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MetabolomicsAroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles
Bread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were to (i) qua...
2019-11-12 | MTBLS1187 | MetaboLights
TranscriptomicsGenome-wide survey of transcriptional differences between males and females of Tribolium castaneum, the red flour beetle
Genome-wide survey of transcriptional differences between males and females of Tribolium castaneum, the red flour beetle Four biological replicates for male and female beetles with 20 individuals per replicate. Two technical replicates, one replicate per sex. 16,434 genes/expressed non-coding region...
ORGANISM(S): Tribolium castaneum 
2010-05-26 | E-GEOD-18087 | biostudies-arrayexpress
MetabolomicsImmune Stimulation via Wounding Alters Chemical Profiles of Adult Tribolium castaneum
Group-living individuals experience immense risk of disease transmission and parasite infection. In social and in some non-social insects, disease control with immunomodulation arises not only via individual immune defenses, but also via infochemicals such as contact cues and (defensive) volatiles t...
2023-04-24 | MTBLS2277 | MetaboLights
ProteomicsDeciphering the immunogenic potential of wheat flour: A reference map of the salt-soluble proteome from the U.S. wheat Butte 86
Within the complex wheat flour proteome, the gluten proteins have attracted most of the attention because of their importance in determining the functional properties of wheat flour doughs and their roles in human health conditions such as celiac disease and food allergies. However, certain non-glut...
ORGANISM(S): Triticum aestivum (Wheat) 
2020-08-17 | PXD017260 | Pride
Wheat flour proteome Non-celiac wheat sensitivity Albumins/globulins Allergens Celiac disease Lc-ms/ms 
ProteomicsTowards reducing the immunogenic potential of wheat flour: silencing of alpha gliadin genes in a U.S. wheat cultivar
The alpha gliadins are a complex group of proteins with very similar sequences that comprise about 15-20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes relevant to celiac disease, a chronic autoi...
ORGANISM(S): Triticum aestivum (Wheat) 
2020-02-28 | PXD016930 | Pride
Lc-msms Triticum aestivum Gliadin Wheat Immunogenic 
TranscriptomicsDeep sequencing of small RNAs from Tribolium castaneum
Characterization of miRNAs in red flour beetle Tribolium castaneum by deep sequencing of two different RNA libraries. Sequencing of Tribolium small RNAs from adults and embryos.
ORGANISM(S): Tribolium castaneum 
2010-12-29 | E-GEOD-26036 | biostudies-arrayexpress
TranscriptomicsTissue-specific transcriptomics, chromosomal localization, and phylogeny of chemosensory and odorant binding proteins from the red flour beetle Tribolium castaneum reveal subgroup specificities for olfaction or more general functions
Chemoreception is based on the senses of smell and taste that are crucial for animals to find new food sources, shelter, and mates. The initial step in olfaction involves the translocation of odorants from the periphery through the aqueous lymph of the olfactory sensilla to the odorant receptors by ...
ORGANISM(S): Tribolium castaneum 
2015-03-01 | E-GEOD-63162 | biostudies-arrayexpress
TranscriptomicsChIP-chip profiling of Tribolium castaneum embryo Pol II
Pol II chIP-chip on Tribolium 15-40 hour embryos to identify promoters and transcripts for developmental genes
ORGANISM(S): Tribolium castaneum 
2009-08-13 | E-TABM-758 | biostudies-arrayexpress
UnknownIncreasing fibre in white flour and bread: Implications for health and processing.
Not available
S-EPMC10947016 | biostudies-literature
ProteomicsCharacterization of the Zein Protein Composition in Maize Flour Extracts
Highly homogenous zein protein was isolated from maize kernels in an environment-friendly process using 95 % ethanol as solvent. High purity of the zein protein product was determined by SDS PAGE analysis and by 2 D gel electrophoresis followed by MALDI-ToF-MS peptide mass fingerprinting after in-ge...
ORGANISM(S): Zea mays (Maize) 
2019-06-11 | PXD012849 | Pride
Zein proteins Peptide mass fingerprinting Data base search Maize Maldi-ms Custom-built sequence data base Flour 2d gel electrophoresis 
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