His primary areas of study are Glutenin, Food science, Protein subunit, Gliadin and Botany. His Glutenin study combines topics from a wide range of disciplines, such as Storage protein, Allele and Gluten. Frank Békés does research in Food science, focusing on Wheat flour specifically.
Frank Békés interconnects Monogastric, Animal nutrition and Plant breeding in the investigation of issues within Gliadin. His studies deal with areas such as Transgene, Chromosome and Transformation as well as Botany. His Biochemistry research incorporates themes from Poaceae and Particle size.
His primary scientific interests are in Glutenin, Food science, Biochemistry, Gluten and Wheat flour. Frank Békés has included themes like Gliadin, Transgene and Botany in his Glutenin study. The Gliadin study combines topics in areas such as Storage protein, Polyacrylamide gel electrophoresis, Proteomics and Plant breeding.
His study in the field of Starch also crosses realms of Composition. His Gluten research includes themes of Plant protein, Mutant, Heterologous expression, Composite material and Transformation. Frank Békés combines subjects such as Nitrogen fertilizer, Biotechnology, Protein content and Bread making with his study of Wheat flour.
The scientist’s investigation covers issues in Glutenin, Biotechnology, Gluten, Cultivar and Molecular mass. His study with Glutenin involves better knowledge in Protein subunit. In his study, which falls under the umbrella issue of Biotechnology, Gluten Proteins and Food technology is strongly linked to Wheat flour.
His Gluten study is related to the wider topic of Food science. His work in the fields of Food science, such as Food processing, overlaps with other areas such as Fructan. His work carried out in the field of Cultivar brings together such families of science as Arabinoxylan, Genetics and Allele.
Frank Békés mostly deals with Glutenin, Plant protein, Gluten, Molecular mass and Protein subunit. His work deals with themes such as Wheat flour and Composite material, Polymer, which intersect with Plant protein. His work on Gliadin as part of his general Gluten study is frequently connected to Globulin, thereby bridging the divide between different branches of science.
The concepts of his Molecular mass study are interwoven with issues in Common wheat, Germplasm, Chromatography and Plant breeding. His work on Protein subunit is being expanded to include thematically relevant topics such as Botany. His Botany research incorporates elements of Transgene, Molecular biology, Transformation and Genetically modified organism.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Transformation of wheat with high molecular weight subunit genes results in improved functional properties
Francisco Barro;Leonie Rooke;Frank Békés;Peter Gras.
Nature Biotechnology (1997)
Allelic variation at glutenin subunit and gliadin loci, Glu-1, Glu-3 and Gli-1, of common wheats. I. Its additive and interaction effects on dough properties
R.B. Gupta;J.G. Paul;G.B. Cornish;G.A. Palmer.
Journal of Cereal Science (1994)
Identification of wheat genotypes tolerant to the effects of heat stress on grain quality
C. Blumenthal;F. Bekes;P. W. Gras;E. W. R. Barlow.
Cereal Chemistry (1995)
Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength
B. J. Butow;W. Ma;K. R. Gale;G. B. Cornish.
Theoretical and Applied Genetics (2003)
Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength
L Rooke;F Békés;R Fido;F Barro.
Journal of Cereal Science (1999)
Transformation of pasta wheat (Triticum turgidum L. var. durum) with high-molecular-weight glutenin subunit genes and modification of dough functionality
G.Y. He;L. Rooke;S. Steele;F. Békés.
Molecular Breeding (1999)
Prediction of physical dough properties from glutenin subunit composition in bread wheats : correlations studies
R.B. Gupta;F. Bekes;C.W. Wrigley.
Cereal Chemistry (1991)
Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour
R.J. Fido;F. Békés;P.W. Gras;A.S. Tatham.
Journal of Cereal Science (1997)
Sequence and properties of HMW subunit 1Bx20 from pasta wheat (Triticum durum) which is associated with poor end use properties
P. R. Shewry;S. M. Gilbert;A. W. J. Savage;A. S. Tatham.
Theoretical and Applied Genetics (2003)
Gluten polypeptides as useful genetic markers of dough quality in Australian wheats.
E. V. Metakovsky;C. W. Wrigley;F. Bekes;R. B. Gupta.
Crop & Pasture Science (1990)
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