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GrainGenes Author Report: Curioni A

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Author

Curioni A

Paper

Pasini G et al. (2001) Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: An electrophoretic and immunological study Journal of Agricultural and Food Chemistry 49:2254-2261. Curioni A et al. (2000) Characterisation of the glutenin fraction from einkorn wheat (Triticum monococcum ssp monococcum) flours with different breadmaking quality Italian Journal of Food Science 12:91-102. De Vincenzi M et al. (1996) In vitro assessment of acetic-acid-soluble proteins (glutenin) toxicity in celiac disease Journal of Biochemical and Molecular Toxicology 11:205-210. Pogna N et al. (1995) Production and genetic characterization of near-isogenic lines in the bread-wheat cultivar Alpe Theoretical and Applied Genetics 90:650-658. Curioni A et al. (1995) Purification of wheat glutenin subunits by preparative acid and two-dimensional electrophoresis Electrophoresis 16:1005-1009.

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