BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

236 related articles for article (PubMed ID: 19924888)

  • 1. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.
    Pareyt B; Bruneel C; Brijs K; Goesaert H; Delcour JA
    J Agric Food Chem; 2010 Jan; 58(1):353-60. PubMed ID: 19924888
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Nonstarch polysaccharides in wheat flour wire-cut cookie making.
    Guttieri MJ; Souza EJ; Sneller C
    J Agric Food Chem; 2008 Nov; 56(22):10927-32. PubMed ID: 18942832
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Gluten protein composition in several fractions obtained by shear induced separation of wheat flour.
    van der Zalm EE; Grabowska KJ; Strubel M; van der Goot AJ; Hamer RJ; Boom RM
    J Agric Food Chem; 2010 Oct; 58(19):10487-92. PubMed ID: 20825157
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
    J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
    Ma F; Kim J; Baik BK
    J Sci Food Agric; 2020 Aug; 100(10):3850-3856. PubMed ID: 32297322
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I; Drzewiecki J
    Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Sugar-snap cookie dough setting: the impact of sucrose on gluten functionality.
    Pareyt B; Brijs K; Delcour JA
    J Agric Food Chem; 2009 Sep; 57(17):7814-8. PubMed ID: 19663483
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J; Kang J; Wang L; Li Z; Wang R; Chen ZX; Hou GG
    J Agric Food Chem; 2012 Jul; 60(26):6507-14. PubMed ID: 22697400
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of fungicide treatment on the quality of wheat flour and breadmaking.
    Wang J; Pawelzik E; Weinert J; Zhao Q; Wolf GA
    J Agric Food Chem; 2004 Dec; 52(25):7593-600. PubMed ID: 15675809
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y
    J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.
    Decamps K; Gryp G; Joye IJ; Courtin CM; Delcour JA
    Food Chem; 2014 Apr; 148():235-9. PubMed ID: 24262551
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M; Slade L; Levine H; Gannon D
    Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Individual and interactive effects of cultivar maturation time, nitrogen regime and temperature level on accumulation of wheat grain proteins.
    Malik AH; Prieto-Linde ML; Kuktaite R; Andersson A; Johansson E
    J Sci Food Agric; 2011 Sep; 91(12):2192-200. PubMed ID: 21547918
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN; León AE; Ribotta PD
    J Sci Food Agric; 2016 May; 96(7):2539-46. PubMed ID: 26251131
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Extraction of up to 95% of wheat (Triticum aestivum) flour protein using warm sodium dodecyl sulfate (SDS) without reduction or sonication.
    DuPont FM; Samoil V; Chan R
    J Agric Food Chem; 2008 Aug; 56(16):7431-8. PubMed ID: 18616274
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
    Yegin S; Altinel B; Tuluk K
    J Food Sci; 2024 May; 89(5):2645-2658. PubMed ID: 38563094
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of aqualysin 1 peptidase from Thermus aquaticus on molecular scale changes in the wheat gluten network during bread baking.
    Verbauwhede AE; Lambrecht MA; Fierens E; Shegay O; Brijs K; Delcour JA
    Food Chem; 2019 Oct; 295():599-606. PubMed ID: 31174801
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.