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Pesquisa : D12.776.765.725.500.500 [Categoria DeCS]
Referências encontradas : 5373 [refinar]
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[PMID]:29342185
[Au] Autor:Deshpande P; Dapkekar A; Oak M; Paknikar K; Rajwade J
[Ad] Endereço:Nanobioscience group, Agharkar Research Institute, Pune, India.
[Ti] Título:Nanocarrier-mediated foliar zinc fertilization influences expression of metal homeostasis related genes in flag leaves and enhances gluten content in durum wheat.
[So] Source:PLoS One;13(1):e0191035, 2018.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Wheat is the staple food for most of the world's population; however, it is a poor source of zinc. Foliar fertilization of zinc via zinc loaded chitosan nanocarriers (Zn-CNP) post-anthesis has proved to be a promising approach for grain zinc enhancement in durum wheat as evidenced in our earlier study. However, the molecular mechanism of uptake of zinc via Zn-CNP remains unclear. METHODS/PRINCIPLE FINDINGS: Foliar application of Zn-CNP was performed at post anthesis stages in two durum wheat cultivars (MACS 3125 and UC1114, containing the Gpc-B1 gene), and expression levels of several metal-related genes were analyzed during early senescence. Zn-CNP application indeed caused changes in gene expression as revealed by qPCR data on representative genes involved in metal homeostasis, phloem transporters, and leaf senescence. Furthermore, zinc-regulated transporters and iron (Fe)-regulated transporter-like protein (ZIP) family [ZIP1, ZIP7, ZIP15], CA (carbonic anhydrase), and DMAS (2'-deoxymugineic acid synthase) in flag leaves exhibited significant correlation with zinc content in the seeds. The analysis of grain endosperm proteins showed enhancement of gamma gliadins while other gluten subunits decreased. Gene expression within ZIP family members varied with the type of cultivar mostly attributed to the Gpc-B1, concentration of external zinc ions as well as the type of tissue analyzed. Correlation analysis revealed the involvement of the selected genes in zinc enhancement. CONCLUSION: At the molecular level, uptake of zinc via Zn-CNP nanocarrier was comparable to the uptake of zinc via common zinc fertilizers i.e. ZnSO4.
[Mh] Termos MeSH primário: Genes de Plantas
Homeostase
Metais/metabolismo
Nanopartículas
Triticum/genética
Zinco/administração & dosagem
[Mh] Termos MeSH secundário: Glutens/metabolismo
Folhas de Planta/genética
Folhas de Planta/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Metals); 8002-80-0 (Glutens); J41CSQ7QDS (Zinc)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180309
[Lr] Data última revisão:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180118
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0191035


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[PMID]:28462999
[Au] Autor:Yao J; Luo H; Wang X
[Ad] Endereço:School of Biological Science and Technology, University of Jinan , Jinan 250022, P. R. China.
[Ti] Título:Understanding the Catalytic Mechanism and the Substrate Specificity of an Engineered Gluten Hydrolase by QM/MM Molecular Dynamics and Free Energy Simulations.
[So] Source:J Chem Inf Model;57(5):1179-1186, 2017 05 22.
[Is] ISSN:1549-960X
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Celiac sprue, also known as gluten-sensitive enteropathy, is a chronic disease suffered by approximately 1% of the world's population. Engineered enzymes have been emerging to treat celiac disease by hydrolyzing the pathogenic peptides of gluten. For example, Kuma010 has been studied experimentally and proved to be a promising gluten hydrolase under gastric conditions. However, the detailed catalytic mechanism and the substrate specificity are still unclear. In this paper, quantum-mechanical/molecular-mechanical (QM/MM) molecular dynamics (MD) and free energy simulations were performed to determine the catalytic mechanism, the substrate specificity, and the role of the active-site residues during the reaction. The results given here demonstrate that the Kuma010 has a similar catalytic mechanism but different substrate specificity as wild-type kumamolisin-As. Binding properties of the enzyme (especially mutated residues) and substrate complex are discussed, and activation free energy barriers toward different substrates have also been examined. The computational free energy results are in reasonable agreement with the experimental data. The strategy for developing next-generation gluten hydrolases is discussed.
