冬枣优良单株果实品质的因子分析与综合评价# br
马庆华， 李永红， 梁丽松， 李琴， 王海， 许元峰… - 中国农业 …, 2010 - chinaagrisci.com
[Objective] The objective of this study is to establish an applicable synthetical evaluation
method of Dongzao fruit quality, represent the primary factors affecting the evaluation …
method of Dongzao fruit quality, represent the primary factors affecting the evaluation …
Data evaluation in chromatography by principal component analysis
T Cserhati - Biomedical Chromatography, 2010 - Wiley Online Library
The newest achievements in the employment of principal component analysis, a multivariate
mathematical statistical method, in the evaluation of chromatographic retention data are …
mathematical statistical method, in the evaluation of chromatographic retention data are …
Gluten protein compositional changes in response to nitrogen application rate
Field trials were conducted to evaluate the effect of nitrogen level on wheat protein content
and composition in 16 cultivars over two years at three locations. The nitrogen treatment …
and composition in 16 cultivars over two years at three locations. The nitrogen treatment …
The Influence of Fusarium Infection on Wheat (Triticum aestivum L.) Proteins Distribution and Baking Quality
Under artificial Fusarium infection the total glutenin content determined by chromatographic
(RP-HPLC) method was significantly reduced in comparison to gliadins which were …
(RP-HPLC) method was significantly reduced in comparison to gliadins which were …
Distribution of wheat protein components under different genetic backgrounds and environments
D Horvat, G Drezner, R Sudar, K Dvojkovıć… - Turkish journal of field …, 2015 - dergipark.org.tr
The crude protein and protein components of fourteen commercial bread wheat cultivars
grown in Eastern Croatia over two years and three locations were evaluated. Protein …
grown in Eastern Croatia over two years and three locations were evaluated. Protein …
[PDF][PDF] Influence of mixing speed on dough microstructure and rheology.
GG Codină, S Mironeasa - 2013 - academia.edu
The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough
rheology has been investigated using epifluorescence light microscopy and Mixolab device …
rheology has been investigated using epifluorescence light microscopy and Mixolab device …
[PDF][PDF] Effect of HMM glutenin subunits on wheat quality attributes.
Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin
subunits linked together with disulphide bonds and having higher (HMM-GS) and lower …
subunits linked together with disulphide bonds and having higher (HMM-GS) and lower …