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 *

139 related articles for article (PubMed ID: 12866618)

  • 1. Application of transglutaminase and fermizyme for sensory quality improvement of pastry.
    Hozová B; Kukurová I; Dodok L
    Nahrung; 2003 Jun; 47(3):171-5. PubMed ID: 12866618
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical and sensory properties of fresh potato-based pasta (gnocchi).
    Alessandrini L; Balestra F; Romani S; Rocculi P; Rosa MD
    J Food Sci; 2010; 75(9):S542-7. PubMed ID: 21535629
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Advances in gluten-free bread technology.
    Ngemakwe PH; Le Roes-Hill M; Jideani VA
    Food Sci Technol Int; 2015 Jun; 21(4):256-76. PubMed ID: 24837594
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
    Pasqualone A; Summo C; Bilancia MT; Caponio F
    J Food Sci; 2007 Apr; 72(3):S191-6. PubMed ID: 17995813
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
    Ooms N; Pareyt B; Brijs K; Delcour JA
    Crit Rev Food Sci Nutr; 2016 Oct; 56(13):2101-14. PubMed ID: 26177127
    [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. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.
    Mehta KL; Scanlon MG; Sapirstein HD; Page JH
    J Food Sci; 2009; 74(9):E455-61. PubMed ID: 20492107
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions.
    Hozová B; Turicová R; Lenkeyová I
    Nahrung; 2002 Jun; 46(3):144-50. PubMed ID: 12108212
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like products.
    Wójtowicz A; Mościcki L
    J Food Sci; 2009 Jun; 74(5):E226-33. PubMed ID: 19646037
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Effect of defatted corn germ flour and rice bran on some chemical, physical and sensory properties of sausages].
    Pacheco-Delahaye E; Vivas Lovera N
    Acta Cient Venez; 2003; 54(4):274-83. PubMed ID: 15916182
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Microbial transglutaminase in noodle and pasta processing.
    Gharibzahedi SMT; Yousefi S; Chronakis IS
    Crit Rev Food Sci Nutr; 2019; 59(2):313-327. PubMed ID: 28857615
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ; Palomo Pd; Bressani R
    Arch Latinoam Nutr; 2004 Sep; 54(3):314-21. PubMed ID: 15807208
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Nixtamalization cooking characteristics of 11 maize varieties].
    Billeb de Sinibaldi AC; Bressani R
    Arch Latinoam Nutr; 2001 Mar; 51(1):86-94. PubMed ID: 11515238
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
    Kukurová K; Morales FJ; Bednáriková A; Ciesarová Z
    Mol Nutr Food Res; 2009 Dec; 53(12):1532-9. PubMed ID: 19824015
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of transglutaminase on some properties of cake enriched with various protein sources.
    Alp H; Bilgiçli N
    J Food Sci; 2008 Jun; 73(5):S209-14. PubMed ID: 18577012
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N; Khatkar BS
    Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physical and sensory characteristics of cookies prepared with flaxseed flour.
    Khouryieh H; Aramouni F
    J Sci Food Agric; 2012 Aug; 92(11):2366-72. PubMed ID: 22419245
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough.
    Brütsch L; Rugiero S; Serrano SS; Städeli C; Windhab EJ; Fischer P; Kuster S
    J Agric Food Chem; 2018 Nov; 66(46):12353-12360. PubMed ID: 30403137
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies.
    Tuhanioglu A; Ubeyitogullari A
    Food Res Int; 2024 Aug; 190():114588. PubMed ID: 38945607
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.