{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679701235072.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1270/jsbbs.50.303"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"5590159"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/5590159"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I5590159"}},{"identifier":{"@type":"URI","@value":"http://www.jstage.jst.go.jp/article/jsbbs1999/50/4/50_4_303/_pdf"}},{"identifier":{"@type":"NAID","@value":"130004264223"}},{"identifier":{"@type":"NAID","@value":"110001808071"}}],"dc:title":[{"@language":"en","@value":"Effect of High Molecular Weight Glutenin Subunits on Bread-Making Quality Using Near-Isogenic Lines."}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"The effects of high molecular weight glutenin(HMWG) subunits on bread-making quality were investigated by using eight kinds of near-isogenic lines(NILs) and recurrent parent Harunoakebono. No significant difference was found in flour yield from milling and flour protein content among NILs. There was no significant difference in bread-making quality between HMWG subunits 1 and 2<SUP>*</SUP> at the Glu-A1 allele. A comparison of subunits 17 + 18 with subunits 7 + 8 and 7 + 9 at the GluB1 allele showed no significant difference in SDS-sedimentation volume and dough strength. However, the specific loaf volume of the former was higher than that of the latter. Subunit 20 revealed the weakest physical property of dough at the Glu-B1 allele and indicated that the physical property values of the dough were close to those of subunits 2 + 12, 4 + 12, and 2.2 + 12 at the Glu-D1 allele in spite of having subunits 5 + 10 at Glu-D1. However, subunits 20 showed a higher specific loaf volume than subunits 2 + 12, 4 + 12, and 2.2 + 12. HMWG subunits 2 + 12, 4 + 12, and 2.2 + 12, which are shared by most Japanese wheat cultivars, indicated much poorer bread-making quality than subunits 5 + 10. It is assumed that subunits 2.2 + 12 have the most negative effect on breadmaking quality among all HMWG subunits except for null alleles, although subunits 2.2 + 12 were not significantly different from subunits 2 + 12 or 4 + 12 on physical dough properties."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282679701235075","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000256383169"}],"foaf:name":[{"@language":"en","@value":"Tanaka Kanenori"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679701235073","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000256383170"}],"foaf:name":[{"@language":"en","@value":"Yamauchi Hiroaki"}]},{"@id":"https://cir.nii.ac.jp/crid/1420282801201773440","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"80446476"},{"@type":"NRID","@value":"1000080446476"},{"@type":"NRID","@value":"9000003091961"},{"@type":"NRID","@value":"9000256383171"},{"@type":"NRID","@value":"9000015264770"},{"@type":"NRID","@value":"9000018425814"},{"@type":"NRID","@value":"9000318569046"},{"@type":"NRID","@value":"9000402078873"},{"@type":"NRID","@value":"9000256000238"},{"@type":"NRID","@value":"9000298897864"},{"@type":"NRID","@value":"9000255999185"},{"@type":"NRID","@value":"9000255999791"},{"@type":"NRID","@value":"9000415346782"},{"@type":"NRID","@value":"9000332214714"},{"@type":"NRID","@value":"9000347194840"},{"@type":"NRID","@value":"9000345320786"},{"@type":"NRID","@value":"9000381476508"},{"@type":"NRID","@value":"9000258518095"},{"@type":"NRID","@value":"9000255999616"},{"@type":"NRID","@value":"9000238155133"},{"@type":"NRID","@value":"9000009818083"},{"@type":"NRID","@value":"9000347195038"},{"@type":"NRID","@value":"9000392152480"},{"@type":"NRID","@value":"9000255999380"},{"@type":"NRID","@value":"9000345281745"},{"@type":"NRID","@value":"9000256909256"},{"@type":"NRID","@value":"9000240522273"},{"@type":"NRID","@value":"9000237753596"},{"@type":"NRID","@value":"9000347640201"},{"@type":"NRID","@value":"9000412369683"},{"@type":"NRID","@value":"9000255999462"},{"@type":"NRID","@value":"9000386258477"},{"@type":"NRID","@value":"9000347196263"},{"@type":"NRID","@value":"9000408769027"},{"@type":"NRID","@value":"9000409184413"},{"@type":"NRID","@value":"9000408803744"},{"@type":"NRID","@value