F. Békés

Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

S. Uthayakumaran, P. W. Gras, Frederick L. Stoddard et al. · Cereal Chemistry · 1999 · 227 citations

Agriculture, Biochemistry, Food Science +17

Quality of winter wheat in relation to heat and drought shock after anthesis

Krisztina Balla, Marianna Rakszegi, F. Békés et al. · Czech Journal of Food Sciences · 2011 · 214 citations · Full text

Agriculture, Crop Sciences, Plant Sciences +14

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

Ram B. Gupta, J.G. Paul, G. B. Cornish et al. · Journal of Cereal Science · 1994 · 210 citations

Agriculture, Food Science, Plant Sciences +17

Molecular discrimination of Bx7 alleles demonstrates that a highly expressed high-molecular-weight glutenin allele has a major impact on wheat flour dough strength

Barbara Butow, Wujun Ma, K. R. Gale et al. · Theoretical and Applied Genetics · 2003 · 169 citations

Life Sciences, Genetics, Molecular Genetics +9

Overexpression of a Gluten Protein in Transgenic Wheat Results in Greatly Increased Dough Strength

L. Rooke, F. Békés, R. Fido et al. · Journal of Cereal Science · 1999 · 141 citations

Agriculture, Agronomy, Plant Sciences +16