Zobrazeno 1 - 10
of 69
pro vyhledávání: '"I.L. Batey"'
Autor:
W. Huang, I.L. Batey
Gluten is the proteinaceous material remaining after removal of starch from cereal flour or meal. In particular, it most commonly refers to the protein isolated from wheat. Wheat gluten is the main cause of the symptoms of celiac disease, although st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::072b5c3b517db1cdb5bc54562bfcbafe
https://doi.org/10.1016/b978-0-12-394437-5.00157-1
https://doi.org/10.1016/b978-0-12-394437-5.00157-1
Autor:
Stanley P. Cauvain, H.J. Cornell, A.M. Gil, E.N. Clare Mills, N. Wellner, L.A. Salt, J. Robertson, J.A. Jenkins, A.-C. Eliasson, C.W. Wrigley, I.L. Batey, G.M. Campbell, C. Webb, G.W. Owens, M.G. Scanlon, M. Tilley, Y.R. Chen, R.A. Miller, P.R. Shewry, H.D. Jones, S. Islam, W. Ma, G. Yan, F. Bekes, R. Appels, P.J. Martin, P.S. Belton, A. Schiraldi, D. Fessas, P. Wilde, S. Millar, G. Tucker, Y.H. Roos, H. Wieser, B.A. Kornbrust, T. Forman, I. Matveeva, S. Cauvain, L.S. Young, C. Prost, P. Poinot, C. Rannou, G. Arvisenet, P. Rayas-Duarte, S. Mulvaney, N. Magan, D. Aldred, M. Arroyo, W.J. de Koe, G. Juodeikiene, A. Le-Bail, D. Gabric, C.M. Rosell, A.S. Hager, E. Zannini, E.K. Arendt, K. Hartikainen, K. Katina, K.G. Duodu, J.R.N. Taylor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::266a491c05f56aeaf4ea15f5fb412e65
https://doi.org/10.1016/b978-0-85709-060-7.50033-4
https://doi.org/10.1016/b978-0-85709-060-7.50033-4
Autor:
C.W. Wrigley, I.L. Batey, S. Uthayakumaran, M.J. Edney, P. Zwer, Z. Gyõri, M.A. Fitzgerald, J.R.N. Taylor, K.G. Duodu, S.R. Delwiche, C.A. Howitt, A.J. Alldrick, Z. Bedõ, L. Láng, M. Rakszegi, M.J. Gooding, D. Miskelly, D.A.I. Suter, D.L. King, R. Zeug, J. Pettit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c3f3980291695c42dbf4df180b03cb9
https://doi.org/10.1016/b978-1-84569-563-7.50030-9
https://doi.org/10.1016/b978-1-84569-563-7.50030-9
Publikováno v:
Gluten Proteins ISBN: 9780854046331
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::186b385afc836fbdd4fb8d703c508910
https://doi.org/10.1039/9781847552099-00337
https://doi.org/10.1039/9781847552099-00337
Publikováno v:
Functional Plant Biology. 25:387
Wheat (Triticum aestivum L.) cultivars Hartog and Rosella were grown at CO2 concentrations of 280 µL L-1 (representing the pre-industrial CO2 concentration), 350 µL L-1 (ambient) and 900 µL L-1 (an extreme projection of atmospheric CO2 concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33f5a966048854bf2d423552c15c7b6e
https://doi.org/10.1071/pp96014
https://doi.org/10.1071/pp96014
Autor:
I.L. Batey, Daniel M. Brown
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Nucleic Acids and Protein Synthesis. 474:378-385
Conditions have been determined for the efficient iodination of exposed cytosine residues in the transfer RNA species, yeast tRNAPhe, Escherichia coli tRNAMetf, and yeast tRNAVal. The relative amount of iodination at each of these bases with the thal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87d8b1521137d2907fd1248d7773c631
https://doi.org/10.1016/0005-2787(77)90267-2
https://doi.org/10.1016/0005-2787(77)90267-2
Autor:
I.L. Batey
Publikováno v:
Journal of Cereal Science. 2:241-248
A high performance liquid chromatography procedure, using anion exchange chromatography of the gliadin proteins at pH 10·4, has been devised as an alternative to gel electrophoresis for identification of wheat varieties. Varietal identification was,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56ec4906b11fe03a3694da7255bba35b
https://doi.org/10.1016/s0733-5210(84)80012-0
https://doi.org/10.1016/s0733-5210(84)80012-0
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