Glutenina (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Glutenina" in Catalan language version.

refsWebsite

Global rank Catalan rank

9doi.org

2^nd place

6^th place

6worldcat.org

5^th place

4sciencedirect.com

149^th place

111^th place

2nih.gov

4^th place

7^th place

1utm.mx

low place

1archives-ouvertes.fr

1,031^st place

1,390^th place

1elsevier.com

610^th place

253^rd place

1web.archive.org

1^st place

1ucdavis.edu

1,873^rd place

525^th place

1dovepress.com

low place

1nutritionalcoaching.com

low place

1beatrizrobles.com

low place

1cun.es

low place

4,548^th place

archives-ouvertes.fr

hal.archives-ouvertes.fr

This, Hervé «Who discovered the gluten and who discovered its production by lixiviation?». Notes Académiques de l’Académie d’agriculture de France, 3, 2018, pàg. 1-11.

beatrizrobles.com

Robles, Beatriz. «¿Qué función tiene el gluten en los alimentos?» (en castellà), 2017. [Consulta: 30 octubre 2023].

cun.es

Betés Ibañez, Mª Teresa. «Enfermedad Celíaca: causas, síntomas y tratamiento. Clínica Universidad de Navarra» (en castellà). [Consulta: 30 octubre 2023].

doi.org

dx.doi.org

Kiszonas, AM; Morris, CF «Wheat breeding for quality: A historical review». Cereal Chem, 95, 2018, pàg. 17-34. DOI: 10.1094/CCHEM-05-17-0103-FI.
Zhang, Qian; Dong, Yanmin; An, Xueli; et al. «Characterization of HMW glutenin subunits in common wheat and related species by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS)». Journal of Cereal Science, 47, 2, 2008, pàg. 252-261. DOI: 10.1016/j.jcs.2007.04.013. ISSN: 0733-5210.
Wieser, H.; Kieffer, R. «Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale». Journal of Cereal Science, 34, 1, 2001, pàg. 19-27. DOI: 10.1006/jcrs.2000.0385. ISSN: 0733-5210.
Wieser, Herbert «Chemistry of gluten proteins» (en anglès). Food Microbiology, 24, 2, 2007, pàg. 115-119. DOI: 10.1016/j.fm.2006.07.004.
Shewry, Peter R.; Lafiandra, Domenico «Wheat glutenin polymers 1. structure, assembly and properties». Journal of Cereal Science, 106, 2022, pàg. 103486. DOI: 10.1016/j.jcs.2022.103486. ISSN: 0733-5210.
Veraverbeke, Wim S.; Delcour, Jan A. «Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality». Critical Reviews in Food Science and Nutrition, 42, 3, 2002, pàg. 179-208. DOI: 10.1080/10408690290825510. ISSN: 1040-8398. PMID: 12058979.
Marti, Alessandra; Pagani, Maria Ambrogina «What can play the role of gluten in gluten free pasta?». Trends in Food Science & Technology, 31, 1, 2013, pàg. 63-71. DOI: 10.1016/j.tifs.2013.03.001. ISSN: 0924-2244.
Asri, Nastaran; Rostami-Nejad, Mohammad; Anderson, Robert P; Rostami, Kamran «The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance» (en anglès). The Application of Clinical Genetics, Volume 14, 2021, pàg. 37-50. DOI: 10.2147/TACG.S276596. ISSN: 1178-704X.

doi.org

Kiszonas, AM; Morris, CF «Wheat breeding for quality: A historical review». Cereal Chem, 95, 2018, pàg. 17-34. DOI: 10.1094/CCHEM-05-17-0103-FI.

dovepress.com

Asri, Nastaran; Rostami-Nejad, Mohammad; Anderson, Robert P; Rostami, Kamran «The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance» (en anglès). The Application of Clinical Genetics, Volume 14, 2021, pàg. 37-50. DOI: 10.2147/TACG.S276596. ISSN: 1178-704X.

elsevier.com

linkinghub.elsevier.com

Wieser, Herbert «Chemistry of gluten proteins» (en anglès). Food Microbiology, 24, 2, 2007, pàg. 115-119. DOI: 10.1016/j.fm.2006.07.004.

