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 *

196 related articles for article (PubMed ID: 14234492)

  • 21. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y
    Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods.
    Lombardo C; Bolla M; Chignola R; Senna G; Rossin G; Caruso B; Tomelleri C; Cecconi D; Brandolini A; Zoccatelli G
    J Agric Food Chem; 2015 Sep; 63(37):8299-306. PubMed ID: 26332577
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten.
    Wang P; Wang G; Zhang Y; Lv X; Xie C; Shen J; Yang R; Gu Z; Zhou J; Jiang D
    J Agric Food Chem; 2022 Nov; 70(46):14784-14797. PubMed ID: 36265514
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Partial characterization of interactions in aqueous gluten extracts.
    Ronalds JA; Winzor DJ
    Arch Biochem Biophys; 1969 Feb; 129(2):456-60. PubMed ID: 5772961
    [No Abstract]   [Full Text] [Related]  

  • 25. A recombinant ω-gliadin-like D-type glutenin and an α-gliadin from wheat (Triticum aestivum): two immunoglobulin E binding proteins, useful for the diagnosis of wheat-dependent allergies.
    Mameri H; Bouchez I; Pecquet C; Raison-Peyron N; Choudat D; Chabane H; Kerre S; Denery-Papini S; Gohon Y; Briozzo P; Laurière M; Snégaroff J
    J Agric Food Chem; 2012 Aug; 60(32):8059-68. PubMed ID: 22809016
    [TBL] [Abstract][Full Text] [Related]  

  • 26. AMIDE GROUPS AS INTERACTION SITES IN WHEAT GLUTEN PROTEINS: EFFECTS OF AMIDE-ESTER CONVERSION.
    BECKWEITH AC; WALL JS; DIMLER RJ
    Arch Biochem Biophys; 1963 Dec; 103():319-30. PubMed ID: 14099542
    [No Abstract]   [Full Text] [Related]  

  • 27. CARP MYOGENS OF WHITE AND RED MUSCLES. PROPERTIES AND AMINO ACID COMPOSITION OF THE MAIN LOW-MOLECULAR-WEIGHT COMPONENTS OF WHITE MUSCLE.
    KONOSU S; HAMOIR G; PECHERE JF
    Biochem J; 1965 Jul; 96(1):98-112. PubMed ID: 14343158
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment.
    Wang P; Zhao X; Yang R; Zhou Y; Zhou Q; Gu Z; Jiang D
    J Agric Food Chem; 2020 Apr; 68(13):4005-4016. PubMed ID: 32073852
    [TBL] [Abstract][Full Text] [Related]  

  • 29. [Structural differences between various quality glutens and between their protein components].
    Wakar AB; Pristschep EG; Kolpakowa WW
    Nahrung; 1975; 19(9-10):759-68. PubMed ID: 1226208
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Lectins in wheat gluten proteins.
    Concon JM; Newburg DS; Eades SN
    J Agric Food Chem; 1983; 31(5):939-41. PubMed ID: 6688815
    [No Abstract]   [Full Text] [Related]  

  • 31. Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making.
    Lagrain B; Brijs K; Delcour JA
    J Agric Food Chem; 2008 Nov; 56(22):10660-6. PubMed ID: 18942840
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS; Barak S; Mudgil D
    Int J Biol Macromol; 2013 Feb; 53():38-41. PubMed ID: 23142154
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The properties of bovine growth hormone. 3. Behavior in alkaline solution.
    Edelhoch H; Condliffe PG; Lippoldt RE; Burger HG
    J Biol Chem; 1966 Nov; 241(22):5205-12. PubMed ID: 5927997
    [No Abstract]   [Full Text] [Related]  

  • 34. Antibody reactivity in patients with IgE-mediated wheat allergy to various subunits and fractions of gluten and non-gluten proteins from ω-gliadin-free wheat genotypes.
    Skoczowski A; Obtułowicz K; Czarnobilska E; Dyga W; Mazur M; Stawoska I; Waga J
    Ann Agric Environ Med; 2017 May; 24(2):229-236. PubMed ID: 28664699
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.
    Koga S; Böcker U; Moldestad A; Tosi P; Shewry PR; Mosleth EF; Uhlen AK
    J Sci Food Agric; 2016 Jan; 96(1):122-30. PubMed ID: 25565275
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Wheat gluten and its glutenin component: viscosity, diffusion and sedimentation studies.
    TAYLOR NW; CLUSKEY JE
    Arch Biochem Biophys; 1962 May; 97():399-405. PubMed ID: 13919987
    [No Abstract]   [Full Text] [Related]  

  • 37. STUDIES ON TAKA-AMYLASE A UNDER HIGH PRESSURE. 3. SOME PHYSIOCHEMICAL PROPERTIES OF PRESSURE-DENATURED AMYLASE A.
    MIYAGAWA K
    Arch Biochem Biophys; 1965 May; 110():381-7. PubMed ID: 14342738
    [No Abstract]   [Full Text] [Related]  

  • 38. The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes.
    Kang X; Sui J; Zhang X; Wei G; Wang B; Liu P; Qiu L; El-Banna HA; Cui B; Abd El-Aty AM
    Food Chem; 2022 Mar; 371():131095. PubMed ID: 34537618
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.
    Murakami T; Nishimura T; Kitabatake N; Tani F
    J Food Sci; 2016 Mar; 81(3):C553-62. PubMed ID: 26865190
    [TBL] [Abstract][Full Text] [Related]  

  • 40. THE SOLUTION PROPERTIES OF BETA-LACTOGLOBULIN C.
    TOWNEND R; HERSKOVITS TT; SWAISGOOD HE; TIMASHEFF SN
    J Biol Chem; 1964 Dec; 239():4196-201. PubMed ID: 14247668
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.