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| 1 | Transformation of wheat with high molecular weight subunit genes results in improved functional properties显示文摘 | Barro F Rooke L Bekes F Gras P Tatham A S Fido R Lazzeri P A Shewry P R Barcelo P | 1997 | Nat Biotechnol1997，15，12： | 2 |
| 2 | Effects ofα-,β-,γ-andω-gliadins on the dough mixing properties of wheat flour显示文摘 | FIDO R J BEKES F GRAS P W | 1997 | Journal of Cereal Science1997，26，3： | 1 |
| 3 | Effects of α-,β-,γ-and ω-gliadins on the dough mixing properties of wheat flour显示文摘 | Fido R J Bekes F Gras P W | 1997 | Journal of Cereal Science1997，26，： | 1 |
| 4 | Functional properties of wheat gliadins I,effects on mixing characteristic and bread making quality显示文摘 | Khatkar B S Fido R J Tatham A S | 2002 | Journal of Cereal Science2002，35，： | 1 |
| 5 | Functional Properties of Wheat Gliadins: I Effect on Mixing Characteristics and Bread Making Quality显示文摘 | KHATKAR B S FIDO R J TATHAM A S | 2002 | Journal of Cereal Science2002，，35： | 1 |
| 6 | Effects of α-,β-,γ-,and ω-, gliadins on the dough mixing properties of wheat flour显示文摘 | Fido R J Bekest F Grast P W etal | 1997 | J Cereal Sci1997，26，： | 1 |
| 7 | Effects of α-,β-,γ-and ω-giadins on the dough mixing properties of wheat flour显示文摘 | FIDO R J BEKES F GRAS P W | 1997 | J Cereal Sci1997，26，： | 1 |
| 8 | Transformation of wheat with high molecular weight subunit genes results in improving functional pro-perties显示文摘 | Barro F Rooke L Bekes F Gras P Tatham A S Fido R Lazzeri P A Shewry P R Barcelo P | 1997 | Nat Biotechnol1997，15，2： | 1 |
| 9 | Functional properties of wheat gliadins I Effects on mixing characteristics and bread making quality显示文摘 | Khatkar B S Fido R J Tatham A S | 2002 | Cereal Science2002，35，3： | 1 |
| 10 | Effects of -, 显示文摘 | Fido R J Bekes F Gras P W | 1997 | Journal of Cereal Science1997，26，3： | 1 |
| 11 | Effects of α-, β-, γ-and ω-gli- adins on the dough mixing properties of wheat flour显示文摘 | Fido R J Bekes F Gras P W | 1997 | J Cereal Sci1997，26，： | 1 |
| 12 | Overexpression of a gluten pro- tein in transgenic wheat results in greatly increased dough strength 显示文摘 | Rooke L Bekes F Fido R | 1999 | J Cereal Sci1999，30，： | 1 |
| 13 | Milling and baking properties of field grown wheat expressing HMW subunit transgenes显示文摘 | DARLINGTON H FIDO R TATHAM A S | 2003 | Journal of cereal science2003，38，3： | 1 |
| 14 | Over expression of gluten protein in transgenic wheat results in greatly increased dough strength显示文摘 | Rooke L Bakes F Fido R | 1999 | Journal of Cereal Science1999，30，： | 1 |
| 15 | Transformation of wheat with high molecular weight subunit genes results in improved functional properties显示文摘 | Barro F Rooke L Bekes F Gras P Tatham A S Fido R Lazzeri P A Shewry P R Barcelo P | 1997 | Nature Biotechnology1997，15，： | 1 |
| 16 | Improving the end use properties of wheat by manipulating the grain protein composition显示文摘 | SHEWRY P R TATHAM A S FIDO R JONES H BARCELO P LAZZERI P A | 2001 | Euphytica2001，119，12： | 1 |
| 17 | Transformation of wheat with high molecular weight subunit genes results in improved functional properties显示文摘 | Barro F Rooke L Békés F Gras P Tatham A S Fido R Lazzeri P A Shewry P R Barceló P | 1997 | Nature Biotechnology1997，15，12： | 1 |
| 18 | Effects of alpha - beta - gamma- and omega -gliadins on the dough mixing proper- ties of wheat flour显示文摘 | Fido R J Bekes F Gras P W | 1997 | Journal of Cereal Science1997，26，： | 1 |
| 19 | Characterisation of the major prolamins of tef (Eragrostis tef) and finger millet (Eleusine coracana )显示文摘 | Tatham A S Fido R J Moore C M | 1996 | J Cereal Sci1996，24，1： | 1 |
| 20 | Overexpression if a gluten protein in transgenic wheat results in greatly increased dough strength显示文摘 | Rooke L Bekes F Fido R | 1999 | Journal of Cereal Science1999，30，： | 1 |
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