002): 133-142. Link to SFX for this item
18. Anjum, F. "Wheat gluten: High molecular weight glutenin subunits - Structure, genetics, and relation to dough elasticity (vol 72, pg R56, 2007)." Journal of food science 73.3 (2008). Link to Full Text for this item Link to SFX for this item
19. Akdogan, H. "High moisture food extrusion." International journal of food science & technology 34.3 (1999): 195-207. Link to Full Text for this item Link to SFX for this item
20. Sverker, A. "Sharing life with a gluten-intolerant person--the perspective of close relatives." Journal of human nutrition and dietetics 20.5 (2007): 412-22. Link to Full Text for this item Link to SFX for this item
View More...
View Less...
Select All Clear All

Expand list of advanced services Advanced