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31 results on '"Chon-Sik Kang"'

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1. Development of PCR-based markers for identification of wheat HMW glutenin Glu-1Bx and Glu-1By alleles

2. Wheat seedling extract and its constituents attenuate RANKL-induced differentiation and fusion of osteoclasts and bone resorption

3. Identification of genetic loci associated with major agronomic traits of wheat (Triticum aestivum L.) based on genome-wide association analysis

4. Generation of Wheat Near-Isogenic Lines Overexpressing 1Bx7 Glutenin with Increased Protein Contents and SDS-Sedimentation Values

5. Genome-Wide Association Study of Arabinoxylan Content from a 562 Hexaploid Wheat Collection

6. Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

7. Low-Temperature Effects on the Growth and Phytochemical Properties of Wheat Sprouts

8. Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

9. Comparative Pathogenicity of Fusarium graminearum Isolates from Wheat Kernels in Korea

10. Influence of protein characteristics and the proportion of gluten on end-use quality in Korean wheat cultivars

11. Influence of different nitrogen application on flour properties, gluten properties by HPLC and end-use quality of Korean wheat

12. Mapping Quantitative Trait Loci for Yield Potential Traits in Wheat Recombinant Inbred Lines

13. A Simple Method for the Assessment of Fusarium Head Blight Resistance in Korean Wheat Seedlings Inoculated with Fusarium graminearum

14. Constructing a Reference Genome in a Single Lab: The Possibility to Use Oxford Nanopore Technology

16. Influences of Cultivar and Environment on Arabinoxylan Content in Korean Wheat.

17. Evaluation of Pre-harvest Sprouting in Korean Wheat Cultivar.

18. Influence of Allelic Variations of Glutenin and Puroindloine on Flour Composition, Dough Rheology and Quality of White Salted Noodles from Korean Wheat Cultivars.

19. Effects of Allelic Variations in Wx-1, Glu-Dl, Glu-B3, and Pinb-Dl Loci on Flour Characteristics and White Salted Noodle-Making Quality of Wheat Flour.

20. Analysis of Glutenin Compositions in Korean Wheat Cultivar Using SDS-PAGE and PCR.

21. Selection of Korean Wheat Geirmplasms with Low Polyphenol Oxidase using Polyphenol Oxidase-Specific DNA Markers.

22. Relationship between Polyphenol Oxidase Activity and Color of White Salted Noodles Prepared from Korean Wheat Cultivar.

23. Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars.

24. Influence of puroindoline genotypes on grain characteristics, physico-chemical properties of flour and end-use quality of Korean wheats.

25. Flour Characteristics and End-Use Quality of Korean Wheat Cultivate I. Flour Characteristics.

26. The activation of bone marrow-derived dendritic cells is enhanced by type I collagen through discoidin domain receptor-2.

27. High Molecular Weight Glutenin Subunit in Common Wheat (Triticum aestivum L.).

28. Current Status and Future Prospects for Korean wheat Research Using Molecular Markers.

29. CHARACTERIZATION OF THE HMW-GS 1DX2.2 GENE AND ITS PROTEIN IN A COMMON KOREAN WHEAT VARIETY.

30. Characterization of Three i-type Low-Molecular-Weight Subunit Genes in Common Wheat.

31. Phenotypic and Marker Assisted Evaluation of Korean Wheat Cultivars.

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