BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

136 related articles for article (PubMed ID: 12822956)

  • 1. Refrigerated dough syruping in relation to the arabinoxylan population.
    Gys W; Courtin CM; Delcour JA
    J Agric Food Chem; 2003 Jul; 51(14):4119-25. PubMed ID: 12822956
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syruping.
    Courtin CM; Gys W; Gebruers K; Delcour JA
    J Agric Food Chem; 2005 Sep; 53(19):7623-9. PubMed ID: 16159195
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
    Simsek S; Whitney KL; Ohm JB; Anderson J; Mergoum M
    J Food Sci; 2011; 76(1):S101-7. PubMed ID: 21535707
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.
    Kim HJ; Song Y; Lee S; Lee KP; Lee BH; Yoo SH
    Food Res Int; 2017 Sep; 99(Pt 1):596-602. PubMed ID: 28784522
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
    Dornez E; Gebruers K; Cuyvers S; Delcour JA; Courtin CM
    J Agric Food Chem; 2007 Aug; 55(17):7149-55. PubMed ID: 17661495
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
    J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process.
    Zhu N; Liu Y; Zhang X; Gao H; Zeng J; Yang J; Song J; Li X; Zhao T
    J Sci Food Agric; 2024 Aug; 104(10):6062-6069. PubMed ID: 38441143
    [TBL] [Abstract][Full Text] [Related]  

  • 8. New enzyme-based method for analysis of water-soluble wheat arabinoxylans.
    Virkki L; Maina HN; Johansson L; Tenkanen M
    Carbohydr Res; 2008 Feb; 343(3):521-9. PubMed ID: 18070619
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.
    Frederix SA; Courtin CM; Delcour JA
    J Agric Food Chem; 2003 Dec; 51(25):7338-45. PubMed ID: 14640581
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking.
    Trogh I; Sørensen JF; Courtin CM; Delcour JA
    J Agric Food Chem; 2004 Jun; 52(13):4296-302. PubMed ID: 15212483
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
    Yang W; Jiang Z; Liu L; Lin Y; Wang L; Zhou S
    J Sci Food Agric; 2017 Feb; 97(3):1034-1041. PubMed ID: 27271725
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
    Frederix SA; Van Hoeymissen KE; Courtin CM; Delcour JA
    J Agric Food Chem; 2004 Dec; 52(26):7950-6. PubMed ID: 15612781
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
    Buksa K
    Carbohydr Polym; 2016 Sep; 148():281-9. PubMed ID: 27185141
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
    Buksa K; Łakomy A; Nowotna A; Krystyjan M
    Food Chem; 2018 Jul; 253():156-163. PubMed ID: 29502816
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.
    Jiang Z; Liu L; Yang W; Ding L; Awais M; Wang L; Zhou S
    Food Chem; 2018 Sep; 259():18-24. PubMed ID: 29680041
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
    Wang P; Tao H; Jin Z; Xu X
    Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking.
    Dornez E; Cuyvers S; Gebruers K; Delcour JA; Courtin CM
    J Agric Food Chem; 2008 Mar; 56(6):2246-53. PubMed ID: 18303843
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.
    Buksa K; Nowotna A; Ziobro R
    Food Chem; 2016 Feb; 192():991-6. PubMed ID: 26304439
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Endoxylanases in durum wheat semolina processing: solubilization of arabinoxylans, action of endogenous inhibitors, and effects on rheological properties.
    Ingelbrecht JA; Verwimp T; Delcour JA
    J Agric Food Chem; 2000 Jun; 48(6):2017-22. PubMed ID: 10888491
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.