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  • 1965-1969  (3)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Effect of Environment on Wheat Gliadin (1967)
    [s.l.] : Nature Publishing Group
    Nature 213 (1967), S. 844-846 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] The varieties of wheat used in this work and their ranges of protein contents were as follows: 'Gabo' (8-1 per cent to 17-9 per cent), 'Spica' (9-6 per cent to 16-0 per cent), 'Javelin' (8-9 per cent to 12-7 per cent). 'Quadrat' (8-3 per cent to 12-0 per cent). Thirty-three samples were obtained ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/213844b0
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The D-genome and the control of wheat gluten synthesis (1969)
    Springer
    Cellular and molecular life sciences 25 (1969), S. 317-319 
    Details
    ISSN: 1420-9071
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Zusammenfassung Die Entfernung des D-Genoms aus der Handelsweizensorte «Canthatch» führte bei der Stärkegelelektrophorese zum Verlust von 4 Komponenten des Klebermusters. Aus «Tetracanthatch» und verschiedenen Genotypen vonA. squarrosa nachgezüchtete Hexaploide zeigten bei der Stärkegelelektrophorese eine ähnliche Zusammensetzung wie die Mischung der aus den entsprechenden Elterntypen extrahierten Proteine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02034419
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    The control of wheat gluten synthesis at the genome and chromosome levels (1967)
    Springer
    Cellular and molecular life sciences 23 (1967), S. 332-333 
    Details
    ISSN: 1420-9071
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Résumé L'hérédité des composants protéiques du gluten a été étudié au moyen de l'électrophorèse en gel d'amidon. Une branche du chromosome 1 D de la variété du blé dit «Chinese Spring» est en corrélation avec la présence de 2 composants protéiques. Le composant du gluten n'a aucun effet lorsqu'on prélève le génome D entier à la variété «Canthatch».
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02144496
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    Paper (German National Licenses)
    Fulltext
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