":"9000258386452"},{"@type":"NRID","@value":"9000324979430"},{"@type":"NRID","@value":"9000381480387"},{"@type":"NRID","@value":"9000391399792"},{"@type":"NRID","@value":"9000316691605"},{"@type":"NRID","@value":"9000413931570"},{"@type":"NRID","@value":"9000255998773"},{"@type":"NRID","@value":"9000258517450"},{"@type":"NRID","@value":"9000242742360"},{"@type":"NRID","@value":"9000392044588"},{"@type":"NRID","@value":"9000258469108"},{"@type":"NRID","@value":"9000004558967"},{"@type":"NRID","@value":"9000381477408"},{"@type":"NRID","@value":"9000347196168"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read_0147884"}],"foaf:name":[{"@language":"en","@value":"Nishio Zenta"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204456672132","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000256383172"},{"@type":"NRID","@value":"9000003034390"},{"@type":"NRID","@value":"9000255999190"},{"@type":"NRID","@value":"9000255816168"},{"@type":"NRID","@value":"9000255998774"}],"foaf:name":[{"@language":"en","@value":"Kuwabara Tatsuo"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13447610"},{"@type":"LISSN","@value":"13447610"},{"@type":"EISSN","@value":"13473735"},{"@type":"NDL_BIB_ID","@value":"000000159884"},{"@type":"ISSN","@value":"13447610"},{"@type":"PISSN","@value":"http://id.crossref.org/issn/13447610"},{"@type":"PISSN","@value":"https://id.crossref.org/issn/13447610"},{"@type":"NCID","@value":"AA11317194"}],"prism:publicationName":[{"@language":"en","@value":"Breeding Science"},{"@language":"ja","@value":"Ｂｒｅｅｄｉｎｇ　Ｓｃｉｅｎｃｅ"},{"@language":"en","@value":"Breed. Sci."},{"@language":"ja","@value":"Ｂｒｅｅｄ．　Ｓｃｉ．"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society of Breeding"},{"@language":"ja","@value":"日本育種学会"}],"prism:publicationDate":"2000","prism:volume":"50","prism:number":"4","prism:startingPage":"303","prism:endingPage":"308"},"reviewed":"false","url":[{"@id":"http://id.ndl.go.jp/bib/5590159"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I5590159"},{"@id":"http://www.jstage.jst.go.jp/article/jsbbs1999/50/4/50_4_303/_pdf"}],"availableAt":"2000","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=near-isogenic%20line","dc:title":"near-isogenic line"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360292618969590272","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"The positive effects of the high molecular weight subunits 3+10 and 2* of glutenin on the bread-making quality of wheat cultivars"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418521445943168","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"The relationship between HMW glutenin subunit composition and the bread‐making quality of British‐grown wheat varieties"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262946131308544","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Use of the SDS-sedimentation test and SDS-polyacrylamidegel electrophoresis for screening breeder's samples of wheat for bread-making quality"}]},{"@id":"https://cir.nii.ac.jp/crid/1363107371108200448","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"Allelic variation in high-molecular-weight glutenin subunit Loci of Glu-1 in Japanese common wheats"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204287225472","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"窒素の開花期追肥が水田で栽培されたコムギの製パン性に及ぼす影響"},{"@language":"en","@value":"Effect of Nitrogen Topdressing at Flowering on Bread-Making Quality of Wheat Grown in a Paddy Field"},{"@language":"ja-Kana","@value":"チッソ ノ カイカキ ツイヒ ガ スイデン デ サイバイ サレタ コムギ ノ セイパンセイ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204287345152","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"日本麺用コムギにおける<i>Glu-A1</i>座と<i>Glu-D1</i>座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製麺適性に及ぼす影響"},{"@language":"en","@value":"Effects of the Composition of Glutenin Subunits Controlled by the <i>Glu-A1</i> and <i>Glu-D1</i> Loci and Protein Content on the NoodleQuality in Japanese Soft Wheat"},{"@value":"日本麺用コムギにおけるGlu-A1座とGlu-D1座支配のグルテニンサブユニット構成,タンパク質含有率の違いが製麺適性に及ぼす影響"},{"@language":"ja-Kana","@value":"ニホンメンヨウ コムギ ニ オケル Glu-A1ザ ト Glu-D1ザシハイ ノ グルテニンサブユニット コウセイ,タンパクシツ ガンユウリツ ノ チガイ ガ セイメン