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 *

96 related articles for article (PubMed ID: 17625869)

  • 1. Mechanism of crumb toughening in bread-like products by microwave reheating.
    Uzzan M; Ramon O; Kopelman IJ; Kesselman E; Mizrahi S
    J Agric Food Chem; 2007 Aug; 55(16):6553-60. PubMed ID: 17625869
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Mechanisms of objectionable textural changes by microwave reheating of foods: a review.
    Mizrahi S
    J Food Sci; 2012 Jan; 77(1):R57-62. PubMed ID: 22260126
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of final baking technologies in partially baked frozen gluten-free bread quality.
    Aguilar N; Albanell E; Miñarro B; Gallardo J; Capellas M
    J Food Sci; 2015 Mar; 80(3):E619-26. PubMed ID: 25656390
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.
    Derde LJ; Gomand SV; Courtin CM; Delcour JA
    J Agric Food Chem; 2014 Jul; 62(27):6445-53. PubMed ID: 24949810
    [TBL] [Abstract][Full Text] [Related]  

  • 5. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.
    García-zaragoza FJ; Sánchez-Pardo ME; Ortiz-Moreno A; Bello-Pérez LA
    Int J Food Sci Nutr; 2010 Nov; 61(7):680-9. PubMed ID: 20367217
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pressure-temperature phase diagrams of maize starches with different amylose contents.
    Buckow R; Jankowiak L; Knorr D; Versteeg C
    J Agric Food Chem; 2009 Dec; 57(24):11510-6. PubMed ID: 19916500
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Usage of enzymes in a novel baking process.
    Keskin SO; Sumnu G; Sahin S
    Nahrung; 2004 Apr; 48(2):156-60. PubMed ID: 15146975
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Model approach to starch functionality in bread making.
    Goesaert H; Leman P; Delcour JA
    J Agric Food Chem; 2008 Aug; 56(15):6423-31. PubMed ID: 18627169
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Current and future foodservice applications of microwave cooking/reheating.
    Hoffman CJ; Zabik ME
    J Am Diet Assoc; 1985 Aug; 85(8):929-33. PubMed ID: 4019983
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS; Bosmans GM; Delcour JA
    J Agric Food Chem; 2014 Jun; 62(24):5682-9. PubMed ID: 24863875
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.
    Collar C; Jiménez T; Conte P; Piga A
    Carbohydr Polym; 2015 May; 122():169-79. PubMed ID: 25817656
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Migration testing of plastics and microwave-active materials for high-temperature food-use applications.
    Castle L; Jickells SM; Gilbert J; Harrison N
    Food Addit Contam; 1990; 7(6):779-96. PubMed ID: 2150378
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rice varieties in relation to rice bread quality.
    Han HM; Cho JH; Kang HW; Koh BK
    J Sci Food Agric; 2012 May; 92(7):1462-7. PubMed ID: 22144043
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of packaging, equipment, and storage time on energy used for reheating beef stew.
    Cremer ML; Pizzimenti KV
    J Am Diet Assoc; 1992 Aug; 92(8):954-8. PubMed ID: 1640038
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMR.
    Rondeau-Mouro C; Godfrin C; Cambert M; Rouillac J; Diascorn Y; Lucas T; Grenier D
    Magn Reson Chem; 2019 Sep; 57(9):649-660. PubMed ID: 30623478
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Alkaline dissolution of starch facilitated by microwave heating for analysis by size-exclusion chromatography.
    Kim HS; Huber KC; Higley JS
    J Agric Food Chem; 2006 Dec; 54(26):9664-9. PubMed ID: 17177485
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A; Heinmaa I; Traksmaa R; Pehk T; Mere A; Paalme T
    J Agric Food Chem; 2012 Aug; 60(34):8492-500. PubMed ID: 22889064
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN; Sidhu JS; al-Saqer JM; al-Othman A
    Nahrung; 2002 Apr; 46(2):68-72. PubMed ID: 12017993
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of microwave oven heating for prediction of drug-excipient compatibilities and accelerated stability studies.
    Schou-Pedersen AM; Østergaard J; Cornett C; Hansen SH
    Int J Pharm; 2015 May; 485(1-2):97-107. PubMed ID: 25746946
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Functionality of soymilk powder and its components in fresh soy bread.
    Nilufer D; Boyacioglu D; Vodovotz Y
    J Food Sci; 2008 May; 73(4):C275-81. PubMed ID: 18460122
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.