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Wieser H, Koehler P, Scherf KA. Chemistry of wheat gluten proteins: Quantitative composition. Cereal Chem 2022. [DOI: 10.1002/cche.10553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Herbert Wieser
- Hamburg School of Food Science, Institute of Food Chemistry University of Hamburg Hamburg Germany
| | | | - Katharina A. Scherf
- Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
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2
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Pronin D, Geisslitz S, Börner A, Scherf KA. Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species. Cereal Chem 2020. [DOI: 10.1002/cche.10323] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Darina Pronin
- Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany
| | - Sabrina Geisslitz
- Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany
- Department of Bioactive and Functional Food Chemistry Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
| | - Andreas Börner
- Genebank Department Leibniz Institute of Plant Genetics and Crop Plant Research, Sealand Gatersleben Germany
| | - Katharina A. Scherf
- Leibniz‐Institute for Food Systems Biology at the Technical University of Munich Freising Germany
- Department of Bioactive and Functional Food Chemistry Institute of Applied Biosciences Karlsruhe Institute of Technology (KIT) Karlsruhe Germany
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3
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Microdochium majus and other fungal pathogens associated with reduced gluten quality in wheat grain. Int J Food Microbiol 2020; 331:108712. [PMID: 32563775 DOI: 10.1016/j.ijfoodmicro.2020.108712] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 05/19/2020] [Accepted: 05/29/2020] [Indexed: 12/27/2022]
Abstract
The bread-making quality of wheat depends on the viscoelastic properties of the dough in which gluten proteins play an important role. The quality of gluten proteins is influenced by the genetics of the different wheat varieties and environmental factors. Occasionally, a near complete loss of gluten strength, measured as the maximum resistance towards stretching (Rmax), is observed in grain lots of Norwegian wheat. It is hypothesized that the loss of gluten quality is caused by degradation of gluten proteins by fungal proteases. To identify fungi associated with loss of gluten strength, samples from a selection of wheat grain lots with weak gluten (n = 10, Rmax < 0.3 N) and strong gluten (n = 10, Rmax ≥ 0.6 N) was analyzed for the abundance of fungal operational taxonomic units (OTUs) using DNA metabarcoding of the nuclear ribosomal Internal Transcribed Spacer (ITS) region ITS1. The DNA quantities for a selection of fungal pathogens of wheat, and the total amount of fungal DNA, were analyzed by quantitative PCR (qPCR). The mean level of total fungal DNA was higher in grain samples with weak gluten compared to grain samples with strong gluten. Heightened quantities of DNA from fungi within the Fusarium Head Blight (FHB) complex, i.e. Fusarium avenaceum, Fusarium graminearum, Microdochium majus, and Microdochium nivale, were observed in grain samples with weak gluten compared to those with strong gluten. Microdochium majus was the dominant fungus in the samples with weak gluten. Stepwise regression modeling based on different wheat quality parameters, qPCR data, and the 35 most common OTUs revealed a significant negative association between gluten strength and three OTUs, of which the OTU identified as M. majus was the most abundant. The same analysis also revealed a significant negative relationship between gluten strength and F. avenaceum detected by qPCR, although the DNA levels of this fungus were low compared to those of M. majus. In vitro growth rate studies of a selection of FHB species showed that all the tested isolates were able to grow with gluten as a sole nitrogen source. In addition, proteins secreted by these fungi in liquid cultures were able to hydrolyze gluten substrate proteins in zymograms, confirming their capacity to secrete gluten-degrading proteases. The identification of fungi with potential to influence gluten quality can enable the development of strategies to minimize future problems with gluten strength in food-grade wheat.