テキセイ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204456672128","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Difference in Combination between Glu-B1 and Glu-D1 Alleles in Bread-Making Quality Using Near-Isogenic Lines"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204469096192","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Interaction between Glu-A1 and Glu-D1 alleles in physical dough property in Japanese soft wheats and development of allele-specific PCR markers for Glu-A1"},{"@language":"ja","@value":"日本麺用小麦の生地物性に対するＧｌｕ－Ａ１と　Ｇｌｕ－Ｄ１対立遺伝子の相互作用とＧｌｕ－Ａ１対立遺伝子のＰＣＲマーカーの開発"},{"@language":"ja-Kana","@value":"ニホン メンヨウ コムギ ノ キジ ブッセイ ニ タイスル Glu A1 ト Glu D1 タイリツ イデンシ ノ ソウゴ サヨウ ト Glu A1 タイリツ イデンシ ノ PCR マーカー ノ カイハツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204721782144","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Comparison of Quality Characteristics of Waxy Wheat Using a Near Isogenic Line"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679260666240","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Relationship between Yellow Alkaline Noodle Quality and Flour Properties in Hard Wheat Varieties in the Central Region of Japan"},{"@language":"ja","@value":"温暖地向け硬質コムギ品種における中華麺適性と小麦粉特性との関係"},{"@value":"品質・加工 温暖地向け硬質コムギ品種における中華麺適性と小麦粉特性との関係"},{"@language":"ja-Kana","@value":"ヒンシツ カコウ オンダンチ ムケ コウシツ コムギ ヒンシュ ニ オケル チュウカメン テキセイ ト コムギコ トクセイ トノ カンケイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679261593344","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"日本麺用コムギにおける<i>Glu-A1</i>および<i>Glu-D1</i>座サブユニット構成の違いがタンパク質組成に及ぼす影響"},{"@language":"en","@value":"Effects of the Composition of Glutenin Subunits at <i>Glu-A1</i> and <i>Glu-D1</i> loci on the Protein Composition in Japanese Soft Wheat"},{"@value":"日本麺用コムギにおけるGlu-A1およびGlu-D1座サブユニット構成の違いがタンパク質組成に及ぼす影響"},{"@language":"ja-Kana","@value":"ニホンメンヨウ コムギ ニ オケル Glu-A1 オヨビ Glu-D1ザサブユニット コウセイ ノ チガイ ガ タンパクシツ ソセイ ニ オヨボス エイキョウ"},{"@value":"Effects of the composition of glutenin subunits at Glu-A1 and Glu-D1 loci on the protein composition in Japanese soft wheat"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679261937920","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Protein Content on the Quantity and Size Distribution of Polymeric Protein in Common Wheat"},{"@language":"ja","@value":"タンパク質含量がコムギのポリマータンパク質の量と分子量分布に及ぼす影響"},{"@value":"品質・加工 タンパク質含量がコムギのポリマータンパク質の量と分子量分布に及ぼす影響"},{"@language":"ja-Kana","@value":"ヒンシツ カコウ タンパクシツ ガンリョウ ガ コムギ ノ ポリマー タンパクシツ ノ リョウ ト ブンシリョウ ブンプ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679262953728","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"ja","@value":"製パン品質における<i>Glu-B1</i>，<i>Glu-B3</i>および<i>Wx-B1</i>遺伝子の効果"},{"@language":"en","@value":"Effect of <i>Glu-B1</i>, <i>Glu-B3</i> and <i>Wx-B1</i> Alleles on the Bread-making Quality Examined by Using Near Isogenic Lines"},{"@value":"製パン品質におけるGlu-B1,Glu-B3およびWx-B1遺伝子の効果"},{"@language":"ja-Kana","@value":"セイパン ヒンシツ ニ オケル Glu-B1,Glu-B3 オヨビ Wx-B1 イデンシ ノ コウカ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679264194176","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Nitrogen Topdressing at the Heading Stage on Yellow Alkaline Noodle Quality of a Hard Wheat Cultivar ‘Yukichikara’"},{"@language":"ja","@value":"出穂期の窒素追肥が硬質コムギ品種ゆきちからの中華麺適性に及ぼす影響"},{"@value":"品質・加工 出穂期の窒素追肥が硬質コムギ品種ゆきちからの中華麺適性に及ぼす影響"},{"@language":"ja-Kana","@value":"ヒンシツ ・ カコウ シュッスイキ ノ チッソ ツイヒ ガ コウシツ コムギ ヒンシュユキチカラ ノ チュウカメン テキセイ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679433243008","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679433434624","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of High-Molecular-Weight Glutenin Subunits with Different Protein Contents on Bread-Making Quality."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679445301120","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"小麦品種「ハルユタカ」の種子貯蔵蛋白質と製パン性の関係"},{"@language":"en","@value":"Relationship between seed storage protein and bread-making quality of bread wheat cultivar Haruyutaka"},{"@language":"ja-Kana","@value":"コムギ ヒンシュ ハルユタカ ノ シュシ チョゾウ タンパクシツ ト セイパンセイ ノ カンケイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679698743424","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Bread-making Quality of a Near-isogenic Line with Specific Low Molecular Weight Glutenin Components."