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Biochemistry|August 14, 2020
Barley "uzu" and Wheat "uzu-like" Brassinosteroid Receptor BRI1 Kinase Domain Variations Modify Phosphorylation Activity <i>In Vitro</i>Zerihun A Demissie, Fang Huang, Halim Song, et al.Food Chemistry|June 9, 2019
Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain <sup>1</sup>H NMR studyMieke A Nivelle, Ella Remmerie, Geertrui M Bosmans, et al.Genes & Genetic Systems|December 13, 2006
Sweet wheatToshiki Nakamura, Tomoya Shimbata, Patricia Vrinten, et al.Journal of Agricultural and Food Chemistry|January 26, 2016
Using the Hexaploid Nature of Wheat To Create Variability in Starch CharacteristicsTakayuki Inokuma, Patricia Vrinten, Tomoya Shimbata, et al.Lipids|February 16, 2017
Determination of Substrate Preferences for Desaturases and Elongases for Production of Docosahexaenoic Acid from Oleic Acid in Engineered CanolaJenny Lindberg Yilmaz, Ze Long Lim, Mirela Beganovic, et al.Nature Biotechnology|June 14, 2005
Stepwise engineering to produce high yields of very long-chain polyunsaturated fatty acids in plantsGuohai Wu, Martin Truksa, Nagamani Datla, et al.Journal of Agricultural and Food Chemistry|February 11, 2021
Longer Bread Shelf-Life and Improved Noodle-Making Properties Imparted by a Novel Wheat Genotype Are Stable in Different Genetic BackgroundsTakayuki Inokuma, Patricia Vrinten, Tomoya Shimbata, et al.Journal of Agricultural and Food Chemistry|November 10, 2012
Effects of homoeologous wheat starch synthase IIa genes on starch propertiesTomoya Shimbata, Yongfeng Ai, Masaya Fujita, et al.Pageof 2