Reduction of Allergenic Potential in Bread Wheat RNAi Transgenic Lines Silenced for CM3, CM16 and 0.28 ATI Genes
Raviraj M. Kalunke(National Chemical Laboratory), Stefania Masci(Università degli Studi della Tuscia), Silvio Tundo, Wujun Ma(Qingdao Agricultural University), Francesco Sestili(Università degli Studi della Tuscia), Francesco Camerlengo(Centro di Ricerca per l’Orticoltura), D. Lafiandra(Università degli Studi della Tuscia), Colette Larré(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Roberta Lupi(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Shahidul Islam(University of Arkansas at Pine Bluff), Sandra Denery‐Papini(Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement), Stefano D’Amico(BOKU University)
Cited by 38
Related Papers
Wheat genomic study for genetic improvement of traits in China
|Science China Life Sciences|2022|219
Application of CRISPR/Cas9 in Crop Quality Improvement
|International Journal of Molecular Sciences|2021|210
Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength
|Theoretical and Applied Genetics|2003|169
A Novel STS Marker for Polyphenol Oxidase Activity in Bread Wheat
|Molecular Breeding|2005|158
Multiplex-PCR typing of high molecular weight glutenin alleles in wheat
|Euphytica|2003|149