Contribution of genetic resources to grain storage protein composition and wheat quality

Autor: Michela Janni, Patricia Giraldo, Kunpu Zhang, Gérard Branlard, B. Wentzel, Tatsuya M. Ikeda, Maryke Labuschagne, Gilberto Igrejas, Daowen Wang, Zhonghu He

Publikováno v: Wheat quality for improving processing and human health
Gilberto Igrejas; Tatsuya M. Ikeda; Carlos Guzmán. . Wheat quality for improving processing and human health, Springer International Publishing, 557 p., 2020, 978-3-030-34162-6 ; 978-3-030-34163-3. ⟨10.1007/978-3-030-34163-3_4⟩
Wheat Quality For Improving Processing And Human Health, edited by Gilberto IgrejasTatsuya M. IkedaCarlos Guzmán, pp. 39–72, 2020
info:cnr-pdr/source/autori:Branlard, Gérard; Giraldo, Patricia; He, Zhonghu; Igrejas, Gilberto; Ikeda, Tatsuya M.; Janni, Michela; Labuschagne, Maryke T.; Wang, Daowen; Wentzel, Barend; Zhang, Kunpu/titolo:Contribution of genetic resources to grain storage protein composition and wheat quality/titolo_volume:Wheat Quality For Improving Processing And Human Health/curatori_volume:Gilberto IgrejasTatsuya M. IkedaCarlos Guzmán/editore:/anno:2020
Wheat Quality For Improving Processing And Human Health ISBN: 9783030341626

The technological quality of wheat flour is defined by a range of dough characteristics relevant to the breadmaking processes and practices of individual countries and for particular products. The influence of storage protein diversity on wheat quali

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7776ef85ac6b521f505e4d18ebb13401
https://hal.inrae.fr/hal-02968880

Solvent Retention Capacity and Gluten Protein Composition of Durum Wheat Flour as Influenced by Drought and Heat Stress

Autor: Carlos Guzmán, B. Wentzel, Angeline van Biljon, Keneuoe Phakela, Maryke Labuschagne

Publikováno v: Plants 10(5), 1000 (2021)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Plants
Plants, Vol 10, Iss 1000, p 1000 (2021)
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
Volume 10
Issue 5

Drought and temperature stress can cause considerable gluten protein accumulation changes during grain-filling, resulting in variations in wheat quality. The contribution of functional polymeric components of flour to its overall functionality and qu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daebd24d6ce4f3b707eaaa5723cf2aad
https://doi.org/10.3390/plants10051000

Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

Autor: B. Wentzel, R. Wessels, Maryke Labuschagne

Publikováno v: Journal of Cereal Science. 93:102983

To overcome the cost and expense of milling and baking hundreds of samples in wheat breeding programs, cereal chemists have developed various rapid predictive tests for end-use quality assessment. In this study, five small-scale rapid tests, includin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::721790a87c319b5a28ff1d31de50c266
https://doi.org/10.1016/j.jcs.2020.102983

Relationship Between Malting Quality Traits and Hordeins as Affected by Timing of Nitrogen Fertilizer Application

Autor: A. van Biljon, M.T. Labuschagne, B. Wentzel, A. Ajith, A. F. Malan

Publikováno v: Cereal Chemistry Journal. 87:393-397

The application of nitrogen (N) fertilizer in malting barley is necessary to obtain good yield, but it also influences kernel protein content, which affects malting quality. The negative correlation between kernel protein content and malting extract

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd3d9cad09993b31e9528d4b230bd796
https://doi.org/10.1094/cchem-07-09-0097

Mechanistic studies on the Mukaiyama epoxidation

Autor: Martinus C. Feiters, Bastienne B. Wentzel, Paul L. Alsters, Roeland J. M. Nolte

Publikováno v: Journal of Organic Chemistry, 69, 10, pp. 3453-64
Journal of Organic Chemistry, 69, 3453-3464. Amer chemical soc
Journal of Organic Chemistry, 69, 10, pp. 3453-3464
Journal of Organic Chemistry, 69, 3453-64

Contains fulltext : 57280.pdf (Author’s version postprint ) (Open Access) A detailed mechanistic study on the Mukaiyama epoxidation of limonene with dioxygen as oxidant, bis(acetylacetonato)nickel(II) as catalyst, and an aldehyde as co-reagent is r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ad7ad3b85fc90c8d902c2e6410dbfa1
https://hdl.handle.net/2066/13804