Zobrazeno 1 - 10
of 1 051
pro vyhledávání: '"Hordein"'
Publikováno v:
Plant Direct, Vol 8, Iss 9, Pp n/a-n/a (2024)
Abstract The spatial accumulation of hordeins in the developing endosperm of barley grains was examined by immunofluorescence microscopy (immunolight microscopy [iLM]) and immunoelectron microscopy (iEM) to establish the timing and subcellular patter
Externí odkaz:
https://doaj.org/article/2a2215421c9d45bb814760b1607c801a
Publikováno v:
Shipin Kexue, Vol 44, Iss 23, Pp 194-214 (2023)
As an important cereal crop, barley occupies an important position in feed production and food processing. Proteins in barley grains have significant effects on the beer brewing process and beer quality, especially in terms of its foaming capacity an
Externí odkaz:
https://doaj.org/article/845c3e65cf9242e994fc876f96733281
Autor:
Taylor, Joshua P.1, Arendt, Elke K.1
Publikováno v:
Journal of the Institute of Brewing. Jun2016, Vol. 122 Issue 2, p243-250. 8p.
Publikováno v:
BMC Plant Biology, Vol 23, Iss 1, Pp 1-13 (2023)
Abstract Background Evaluation of the extent of genetic variation within and between the populations of crop genetic resources are of paramount importance in any breeding program. An experiment aimed at assessing the extent of variation among barley
Externí odkaz:
https://doaj.org/article/b3451d63e46447679317737b94327d97
Autor:
Shohei Kubota, Yuji Aoki, Tomomi Sakai, Katsumasa Kitamura, Teruaki Matsui, Yoshihiro Takasato, Shiro Sugiura, Masashi Nakamura, Kayoko Matsunaga, Komei Ito
Publikováno v:
Allergology International, Vol 71, Iss 4, Pp 505-511 (2022)
Background: Some patients with wheat allergy have been reported to show clinical cross-reactivity to barley. However, it is not clear whether the development of barley allergy in patients with wheat allergy is due to cross-antigenicity between wheat
Externí odkaz:
https://doaj.org/article/829fa37df43742abafb6f4d370697f65
Publikováno v:
Foods, Vol 13, Iss 5, p 665 (2024)
As a lipophilic flavonol, quercetin has low bioavailability, which limits its application in foods. This work aimed to prepare a hordein-based system to deliver quercetin. We constructed hordein–whey isolate protein fibril (WPIF) complexes (H-Ws) b
Externí odkaz:
https://doaj.org/article/d9ef9f1ec1434e7681cc8f54935f0e52
Autor:
Anderson, Olin D., Scoles, G.J.
Publikováno v:
Genome. Mar2013, Vol. 56 Issue 3, p179-185. 7p. 5 Diagrams, 1 Chart, 1 Graph.
Autor:
Tanner, Gregory J.1,2 Greg.Tanner@csiro.au, Colgrave, Michelle L.2,3, Blundell, Malcolm J.1,2, Goswami, Hareshwar P.2,3, Howitt, Crispin A.1,2
Publikováno v:
PLoS ONE. Feb2013, Vol. 8 Issue 2, p1-13. 13p.
Akademický článek
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Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. 2015 Special Issue, Vol. 4, p108-110. 3p.