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GrainGenes Keyword Report: quantitative-determination

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Keyword

quantitative-determination

Quoted in

Cunsolo V et al. (2004) Mass spectrometry in the characterisation of cereal seed proteins European Journal of Mass Spectrometry 10:359-370. Leszczynska J et al. (2003) The effect of microwave treatment on the immunoreactivity of gliadin and wheat flour European Food Research and Technology 217:387-391. Abe M and Seguchi M (2003) Proteases of Maitake (Grifold frondosa) responsible for breakdown of wheat flour dough and their reaction with gluten proteins Bioscience, Biotechnology, and Biochemistry 67:2018-2021. Seilmeier W et al. (2001) Comparative investigations of gluten proteins from different wheat species - II. Characterization of omega-gliadins European Food Research and Technology 212:355-363. Wieser H and Kieffer R (2001) Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale Journal of Cereal Science 34:19-27.

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