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How much does transgenesis affect wheat allergenicity?: Assessment in two GM lines over-expressing endogenous genes

Autor: Lupi, R., Denery-Papini, S., Rogniaux, H., Lafiandra, D., Rizzi, C., De Carli, M., Moneret-Vautrin, D.A., Masci, S., Larré, C.

Publikováno v: In Journal of Proteomics 27 March 2013 80:281-291

CHARACTERIZATION OF BREAD WHEAT STARCH MUTANTS BY TRANSCRIPTOME ANALYSES TARGETED TO GRAIN METABOLIC PATHWAYS

Autor: TESTONE G., BOTTICELLA E., GIANNINO D., PALOMBIERI S., LAFIANDRA D., MASCI S., SESTILI F.

Publikováno v: LXIV SIGA Annual Congress "Plant genetic innovation for food security in a climate change scenario", online, 14/09/2021, 16/09/2021
info:cnr-pdr/source/autori:TESTONE G.*, BOTTICELLA E.**, GIANNINO D.*, PALOMBIERI S.***, LAFIANDRA D.***,MASCI S.***, SESTILI F.***/congresso_nome:LXIV SIGA Annual Congress "Plant genetic innovation for food security in a climate change scenario"/congresso_luogo:online/congresso_data:14%2F09%2F2021, 16%2F09%2F2021/anno:2021/pagina_da:/pagina_a:/intervallo_pagine

Reserve starch, the major component of wheat kernel, consists of amylose and amylopectin. The variation of their ratio (about 1:3 in normal wheat) has a potential impact on nutritional and technological characteristics of wheat-derived foods. Previou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::24d2263e1bf89a26eb6f4ffa710785bb
https://publications.cnr.it/doc/459933

Can Manipulation of Durum Wheat Amylose Content Reduce the Glycaemic Index of Spaghetti?

Autor: Sissons M, Sestili F., Botticella E., Masci S., Lafiandra D.

Resistant starch (RS) in foods has positive benefits for potentially alleviating lifestyle diseases. RS is correlated positively with starch amylose content. This study aimed to see what level of amylose in durum wheat is needed to lower pasta GI. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2659::207df7376f305f234b17da2dab90fb8e
https://zenodo.org/record/4552314

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