selected publications
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article
- Effect of high molecular weight glutenin subunit Dy10 on wheat dough properties and end-use quality. Journal of Integrative Agriculture. 2022
- High molecular weight glutenin subunit (HMW-GS) 1Dx5 is concentrated in small protein bodies when overexpressed in wheat starchy endosperm. Journal of Cereal Science. 2021
- Post-translational cleavage of HMW-GS Dy10 allele improves the cookie-making quality in common wheat (Triticum aestivum). . Molecular Breeding. 2021
- Large expert-curated database for benchmarking document similarity detection in biomedical literature search. Database. 2019