[Mh] Termos MeSH primário: Glutens/metabolismo
Hidrolases/metabolismo
Simulação de Dinâmica Molecular
[Mh] Termos MeSH secundário: Acilação
Sítios de Ligação
Catálise
Domínio Catalítico
Doença Celíaca/enzimologia
Hidrolases/química
Teoria Quântica
Especificidade por Substrato
Termodinâmica
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
8002-80-0 (Glutens); EC 3.- (Hydrolases)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180227
[Lr] Data última revisão:
180227
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170503
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jcim.7b00167


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[PMID]:29369584
[Au] Autor:Pomortsev AA; Lyalina EV
[Ti] Título:[Allelic diversity of hordein-coding loci Hrd A and Hrd B in cultivated (Hordeum vulgare L.) and wild (H. spontaneum C. Koch) barley from Iran (as a part of the Fertile Crescent)].
[So] Source:Genetika;52(10):1146-58, 2016 Oct.
[Is] ISSN:0016-6758
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:Polymorphism of hordeins encoded by the Hrd A and Hrd B loci was studied using starch gel electrophoresis in 63 landraces of cultivated barley (H. vulgare) and 43 accessions of wild barley (H. spontaneum) from Iran. We identified 35 and 32 Hrd A alleles of H. vulgare and H. spontaneum. The number of Hrd B alleles in these species was 55 and 48, respectively. The frequencies of alleles in the Hrd A and Hrd B loci in cultivated barley varied within the range of 0.0016­0.2816 (Hrd A) and 0.0016­0.1221 (Hrd B). The allelic frequencies in wild barley ranged within 0.0077­0.2170 and 0.0077­0.0815, respectively. Iranian accessions of H. spontaneum and H. vulgare shared some alleles; the number of common alleles was seven for the Hrd A locus and five for the Hrd B locus. These alleles were detected mainly in accessions of wild barley heterozygous or heterogenic for hordein-coding loci. We concluded that the regions close to Zagros mountain range cannot be considered as a barley domestication center. At the same time, Iranian H. spontaneum could have donated some hordein-coding loci to H. vulgare as a result of introgressions occurring because of spontaneous hybridization over the course of the spread of cultivated barley.
[Mh] Termos MeSH primário: Alelos
Loci Gênicos
Variação Genética
Glutens/genética
Hordeum/genética
[Mh] Termos MeSH secundário: Irã (Geográfico)
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8002-80-0 (Glutens)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180126
[St] Status:MEDLINE


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[PMID]:29368493
[Au] Autor:Lyalina EV; . Boldyrev SV; Pomortsev AA
[Ti] Título:[Current state of the genetic polymorphism in spring barley (Hordeum vulgare L.) from Russia assessed by the alleles of hordein-coding loci].
[So] Source:Genetika;52(6):650-63, 2016 Jun.
[Is] ISSN:0016-6758
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:Starch gel electrophoresis was performed to study the polymorphism of hordeins encoded by the Hrd A, Hrd B, and Hrd F loci in 211 varieties of spring barley. For 41 of these varieties, the genetic formulas were established for the first time. In the two samples of varieties, the comparative analysis of allelic diversity and allele frequencies of hordein-coding loci was carried out. The first sample consisted of 101 spring barley varieties approved for the use on the territory of the Russian Federation in 1999, while the second sample included 160 spring barley varieties that were approved in 2014; 49 of these varieties were common for both samples. It is demonstrated that the current tendency to reduction of the proportion of heterogeneous spring barley varieties is mainly due to the introduction of foreign varieties homogeneous for the hordein-coding loci. At the same time, there is an increase in polymorphism of hordein-coding loci in modern spring barley varieties. The number of alleles for the Hrd A locus increased by five alleles, and for the Hrd B locus, by nine alleles. Along with the alleles recorded earlier in barley landrace populations and varieties bred in 20th century, three novel alleles of the Hrd A locus and four alleles of the Hrd B locus were identified. The number of alleles of the Hrd F locus remained unchanged (four), and the changes in their frequencies were small. At the same time, the changes in frequency observed for some alleles of the Hrd A and Hrd B loci were statistically significant. All newly identified alleles of hordein-coding loci were found with low frequencies (from 0.003 to 0.006), so despite the increased number of alleles, no statistically significant increase in genetic diversity in terms of µ and PIC indices was observed.
