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 *

723 related articles for article (PubMed ID: 26251131)

  • 21. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
    Tebben L; Chen G; Tilley M; Li Y
    J Food Sci; 2020 Dec; 85(12):4201-4208. PubMed ID: 33174283
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. 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]  

  • 24. 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]  

  • 25. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M; Dapčević Hadnađev T; Pojić M; Torbica A; Tomić J; Rakita S; Janić Hajnal E
    J Sci Food Agric; 2015 Feb; 95(3):569-75. PubMed ID: 24921972
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten.
    Zhou T; Zhang L; Liu Q; Liu W; Hu H
    Food Res Int; 2021 Jul; 145():110397. PubMed ID: 34112400
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. 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]  

  • 30. [Hydrolysis of wheat flour with amylase preparations and individual enzymes].
    Zorov IN; Semenova MV; Tsurikova NV; Sinitsyn AP
    Prikl Biokhim Mikrobiol; 2006; 42(6):700-4. PubMed ID: 17168300
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K; Gao H; Zeng J; Zhao J; Qin Y; Li G; Su T
    J Sci Food Agric; 2021 Aug; 101(10):4373-4379. PubMed ID: 33417243
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Interaction between A-type/B-type starch granules and gluten in dough during mixing.
    Li M; Liu C; Zheng X; Hong J; Bian K; Li L
    Food Chem; 2021 Oct; 358():129870. PubMed ID: 33940292
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM
    Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
    J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S; Liu Y; Tong J; Yu L; Ding M; Zhang Z; Rehman AU; Majzoobi M; Wang Z; Gao X
    Food Res Int; 2020 Apr; 130():108914. PubMed ID: 32156364
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W; Lee SH; Yoo SH; Lee S
    J Food Sci; 2014 Aug; 79(8):E1535-40. PubMed ID: 25040090
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L; Banu I; Vasilean I; Aprodu I
    Food Sci Technol Int; 2017 Mar; 23(2):142-155. PubMed ID: 27565175
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.
    Teobaldi AG; Barrera GN; Severini H; Ribotta PD
    J Sci Food Agric; 2023 Feb; 103(3):1377-1384. PubMed ID: 36148559
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 37.