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 *

172 related articles for article (PubMed ID: 12590462)

  • 1. Solid-State 13C CP/MAS NMR studies on aging of starch in white bread.
    Baik MY; Dickinson LC; Chinachoti P
    J Agric Food Chem; 2003 Feb; 51(5):1242-8. PubMed ID: 12590462
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS; Bosmans GM; Delcour JA
    J Agric Food Chem; 2014 Jun; 62(24):5682-9. PubMed ID: 24863875
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The impact of baking time and bread storage temperature on bread crumb properties.
    Bosmans GM; Lagrain B; Fierens E; Delcour JA
    Food Chem; 2013 Dec; 141(4):3301-8. PubMed ID: 23993485
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A; Heinmaa I; Traksmaa R; Pehk T; Mere A; Paalme T
    J Agric Food Chem; 2012 Aug; 60(34):8492-500. PubMed ID: 22889064
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.
    Luyts A; Wilderjans E; Van Haesendonck I; Brijs K; Courtin CM; Delcour JA
    Food Chem; 2013 Dec; 141(4):3960-6. PubMed ID: 23993572
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.
    Bosmans GM; Lagrain B; Ooms N; Fierens E; Delcour JA
    Food Chem; 2014 Dec; 165():149-56. PubMed ID: 25038661
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
    Nivelle MA; Beghin AS; Vrinten P; Nakamura T; Delcour JA
    Food Chem; 2020 Aug; 320():126609. PubMed ID: 32222658
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
    J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of alpha-amylases from different sources on the firming of concentrated wheat starch gels: relationship to bread staling.
    Palacios HR; Schwarz PB; D'Appolonia BL
    J Agric Food Chem; 2004 Sep; 52(19):5987-94. PubMed ID: 15366853
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of (1)H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging.
    Vodovotz Y; Vittadini E; Sachleben JR
    Carbohydr Res; 2002 Feb; 337(2):147-53. PubMed ID: 11814446
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of glycerol and moisture gradient on thermomechanical properties of white bread.
    Baik MY; Chinachoti P
    J Agric Food Chem; 2001 Aug; 49(8):4031-8. PubMed ID: 11513706
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biopolymer interactions, water dynamics, and bread crumb firming.
    Bosmans GM; Lagrain B; Ooms N; Fierens E; Delcour JA
    J Agric Food Chem; 2013 May; 61(19):4646-54. PubMed ID: 23631677
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Model approach to starch functionality in bread making.
    Goesaert H; Leman P; Delcour JA
    J Agric Food Chem; 2008 Aug; 56(15):6423-31. PubMed ID: 18627169
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
    Collar C; Jiménez T; Conte P; Piga A
    Carbohydr Polym; 2015 May; 122():169-79. PubMed ID: 25817656
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
    Nivelle MA; Bosmans GM; Delcour JA
    J Agric Food Chem; 2017 Nov; 65(46):10074-10083. PubMed ID: 29056050
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of alpha-amylases from different sources on the retrogradation and recrystallization of concentrated wheat starch gels: relationship to bread staling.
    Palacios HR; Schwarz PB; D'Appolonia BL
    J Agric Food Chem; 2004 Sep; 52(19):5978-86. PubMed ID: 15366852
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
    Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain
    Nivelle MA; Beghin AS; Bosmans GM; Delcour JA
    Food Res Int; 2019 May; 119():675-682. PubMed ID: 30884703
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
    Liu X; Lu K; Yu J; Copeland L; Wang S; Wang S
    Food Chem; 2019 Jun; 284():118-124. PubMed ID: 30744835
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effects of soy on freezable bread dough: a magnetic resonance study.
    Simmons AL; Vodovotz Y
    Food Chem; 2012 Nov; 135(2):659-64. PubMed ID: 22868142
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.