BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

339 related articles for article (PubMed ID: 24423552)

  • 41. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F; Richel A; Dubrowski T; Wathelet B; Wathelet JP; Blecker C; Paquot M
    J Sci Food Agric; 2013 Aug; 93(10):2415-20. PubMed ID: 23371852
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow.
    Alpers T; Olma J; Jekle M; Becker T
    Food Chem; 2022 Sep; 389():133048. PubMed ID: 35569246
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na
    Li Z; Cao Y; Zhou M
    J Sci Food Agric; 2024 Aug; 104(10):6149-6156. PubMed ID: 38445560
    [TBL] [Abstract][Full Text] [Related]  

  • 44. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.
    Arufe S; Chiron H; Doré J; Savary-Auzeloux I; Saulnier L; Della Valle G
    Food Res Int; 2017 Jul; 97():123-132. PubMed ID: 28578032
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
    Brandner S; Becker T; Jekle M
    J Food Sci; 2022 Apr; 87(4):1375-1385. PubMed ID: 35289417
    [TBL] [Abstract][Full Text] [Related]  

  • 46. 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]  

  • 47. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
    Pérez IC; Mu TH; Zhang M; Ji LL
    Food Sci Technol Int; 2017 Dec; 23(8):708-715. PubMed ID: 28691514
    [TBL] [Abstract][Full Text] [Related]  

  • 48. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
    Qin W; Pi J; Zhang G
    Food Funct; 2022 Dec; 13(24):12827-12835. PubMed ID: 36440750
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y
    Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234
    [TBL] [Abstract][Full Text] [Related]  

  • 50. 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]  

  • 51. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S; Kim HW; Lee S
    Food Chem; 2017 Apr; 221():1539-1545. PubMed ID: 27979127
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y
    J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838
    [TBL] [Abstract][Full Text] [Related]  

  • 53. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
    Jiang X; Wang X; Zhou S
    J Food Sci; 2023 Dec; 88(12):4840-4852. PubMed ID: 37876320
    [TBL] [Abstract][Full Text] [Related]  

  • 54. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development.
    Jekle M; Necula A; Jekle M; Becker T
    Food Res Int; 2019 Feb; 116():346-353. PubMed ID: 30716955
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
    Kim YR; Cornillon P; Campanella OH; Stroshine RL; Lee S; Shim JY
    J Food Sci; 2008 Jan; 73(1):E1-8. PubMed ID: 18211348
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
    Xie X; Cai K; Yuan Z; Shang L; Deng L
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553798
    [TBL] [Abstract][Full Text] [Related]  

  • 57. 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]  

  • 58. 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]  

  • 59. 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]  

  • 60. Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.
    Avramenko NA; Hopkins EJ; Hucl P; Scanlon MG; Nickerson MT
    J Texture Stud; 2020 Oct; 51(5):766-778. PubMed ID: 32304230
    [TBL] [Abstract][Full Text] [Related]  

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