These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

248 related articles for article (PubMed ID: 11368585)

  • 1. Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study.
    Pasini G; Simonato B; Giannattasio M; Peruffo AD; Curioni A
    J Agric Food Chem; 2001 May; 49(5):2254-61. PubMed ID: 11368585
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Food allergy to wheat products: the effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust.
    Simonato B; Pasini G; Giannattasio M; Peruffo AD; De Lazzari F; Curioni A
    J Agric Food Chem; 2001 Nov; 49(11):5668-73. PubMed ID: 11714375
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls.
    Brzozowski B
    J Sci Food Agric; 2018 Jul; 98(9):3363-3375. PubMed ID: 29277903
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F; Wouters AGB; Pareyt B; Gerits LR; Delcour JA; Waelkens E; Derua R
    Food Res Int; 2018 Oct; 112():299-311. PubMed ID: 30131141
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD; Siddhu S; Aliani M
    J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
    Kowalczewski P; Różańska M; Makowska A; Jeżowski P; Kubiak P
    Food Sci Technol Int; 2019 Apr; 25(3):223-232. PubMed ID: 30509131
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K; Kruus K; Knaapila A; Gerber N; Flander L; Buchert J
    J Agric Food Chem; 2005 Feb; 53(4):1039-45. PubMed ID: 15713017
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M; Paciulli M; Dall'Asta C; Cirlini M; Chiavaro E
    J Sci Food Agric; 2015 Jan; 95(1):59-65. PubMed ID: 25060963
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
    Frakolaki G; Giannou V; Tzia C
    Food Sci Technol Int; 2020 Sep; 26(6):485-492. PubMed ID: 32070142
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Thermal inactivation kinetics of β-galactosidase during bread baking.
    Zhang L; Chen XD; Boom RM; Schutyser MA
    Food Chem; 2017 Jun; 225():107-113. PubMed ID: 28193403
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads.
    Bredariol P; Carvalho RA; Vanin FM
    Food Chem; 2020 Dec; 332():127399. PubMed ID: 32645676
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A; Nawrocka A; Lamorski K; Dziki D
    Food Res Int; 2018 Jan; 103():30-39. PubMed ID: 29389619
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
    Cardone G; D'Incecco P; Pagani MA; Marti A
    J Sci Food Agric; 2020 Apr; 100(6):2453-2459. PubMed ID: 31953837
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.
    Martínez MM; Román L; Gómez M
    Food Chem; 2018 Jan; 239():295-303. PubMed ID: 28873572
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F; Richel A; Dubrowski T; Wathelet B; Wathelet JP; Blecker C; Paquot M
    J Sci Food Agric; 2013 Aug; 93(10):2415-20. PubMed ID: 23371852
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
    Channaiah LH; Michael M; Acuff JC; Phebus RK; Thippareddi H; Milliken G
    Food Microbiol; 2019 Sep; 82():334-341. PubMed ID: 31027791
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
    Pérez IC; Mu TH; Zhang M; Ji LL
    Food Sci Technol Int; 2017 Dec; 23(8):708-715. PubMed ID: 28691514
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.