[Mh] Termos MeSH primário: Alelos
Loci Gênicos
Glutens/genética
Hordeum/genética
Polimorfismo Genético
[Mh] Termos MeSH secundário: Federação Russa
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8002-80-0 (Glutens)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180126
[St] Status:MEDLINE


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[PMID]:27773607
[Au] Autor:Iizuka-Furukawa S; Isogai A; Kusaka K; Fujii T; Wakai Y
[Ad] Endereço:Kizakura Co. Ltd., 223 Shioya-machi, Fushimi-ku, Kyoto 612-8046, Japan; National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashi-hiroshima 739-0046, Japan. Electronic address: s.iizuka@nrib.go.jp.
[Ti] Título:Identification of 4-mercapto-4-methylpentan-2-one as the characteristic aroma of sake made from low-glutelin rice.
[So] Source:J Biosci Bioeng;123(2):209-215, 2017 Feb.
[Is] ISSN:1347-4421
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:The grassy characteristic aroma perceived in brewed sake made from low-glutelin rice (Oryza sativa L. Mizuhonoka) was examined by gas chromatography-olfactometry and gas chromatography-mass spectrometry. By comparing the odor properties and Kovats retention indices to those of standard compounds, 4-mercapto-4-methylpentan-2-one (4MMP) was found to contribute to the characteristic aroma. Sake brewing using Mizuhonoka, low-glutelin rice, and Gin-ohmi (a control) revealed that 4MMP concentrations in Mizuhonoka sake samples were higher than those in Gin-ohmi samples over the fermentation period. The concentration in final Mizuhonoka sake was twice that of Gin-ohmi. To investigate the mechanism of 4MMP formation, the putative precursors, 4-S-cycteinyl-4-methylpentan-2-one (cys-4MMP) and 4-S-glutathionyl-4-methylpentan-2-one (glut-4MMP), in sake and its materials (rice and koji) were analyzed by ultra-performance liquid chromatography tandem mass-spectrometry. Cys-4MMP was not detected in all samples, while glut-4MMP was present in sake and its materials. The glut-4MMP concentration in sake was lower than that in Gin-ohmi over nearly the entire fermentation period, suggesting that conversion of the precursors to 4MMP was more effective in the mash of low-glutelin rice Mizuhonoka than in Gin-ohmi. The release of 4MMP during alcoholic fermentation from a model medium containing its precursors was examined. While no 4MMP release was observed in the control (no addition), with the addition of its precursors, the release of 4MMP increased as fermentation progressed. It was suggested that 4MMP was generated from both cys- and glut-4MMP by sake yeast. The perception threshold of 4MMP in sake was determined as 1.2 ng/L.
