291 related articles for article (PubMed ID: 16307877)
1. Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.
Shah AR; Shah RK; Madamwar D
Bioresour Technol; 2006 Nov; 97(16):2047-53. PubMed ID: 16307877
[TBL] [Abstract][Full Text] [Related]
2. The application of fungal endoxylanase in bread-making.
Romanowska I; Polak J; Janowska K; Bielecki S
Commun Agric Appl Biol Sci; 2003; 68(2 Pt A):317-20. PubMed ID: 15296186
[TBL] [Abstract][Full Text] [Related]
3. Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6.
Driss D; Bhiri F; Siela M; Bessess S; Chaabouni S; Ghorbel R
J Texture Stud; 2013 Feb; 44(1):75-84. PubMed ID: 35484802
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
Zheng H; Guo B; Chen XL; Fan SJ; Zhang YZ
Appl Microbiol Biotechnol; 2011 Apr; 90(2):509-15. PubMed ID: 21249355
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
Shafisoltani M; Salehifar M; Hashemi M
Food Chem; 2014 Apr; 148():176-83. PubMed ID: 24262543
[TBL] [Abstract][Full Text] [Related]
8. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
Liu W; Brennan MA; Serventi L; Brennan CS
Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Characterization of a xylanase from the newly isolated thermophilic Thermomyces lanuginosus CAU44 and its application in bread making.
Jiang ZQ; Yang SQ; Tan SS; Li LT; Li XT
Lett Appl Microbiol; 2005; 41(1):69-76. PubMed ID: 15960755
[TBL] [Abstract][Full Text] [Related]
11. Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy.
Oliveira DS; Telis-Romero J; Da-Silva R; Franco CM
Food Chem; 2014 Jan; 143():139-46. PubMed ID: 24054223
[TBL] [Abstract][Full Text] [Related]
12. Isolation and properties of Aspergillus niger IBT-90 xylanase for bakery.
Romanowska I; Polak J; Bielecki S
Appl Microbiol Biotechnol; 2006 Feb; 69(6):665-71. PubMed ID: 16012837
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
Hooda S; Jood S
Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
[TBL] [Abstract][Full Text] [Related]
14. Effects of waxy wheat flour and water on frozen dough and bread properties.
Yi J; Kerr WL; Johnson JW
J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
[TBL] [Abstract][Full Text] [Related]
15. Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans.
Xue Y; Cui X; Zhang Z; Zhou T; Gao R; Li Y; Ding X
Food Chem; 2020 Jan; 302():125332. PubMed ID: 31404871
[TBL] [Abstract][Full Text] [Related]
16. A new xylanase from Penicillium griseofulvum.
Jonniaux JL; Bruyer D; Arnaut F; Dauvrin T
Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet; 2001; 66(3a):261-6. PubMed ID: 15954597
[TBL] [Abstract][Full Text] [Related]
17. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
Abdualrahman MA; Ali AO; Elkhalifa EA; Sulieman AE
Pak J Biol Sci; 2012 Sep; 15(17):845-9. PubMed ID: 24163969
[TBL] [Abstract][Full Text] [Related]
18. Engineered GH11 xylanases from Orpinomyces sp. PC-2 improve techno-functional properties of bread dough.
Passarinho ATP; Ventorim RZ; Maitan-Alfenas GP; de Oliveira EB; Guimarães VM
J Sci Food Agric; 2019 Jan; 99(2):741-747. PubMed ID: 29999533
[TBL] [Abstract][Full Text] [Related]
19. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
Hemalatha MS; Bhagwat SG; Salimath PV; Prasada Rao UJ
J Sci Food Agric; 2012 Mar; 92(4):764-71. PubMed ID: 21953440
[TBL] [Abstract][Full Text] [Related]
20. Sensitivity of the
Leys S; De Bondt Y; Schreurs L; Courtin CM
J Agric Food Chem; 2019 Oct; 67(40):11198-11209. PubMed ID: 31532988
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]