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 *

120 related articles for article (PubMed ID: 23256902)

  • 1. Modelling thermal degradation of zearalenone in maize bread during baking.
    Numanoglu E; Yener S; Gökmen V; Uygun U; Koksel H
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(3):528-33. PubMed ID: 23256902
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal degradation of deoxynivalenol during maize bread baking.
    Numanoglu E; Gökmen V; Uygun U; Koksel H
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(3):423-30. PubMed ID: 22264215
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of the bread-making process on zearalenone levels.
    Heidari S; Milani J; Nazari SS
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(12):2047-54. PubMed ID: 25291600
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Tracing transgenic maize as affected by breadmaking process and raw material for the production of a traditional maize bread, broa.
    Fernandes TJ; Oliveira MB; Mafra I
    Food Chem; 2013 May; 138(1):687-92. PubMed ID: 23265541
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Thermal inactivation kinetics of β-galactosidase during bread baking.
    Zhang L; Chen XD; Boom RM; Schutyser MA
    Food Chem; 2017 Jun; 225():107-113. PubMed ID: 28193403
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Odorant transfer characteristics of white bread during baking.
    Onishi M; Inoue M; Araki T; Iwabuchi H; Sagara Y
    Biosci Biotechnol Biochem; 2011; 75(2):261-7. PubMed ID: 21307600
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
    Nivelle MA; Bosmans GM; Delcour JA
    J Agric Food Chem; 2017 Nov; 65(46):10074-10083. PubMed ID: 29056050
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.
    Bajd F; Serša I
    Magn Reson Imaging; 2011 Apr; 29(3):434-42. PubMed ID: 21237606
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Water transport during bread baking: Impact of the baking temperature and the baking time.
    Ureta MM; Diascorn Y; Cambert M; Flick D; Salvadori VO; Lucas T
    Food Sci Technol Int; 2019 Apr; 25(3):187-197. PubMed ID: 30482042
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Formation of melatonin and its isomer during bread dough fermentation and effect of baking.
    Yılmaz C; Kocadağlı T; Gökmen V
    J Agric Food Chem; 2014 Apr; 62(13):2900-5. PubMed ID: 24611648
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characteristic coloring curve for white bread during baking.
    Onishi M; Inoue M; Araki T; Iwabuchi H; Sagara Y
    Biosci Biotechnol Biochem; 2011; 75(2):255-60. PubMed ID: 21307578
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.
    Bosmans GM; Lagrain B; Ooms N; Fierens E; Delcour JA
    Food Chem; 2014 Dec; 165():149-56. PubMed ID: 25038661
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
    Channaiah LH; Michael M; Acuff JC; Phebus RK; Thippareddi H; Milliken G
    Food Microbiol; 2019 Sep; 82():334-341. PubMed ID: 31027791
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of industrial processing on the distribution of aflatoxins and zearalenone in corn-milling fractions.
    Brera C; Catano C; de Santis B; Debegnach F; de Giacomo M; Pannunzi E; Miraglia M
    J Agric Food Chem; 2006 Jul; 54(14):5014-9. PubMed ID: 16819910
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of baking conditions on the quality attributes of sponge cake.
    Ureta MM; Olivera DF; Salvadori VO
    Food Sci Technol Int; 2017 Mar; 23(2):156-165. PubMed ID: 27574030
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Zearalenone in maize: stability testing and matrix characterisation of a certified reference material.
    Krska R; Pettersson H; Josephs RD; Lemmens M; Mac Donald S; Welzig E
    Food Addit Contam; 2003 Dec; 20(12):1141-52. PubMed ID: 14726278
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fate of Fusarium mycotoxins in maize flour and grits during extrusion cooking.
    Scudamore KA; Guy RC; Kelleher B; MacDonald SJ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Nov; 25(11):1374-84. PubMed ID: 19680845
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.
    Kostelanska M; Dzuman Z; Malachova A; Capouchova I; Prokinova E; Skerikova A; Hajslova J
    J Agric Food Chem; 2011 Sep; 59(17):9303-12. PubMed ID: 21797213
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.