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 *

203 related articles for article (PubMed ID: 24915380)

  • 1. Wheat dough microstructure: the relation between visual structure and mechanical behavior.
    Jekle M; Becker T
    Crit Rev Food Sci Nutr; 2015; 55(3):369-82. PubMed ID: 24915380
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
    Yang Y; Guan E; Zhang T; Li M; Bian K
    J Food Sci; 2020 Apr; 85(4):956-963. PubMed ID: 32159235
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M; Jekle M; Becker T
    J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
    J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.
    Niu M; Hou GG; Kindelspire J; Krishnan P; Zhao S
    Food Chem; 2017 May; 223():16-24. PubMed ID: 28069118
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
    Codină GG; Mironeasa S; Mironeasa C; Popa CN; Tamba-Berehoiu R
    J Sci Food Agric; 2012 Feb; 92(3):638-44. PubMed ID: 21919003
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles.
    Zhang C; Zhang S; Bie X; Zhao H; Lu F; Lu Z
    J Sci Food Agric; 2016 Jul; 96(9):3249-55. PubMed ID: 26498333
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N; Khatkar BS
    Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
    Chen SX; Ni ZJ; Thakur K; Wang S; Zhang JG; Shang YF; Wei ZJ
    Food Chem; 2021 Sep; 355():129500. PubMed ID: 33780794
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
    Hackenberg S; Jekle M; Becker T
    Food Chem; 2018 May; 248():296-303. PubMed ID: 29329858
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
    Yang Z; Xu D; Zhou H; Wu F; Xu X
    Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
    Jia F; Ma Z; Wang X; Li X; Liu L; Hu X
    Food Chem; 2019 Nov; 298():125081. PubMed ID: 31260952
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN; León AE; Ribotta PD
    J Sci Food Agric; 2016 May; 96(7):2539-46. PubMed ID: 26251131
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
    J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.