His primary areas of study are Glutenin, Protein subunit, Biochemistry, Genetics and Gene. His research in Glutenin intersects with topics in Biotechnology, Locus and Gliadin. His biological study spans a wide range of topics, including Storage protein, Amino acid, Molecular biology and Gluten.
His research investigates the connection between Biochemistry and topics such as Plant protein that intersect with problems in Molecular mass and Albumin. His Genetics study incorporates themes from Amylose and Starch. His research in Gene is mostly focused on Chromosome.
Domenico Lafiandra mainly focuses on Glutenin, Gene, Genetics, Biochemistry and Food science. His study in Glutenin is interdisciplinary in nature, drawing from both Storage protein, Gliadin, Gluten and Locus. His biological study deals with issues like Botany, which deal with fields such as Ploidy.
Domenico Lafiandra interconnects Polyacrylamide gel electrophoresis, Molecular biology and Starch synthase in the investigation of issues within Gene. The Food science study which covers Cultivar that intersects with Backcrossing and Grain quality. His studies in Protein subunit integrate themes in fields like Gel electrophoresis, Nucleic acid sequence, Molecular mass and Plant protein.
Domenico Lafiandra spends much of his time researching Food science, Glutenin, Starch, Cultivar and Gene. His Food science research includes themes of Mutant and Introgression. His study on Glutenin is covered under Protein subunit.
His work in Protein subunit tackles topics such as Backcrossing which are related to areas like Total protein. In his work, Endosperm, Carbohydrate, Cereal grain and Obesity is strongly intertwined with Polysaccharide, which is a subfield of Starch. Domenico Lafiandra has included themes like Amino acid and Biotechnology in his Gene study.
Domenico Lafiandra mainly investigates Food science, Genetics, Starch, Agronomy and Cultivar. His Food science study combines topics from a wide range of disciplines, such as Total protein, Glutenin and Backcrossing. His study connects Peptide and Genetics.
The concepts of his Starch study are interwoven with issues in Biotechnology and Polysaccharide. The various areas that Domenico Lafiandra examines in his Biotechnology study include TILLING and Dietary fibre. His Cultivar research incorporates themes from Respiratory allergy, Protein subunit, Quality characteristics and Crop.
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Chromosome 1B-encoded gliadins and glutenin subunits in durum wheat: genetics and relationship to gluten strength.
N.E. Pogna;J.-C. Autran;F. Mellini;D. Lafiandra.
Journal of Cereal Science (1990)
The high molecular weight subunits of wheat glutenin and their role in determining wheat processing properties.
Peter R Shewry;Nigel G Halford;Arthur S Tatham;Yves Popineau.
Advances in food and nutrition research (2003)
Genetics of wheat gluten proteins.
Peter R Shewry;Nigel G Halford;Domenico Lafiandra.
Advances in Genetics (2003)
Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project
Peter R Shewry;Yves Popineau;Domenico Lafiandra;Peter Belton.
Trends in Food Science and Technology (2000)
Characterization of a Low-Molecular-Weight Glutenin Subunit Gene from Bread Wheat and the Corresponding Protein That Represents a Major Subunit of the Glutenin Polymer
Stefania Masci;Renato D'Ovidio;Domenico Lafiandra;Donald D. Kasarda.
Plant Physiology (1998)
Improving cereal grain carbohydrates for diet and health
Domenico Lafiandra;Gabriele Riccardi;Peter R. Shewry.
Journal of Cereal Science (2014)
Increasing the amylose content of durum wheat through silencing of the SBEIIa genes
Francesco Sestili;Michela Janni;Angela Doherty;Ermelinda Botticella.
BMC Plant Biology (2010)
Accumulation of protein subunits and their polymers in developing grains of hexaploid wheats
Ram B. Gupta;Stefania Masci;Domenico Lafiandra;Harbans S. Bariana.
Journal of Experimental Botany (1996)
Evidence for a direct causal effect of low molecular weight subunits of glutenins on gluten viscoelasticity in durum wheats
N. Pogna;D. Lafiandra;P. Feillet;J.C. Autran.
Journal of Cereal Science (1988)
Effect of Heat Shock During Grain Filling on the Gluten Protein Composition of Bread Wheat
M. Ciaffi;L. Tozzi;B. Borghi;M. Corbellini.
Journal of Cereal Science (1996)
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