Pan bread and dry white Chinese noodle quality in Chinese winter wheats

By Zhonghu He, J. Yang, Yelun Zhang, K. Quail, R. Peña. Euphytica, 2004

119 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/37431a7ead800e0f2ceed045827a96316ca96712

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. Zhonghu He
2. Rudi Appels
3. Xianchun Xia
4. C. Morris

Citations in the corpus

• Characterization of CIMMYT bread wheats for high- and low-molecular weight glutenin subunits and other quality-related genes with SDS-PAGE, RP-HPLC and molecular markers (2010, background): “High yellow pigment content is favored for durum wheat pasta, but is considered undesirable for Chinese steamed bread and white noodles (Hailu and Merker 2007; He et al. 2004).”
• A Novel STS Marker for Polyphenol Oxidase Activity in Bread Wheat (2005, background): “Noodles are the major wheat products consumed in Asian countries, and over 40% of Chinese wheat is used to make various types of noodles (Liu et al. 2003; He et al. 2004).”