nih.gov

pubmed.ncbi.nlm.nih.gov

Veraverbeke, Wim S.; Delcour, Jan A. «Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality». Critical Reviews in Food Science and Nutrition, 42, 3, 2002, pàg. 179-208. DOI: 10.1080/10408690290825510. ISSN: 1040-8398. PMID: 12058979.

ncbi.nlm.nih.gov

Veraverbeke, Wim S.; Delcour, Jan A. «Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality». Critical Reviews in Food Science and Nutrition, 42, 3, 2002, pàg. 179-208. DOI: 10.1080/10408690290825510. ISSN: 1040-8398. PMID: 12058979.

nutritionalcoaching.com

Coaching, Nutritional. «¿Qué es el gluten?» (en castellà), 2021. [Consulta: 30 octubre 2023].

sciencedirect.com

Zhang, Qian; Dong, Yanmin; An, Xueli; et al. «Characterization of HMW glutenin subunits in common wheat and related species by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS)». Journal of Cereal Science, 47, 2, 2008, pàg. 252-261. DOI: 10.1016/j.jcs.2007.04.013. ISSN: 0733-5210.
Wieser, H.; Kieffer, R. «Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale». Journal of Cereal Science, 34, 1, 2001, pàg. 19-27. DOI: 10.1006/jcrs.2000.0385. ISSN: 0733-5210.
Shewry, Peter R.; Lafiandra, Domenico «Wheat glutenin polymers 1. structure, assembly and properties». Journal of Cereal Science, 106, 2022, pàg. 103486. DOI: 10.1016/j.jcs.2022.103486. ISSN: 0733-5210.
Marti, Alessandra; Pagani, Maria Ambrogina «What can play the role of gluten in gluten free pasta?». Trends in Food Science & Technology, 31, 1, 2013, pàg. 63-71. DOI: 10.1016/j.tifs.2013.03.001. ISSN: 0924-2244.

ucdavis.edu

maswheat.ucdavis.edu

Pfluger, Laura. «Wheat Applied Genomics. Gluten Strength, Coordinated Agricultural Project (USDA-CSREES funded)» (en anglès), 2007. Arxivat de l'original el 2013-01-21.

utm.mx

de la Vega Ruiz, Gustavo. «Proteïnes de la farina de blat: classificació i propietats funcionals.» (en castellà), 30-10-2023. [Consulta: 30 octubre 2023].

web.archive.org

Pfluger, Laura. «Wheat Applied Genomics. Gluten Strength, Coordinated Agricultural Project (USDA-CSREES funded)» (en anglès), 2007. Arxivat de l'original el 2013-01-21.

worldcat.org

Zhang, Qian; Dong, Yanmin; An, Xueli; et al. «Characterization of HMW glutenin subunits in common wheat and related species by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS)». Journal of Cereal Science, 47, 2, 2008, pàg. 252-261. DOI: 10.1016/j.jcs.2007.04.013. ISSN: 0733-5210.
Wieser, H.; Kieffer, R. «Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale». Journal of Cereal Science, 34, 1, 2001, pàg. 19-27. DOI: 10.1006/jcrs.2000.0385. ISSN: 0733-5210.
Shewry, Peter R.; Lafiandra, Domenico «Wheat glutenin polymers 1. structure, assembly and properties». Journal of Cereal Science, 106, 2022, pàg. 103486. DOI: 10.1016/j.jcs.2022.103486. ISSN: 0733-5210.
Veraverbeke, Wim S.; Delcour, Jan A. «Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality». Critical Reviews in Food Science and Nutrition, 42, 3, 2002, pàg. 179-208. DOI: 10.1080/10408690290825510. ISSN: 1040-8398. PMID: 12058979.
Marti, Alessandra; Pagani, Maria Ambrogina «What can play the role of gluten in gluten free pasta?». Trends in Food Science & Technology, 31, 1, 2013, pàg. 63-71. DOI: 10.1016/j.tifs.2013.03.001. ISSN: 0924-2244.
Asri, Nastaran; Rostami-Nejad, Mohammad; Anderson, Robert P; Rostami, Kamran «The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance» (en anglès). The Application of Clinical Genetics, Volume 14, 2021, pàg. 37-50. DOI: 10.2147/TACG.S276596. ISSN: 1178-704X.