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 *

163 related articles for article (PubMed ID: 12194186)

  • 1. Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models.
    Dhanasekharan M; Huang H; Kokini JL
    J Texture Stud; 1999; 30(6):603-23. PubMed ID: 12194186
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Viscoelastic flow modeling in the extrusion of a dough-like fluid.
    Dhanasekharan M; Kokini JL
    J Food Process Eng; 2000 Aug; 23(3):237-47. PubMed ID: 12194181
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigation and prediction of the extensional viscosity of okra mucilage using the Giesekus model.
    Minh NN
    Biorheology; 2023; 59(1-2):29-42. PubMed ID: 36093685
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Relationship between nitrogen functionality and wheat flour dough rheology: Extensional and shear approaches.
    Trevisan S; Salimi Khorshidi A; Scanlon MG
    Food Res Int; 2022 Dec; 162(Pt B):112049. PubMed ID: 36461313
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Investigation of blood flow rheology using second-grade viscoelastic model (Phan-Thien-Tanner) within carotid artery.
    Ramiar A; Larimi MM; Ranjbar AA
    Acta Bioeng Biomech; 2017; 19(3):27-41. PubMed ID: 29205216
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Shear and extensional rheology of commercial thickeners used for dysphagia management.
    Waqas MQ; Wiklund J; Altskär A; Ekberg O; Stading M
    J Texture Stud; 2017 Dec; 48(6):507-517. PubMed ID: 28464563
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D; Barak S; Khatkar BS
    Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of particle size on wheat dough and bread characteristics.
    Lapčíková B; Burešová I; Lapčík L; Dabash V; Valenta T
    Food Chem; 2019 Nov; 297():124938. PubMed ID: 31253272
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Modeling the effect of cell-associated polymeric fluid layers on force spectroscopy measurements. Part II: experimental results and comparison with model predictions.
    Coldren FM; Foteinopoulou K; Verbeeten WM; Carroll DL; Laso M
    Langmuir; 2008 Sep; 24(17):9588-97. PubMed ID: 18666789
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
    Ponce-García N; Ramírez-Wong B; Torres-Chávez PI; Figueroa-Cárdenas JD; Serna-Saldívar SO; Cortez-Rocha MO; Escalante-Aburto A
    J Sci Food Agric; 2017 Mar; 97(4):1235-1243. PubMed ID: 27322412
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Steady viscoelastic fluid flow between parallel plates under electro-osmotic forces: Phan-Thien-Tanner model.
    Dhinakaran S; Afonso AM; Alves MA; Pinho FT
    J Colloid Interface Sci; 2010 Apr; 344(2):513-20. PubMed ID: 20153862
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B; Takács Á; Vizer V; Schwendener U; Tömösközi S
    Food Chem; 2016 Jan; 190():990-996. PubMed ID: 26213066
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effect of different mixing processes on dough extensional rheology and baked attributes.
    Ktenioudaki A; Butler F; Gallagher E
    J Sci Food Agric; 2010 Sep; 90(12):2098-104. PubMed ID: 20597094
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in rheological properties of wheat due to storage.
    Kamboj U; Guha P; Mishra S
    J Sci Food Agric; 2018 Mar; 98(4):1374-1380. PubMed ID: 28758226
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
    Petrović J; Pajin B; Lončarević I; Šaponjac VT; Nikolić I; Ačkar Đ; Zarić D
    Food Sci Technol Int; 2019 Mar; 25(2):130-140. PubMed ID: 30249116
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Two Ways to Examine Differential Constitutive Equations: Initiated on Steady or Initiated on Unsteady (LAOS) Shear Characteristics.
    Zelenkova J; Pivokonsky R; Filip P
    Polymers (Basel); 2017 Jun; 9(6):. PubMed ID: 30970884
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Osteoarthritic synovial fluid and correlations with protein concentration.
    Madkhali A; Chernos M; Fakhraei S; Grecov D; Kwok E
    Biorheology; 2016 Nov; 53(3-4):123-136. PubMed ID: 27767961
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.