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Publications by Yves Popineau
Wheat Glutenin Subunits and Dough Elasticity: Findings of the EUROWHEAT Project
Trends in Food Science and Technology
Biotechnology
Food Science
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Influence of the Year and HMW Glutenin Subunits on End-Use Quality Predictors of Bread Wheat Waxy Lines
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Allelic Variation of High Molecular Weight Glutenin Subunits in the Hexaploid Wheat Landraces of Tibet, China
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Molecular Mechanisms of HMW Glutenin Subunits From 1Sl Genome of Aegilops Longissima Positively Affecting Wheat Breadmaking Quality
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Comparison of Repetitive Sequences Derived From High Molecular Weight Subunits of Wheat Glutenin, an Elastomeric Plant Protein
Overexpression of Avenin-Like B Proteins in Bread Wheat (Triticum Aestivum L.) Improves Dough Mixing Properties by Their Incorporation Into Glutenin Polymers
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Improved Fractionation of Constituent Polypeptides From Wheat Glutenin
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