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4
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Martínez M, Ramírez Albuquerque L, Arata AF, Biganzoli F, Fernández Pinto V, Stenglein SA. Effects of Fusarium graminearum and Fusarium poae on disease parameters, grain quality and mycotoxins contamination in bread wheat (Part I). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:863-873. [PMID: 31646638 DOI: 10.1002/jsfa.10099] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 08/27/2019] [Accepted: 10/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Wheat is the most important winter crop in the world, being affected by the presence of fungal, mainly those belonging to the Fusarium genus. Fusarium head blight (FHB) is a serious disease that causes important economic damage and quantitative/qualitative losses, with Fusarium graminearum and Fusarium poae being two of the most isolated species worldwide. The present study aimed to evaluate the interaction between F. graminearum and F. poae and the effects on disease parameters, grain quality and mycotoxin contamination on five wheat genotypes under field conditions during three growing seasons. RESULTS Statistical differences between Fusarium treatments were found for disease parameters, grain quality and mycotoxin contamination during the 2014/2015 growing season. High values of incidence (58.00 ± 8.00%), severity (6.28 ± 1.51%) and FHB index (4.72 ± 1.35) were observed for F. graminearum + F. poae treatment. Regarding grain quality, the results showed that the degradation of different protein fractions depends on each Fusarium species: glutenins were degraded preferably by F. graminearum (-70.82%), gliadins were degraded preferably by F. poae (-29.42%), whereas both protein fractions were degraded when both Fusarium species were present (-60.91% and -16.51%, respectively). Significant differences were observed for mycotoxin contamination between genotypes, with Proteo being the most affected (DON = 12.01 ± 3.67 μg g-1 ). In addition, we report that 3-ADON predominated over 15-ADON in the three seasons evaluated. CONCLUSION Variations in plant-pathogen interaction (Fusarium-wheat pathosystem) should be considered at least in years with favorable climatic conditions for FHB development, as a result of the potential impact of this disease on grain quality and mycotoxin contamination. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mauro Martínez
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-UNCPBA-CICBA, Facultad de Agronomía, Buenos Aires, Argentina
| | - Lady Ramírez Albuquerque
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, UBA, Buenos Aires, Argentina
| | - Agustin F Arata
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-UNCPBA-CICBA, Facultad de Agronomía, Buenos Aires, Argentina
- Cátedra de Cereales y Oleaginosas, Laboratorio de Valoración de Calidad Industrial de Trigo, Facultad de Agronomía, UNCPBA, Azul, Buenos Aires, Argentina
| | - Fernando Biganzoli
- Departamento de Métodos Cuantitativos y Sistemas de Información, Facultad de Agronomía, UBA, Buenos Aires, Argentina
| | - Virginia Fernández Pinto
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, UBA, Buenos Aires, Argentina
| | - Sebastian A Stenglein
- Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-UNCPBA-CICBA, Facultad de Agronomía, Buenos Aires, Argentina
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Changes in Antioxidant System during Grain Development of Wheat ( Triticum aestivum L.) and Relationship with Protein Composition under FHB Stress. Pathogens 2019; 9:pathogens9010017. [PMID: 31878029 PMCID: PMC7168583 DOI: 10.3390/pathogens9010017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 12/11/2019] [Accepted: 12/20/2019] [Indexed: 12/27/2022] Open
Abstract
Fusarium head blight (FHB) is found in both temperate and semi-tropical regions and causes losses in wheat (Triticum aestivum L.) resulting in reduced yield, deteriorated grain quality, and contamination of the grains with mycotoxins, primarily deoxynivalenol (DON). In this study, we focused on the identification of protein components in Fusarium-inoculated and non-inoculated wheat samples along with the major antioxidant enzymes that Fusarium can encounter during FHB infection process in six winter wheat varieties when FHB symptoms started to occur. Our hypothesis was that wheat antioxidants and H2O2 may play a role against Fusarium infections, consequently preserving protein grain components. Results showed that in more resistant varieties (Olimpija and Vulkan) DON content of inoculated flour was less accumulated and thus the major gluten network was not significantly attacked by Fusarium spp. The maximum increase in guaiacol peroxidase (POD) activity in response to FHB treatment was detected in the FHB-resistant varieties Olimpija and Vulkan, while the lowest increase in H2O2 content was detected in the FHB-susceptible variety Golubica. A particular reduction in the content of both total glutenin and high-molecular-weight glutenin subunits was detected in susceptible wheat varieties after serious artificial infection, along with increased DON accumulation. The defense mechanism in wheat varieties differed, where resistant varieties’ protein composition depended on POD activity as a detoxification agent.