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679700729984","@type":"Article","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality"}]},{"@id":"https://cir.nii.ac.jp/crid/1390564238086939904","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Analysis of the Relationship between Bread-Making Qualities and Dough Stress during the Proofing Process"}]},{"@id":"https://cir.nii.ac.jp/crid/1390851032061700480","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of the Composition of Glutenin Subunits at <i>Glu-A1</i> and <i>Glu-D1</i> loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality"},{"@language":"ja","@value":"日本麺用コムギにおける<i>Glu-A1</i>座および<i>Glu-D1</i>座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製菓適性に及ぼす影響"},{"@value":"日本麺用コムギにおけるGlu-A1座およびGlu-D1座支配のグルテニンサブユニット構成,タンパク質含有率の違いが製菓適性に及ぼす影響"},{"@language":"ja-Kana","@value":"ニホンメンヨウ コムギ ニ オケル Glu-A1ザ オヨビ Glu-D1ザシハイ ノ グルテニンサブユニット コウセイ,タンパクシツ ガンユウリツ ノ チガイ ガ セイカ テキセイ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520572358154435968","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"小麦粉の加工適性とグルテンタンパク質組成の関連と高品質な品種開発"},{"@language":"ja-Kana","@value":"コムギコ ノ カコウ テキセイ ト グルテンタンパクシツ ソセイ ノ カンレン ト コウヒンシツ ナ ヒンシュ カイハツ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520572360474586112","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@value":"コムギ種子貯蔵蛋白質グルテニンの高分子量サブユニットと品質特性"},{"@language":"ja-Kana","@value":"コムギ シュシ チョゾウ タンパクシツ グルテニン ノ コウブンシリョウ サブ"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291224537365248","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of high molecular weight glutenin subunits on bread making quality"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291224537366528","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Identification of a high-molecular-weight subunit of glutenin whose presence correlates with bresd-making quality in wheats of related pedigree."}]},{"@id":"https://cir.nii.ac.jp/crid/1570854174490940288","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Dough quality of biotypes of eleven Australian wheat cultivars that differ in high-molecular-weight glutenin subunit composition."}]},{"@id":"https://cir.nii.ac.jp/crid/1570854176693882368","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Bread volume potential of variable-quality flours with constant protein level as betarmined by factors governing mixing time and baking absorption levels."}]},{"@id":"https://cir.nii.ac.jp/crid/1571135649467650176","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Wheat cultivar identificaiton by gliadin electrophoregrams. I. Apparatus, method and nomenclature."}]},{"@id":"https://cir.nii.ac.jp/crid/1571135651645983360","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The effect of wheat flour proteins on mixing and baking - Correlations with protein fractions and high molecular weight glutein subunit composition by gel electrophoresis."}]},{"@id":"https://cir.nii.ac.jp/crid/1571698599420919040","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Association between gliadin elecrophoretic bands and quality common wheat."}]},{"@id":"https://cir.nii.ac.jp/crid/1571698599420920192","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Control by homoelogous group 1 chromosomes of the high-molecular-weight subunits of glutenin, an major protein of wheat endosperm."}]},{"@id":"https://cir.nii.ac.jp/crid/1571980076644851584","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of single substitution of glutenin or gliadin proteins on flour quality of Alpha 16, a Canada prairie spring wheat breeders' line"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261549374342272","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Genetic classification of prolamines and its use for plant breeding."}]},{"@id":"https://cir.nii.ac.jp/crid/1572261551544528512","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Dpigh and baking quality of wheat lines deficient in glutenin subunits controlled by teh Glu - A1, Glu - B1 and Glu - D1 loci."