Titlebook: Wheat Quality For Improving Processing And Human Health; Gilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán Book 2020 Springer Nature Switzer

Congestion

安装

Proteomics as a Tool in Gluten Protein Research,gly important in investigating genotype by environment interaction in terms of baking quality characteristics. Great strides have also been made in the use of proteomics to identify gluten peptides with allergenic or toxic sequences. The integration of functional genomics, proteomics, bioinformatics

Acupressure

Genotypic and Environmental Effects on Wheat Technological and Nutritional Quality, Comparing environments all over, e.g. across Latin America, ends up with a high significance of the environment while large studies including genotypes of wide genetic background result in a significant role for the genotype. In addition, for some technological properties and components, genotype h

Notify

GOUGE

Phenolic Compounds in Wheat Kernels: Genetic and Genomic Studies of Biosynthesis and Regulations,ions on their accumulation in mature kernels. The recent, ongoing genomic studies are reviewed providing updates on quantitative trait loci and genes involved in the synthesis and accumulation of phenolics in wheat kernels. Finally, the promise and limitations of breeding programs to potentially dev

结束

象形文字

Diskectomy

Molecular Marker Development and Application for Improving Qualities in Bread Wheat,ies to identify loci responsible for various quality traits through improved genome-wide association study (GWAS) and analytical approaches. Development of high-throughput genotyping platform such as SNP arrays, genotyping-by-sequencing (GBS) and Kompetitive Allele-specific PCR (KASP) have been well

清楚说话

Armory

The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health,sing may also help reduce the amount of hazardous molecules potentially present in harvested wheat, such as pesticides, mycotoxins and heavy metals. Each regulated step in a processing series influences the composition and/or the physicochemical properties of the different grain components, which in