Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies (Contributo in atti di convegno)

Type

• Contributo in atti di convegno (Classe)
• Prodotto della ricerca (Classe)

Label

• Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies (Contributo in atti di convegno) (literal)

Anno

• 2004-01-01T00:00:00+01:00 (literal)

Alternative label

• B. Margiotta,G. Colaprico, M. Aramini, S. Masci, C. Patacchini, D. Lafiandra (2004)
  Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies
  in The proceedings of 8th Gluten Workshop, Viterbo, Viterbo, 8-10 settembre 2003
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• B. Margiotta,G. Colaprico, M. Aramini, S. Masci, C. Patacchini, D. Lafiandra (literal)

Pagina inizio

• 152 (literal)

Pagina fine

• 155 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=Refine&qid=14&SID=R1M5kjJbK178lbbjjNn&page=1&doc=2 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume

• The gluten proteins (literal)

Rivista

• Special publication - Royal Society of Chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#note

• In \"The Gluten Proteins\", D. Lafiandra, S. Masci, R. D'Ovidio Eds., Royal Society of Chemistry, pp. 152-155 (literal)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• B. Margiotta,G. Colaprico, CNR Plant Genetics Institute, Bari, Italy M. Aramini, S. Masci, C. Patacchini, D. Lafiandra, Department of Agrobiology and Agrochemistry, University of Tuscia, Viterbo, Italy (literal)

Titolo

• Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#isbn

• 0-85404-633-X (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#curatoriVolume

• D. Lafiandra; S. Masci; R. D'Ovidio (literal)

Abstract

• The combined use of proper genetic material and analytical tools have been critical in establishing the role of the high molecular weight glutenin subunits (HMW-GS) in affecting flour bread-making properties. In order to understand the correlation between number and type of HMW-GS and quality properties of bread wheat doughs and gain information on glutenin polymer composition, we are currently developing new bread wheat lines with an altered number and composition of HMW-GS, based on the triple HMW-GS null previously produced by Lawrence et al. Extensive analysis of bread wheat landraces have permitted to identify rare alleles at the different Glu-l loci and null forms lacking x- and/or y-type subunits. Combination of the different null Glu-l alleles has resulted in the production of further genotypes with unusual HMW-GS composition. (literal)

Editore

• The Royal Society of Chemistry (Editore)

Prodotto di

• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)

Autore CNR

• GIUSEPPE COLAPRICO (Persona)
• BENEDETTA MARGIOTTA (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies" (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)

Autore CNR di

• GIUSEPPE COLAPRICO (Persona)
• BENEDETTA MARGIOTTA (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Special publication - Royal Society of Chemistry (Rivista)

Editore di

• The Royal Society of Chemistry (Editore)

Insieme di parole chiave di

• Keywords of "Development of NILs of bread wheat differing in high molecular weight glutenin subunits and their use in quality related studies" (Insieme di parole chiave)