[Mh] Termos MeSH primário: Bebidas Alcoólicas/análise
Aromatizantes
Odorantes
Oryza/química
Pentanonas/isolamento & purificação
Pentanonas/metabolismo
Compostos de Sulfidrila/isolamento & purificação
Compostos de Sulfidrila/metabolismo
[Mh] Termos MeSH secundário: Etanol/análise
Etanol/metabolismo
Fermentação
Aromatizantes/análise
Aromatizantes/metabolismo
Cromatografia Gasosa-Espectrometria de Massas/métodos
Glutationa/análogos & derivados
Glutationa/metabolismo
Glutens/metabolismo
Odorantes/análise
Oryza/metabolismo
Pentanonas/análise
Saccharomyces cerevisiae/metabolismo
Compostos de Sulfidrila/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (4-S-glutathionyl-4-methylpentan-2-one); 0 (4-mercapto-4-methyl-pentan-2-one); 0 (Flavoring Agents); 0 (Pentanones); 0 (Sulfhydryl Compounds); 3K9958V90M (Ethanol); 8002-80-0 (Glutens); GAN16C9B8O (Glutathione)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:180131
[Lr] Data última revisão:
180131
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161025
[St] Status:MEDLINE


  6 / 5373 MEDLINE  
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[PMID]:28946321
[Au] Autor:Gao X; Liu T; Ding M; Wang J; Li C; Wang Z; Li X
[Ad] Endereço:State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China.
[Ti] Título:Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.).
[So] Source:Food Chem;240:626-633, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Wheat (Triticum aestivum L.) dough strength and extensibility are mainly determined by the polymerization of glutenin. The number of high-molecular-weight glutenin subunits (HMW-GS) differs in various wheat varieties due to the silencing of some genes. The effects of Ax1 or Dx2 subunit absence on glutenin polymerization, dough mixing properties and gluten micro structure were investigated with two groups of near-isogenic lines. The results showed that Ax1 or Dx2 absence decreased the accumulation rate of glutenin polymers and thus delayed the rapid increase period for glutenin polymerization by at least ten days, which led to lower percentage of polymeric protein in mature grain. Ax1 or Dx2 absence significantly decreased the dough development time and dough stability, but increased the uniformity of micro structure. Lacunarity, derived from quantitative analysis of gluten network, is suggested as a new indicator for wheat quality.
[Mh] Termos MeSH primário: Triticum
[Mh] Termos MeSH secundário: Glutens
Peso Molecular
Polimerização
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8002-80-0 (Glutens); FX065C7O71 (glutenin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  7 / 5373 MEDLINE  
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[PMID]:28946288
[Au] Autor:Chen Y; Fritz RD; Kock L; Garg D; Davis RM; Kasturi P
[Ad] Endereço:PepsiCo, Inc. Global R&D Measurement Sciences, 617 W. Main Street, Barrington, IL 60010, USA.
[Ti] Título:A stepwise, 'test-all-positives' methodology to assess gluten-kernel contamination at the serving-size level in gluten-free (GF) oat production.
[So] Source:Food Chem;240:391-395, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A step-wise, 'test-all-positive-gluten' analytical methodology has been developed and verified to assess kernel-based gluten contamination (i.e., wheat, barley and rye kernels) during gluten-free (GF) oat production. It targets GF claim compliance at the serving-size level (of a pouch or approximately 40-50g). Oat groats are collected from GF oat production following a robust attribute-based sampling plan then split into 75-g subsamples, and ground. R-Biopharm R5 sandwich ELISA R7001 is used for analysis of all the first15-g portions of the ground sample. A >20-ppm result disqualifies the production lot, while a >5 to <20-ppm result triggers complete analysis of the remaining 60-g of ground sample, analyzed in 15-g portions. If all five 15-g test results are <20ppm, and their average is <10.67ppm (since a 20-ppm contaminant in 40g of oats would dilute to 10.67ppm in 75-g), the lot is passed.
[Mh] Termos MeSH primário: Avena
Glutens/análise
[Mh] Termos MeSH secundário: Doença Celíaca
Dieta Livre de Glúten
Hordeum
Triticum
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8002-80-0 (Glutens)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


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[PMID]:28873661
[Au] Autor:Wang P; Zou M; Liu K; Gu Z; Yang R
[Ad] Endereço:College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: wangpei@njau.edu.cn.
[Ti] Título:Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin.
