Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Frank Békés"'
Autor:
Greg Tanner, Angéla Juhász, Christakis George Florides, Mitchell Nye-Wood, Frank Békés, Michelle L. Colgrave, Amy K. Russell, Melinda Y. Hardy, Jason A. Tye-Din
Publikováno v:
Frontiers in Nutrition, Vol 6 (2019)
The safety of oats for people with celiac disease remains unresolved. While oats have attractive nutritional properties that can improve the quality and palatability of the restrictive, low fiber gluten-free diet, rigorous feeding studies to address
Externí odkaz:
https://doaj.org/article/25c171019c6f4f20a44cd7c4ebb4b93d
Publikováno v:
Journal of Cereal Science. 88:24-30
Increased levels of atmospheric CO2 levels (eCO2) have been shown to decrease Grain Protein Concentration (GPC) and alter wheat composition (both protein and carbohydrate components). Lower GPC and altered composition under eCO2 conditions have delet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6827aad1808db39fb795164ee7d8565f
https://doi.org/10.1016/j.jcs.2019.05.006
https://doi.org/10.1016/j.jcs.2019.05.006
Autor:
Frank Békés, Chris Florides, Haleh Harati, Dean Diepeveen, Jess Beasley, Kate Howell, Rudi Appels, Stephen Noonan
Publikováno v:
Food chemistry. 316
Molecular interactions in dough are poorly defined but affect final product usage. By monitoring changes in torque as dough is formed, we identified 80-85 °C as a gateway stage determining dough collapse during the mixing/heating process. We propose
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::876c742384d924d3bca302751e4bd582
https://pubmed.ncbi.nlm.nih.gov/32062577
https://pubmed.ncbi.nlm.nih.gov/32062577
Autor:
Gábor Balázs, A. Kovács, Anna Helga Harasztos, Lang Laszlo, Zoltán Bedő, Sándor Tömösközi, Frank Békés, Mariann Rakszegi
Publikováno v:
Cereal Research Communications. 42:629-639
Damaged starch, protein and arabinoxylan (AX) content and composition have been related to water absorption (WA) in a large set of samples. We tested 20 modern bread wheat cultivars bred in Hungary, 20 old Hungarian landraces, and 17 cultivars with s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f17d38a6143e3699b42896427a8e4ec
https://doi.org/10.1556/crc.2014.0007
https://doi.org/10.1556/crc.2014.0007
Publikováno v:
Cereal Research Communications. 41:468-481
The characterization of the old Hungarian varieties and landraces is an important part of Hungarian cereal research and breeding. Analysis of these germplasms with the most up-to-date methodologies results a broad scale of diversity of glutenin allel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bc0e01460ab7abb645c1559cf4648dd
https://doi.org/10.1556/crc.2013.0010
https://doi.org/10.1556/crc.2013.0010
Publikováno v:
Acta Alimentaria. 41:73-85
The utilisation of microchip capillary electrophoresis has the potential to improve the capability of high throughput sample analysis of biomolecules. The aim of this study was to review this capability for cereal protein analysis.The commercially av
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42ef7f8768fcdbe874900e538bf516a9
https://doi.org/10.1556/aalim.2011.0003
https://doi.org/10.1556/aalim.2011.0003
Autor:
Mária Oszvald, L. Liu, Frank Békés, Sándor Tömösközi, Wujun Ma, Lang Laszlo, Gábor Balázs, Zoltán Bedő, Marcus Newberry, I. Baracskai
Publikováno v:
Cereal Research Communications. 39:225-236
The glutenin allele gene-pool, the distribution of the individual alleles on the 6 loci coding for glutenin subunits and their combinations were determined in a sample population containing 107 cultivars bred and grown in Martonvasar, Hungary at the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e769f50d31e5beeec7d17ad8bf48d14
https://doi.org/10.1556/crc.39.2011.2.6
https://doi.org/10.1556/crc.39.2011.2.6
Publikováno v:
Cereal Research Communications. 39:215-224
In Australia in the early 1890s, the wheat breeder William Farrer and chemist Frederick Guthrie shared a vision of selecting cross-bred wheats for enhanced grain quality. Guthrie was the newly appointed chemist of the Department of Agriculture of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3132b705833fb08690fca2f26e979c3
https://doi.org/10.1556/crc.39.2011.2.5
https://doi.org/10.1556/crc.39.2011.2.5
Autor:
X.C. Xia, Y.H. Pei, Frank Békés, Xiaohui Li, Y. Jiang, Aili Wang, Xueli An, Wujun Ma, Yanzhen Zhang, Zhonghu He, Yueming Yan
Publikováno v:
Journal of Cereal Science. 50:398-406
Cloning and functional analysis of high molecular weight wheat glutenin subunit (HMW-GS) 1By8 from Italy durum cultivar Simeto was carried out in this study. All HMW-GS from Simeto were separated and characterized by appropriate electrophoresis metho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::659eab1e3dd028d424a7bcd45ff740f8
https://doi.org/10.1016/j.jcs.2009.08.004
https://doi.org/10.1016/j.jcs.2009.08.004
Autor:
Xianchun Xia, Wujun Ma, Zhonghu He, Ping Lan, Li Liu, Junhong Ma, Yueming Yan, Rudi Appels, Aili Wang, Frank Békés
Publikováno v:
Journal of Cereal Science. 50:295-301
High molecular weight glutenin subunits play an important role in determining wheat dough quality as they confer visco-elastic properties to the dough required for mixing and baking performance. In this work, a collection of 103 genotypes of common w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad1c9f2533e9cd2cddcf5689d21003a0
https://doi.org/10.1016/j.jcs.2009.05.006
https://doi.org/10.1016/j.jcs.2009.05.006