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Cited article:
Bernard GODON , Yves POPINEAU , Florence DUCAROUGE
Agronomie, 1 2 (1981) 77-82
This article has been cited by the following article(s):
7 articles
Separate effects on gluten strength of Gli-1 and Glu-3 prolamin genes on chromosomes 1A and 1B in durum wheat
M. Ruiz and J.M. Carrillo Journal of Cereal Science 21 (2) 137 (1995) https://doi.org/10.1016/0733-5210(95)90029-2
Food Science and Human Nutrition
P.G. DEMERTZIS, S.G. GILBERT and H. DAUN Developments in Food Science, Food Science and Human Nutrition 29 303 (1992) https://doi.org/10.1016/B978-0-444-88834-1.50029-6
Isolation and characterization of two gamma gliadin proteins from durum wheat
D.L. Du Cros Journal of Cereal Science 13 (3) 237 (1991) https://doi.org/10.1016/S0733-5210(09)80003-9
Evidence for a direct causal effect of low molecular weight subunits of glutenins on gluten viscoelasticity in durum wheats
N. Pogna, D. Lafiandra, P. Feillet and J.C. Autran Journal of Cereal Science 7 (3) 211 (1988) https://doi.org/10.1016/S0733-5210(88)80001-8
Isolation and partial characterisation of γ-Gliadins 40 and 43·5 associated with quality in common wheat
A. Dal Belin Peruffo, N.E. Pogna, E. Tealdo, C. Tutta and A. Albuzio Journal of Cereal Science 3 (4) 355 (1985) https://doi.org/10.1016/S0733-5210(85)80008-4
Reversed-phase high-performance liquid chromatography of durum wheat gliadins: Relationships to durum wheat quality
T. Burnouf and J.A. Bietz Journal of Cereal Science 2 (1) 3 (1984) https://doi.org/10.1016/S0733-5210(84)80002-8
Improvement of bread wheat gluten quality
G. Branlard and P. Bellot Qualitas Plantarum Plant Foods for Human Nutrition 33 (2-3) 121 (1983) https://doi.org/10.1007/BF01091297