BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

146 related articles for article (PubMed ID: 19663483)

  • 21. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
    Frederix SA; Van Hoeymissen KE; Courtin CM; Delcour JA
    J Agric Food Chem; 2004 Dec; 52(26):7950-6. PubMed ID: 15612781
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths.
    Baek N; Moon Y; Kim J; Kweon M
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893736
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G; Certel M; Erem F; İlknur Konak Ü
    Food Sci Technol Int; 2015 Apr; 21(3):213-20. PubMed ID: 24613830
    [TBL] [Abstract][Full Text] [Related]  

  • 24. The addition of alpha amylase improves the quality of Chinese dried noodles.
    Wang JR; Guo XN; Li Y; Zhu KX
    J Food Sci; 2021 Mar; 86(3):860-866. PubMed ID: 33590539
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of Flour Particle Size Distribution on the Quality of Maize Gluten-Free Cookies.
    Belorio M; Sahagún M; Gómez M
    Foods; 2019 Feb; 8(2):. PubMed ID: 30813429
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Exploration of the functionality of sugars in cake-baking, and effects on cake quality.
    Slade L; Kweon M; Levine H
    Crit Rev Food Sci Nutr; 2021; 61(2):283-311. PubMed ID: 32090597
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
    Food Chem; 2014 Sep; 158():48-55. PubMed ID: 24731313
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
    J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Use of almond flour and stevia in rice-based gluten-free cookie production.
    Yildiz E; Gocmen D
    J Food Sci Technol; 2021 Mar; 58(3):940-951. PubMed ID: 33678877
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Assessing the influence of psyllium as a fat substitute in wheat and gluten-free cookies.
    Belorio M; Moralejo C; Gómez M
    Food Sci Technol Int; 2021 Dec; 27(8):693-701. PubMed ID: 33375846
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices.
    Cappa C; Kelly JD; Ng PKW
    Food Chem; 2020 Jan; 302():125338. PubMed ID: 31434027
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment.
    Huang ZH; Zhao Y; Zhu KX; Guo XN; Peng W; Zhou HM
    J Agric Food Chem; 2017 Jul; 65(29):6063-6069. PubMed ID: 28672109
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.
    Dhal S; Anis A; Shaikh HM; Alhamidi A; Pal K
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900458
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.
    Frederix SA; Courtin CM; Delcour JA
    J Agric Food Chem; 2003 Dec; 51(25):7338-45. PubMed ID: 14640581
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
    Mann J; Schiedt B; Baumann A; Conde-Petit B; Vilgis TA
    Food Sci Technol Int; 2014 Jul; 20(5):341-51. PubMed ID: 23751547
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar.
    Jeong S; Kim G; Ryu K; Park J; Lee S
    Food Chem; 2024 Jan; 432():137193. PubMed ID: 37633131
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach.
    Panghal A; Chhikara N; Khatkar BS
    J Food Sci Technol; 2018 Aug; 55(8):3127-3134. PubMed ID: 30065423
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
    Queiroz VAV; Dizlek H; de Barros FAR; Tardin FD; Figueiredo JEF; Awika JM
    Plant Foods Hum Nutr; 2022 Dec; 77(4):552-559. PubMed ID: 35980500
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.
    Chen G; Li Y
    Food Chem; 2019 Apr; 278():579-586. PubMed ID: 30583414
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Differential recovery of lupin proteins from the gluten matrix in lupin-wheat bread as revealed by mass spectrometry and two-dimensional electrophoresis.
    Islam S; Ma W; Yan G; Gao L; Appels R
    J Agric Food Chem; 2011 Jun; 59(12):6696-704. PubMed ID: 21548652
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.