BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

236 related articles for article (PubMed ID: 14611190)

  • 1. The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.
    Ramírez A; Pérez GT; Ribotta PD; León AE
    J Agric Food Chem; 2003 Nov; 51(24):7176-81. PubMed ID: 14611190
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Grain hardness: a major determinant of wheat quality.
    Pasha I; Anjum FM; Morris CF
    Food Sci Technol Int; 2010 Dec; 16(6):511-22. PubMed ID: 21339167
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Chemical and nutritional evaluation of triticale (Secale sp.) cultivated in Chile].
    Zacarías I; Yáñez E; Escobar M; Hewstone C; Wulf H
    Arch Latinoam Nutr; 1982 Sep; 32(3):713-24. PubMed ID: 7171284
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A; Collar C
    J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
    Abebe W; Collar C; Ronda F
    Carbohydr Polym; 2015 Jan; 115():260-8. PubMed ID: 25439894
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species.
    Chavoushi M; Kadivar M; Arzani A; Sabzalian MR
    Food Chem; 2022 Mar; 371():131283. PubMed ID: 34808764
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characteristics of modern triticale quality: glutenin and secalin subunit composition and mixograph properties.
    Pattison AL; Appelbee M; Trethowan RM
    J Agric Food Chem; 2014 May; 62(21):4924-31. PubMed ID: 24792750
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
    Katyal M; Singh N; Virdi AS; Kaur A; Chopra N; Ahlawat AK; Singh AM
    Food Res Int; 2017 Oct; 100(Pt 2):306-317. PubMed ID: 28888455
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S; Aktağ IG; Dodig D; Filipović M; Gökmen V
    Food Res Int; 2020 Jun; 132():109109. PubMed ID: 32331630
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Biodegradation of proteins of grain raw materials for the production of new bakery products].
    Rimareva LV; Fursova NA; Sokolova EN; Volkova GS; Borshova YA; Serba EM; Krivova AY
    Vopr Pitan; 2018; 87(6):67-75. PubMed ID: 30763492
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Storage changes in the quality of sound and sprouted flour.
    Sur R; Nagi HP; Sharma S; Sekhon KS
    Plant Foods Hum Nutr; 1993 Jul; 44(1):35-44. PubMed ID: 8332585
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Effect of the prolamins in maize (Zea mays L.) grain on tortilla texture].
    Sánchez FC; Salinas MY; Vázquez CM; Velázquez CG; Aguilar GN
    Arch Latinoam Nutr; 2007 Sep; 57(3):295-301. PubMed ID: 18271409
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Physicochemical and dough-handling characteristics of Indian wheat and triticale cultivars.
    Naik HR; Sekhon KS; Wani AA
    Food Sci Technol Int; 2010 Oct; 16(5):371-9. PubMed ID: 21339155
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C
    Food Sci Technol Int; 2017 Oct; 23(7):623-636. PubMed ID: 28610447
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Triticale adaption and competence assessment result in the high lands of Ethiopia.
    Legesse W
    Commun Agric Appl Biol Sci; 2014; 79(4):54-61. PubMed ID: 26072574
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.
    Katyal M; Virdi AS; Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2016 Mar; 194():337-44. PubMed ID: 26471563
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.
    Miller RA; Martin TJ; Seifers DL
    J Sci Food Agric; 2012 Mar; 92(4):772-5. PubMed ID: 21969097
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Pasta quality as impacted by the type of flour and starch and the level of egg addition.
    Saleh M; Al-Ismail K; Ajo R
    J Texture Stud; 2017 Oct; 48(5):370-381. PubMed ID: 28967218
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).
    Llopart EE; Drago SR; De Greef DM; Torres RL; González RJ
    Int J Food Sci Nutr; 2014 Feb; 65(1):34-41. PubMed ID: 24059748
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.