ReviewJournal of food science and technology2020
Effect of wheat grain protein composition on end-use quality.
Review in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed, 87 citations in OpenAlex.
- Genetic control of wheat flour end-use quality and rheology by genome-wide association studies.The plant genome · 2026Article
- Genomics in wheat improvement: Progress and perspectives.The plant genome · 2026Review
- Contribution of Protein, Starch, and Fiber Composition to the Prediction of Dough Rheology and Baking Quality in U.S. Hard Red Spring Wheat.Foods (Basel, Switzerland) · 2026Article
- Genetic Diversity of Prolamin Loci Related to Grain Quality in Durum Wheat (Life (Basel, Switzerland) · 2026Article
- The Role ofInternational journal of molecular sciences · 2025Review
- Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat.Food science & nutrition · 2025Article
- Co-application of potassium and thiourea for mitigating salinity stress in wheat seedlings.Scientific reports · 2025Article
- Transforming plant proteins into plant-based meat alternatives: challenges and future scope.Food science and biotechnology · 2024Review
- Wheat-Based Glues in Conservation and Cultural Heritage: (Dis)solving the Proteome of Flour and Starch Pastes and Their Adhering Properties.Journal of proteome research · 2024Article
- Grain albumin content is affected by 1BL/1RS translocation and alters the processing quality of wheat (Frontiers in plant science · 2024Article
- Alien introgression to wheat for food security: functional and nutritional quality for novel products under climate change.Frontiers in nutrition · 2024Review
- Mapping biochemical and nutritional changes in durum wheat due to spoilage during storage.Heliyon · 2023Article
- Variation in Wheat Quality and Starch Structure under Granary Conditions during Long-Term Storage.Foods (Basel, Switzerland) · 2023Article
- Association of High and Low Molecular Weight Glutenin Subunits with Gluten Strength in Tetraploid Durum Wheat (Plants (Basel, Switzerland) · 2023Article
- Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review.Plants (Basel, Switzerland) · 2023Review
- Transcriptome and Proteome Analysis Revealed the Influence of High-Molecular-Weight Glutenin Subunits (HMW-GSs) Deficiency on Expression of Storage Substances and the Potential Regulatory Mechanism of HMW-GSs.Foods (Basel, Switzerland) · 2023Article
- Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality.Frontiers in nutrition · 2023Review
- A community resource to mass explore the wheat grain proteome and its application to the late-maturity alpha-amylase (LMA) problem.GigaScience · 2022Article
- Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie.Journal of food science and technology · 2022Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality of wheat products has been a new challenge next to wheat production which was achieved substantially during green revolution. The end-use quality of wheat is an essential factor for its commercial demand. The quality of wheat is largely based on the wheat storage proteins which extensively influences the dough properties. High molecular weight glutenin subunits (HMWGS), low molecular weight glutenin subunits (LMWGS) and gliadins significantly influence the end-use quality. Genomics and proteomics study of these gluten proteins of bread and durum wheat have explored new avenues for precise identification of the alleles and their role in end-use quality improvement. Secalin protein of
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What OpenQuestion holds
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.