ArticleFoods (Basel, Switzerland)2020
Effects of Nitrogen Application in the Wheat Booting Stage on Glutenin Polymerization and Structural-Thermal Properties of Gluten with Variations in HMW-GS at the
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 18 citations in OpenAlex.
- Recent Advances in Heat-Induced Wheat Protein Modifications.Food chemistry: X · 2025Review
- Effects of Deep Tillage on Rhizosphere Soil and Microorganisms During Wheat Cultivation.Microorganisms · 2024Article
- Effects of Deep Tillage on Wheat Regarding Soil Fertility and Rhizosphere Microbial Community.Microorganisms · 2024Article
- Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Wheat gluten properties can be improved by the application of nitrogen. This study investigates the effects of nitrogen application in the booting stage on glutenin polymerization during grain-filling and structural-thermal properties of gluten based on the high-molecular-weight glutenin subunits (HMW-GSs) using near-isogenic lines (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.