Genetic improvement of wheat to reduce the potential for acrylamide formation during processing
暂无分享,去创建一个
[1] C. Masclaux-Daubresse,et al. The identification of new cytosolic glutamine synthetase and asparagine synthetase genes in barley (Hordeum vulgare L.), and their expression during leaf senescence , 2015, Journal of experimental botany.
[2] Nigel G Halford,et al. Advances in reduction of acrylamide-forming potential in wheat. , 2013 .
[3] N. Muttucumaru,et al. The acrylamide problem: a plant and agronomic science issue. , 2012, Journal of experimental botany.
[4] N. Muttucumaru,et al. Overexpression of GCN2-type protein kinase in wheat has profound effects on free amino acid concentration and gene expression. , 2012, Plant biotechnology journal.
[5] N. Muttucumaru,et al. Sugars in crop plants , 2011 .
[6] P. Shewry,et al. Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing. , 2009, Journal of agricultural and food chemistry.
[7] S. Duff,et al. Identification and characterization of four distinct asparagine synthetase (AsnS) genes in maize (Zea mays L.) , 2008 .
[8] P. Schieberle,et al. Influence of sulfur fertilization on the amounts of free amino acids in wheat. correlation with baking properties as well as with 3-aminopropionamide and acrylamide generation during baking. , 2007, Journal of agricultural and food chemistry.
[9] P. Shewry,et al. Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. , 2006, Journal of agricultural and food chemistry.
[10] P. Shewry,et al. Genetics of wheat gluten proteins. , 2003, Advances in genetics.
[11] B. Wedzicha,et al. Food chemistry: Acrylamide is formed in the Maillard reaction , 2002, Nature.