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Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance. Pathogens 2019; 8:pathogens8030112. [PMID: 31357544 PMCID: PMC6789662 DOI: 10.3390/pathogens8030112] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/23/2019] [Accepted: 07/24/2019] [Indexed: 01/20/2023] Open
Abstract
The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.
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7
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Ortega LM, Moure MC, González EM, Alconada TM. Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum. Int Microbiol 2019; 22:289-296. [PMID: 30810992 DOI: 10.1007/s10123-018-00048-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 11/14/2018] [Accepted: 11/26/2018] [Indexed: 11/28/2022]
Abstract
Wheat gluten proteins are decisive for the industrial properties of flour, so alterations resulting from grain infection with Fusarium graminearum produce changes in the glutenin content that affect the baking properties. This work analyzes the high-molecular-weight glutenin changes from wheat flour with different degrees of F. graminearum infection at field, since these proteins are determinant for the quality properties of flour. Wheat cultivars-on field trials-infected with F. graminearum isolates of diverse aggressiveness showed severity values between 9.1 and 42.58% and thousand kernel weight values between 28.12 and 32.33 g. Negative correlations between severity and protein content and positive correlations between yield and protein content were observed, employing reversed-phase high-performance liquid chromatography and polyacrylamide gel electrophoresis. Furthermore, the protein signal changes were in agreement for both methodological approaches. Also, the degree of disease observed and the protein changes on infected wheat cultivars varied in relation with the aggressiveness of the isolate responsible for the infection. The principal component analysis showed a close arrangement among protein values obtained by HPLC. For each cultivar, two principal components were obtained, which explained 80.85%, 88.48%, and 93.33% of the total variance (cultivars Sy200, AGP Fast, and Klein Tigre respectively). To our knowledge, the approaches employed for the analysis of protein changes according to the degree of disease, as well as the thorough statistical analysis, are novel for the study of Fusarium Head Blight.
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Affiliation(s)
- Leonel Maximiliano Ortega
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP, CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, B1900ASH, La Plata, Argentina
| | - María Candela Moure
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP, CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, B1900ASH, La Plata, Argentina
| | - Esteban Manuel González
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP, CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, B1900ASH, La Plata, Argentina
| | - Teresa María Alconada
- Centro de Investigación y Desarrollo en Fermentaciones Industriales (CINDEFI), UNLP, CCT-La Plata, CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calle 47 y 115, B1900ASH, La Plata, Argentina.
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Mastanjević K, Španić V, Horvat D, Mastanjević K, Šarkanj B, Krstanović V, Šantek B. Establishing the impact of
Fusarium culmorum
infection and fungicide treatment on wheat malt quality. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kristina Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | | | | | - Krešimir Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Bojan Šarkanj
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Vinko Krstanović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Božidar Šantek
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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Spanic V, Viljevac Vuletic M, Drezner G, Zdunic Z, Horvat D. Performance Indices in Wheat Chlorophyll a Fluorescence and Protein Quality Influenced by FHB. Pathogens 2017; 6:E59. [PMID: 29156605 PMCID: PMC5750583 DOI: 10.3390/pathogens6040059] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 11/16/2017] [Accepted: 11/17/2017] [Indexed: 11/16/2022] Open
Abstract
Very little is known about the physiological interactions between wheat quality and Fusarium head blight (FHB), which substantially reduces wheat grain yield and quality worldwide. In order to investigate stress-induced changes in flag leaves from plants artificially inoculated with Fusarium, we screened for chlorophyll a fluorescence transient at 1, 2, 4, 7 and 14 days after Fusarium inoculation. Our results indicate that the maximum quantum yield of photochemistry (Fv/Fm) and the performance index (PI) were not affected by FHB, but there were significant differences in those two traits between different varieties and measurement times. FHB caused a significant reduction in the percentage of glutenins (GLU), high-molecular-weight (HMW), and low-molecular-weight (LMW) subunits in 'Kraljica' and 'Golubica', unlike 'Vulkan', where the percentage of GLU increased.
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Affiliation(s)
- Valentina Spanic
- Department of Small Cereal Crops, Agricultural Institute Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
| | - Marija Viljevac Vuletic
- Agrochemical laboratory, Agricultural Institute Osijek, Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
| | - Georg Drezner
- Department of Small Cereal Crops, Agricultural Institute Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
| | - Zvonimir Zdunic
- Department of Maize, Agricultural Institute Osijek, Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
| | - Daniela Horvat
- Agrochemical laboratory, Agricultural Institute Osijek, Osijek, Juzno predgradje 17, 31000 Osijek, Croatia.
