Avaliação de hábitos de consumo e adequação nutricional de refeições rápidas cuja base é o pão.
Tese de Mestrado de Marta Dias. Leia o trabalho completo aqui.
Extracção e quantificação de proteínas do glúten associadas à doença celíaca na tribo Triticeae
Tese de Mestrado de Luís Miguel Ferreira Ramos Seabra.
Plant biotechnology techniques applied to Triticum aestivum L., Abies alba Mill, Picea abies (L.) H. Karst and Aesculus L.
Por Ana Carolina Simões Pedrosa
Transportation and Storage of Cereals. Em Engineering Aspects of cereal and Cereal-Based Products
Livro editado por CRC Press, USA. Leia o trabalho completo aqui.
Engineering Aspects of cereal and Cereal-Based Products.
Livro editado por CRC Press, USA. Leia o trabalho completo aqui.
One hundred years of grain omics: identifying the glutens that feed the world.
Glutens, the storage proteins in wheat grains, are a major source of protein in human nutrition. The protein composition of wheat has therefore been an important focus of cereal research. Proteomic tools have been used to describe the genetic diversity of wheat germplasms from different origins at the level of polymorphisms in alleles encoding glutenin...
Proteogenomic characterization of novel x-type high molecular weight glutenin subunit 1Ax1.1.
Analysis of Portuguese wheat (Triticum aestivum L.) landrace ‘Barbela’ revealed the existence of a new x-type high molecular weight-glutenin subunit (HMW-GS) encoded at the Glu-A1 locus, which we named 1Ax1.1. in International Journal of Molecular Sciences, 14(3): 5650–5657. Leia o trabalho completo aqui.
Polymorphism of the storage proteins in Portuguese rye (Secale cereale L.) populations.
Currently, due to the abandonment of traditional agricultural practices and the decline of rye production in Portugal, there is a need to assess the genetic diversity of rye in order to preserve its biodiversity. Furthermore, a greater knowledge of rye secalins is important for rye bread‐making quality and other crop breeding purposes. The genetic variation...
Caracterização do pão regional do distrito de Viseu e de Pão São
Tese Mestrado de Ângela Rodrigues. Leia o trabalho completo aqui.