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 *

548 related articles for article (PubMed ID: 22553963)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
    Nivelle MA; Beghin AS; Vrinten P; Nakamura T; Delcour JA
    Food Chem; 2020 Aug; 320():126609. PubMed ID: 32222658
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Biopolymer interactions, water dynamics, and bread crumb firming.
    Bosmans GM; Lagrain B; Ooms N; Fierens E; Delcour JA
    J Agric Food Chem; 2013 May; 61(19):4646-54. PubMed ID: 23631677
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Molecular dynamics of starch and water during bread making monitored with temperature-controlled time domain
    Nivelle MA; Beghin AS; Bosmans GM; Delcour JA
    Food Res Int; 2019 May; 119():675-682. PubMed ID: 30884703
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Low resolution 1H NMR assignment of proton populations in pound cake and its polymeric ingredients.
    Luyts A; Wilderjans E; Waterschoot J; Van Haesendonck I; Brijs K; Courtin CM; Hills B; Delcour JA
    Food Chem; 2013 Aug; 139(1-4):120-8. PubMed ID: 23561087
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effects of soy on freezable bread dough: a magnetic resonance study.
    Simmons AL; Vodovotz Y
    Food Chem; 2012 Nov; 135(2):659-64. PubMed ID: 22868142
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain
    Nivelle MA; Remmerie E; Bosmans GM; Vrinten P; Nakamura T; Delcour JA
    Food Chem; 2019 Oct; 295():110-119. PubMed ID: 31174739
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.
    Hackenberg S; Vogel C; Scherf KA; Jekle M; Becker T
    Food Chem; 2019 Aug; 290():64-71. PubMed ID: 31000057
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D; Mu T; Sun H
    Food Res Int; 2018 Jan; 103():156-162. PubMed ID: 29389601
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Use of (1)H cross-relaxation nuclear magnetic resonance spectroscopy to probe the changes in bread and its components during aging.
    Vodovotz Y; Vittadini E; Sachleben JR
    Carbohydr Res; 2002 Feb; 337(2):147-53. PubMed ID: 11814446
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
    Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).
    Zhu Y; Xiong W; Wang L; Ju X
    Int J Biol Macromol; 2020 Nov; 163():1821-1827. PubMed ID: 32910966
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. The impact of baking time and bread storage temperature on bread crumb properties.
    Bosmans GM; Lagrain B; Fierens E; Delcour JA
    Food Chem; 2013 Dec; 141(4):3301-8. PubMed ID: 23993485
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Use of the
    Parenti O; Guerrini L; Zanoni B; Marchini M; Tuccio MG; Carini E
    Food Chem; 2021 Feb; 338():128120. PubMed ID: 33091998
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 28.