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106篇 您的检索式：作者名="Bushuk W"

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	题名	作者	年代	出处	被引量
1	A comparative study of proteins of wheats of diverse baking quality显示文摘	Orth R A Bushuk W	1972	Cereal Chemistry1972，49，：	2
2	Improving effect of a natural α-amylase inhibitor on the baking quality of wheat flour containing malted barley flour显示文摘	Zawistowska U Langstaff J Bushuk W	1988	Journal of Cereal Science1988，8，：	1
3	Functionality of wheat proteins in dough显示文摘	BUSHUK W	1984	Cereal Food World1984，29，2：	1
4	Physical properties of water-soluble pentosans from different wheat varieties 显示文摘	Izydorezyk M Biliaderis CG Bushuk W	1991	CerealChem1991，68，2：	1
5	Glutenin of Marquis wheat as a reference for estimating molecular weights of glutenin subunits by sodium dodecyl sulfate-polyacrylamide gel electrophoresis显示文摘	Ng P K W Bushuk W	1987	Cereal Chem1987，64，4：	1
6	Salt- induced disaggregation/solubilization of gliadin and glutenin proteins in water显示文摘	Fu B X Sapirstein H D Bushuk W	1996	Journal of Cereal Science1996，24，：	1
7	Physical properties of water-soluble pentosans from different wheat varieties显示文摘	Izydorczyk M Biliaderis C G and Bushuk W	1991	Cereal Chem1991，68，2：	1
8	Wheat breeding for end -product use 显示文摘	Bushuk W	1998	Euphytica1998，100，：	1
9	Cytological characterization of powdery mildew resistance and storage protein composition of tetraploid 1BL/1RS wheat-rye translocation lines显示文摘	Friebe B M Henu W Bushuk	1989	Theor Appl Genet1989，78，：	1
10	Statistical relationships between high molecular weight subunits of glutenin and breading quality of Canadin - grown wheats 显示文摘	Ng P K W Bushuk W	1998	Cereal Chem1998，65，：	1
11	Wheat breeding for end-product use显示文摘	Bushuk W	1998	Euphytica1998，100，：	1
12	Cereal Fields World显示文摘	Bushuk W	1985	31:2181985，31，：	1
13	Glutenin of Marquis wheat as a reference for eattimating molecular weight of glutenin subunits by sodium dodecyl sulfate-polyacrylamide gel electrophoresis显示文摘	Ng P K W Bushuk W	1987	Ceresl Chemi1987，64，4：	1
14	Some changes in the endosperm proteins during sproutingofwheat 显示文摘	Wang P Bushuk W	1973	Cereal Chemistry1973，，50：	1
15	Wheat cultivar identification by gliadin electrophoregrams显示文摘	Bushuk W		0，，：	1
16	Salt- Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water显示文摘	Fu B X Sapirstein H D Bushuk W	1996	Journal of Cereal Science1996，24，：	1
17	Statistic relationships between high molecular weight subunits of glutenin and bread -making quality Canadian - grown wheats 显示文摘	Ng P K W Bushuk W	1988	Cereal Chemistry1988，，65：	1
18	Characterization of acetic acid soluble and insoluble fractions of glutenin of bread wheat显示文摘	Dupuis B Bushuk W Sapirstein H D	1996	Cereal Chemistry1996，73，1：	1
19	Comparison of the structure and composition of water-soluble pentosans from different wheat varieties显示文摘	Izydorczyk M Bliaderis C G Bushuk W	1991	Cereal Chem1991，68，2：	1
20	Effect of added pentosans on some physical and technological characteristics of dough and gluten显示文摘	Michniewicz C G Biliaderis C G Bushuk W	1991	Cereal Chemistry1991，68，：	1

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