Robinson A. B., 1974, Curr. Tip. Cell. Regul., 8, 247, 10.1016/B978-0-12-152808-9.50013-4
10.3109/10409239109081719
10.1021/ba-1977-0160.ch005
Matsudomi N., 1985, Agric. Biol. Chem., 49, 1251, 10.1271/bbb1961.49.1251
10.1111/j.1365-2621.1989.tb04661.x
10.1111/j.1365-2621.1975.tb01073.x
Matsudomi N., 1981, Nippon Nogeikagu Kaishi., 55, 983, 10.1271/nogeikagaku1924.55.983
Matsudomi N., 1982, Biol. Chem., 46, 1583
10.1111/j.1365-2621.1986.tb10845.x
10.1111/j.1365-2621.1991.tb05301.x
Bollecker S., 1990, Sciences Aliments, 10, 343
Popineau Y., 1991, Gluten Proteins 1990, 287
10.1111/j.1365-2621.1990.tb06033.x
Bollecker S., 1992, Gluten Proteins, 29
10.1016/0003-9861(63)90421-1
Aswad D. W., 1984, J. Biol. Chem., 259, 10714, 10.1016/S0021-9258(18)90570-3
Murray D. E., 1984, J. Biol. Chem., 259, 10722, 10.1016/S0021-9258(18)90571-5
Johnson B. A., 1987, J. Biol. Chem., 262, 5622, 10.1016/S0021-9258(18)45619-0
Stephenson R. C., 1989, J. Biol. Chem., 264, 6164, 10.1016/S0021-9258(18)83327-0
10.1016/0003-2697(74)90040-2
Jenks, H. T. 1969.Catalysis in Chemistry and Enzymology, 523New York: McGraw‐Hill.
10.1111/j.1399-3011.1986.tb03231.x
Swallow D. L., 1958, Biochem. J., 70, 364, 10.1042/bj0700364
10.1111/j.1399-3011.1978.tb02869.x
Naughton M. A., 1960, Biochem. J., 77, 149, 10.1042/bj0770149
Aswad D. W., 1988, Advances in Post‐Translational Modification of Proteins and Aging, 247, 10.1007/978-1-4684-9042-8_19
Capasso S., 1989, Peptide Res., 2, 195
Melville J., 1935, Biochem. J., 29, 179, 10.1042/bj0290179
Slobin L., 1964, Dissertation
10.1016/0002-9343(66)90156-2
Wright H. T., 1982, From Cyclotrons to Cytochromes, 727, 10.1016/B978-0-12-397580-5.50058-2
10.1111/j.1399-3011.1987.tb03390.x
10.1111/j.1365-2621.1987.tb05884.x
Kato A., 1981, Agric. Biol. Chem., 45, 2755, 10.1271/bbb1961.45.2755
10.1111/j.1365-2621.1988.tb07788.x
10.1111/j.1365-2621.1988.tb13546.x
Motoki M., 1986, Agric. Biol. Chem., 50, 3025, 10.1271/bbb1961.50.3025
Matsudomi N., 1989, Agric. Biol. Chem., 1986, 50
Holme J., 1959, Cereal Chem., 36, 321
MacDonald C. E., 1961, Food Technol., 15, 141
Gagen, W. L. and Holme, J. 1973.Industrial Use of Cereals, Edited by: Pomeranz, Y. 8St. Paul, MN: American Association of Cereal Chemists.
10.1016/0308-8146(78)90045-6
Kato A., 1980, Biochim. Biophys. Acta, 624, 13, 10.1016/0005-2795(80)90220-2
Gilbert J. B., 1949, J. Biol. Chem., 180, 209, 10.1016/S0021-9258(18)56737-5
Steinhardt J., 1942, J. Res. Natl. Bur. Stand., 29, 315, 10.6028/jres.029.016
10.1111/j.1365-2621.1987.tb05871.x
Izzo, H. V. 1993. “The Nonenzymatic Deamidation of Wheat Proteins during Extrusion: Studies on the Occurrence, Catalysis, and Implications of Amide Loss in Foods during Processing”. Rutgers University. Ph.D. dissertation
Batey I. L., 1980, Ann. Technol. Agric., 29, 363
Gebhardt E., 1982, Backer Konditor, 30, 37
Cunningham D. K., 1955, Cereal Chem., 32, 91
10.1021/bk-1979-0092.ch010
Wall J. S., 1979, Recent Advances in the Biochemistry of Cereals, 275
10.1016/0308-8146(86)90096-8
10.1080/10408399009527513
Izzo, M. T. 1989. “Lipid‐Protein and Lipid‐Carbohydrate Interactions during Twin Screw Extrusion of Corn Meal”. Rutgers University. Ph.D. dissertation
Wen L. F., 1990, Cereal Chem., 67, 268
10.1111/j.1365-2621.1992.tb08064.x
Nursten, H. E. 1986.Developments in Food Flavours, Edited by: Birch, G. G. and Lindley, M. G. 173New York: Elsevier.
Hodge J. E., 1967, Chemistry and Physiology of Flavors, 465
Wang P. S., 1969, Agric. Biol. Chem., 33, 1775, 10.1271/bbb1961.33.1775
10.1111/j.1749-6632.1972.tb16319.x
10.1111/j.1365-2621.1983.tb10790.x
Ikura K., 1980, Agric. Biol. Chem., 44, 2979, 10.1271/bbb1961.44.2979
Otterburn M. S., 1977, Adv. Exp. Med. Biol. 86, 239
10.1111/j.1745-4549.1993.tb00730.x
Snyder H. E., 1987, Soybean Utilization, 46, 10.1007/978-94-011-6062-9
