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 *

75 related articles for article (PubMed ID: 23374210)

  • 1. Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties.
    Li Vigni M; Cocchi M
    Anal Chim Acta; 2013 Feb; 764():17-23. PubMed ID: 23374210
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Near infrared spectroscopy and multivariate analysis methods for monitoring flour performance in an industrial bread-making process.
    Li Vigni M; Durante C; Foca G; Marchetti A; Ulrici A; Cocchi M
    Anal Chim Acta; 2009 May; 642(1-2):69-76. PubMed ID: 19427460
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C; Lucisano M; Mariotti M
    Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
    [TBL] [Abstract][Full Text] [Related]  

  • 4.
    Musatti A; Cappa C; Mapelli C; Alamprese C; Rollini M
    Foods; 2020 Jan; 9(1):. PubMed ID: 31952190
    [No Abstract]   [Full Text] [Related]  

  • 5. Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage.
    Sanfilippo R; Canale M; Dugo G; Oliveri C; Scarangella M; Strano MC; Amenta M; Crupi A; Spina A
    Plants (Basel); 2023 Mar; 12(5):. PubMed ID: 36903984
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of partial substitution of wheat flour by quinoa (
    Gutierrez-Castillo C; Alcázar-Alay S; Vidaurre-Ruiz J; Correa MJ; Cabezas DM; Repo-Carrasco-Valencia R; Encina-Zelada CR
    Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Studies on proofing of yeasted bread dough using near- and mid-infrared spectroscopy.
    Sinelli N; Casiraghi E; Downey G
    J Agric Food Chem; 2008 Feb; 56(3):922-31. PubMed ID: 18193831
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of Two
    Picozzi C; Clagnan E; Musatti A; Rollini M; Brusetti L
    Foods; 2022 Sep; 11(18):. PubMed ID: 36140896
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.
    Bellido GG; Scanlon MG; Sapirstein HD; Page JH
    J Agric Food Chem; 2008 Nov; 56(21):9855-61. PubMed ID: 18841986
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Flour quality and disproportionation of bubbles in bread doughs.
    Chakrabarti-Bell S; Wang S; Siddique KHM
    Food Res Int; 2014 Oct; 64():587-597. PubMed ID: 30011692
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Jan; 92(2):299-306. PubMed ID: 21918992
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK; Sjöö ME; Eliasson AC
    J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.
    Makhoul S; Romano A; Cappellin L; Spano G; Capozzi V; Benozzi E; Märk TD; Aprea E; Gasperi F; El-Nakat H; Guzzo J; Biasioli F
    J Mass Spectrom; 2014 Sep; 49(9):850-9. PubMed ID: 25230182
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS; Bhagwat SG; Salimath PV; Prasada Rao UJ
    J Sci Food Agric; 2012 Mar; 92(4):764-71. PubMed ID: 21953440
    [TBL] [Abstract][Full Text] [Related]  

  • 17. A dynamic micro-scale dough foaming and baking analysis - Comparison of dough inflation based on different leavening agents.
    Maria Vidal L; Wittkamp T; Philipp Benz J; Jekle M; Becker T
    Food Res Int; 2023 Feb; 164():112342. PubMed ID: 36737934
    [TBL] [Abstract][Full Text] [Related]  

  • 18. An Innovative Approach in the Baking of Bread with CO
    Srivastava S; Kollemparembil AM; Zettel V; Claßen T; Mobarak M; Gatternig B; Delgado A; Jekle M; Hitzmann B
    Foods; 2022 Nov; 11(22):. PubMed ID: 36429162
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
    J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 4.