Purification of Wheat Flour High- M_r Glutenin Subunits by Dye-ligand Chromatography

By Fisichella S.   Alberghina G.   Amato M.E.   Fichera M.   Palermo A.   Pogna N.E.   Savarino A.  

Journal of Cereal Science, Vol. 36, Iss. 1, 2002-07 ,pp. : 103-113

Academic Press

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Purification of wheat flour high-M r glutenin subunits by Reactive Red 120-Agarose and Reactive Yellow 86-Agarose resins

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Comparative Studies of High M r Subunits of Rye and Wheat. I. Isolation and Biochemical Characterisation and Effects on Gluten Extensibility

By Kipp B.   Belitz H.D.   Seilmeier W.   Wieser H.  

Journal of Cereal Science, Vol. 23, Iss. 3, 1996-03 ,pp. : 227-234

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Simultaneous Isolation of Wheat High Molecular Weight and Low Molecular Weight Glutenin Subunits

By Verbruggen I.M.   Veraverbeke W.S.   vandamme A.   delcour J.A.  

Journal of Cereal Science, Vol. 28, Iss. 1, 1998-07 ,pp. : 25-32

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Antibodies to N-terminal Peptides of Low M_rSubunits of Wheat Glutenin. I. Characterisation of the Antibody Response

By Sissons M.J.   Blundell M.J.   Hill A.S.   Skerritt J.H.  

Journal of Cereal Science, Vol. 30, Iss. 3, 1999-11 ,pp. : 267-281

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