BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

339 related articles for article (PubMed ID: 24423552)

  • 21. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.
    Struyf N; Laurent J; Lefevere B; Verspreet J; Verstrepen KJ; Courtin CM
    Food Chem; 2017 Mar; 218():89-98. PubMed ID: 27719961
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. 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]  

  • 24. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
    Suwannarong S; Wongsagonsup R; Suphantharika M
    Int J Biol Macromol; 2020 Aug; 156():381-393. PubMed ID: 32247818
    [TBL] [Abstract][Full Text] [Related]  

  • 25. 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]  

  • 26. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
    Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K; Kruus K; Knaapila A; Gerber N; Flander L; Buchert J
    J Agric Food Chem; 2005 Feb; 53(4):1039-45. PubMed ID: 15713017
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R
    Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
    [TBL] [Abstract][Full Text] [Related]  

  • 29. 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]  

  • 30. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W; Brennan MA; Serventi L; Brennan CS
    Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effects of Hofmeister salt series on gluten network formation: Part II. Anion series.
    Tuhumury HC; Small DM; Day L
    Food Chem; 2016 Dec; 212():798-806. PubMed ID: 27374597
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
    Xu D; Tang K; Hu Y; Xu X; Gänzle MG
    J Agric Food Chem; 2018 Sep; 66(37):9770-9776. PubMed ID: 30175916
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. 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]  

  • 36. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
    Gerits LR; Pareyt B; Masure HG; Delcour JA
    Food Chem; 2015 Apr; 172():613-21. PubMed ID: 25442598
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making.
    Struyf N; Laurent J; Verspreet J; Verstrepen KJ; Courtin CM
    J Agric Food Chem; 2017 Apr; 65(16):3368-3377. PubMed ID: 28367622
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Effect of fermentation methods on properties of dough and whole wheat bread.
    Zeng F; Yang Y; Liu Q; Yang J; Jin Z; Jiao A
    J Sci Food Agric; 2023 Aug; 103(10):4876-4886. PubMed ID: 36943926
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 17.