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Wiwart M, Suchowilska E, Kandler W, Sulyok M, Wachowska U, Krska R. The Response of Selected Triticum spp. Genotypes with Different Ploidy Levels to Head Blight Caused by Fusarium culmorum (W.G.Smith) Sacc. Toxins (Basel) 2016; 8:112. [PMID: 27092526 PMCID: PMC4848638 DOI: 10.3390/toxins8040112] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 04/08/2016] [Accepted: 04/11/2016] [Indexed: 11/22/2022] Open
Abstract
Several cultivars and pure lines of Triticum monococcum, T. dicoccon, T. polonicum, T. spelta and T. aestivum were inoculated with Fusarium culmorum, the causal agent of Fusarium head blight in wheat. During the three-year study, the infection decreased the values of the analyzed yield components: spike weight (by 5.6% to 15.8%), number of kernels per spike (by 2.8% to 11.8%) and one kernel weight (by 8.4% to 10.7%). T. spelta was characterized by the weakest average response to infection. The grain from inoculated spikes contained significantly higher concentrations of deoxynivalenol (DON) and its 3-β-D-glucoside (D3G) than control grain. The D3G/DON ratio ranged from 11.4% to 21.4% in control grain and from 8.1% to 11.6% in inoculated grain. The lowest levels of mycotoxins were found in spelt, and the highest in T. polonicum lines and Kamut. PCA revealed that the grain of T. polonicum was characterized by an entirely different mycotoxin profile. The weakest response to F. culmorum infections was noted in T. spelta, and the strongest response in T. polonicum breeding lines and Kamut.
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Affiliation(s)
- Marian Wiwart
- Department of Plant Breeding and Seed Production, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-727 Olsztyn, Poland.
| | - Elżbieta Suchowilska
- Department of Plant Breeding and Seed Production, University of Warmia and Mazury in Olsztyn, pl. Łódzki 3, 10-727 Olsztyn, Poland.
| | - Wolfang Kandler
- Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad Lorenz Str. 20, 3430-Tulln, Austria.
| | - Michael Sulyok
- Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad Lorenz Str. 20, 3430-Tulln, Austria.
| | - Urszula Wachowska
- Department of Entomology, Phytopathology and Molecular Diagnostics, University of Warmia and Mazury in Olsztyn, ul. Prawochenskiego 17, 10-721 Olsztyn, Poland.
| | - Rudolf Krska
- Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad Lorenz Str. 20, 3430-Tulln, Austria.
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11
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Identification of regulated proteins in naked barley grains ( Hordeum vulgare nudum ) after Fusarium graminearum infection at different grain ripening stages. J Proteomics 2016; 133:86-92. [DOI: 10.1016/j.jprot.2015.11.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 10/13/2015] [Accepted: 11/16/2015] [Indexed: 11/21/2022]
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12
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Zou Z, Sun J, Huang F, Feng Z, Li M, Shi R, Ding J, Li H. I
n Vitro
Removal of T-2 Toxin by Yeasts. J Food Saf 2015. [DOI: 10.1111/jfs.12204] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zhongyi Zou
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Jianli Sun
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Fei Huang
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Zhi Feng
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Minji Li
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Ruiting Shi
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Junxia Ding
- Department of Logistics Management; China Maritime Police Academy; Ningbo Zhejiang 315801 China
| | - Hongjun Li
- College of Food Science; Southwest University; Chongqing 400716 China
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13
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14
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Eggert K, Pawelzik E. Proteome analysis of Fusarium head blight in grains of naked barley (Hordeum vulgare
subsp. nudum
). Proteomics 2011; 11:972-85. [DOI: 10.1002/pmic.201000322] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2010] [Revised: 11/30/2010] [Accepted: 12/06/2010] [Indexed: 01/12/2023]
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15
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The influence of Fusarium infection and growing location on the quantitative protein composition of (Part II) naked barley (Hordeum vulgare nudum). Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1234-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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