Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Francisco Barro

Showing results (11-20 of 101) with videos related to

Pageof 11
Sort By:
Plos One|March 29, 2016
Effective Identification of Low-Gliadin Wheat Lines by Near Infrared Spectroscopy (NIRS): Implications for the Development and Analysis of Foodstuffs Suitable for Celiac PatientsMaría Dolores García-Molina, Juan García-Olmo, Francisco Barro
Aob PLANTS|January 11, 2024
Study of the genetic variability of durum wheat (<i>Triticum durum</i> Desf.) in the face of combined stress: water and heatLatifa Chaouachi, Miriam Marín-Sanz, Francisco Barro, et al.
Food & Nutrition Research|June 27, 2022
Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish marketMiriam Marín-Sanz, Susana Sánchez-León, Elena León, et al.
Plos One|September 22, 2011
Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strengthFernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, et al.
Plos One|March 18, 2014
The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixingJavier Gil-Humanes, Fernando Pistón, Francisco Barro, et al.
Frontiers in Plant Science|April 9, 2020
Prolamin Content and Grain Weight in RNAi Silenced Wheat Lines Under Different Conditions of Temperature and Nitrogen AvailabilityMiriam Marín-Sanz, María J Giménez, Francisco Barro, et al.
Frontiers in Plant Science|December 22, 2016
Glyphosate-Resistant <i>Parthenium hysterophorus</i> in the Caribbean Islands: Non Target Site Resistance and Target Site Resistance in Relation to Resistance LevelsEnzo Bracamonte, Pablo T Fernández-Moreno, Francisco Barro, et al.
Proceedings of the National Academy of Sciences of the United States of America|September 11, 2010
Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interferenceJavier Gil-Humanes, Fernando Pistón, Stig Tollefsen, et al.
Nutrients|March 1, 2019
Gluten Free Wheat: Are We There?María Dolores García-Molina, María José Giménez, Susana Sánchez-León, et al.
International Journal of Molecular Sciences|December 10, 2021
A Bioinformatic Workflow for InDel Analysis in the Wheat Multi-Copy α-Gliadin Gene Family Engineered with CRISPR/Cas9María H Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, et al.
Pageof 11

Showing results (11-20 of 101) with videos related to

Sort By:
Pageof 11
Plos One|March 29, 2016
Effective Identification of Low-Gliadin Wheat Lines by Near Infrared Spectroscopy (NIRS): Implications for the Development and Analysis of Foodstuffs Suitable for Celiac PatientsMaría Dolores García-Molina, Juan García-Olmo, Francisco Barro
Aob PLANTS|January 11, 2024
Study of the genetic variability of durum wheat (<i>Triticum durum</i> Desf.) in the face of combined stress: water and heatLatifa Chaouachi, Miriam Marín-Sanz, Francisco Barro, et al.
Food & Nutrition Research|June 27, 2022
Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish marketMiriam Marín-Sanz, Susana Sánchez-León, Elena León, et al.
Plos One|September 22, 2011
Down-regulating γ-gliadins in bread wheat leads to non-specific increases in other gluten proteins and has no major effect on dough gluten strengthFernando Pistón, Javier Gil-Humanes, Marta Rodríguez-Quijano, et al.
Plos One|March 18, 2014
The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixingJavier Gil-Humanes, Fernando Pistón, Francisco Barro, et al.
Frontiers in Plant Science|April 9, 2020
Prolamin Content and Grain Weight in RNAi Silenced Wheat Lines Under Different Conditions of Temperature and Nitrogen AvailabilityMiriam Marín-Sanz, María J Giménez, Francisco Barro, et al.
Frontiers in Plant Science|December 22, 2016
Glyphosate-Resistant <i>Parthenium hysterophorus</i> in the Caribbean Islands: Non Target Site Resistance and Target Site Resistance in Relation to Resistance LevelsEnzo Bracamonte, Pablo T Fernández-Moreno, Francisco Barro, et al.
Proceedings of the National Academy of Sciences of the United States of America|September 11, 2010
Effective shutdown in the expression of celiac disease-related wheat gliadin T-cell epitopes by RNA interferenceJavier Gil-Humanes, Fernando Pistón, Stig Tollefsen, et al.
Nutrients|March 1, 2019
Gluten Free Wheat: Are We There?María Dolores García-Molina, María José Giménez, Susana Sánchez-León, et al.
International Journal of Molecular Sciences|December 10, 2021
A Bioinformatic Workflow for InDel Analysis in the Wheat Multi-Copy α-Gliadin Gene Family Engineered with CRISPR/Cas9María H Guzmán-López, Miriam Marín-Sanz, Susana Sánchez-León, et al.
Pageof 11