Hasil Pencarian - Susan B. Altenbach

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  1. 1
    Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86

    Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86 oleh Susan B. Altenbach, Han-Chang Chang, Annamaria Simon-Buss

    Diterbitkan 2020-08-01
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  2. 2
    Improved Method for Reliable HMW-GS Identification by RP-HPLC and SDS-PAGE in Common Wheat Cultivars

    Improved Method for Reliable HMW-GS Identification by RP-HPLC and SDS-PAGE in Common Wheat Cultivars oleh You-Ran Jang, Hye-Rang Beom, Susan B. Altenbach, Min-Ki Lee, Sun-Hyung Lim, Jong-Yeol Lee

    Diterbitkan 2017-06-01
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  3. 3
    Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars

    Proteomic Determination of Low-Molecular-Weight Glutenin Subunit Composition in Aroona Near-Isogenic Lines and Standard Wheat Cultivars oleh Kyoungwon Cho, You-Ran Jang, Sun-Hyung Lim, Susan B. Altenbach, Yong Q. Gu, Annamaria Simon-Buss, Jong-Yeol Lee

    Diterbitkan 2021-07-01
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  4. 4
    Development of an Optimized MALDI-TOF-MS Method for High-Throughput Identification of High-Molecular-Weight Glutenin Subunits in Wheat

    Development of an Optimized MALDI-TOF-MS Method for High-Throughput Identification of High-Molecular-Weight Glutenin Subunits in Wheat oleh You-Ran Jang, Kyoungwon Cho, Se Won Kim, Susan B. Altenbach, Sun-Hyung Lim, Jae-Ryeong Sim, Jong-Yeol Lee

    Diterbitkan 2020-09-01
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  5. 5
    Proteomic Profiling and Epitope Analysis of the Complex α-, γ-, and ω-Gliadin Families in a Commercial Bread Wheat

    Proteomic Profiling and Epitope Analysis of the Complex α-, γ-, and ω-Gliadin Families in a Commercial Bread Wheat oleh Kyoungwon Cho, Hye-Rang Beom, You-Ran Jang, Susan B. Altenbach, William H. Vensel, Annamaria Simon-Buss, Sun-Hyung Lim, Min G. Kim, Jong-Yeol Lee

    Diterbitkan 2018-06-01
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  6. 6
    Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality

    Elimination of Omega-1,2 Gliadins From Bread Wheat (Triticum aestivum) Flour: Effects on Immunogenic Potential and End-Use Quality oleh Susan B. Altenbach, Han-Chang Chang, Xuechen B. Yu, Xuechen B. Yu, Bradford W. Seabourn, Peter H. Green, Peter H. Green, Armin Alaedini, Armin Alaedini, Armin Alaedini, Armin Alaedini

    Diterbitkan 2019-05-01
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  7. 7
    Comparison of MALDI-TOF-MS and RP-HPLC as Rapid Screening Methods for Wheat Lines With Altered Gliadin Compositions

    Comparison of MALDI-TOF-MS and RP-HPLC as Rapid Screening Methods for Wheat Lines With Altered Gliadin Compositions oleh You-Ran Jang, Kyoungwon Cho, Sewon Kim, Jae-Ryeong Sim, Su-Bin Lee, Beom-Gi Kim, Yong Q. Gu, Susan B. Altenbach, Sun-Hyung Lim, Tae-Won Goo, Jong-Yeol Lee

    Diterbitkan 2020-12-01
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  8. 8
    Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

    Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA oleh Susan B. Altenbach, Han-Chang Chang, Annamaria Simon-Buss, You-Ran Jang, Sandra Denery-Papini, Florence Pineau, Yong Q. Gu, Naxin Huo, Sun-Hyung Lim, Chon-Sik Kang, Jong-Yeol Lee

    Diterbitkan 2018-11-01
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  9. 9
    LED Lighting – Modification of Growth, Metabolism, Yield and Flour Composition in Wheat by Spectral Quality and Intensity

    LED Lighting – Modification of Growth, Metabolism, Yield and Flour Composition in Wheat by Spectral Quality and Intensity oleh István Monostori, Márk Heilmann, Gábor Kocsy, Marianna Rakszegi, Mohamed Ahres, Mohamed Ahres, Susan B. Altenbach, Gabriella Szalai, Magda Pál, Dávid Toldi, Livia Simon-Sarkadi, Noémi Harnos, Gábor Galiba, Gábor Galiba, Éva Darko

    Diterbitkan 2018-05-01
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  10. 10
    Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar

    Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar oleh Susan B. Altenbach, Han-Chang Chang, Matthew H. Rowe, Matthew H. Rowe, Xuechen B. Yu, Xuechen B. Yu, Annamaria Simon-Buss, Annamaria Simon-Buss, Bradford W. Seabourn, Peter H. Green, Peter H. Green, Armin Alaedini, Armin Alaedini, Armin Alaedini, Armin Alaedini

    Diterbitkan 2020-02-01
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