ReviewCurrent research in food science2023
Gliadin and glutenin genomes and their effects on the technological aspect of wheat-based products.
Review in Current research in food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 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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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.
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Who cites it
5 citing papers in PubMed.
- Protein Quality and IgE-Binding in Ancient and Modern Wheat: An Analytical Study.Foods (Basel, Switzerland) · 2026Article
- Development of PCR Methods for Detecting Wheat and Maize Allergens in Food.Biotech (Basel (Switzerland)) · 2025Article
- Improvement of cereal- and legume-derived protein quality with selenium and sulfur for plant food production.Journal of the science of food and agriculture · 2025Review
- Characterization of a stable QTL for quality-related traits and its effects on yields in wheat (Triticum aestivum L.).TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2025Article
- Study on Optimal Nitrogen Application for Different Oat Varieties in Dryland Regions of the Loess Plateau.Plants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat is the most important crops worldwide, providing about one-fifth of the daily protein and calories for human consumption. The quality of cereal-based products is principally governed by the genetic basis of gluten (glutenin and gliadin proteins), which exists in a wide range of variable alleles and is controlled by clusters of genes. There are certain limitations associated with gluten characteristics, which can be genetically manipulated. The present review aimed to investigate the correlation between the genetic characteristics of gluten protein components and wheat-based product's quality. According to various references,
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Registered trials
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