Chemistry of gluten proteins.

[1]  F. Békés,et al.  Gliadin and Glutenin: The Unique Balance of Wheat Quality , 2006 .

[2]  P. Shewry,et al.  Heterologous expression and protein engineering of wheat gluten proteins , 2006 .

[3]  P. Koehler,et al.  Identification of dehydro-ferulic acid-tyrosine in rye and wheat: evidence for a covalent cross-link between arabinoxylans and proteins. , 2005, Journal of agricultural and food chemistry.

[4]  Stanley P. Cauvain,et al.  Bread Making : Improving Quality , 2003 .

[5]  H. Wieser,et al.  Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale , 2001 .

[6]  K. A. Tilley,et al.  Tyrosine cross-links: molecular basis of gluten structure and function. , 2001, Journal of agricultural and food chemistry.

[7]  H. Wieser.  Investigations on the extractability of gluten proteins from wheat bread in comparison with flour , 1998 .

[8]  P. Shewry,et al.  Disulphide Bonds in Wheat Gluten Proteins , 1997 .

[9]  H. Wieser.  Relation between gliadin structure and coeliac toxicity , 1996, Acta paediatrica (Oslo, Norway : 1992). Supplement.

[10]  P. Shewry,et al.  High molecular weight subunits of wheat glutenin , 1992 .

[11]  P. Shewry,et al.  The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-Gliadins , 1985 .

[12]  P. Shewry,et al.  The Preparation and Characterization of an Aggregated Gliadin Fraction from Wheat , 1983 .

[13]  Peter R. Shewry,et al.  Wheat: chemistry and technology. , 2009 .

[14]  W. Bushuk,et al.  The polymeric glutenins. , 2006 .

[15]  H. Wieser,et al.  20 – The use of redox agents , 2003 .

[16]  H. Wieser,et al.  Importance of amounts and proportions of high molecular weight subunits of glutenin for wheat quality , 2000 .

[17]  D. Kasarda.  Glutenin polymers : The in vitro to in vivo transition , 1999 .

[18]  H. Wieser,et al.  Redox Reactions in Wheat Dough as Affected by Ascorbic Acid , 1999 .

[19]  J. Bietz,et al.  Improved chromatographic separation and characterization of ethanol-soluble wheat proteins , 1993 .

[20]  C. W. Wrigley,et al.  Proteins and amino acids , 1988 .