[So] Source:Food Chem;239:984-992, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The physicochemical properties of gliadin upon mild thermal treatment were studied in terms of polymerization behavior, conformation and viscoelasticity. Gliadin samples were heated at 40, 60 and 90°C for up to 20min. Results showed that α-gliadin started to polymerize via disulfide (SS) bonds before γ-gliadin at 90°C, resulting in the extractability loss in aqueous ethanol. ß-Turn and specific ß-sheet structures were partially conversed to α-helices during thermal treatment. Rearrangement of non-covalent forces might contribute to viscosity loss of gliadin at 40 and 60°C. However, the elevated elasticity at 90°C was mainly due to gliadin polymerization while the viscosity variation was resulted from combined effects of non-covalent forces and covalent SS bonds. This study could offer insight into the variation of gliadin characteristics during the early baking process.
[Mh] Termos MeSH primário: Triticum
[Mh] Termos MeSH secundário: Gliadina
Glutens
Polimerização
Viscosidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
8002-80-0 (Glutens); 9007-90-3 (Gliadin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  9 / 5373 MEDLINE  
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[PMID]:28873621
[Au] Autor:Giuberti G; Rocchetti G; Sigolo S; Fortunati P; Lucini L; Gallo A
[Ad] Endereço:Institute of Food Science and Nutrition, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29121 Piacenza, Italy. Electronic address: gianluca.giuberti@unicatt.it.
[Ti] Título:Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics.
[So] Source:Food Chem;239:679-687, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In an effort to increase the nutritional value of common gluten-free (GF) cereal-based foods, GF cookies using alfalfa seed flour (ASF), at different substitution levels to common rice flour (0% as control, 15%, 30% and 45% w/w), were produced. Crude protein, total dietary fibre, total polyunsaturated, total n-3 and n-6 fatty acid contents increased linearly (p<0.05) by raising the substitution levels of rice with ASF. The hardness, the total phenolic content, the in vitro antioxidant capacity and the resistant starch increased linearly (p<0.05), whereas the starch hydrolysis index decreased linearly (p<0.05) by raising the substitution levels of rice flour with ASF. Despite the fact that ASF-substituted GF cookies had inferior sensory attributes compared to the control, the score given by the panellists remained at fairly good levels for all tested parameters, showing acceptability of the substituted GF cookies.
[Mh] Termos MeSH primário: Medicago sativa
[Mh] Termos MeSH secundário: Antioxidantes
Dieta Livre de Glúten
Farinha
Glutens
Oryza
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 8002-80-0 (Glutens)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  10 / 5373 MEDLINE  
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[PMID]:28873608
[Au] Autor:Li T; Guo XN; Zhu KX; Zhou HM
[Ad] Endereço:State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
[Ti] Título:Effects of alkali on protein polymerization and textural characteristics of textured wheat protein.
[So] Source:Food Chem;239:579-587, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The impact of alkali addition on the degree of gluten polymerization and textural characteristics of textured wheat protein was investigated. Results showed that the extrusion process increased the average molecular weight of gluten as evidenced by SDS-PAGE and SDS extractable protein. The addition of alkali not only promoted the degree of gluten polymerization, but also induced dehydroalanine-derived cross-linking. Alkali addition decreased the content of cystine and increased the contents of dehydroalanine and lanthionine. The obvious decrease of free SH showed that dehydroalanine-derived cross-linking was quantitatively less crucial than disulfide cross-linking. Furthermore, the protein cross-linking induced by alkali improved the texture properties of gluten extrudates. SEM analysis showed extrusion under alkaline condition conferred a more fibrous microstructure as a consequence of a compact gluten network.
[Mh] Termos MeSH primário: Triticum
[Mh] Termos MeSH secundário: Álcalis
Eletroforese em Gel de Poliacrilamida
Glutens
Proteínas de Plantas
Polimerização
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Alkalies); 0 (Plant Proteins); 8002-80-0 (Glutens)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE



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