Ronald Chan

Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance

Ann E. Blechl, Jeanie Lin, Nguyễn Thái Sơn et al. · Journal of Cereal Science · 2006 · 108 citations

Engineering, Elevated Levels, Mixing Strength +10

Sequential Extraction and Quantitative Recovery of Gliadins, Glutenins, and Other Proteins from Small Samples of Wheat Flour

Frances M. DuPont, Ronald Chan, Rocío López et al. · Journal of Agricultural and Food Chemistry · 2005 · 107 citations

Characterization of the 1B‐Type ω‐Gliadins from <i>Triticum aestivum</i> Cultivar Butte

Frances M. DuPont, William H. Vensel, Ronald Chan et al. · Cereal Chemistry · 2000 · 84 citations

Engineering, Botany, Abstract ω‐Gliadins +21

BiP, HSP70, NDK and PDI in wheat endosperm. I. Accumulation of mRNA and protein during grain development

Frances M. DuPont, William J. Hurkman, Charlene K. Tanaka et al. · Physiologia Plantarum · 1998 · 39 citations

Engineering, Botany, Genetics +18

Extraction of up to 95% of Wheat (Triticum aestivum) Flour Protein Using Warm Sodium Dodecyl Sulfate (SDS) without Reduction or Sonication

Frances M. DuPont, Vitalie Samoil, Ronald Chan · Journal of Agricultural and Food Chemistry · 2008 · 25 citations