}]},{"@id":"https://cir.nii.ac.jp/crid/1572543024351051392","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Prediction of bread-making quqlity by prolonges swelling SDS-sedimentation test."}]},{"@id":"https://cir.nii.ac.jp/crid/1572543024351052544","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Catalogue of alleles for the complex gene loci, Gul-B1 and Glu-D1 which code for high molecular-weight subunits of glutenin in hexaploid wheat."}]},{"@id":"https://cir.nii.ac.jp/crid/1572543026519655168","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Statistical correlations between quality attributes and grain protein composition for 71 hexaploid wheats used as breeding parents"}]},{"@id":"https://cir.nii.ac.jp/crid/1573105976481639424","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The effect of group 5 chromosomes on the free polar lipids and breadmaking quality of wheat."}]},{"@id":"https://cir.nii.ac.jp/crid/1573387449281333120","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The relative contribution of proteins and other components to breadmaking quality of varieties determined using chromosome substitution lines."}]},{"@id":"https://cir.nii.ac.jp/crid/1573387451453446528","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Relationship between high - molecular - weight glutenin subunits and loaf volume in wheats as measured by the sodium dodecyl sulphate sedimentation test."}]},{"@id":"https://cir.nii.ac.jp/crid/1573668926440250880","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The HMW glutein subunit composition of Canadian wheat cultivars and their association with bread - maling quality."}]},{"@id":"https://cir.nii.ac.jp/crid/1573668926479406464","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"High - molecular - weight glutenin genes: effects on quality in wheat."}]},{"@id":"https://cir.nii.ac.jp/crid/1573950401433366016","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Allelic variation at glutenin subunit and gloadin loci, Glu - 1, Glu-3and Gli-1 of common wheats. I. Its additive and interaction effects on dough properties."}]},{"@id":"https://cir.nii.ac.jp/crid/1573950401449628928","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of the lack of proteins controlled by genes at the Cli-D1/Glu-D3 loci on the breadmaking quality of wheat."}]},{"@id":"https://cir.nii.ac.jp/crid/1574231874211315968","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"The use of near-isogenic lines with different HMW glutenin subunits in studying bread-making quality and glutenin structure."}]},{"@id":"https://cir.nii.ac.jp/crid/1574231876411698432","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Expression of individual HMW glutenin subunit genes of wheat (Triticum aestivum L.) in relation to differences in the number and type of homoelogous subunits and differences in genetic background."}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:0007039800"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I5590159"},{"@type":"CROSSREF","@value":"10.1270/jsbbs.50.303"},{"@type":"CIA","@value":"130004264223"},{"@type":"CIA","@value":"110001808071"},{"@type":"CROSSREF","@value":"10.1270/jsbbr.10.41_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.3136/fstr.13.227_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.80.77_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.81.173_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.3136/fstr.25.237_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.90.43_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1270/jsbbs.56.131_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1270/jsbbs.51.143_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.77.449_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.85.294_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1270/jsbbs.55.87_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.3136/fstr.9.67_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.3136/fstr.8.178_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.87.53_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.86.169_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"},{"@type":"CROSSREF","@value":"10.1626/jcs.85.403_references_DOI_TLCA68Ag2ZAxpWLvlkwjKa3Dgva"}]}