{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,21]],"date-time":"2025-10-21T11:12:57Z","timestamp":1761045177443,"version":"build-2065373602"},"reference-count":34,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2003,3,12]],"date-time":"2003-03-12T00:00:00Z","timestamp":1047427200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Pest Management Science"],"published-print":{"date-parts":[[2003,4]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>Aphid feeding in cereals results in both quantitative and qualitative yield losses; moreover aphid\u2010transmitted viruses are responsible for other quantitative and qualitative damage so that direct or indirect effects of aphid infection are always of interest. At the beginning of stem elongation, wheat plants were caged regardless of the presence or absence of indigenous cereal aphids. Half of the caged plants were artificially infected with <jats:italic>Diuraphis noxia<\/jats:italic>. The number of <jats:italic>D noxia<\/jats:italic> and <jats:italic>Rhopalosiphum padi<\/jats:italic> individuals on plants destined for flour preparation was approximately 150 aphids per tiller at peak population. The number of <jats:italic>Sitobion avenae<\/jats:italic> individuals was <jats:italic>ca<\/jats:italic> 25 aphids per tiller. Bread\u2010making quality of wheat flour is determined primarily by the protein content, the gluten proteins (gliadins, glutenins) being the prime factors. The absolute amounts and\/or the relative proportion of gliadins and glutenins are very important in dough making and in determining baking quality. Flour from grains originating from plants infected naturally with cereal aphids indigenous to Hungary, and flour infected artificially with <jats:italic>D noxia<\/jats:italic>, were analysed for glutenin and gliadin content using size exclusion HPLC. It was found that aphid infection had a significant effect on the gliadin\/glutenin ratio, which was significantly lower in wheat flour prepared from aphid\u2010infected plants than in that from uninfected control. The most significant decrease in gliadin\/glutenin ratio was caused by <jats:italic>D noxia<\/jats:italic> infection, followed by <jats:italic>R padi<\/jats:italic> and then <jats:italic>S avenae<\/jats:italic>. As the gliadin\/glutenin ratio was significantly lower in flour made from aphid\u2010infected wheat seeds, it can be supposed that aphid feeding results in decreased bread making quality of wheat flour.<\/jats:p><jats:p>\u00a9 2003 Society of Chemical Industry<\/jats:p>","DOI":"10.1002\/ps.661","type":"journal-article","created":{"date-parts":[[2003,3,14]],"date-time":"2003-03-14T12:06:44Z","timestamp":1047643604000},"page":"426-430","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Glutenin and gliadin contents of flour derived from wheat infested with different aphid species"],"prefix":"10.1002","volume":"59","author":[{"given":"Zsuzsa","family":"Basky","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Adrien","family":"F\u00f3nagy","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2003,3,12]]},"reference":[{"key":"e_1_2_6_2_2","first-page":"466","volume-title":"Aphids on the world's crops: an identification and information guide","author":"Blackman R L","year":"1984"},{"key":"e_1_2_6_3_2","doi-asserted-by":"publisher","DOI":"10.1093\/jee\/81.1.317"},{"key":"e_1_2_6_4_2","first-page":"108","article-title":"Sorghum germplasm tolerant to greenbug (Homoptera: Aphididae) feeding damage as measured by reduced chlorophyll loss","volume":"71","author":"Girma M","year":"1999","journal-title":"J Kansas Entomol Soc"},{"key":"e_1_2_6_5_2","doi-asserted-by":"publisher","DOI":"10.1093\/jee\/84.3.897"},{"key":"e_1_2_6_6_2","first-page":"187","article-title":"Effects of pot size and fertility level on assessment of aphid (Homoptera: Aphididae) feeding damage in greenhouse grown spring wheat","volume":"63","author":"Gellner J L","year":"1990","journal-title":"J Kansas Entomol Soc"},{"key":"e_1_2_6_7_2","unstructured":"Fouch\u00e9A VerhovenR\u200aL HewittP\u200aH WaltersM\u200aC KrielC\u200aCandDe JagerJ Russian aphid (Diuraphis noxia) feeding damage on wheat related cereals and aBromusgrass species inProgress inD noxia (Diuraphis noxiaMord.)research in the Republic of South Africa ed by Walters MC Technical Communication Department of Agriculture Republic of South Africa No 191 pp22\u201399(1984)."},{"key":"e_1_2_6_8_2","first-page":"4","article-title":"Diuraphis noxia in Hungary","volume":"4","author":"Basky Z","year":"1991","journal-title":"Newsletter Barley Yellow Dwarf"},{"key":"e_1_2_6_9_2","first-page":"519","volume-title":"Aphids in natural and managed ecosystems","author":"Basky Z","year":"1998"},{"key":"e_1_2_6_10_2","first-page":"203","volume-title":"The quality of wheat and flour (A b\u00faza \u00e9s a liszt min\u0151s\u00e9ge)","author":"Pollhamer E","year":"1981"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0065-2628(08)60058-0"},{"key":"e_1_2_6_12_2","first-page":"381","article-title":"Fractionating and reconstituting techniques as tools in wheat flour research","volume":"20","author":"Finney K F","year":"1943","journal-title":"Cereal Chem"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1978.tb00794.x"},{"key":"e_1_2_6_14_2","unstructured":"OsborneT\u200aB The proteins of the wheat kernel Publ 84 Carnegie Institute of Washington Washington DC USA (1907)."},{"key":"e_1_2_6_15_2","first-page":"169","article-title":"Determination of molecular weight distribution in wheat flour proteins by extraction and gel filtration in a dissociating medium","volume":"43","author":"Meredith O B","year":"1966","journal-title":"Cereal Chem"},{"key":"e_1_2_6_16_2","first-page":"448","article-title":"Glutenin in developing wheat grain","volume":"48","author":"Bushuk W","year":"1971","journal-title":"Cereal Chem"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1042\/bj2670001"},{"key":"e_1_2_6_18_2","first-page":"150","article-title":"Use of sonication and size\u2010exclusion high\u2010performance liquid chromatography in the study of wheat flour proteins I. 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