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Publications by Marta Rodríguez-Quijano
Down-Regulating Γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength
PLoS ONE
Multidisciplinary
Genetic Variability for Waxy Genes in Argentinean Bread Wheat Germplasm
Electronic Journal of Biotechnology
Applied Microbiology
Biotechnology
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Antibody Reactivity in Patients With IgE-mediated Wheat Allergy to Various Subunits and Fractions of Gluten and Non-Gluten Proteins From Ω-Gliadin-Free Wheat Genotypes
Annals of Agricultural and Environmental Medicine
Evolution
Ecology
Waste Management
Disposal
Public Health
Systematics
Environmental
Behavior
Occupational Health
Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties
Journal of Food Quality
Quality
Reliability
Safety
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The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
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Genetic Analysis for Various Yield Components and Gluten Content in Bread Wheat (Triticum Aestivum L.)
Journal of Applied and Natural Science
Gradients of Gluten Proteins and Free Amino Acids Along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat
Journal of Agricultural and Food Chemistry
Agricultural
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Biological Sciences
Influence of Protein Content on Durum Wheat Gluten Strength Determined by the SDS Sedimentation Test and by Other Methods
Cereal Foods World
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Effect of Heating and Acidic pH on Characteristics of Wheat Gluten Suspension
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
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Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
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