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 *

346 related articles for article (PubMed ID: 20718030)

  • 1. Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat.
    Zhang L; Cheng L; Jiang L; Wang Y; Yang G; He G
    J Sci Food Agric; 2010 Nov; 90(14):2462-8. PubMed ID: 20718030
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
    Seguchi M; Tabara A; Fukawa I; Ono H; Kumashiro C; Yoshino Y; Kusunose C; Yamane C
    J Food Sci; 2007 Mar; 72(2):E79-84. PubMed ID: 17995837
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V; Ragaee SM; Abdel-Aal EM
    J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P; Jondiko TO; Tilley M; Awika JM
    J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 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. 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]  

  • 11. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG; Calderón de la Barca AM; Carvajal-Millán E; Islas-Rubio AR
    Food Funct; 2018 Jan; 9(1):534-540. PubMed ID: 29260184
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK; Cho AR; Chun YG; Park DJ
    Int J Food Sci Nutr; 2013 Feb; 64(1):122-9. PubMed ID: 22849296
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Wheat protein disulfide isomerase improves bread properties via different mechanisms.
    Zhao C; Luo Z; Li M; Gao J; Liang Z; Sun S; Wang X; Yang D
    Food Chem; 2020 Jun; 315():126242. PubMed ID: 31991256
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S; Liu Y; Tong J; Yu L; Ding M; Zhang Z; Rehman AU; Majzoobi M; Wang Z; Gao X
    Food Res Int; 2020 Apr; 130():108914. PubMed ID: 32156364
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.
    Tuhumury HC; Small DM; Day L
    Food Chem; 2016 Dec; 212():789-97. PubMed ID: 27374596
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G; Wang J; Hou Y; Huang YB; Zhang YP; Li C; Li L; Hu SQ
    J Agric Food Chem; 2017 Mar; 65(10):2162-2171. PubMed ID: 28233486
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.