P. W. Gras

Transformation of wheat with high molecular weight subunit genes results in improved functional properties

Francisco Barro, L. Rooke, F. Békés et al. · Nature Biotechnology · 1997 · 304 citations

Plant Genetics, Genetics, Genetic Engineering +7

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 · 224 citations

Nutrition, Engineering, Constant Protein Content +20

Identification of wheat genotypes tolerant to the effects of heat stress on grain quality

Caron Blumenthal, F. Békés, P. W. Gras et al. · 1995 · 159 citations

Engineering, Botany, Genetics +18

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

Gm Crop, Gluten-free Nutrition, Dough Strength +11

Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

Roger J. Fido, F. Békés, P. W. Gras et al. · Journal of Cereal Science · 1997 · 116 citations

Wheat Flour, Food Biophysics, Grain Science +3