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 *

217 related articles for article (PubMed ID: 26593538)

  • 1. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.
    Bruneel C; Buggenhout J; Lagrain B; Brijs K; Delcour JA
    Food Chem; 2016 Apr; 196():646-53. PubMed ID: 26593538
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Redox agents and N-ethylmaleimide affect the extractability of gluten proteins during fresh pasta processing.
    Bruneel C; Lagrain B; Brijs K; Delcour JA
    Food Chem; 2011 Aug; 127(3):905-11. PubMed ID: 25214077
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Aggregation behavior of semolina gluten during dough production and fresh pasta cooking upon kansui treatment.
    Chen G; Li Y
    Food Chem; 2019 Apr; 278():579-586. PubMed ID: 30583414
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition.
    Fois S; Schlichting L; Marchylo B; Dexter J; Motzo R; Giunta F
    J Sci Food Agric; 2011 Nov; 91(14):2664-73. PubMed ID: 21842525
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Fate of SDS-insoluble glutenin polymers from semolina to dry pasta.
    Joubert M; Lullien-Pellerin V; Morel MH
    Food Chem; 2018 Feb; 240():189-195. PubMed ID: 28946261
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of redox agents on the extractability of gluten proteins during bread making.
    Lagrain B; Thewissen BG; Brijs K; Delcour JA
    J Agric Food Chem; 2007 Jun; 55(13):5320-5. PubMed ID: 17536834
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Wheat gluten functionality as a quality determinant in cereal-based food products.
    Delcour JA; Joye IJ; Pareyt B; Wilderjans E; Brijs K; Lagrain B
    Annu Rev Food Sci Technol; 2012; 3():469-92. PubMed ID: 22224557
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Protein Maps for Durum Wheat Precision Harvest and Pasta Production.
    Visioli G; Lauro M; Morari F; Longo M; Bresciani A; Pagani MA; Marti A; Pasini G
    Plants (Basel); 2022 Nov; 11(22):. PubMed ID: 36432877
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin.
    Du J; Dang M; Jia Y; Xu Y; Li C
    Food Chem; 2022 Sep; 387():132913. PubMed ID: 35421646
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. The thermal stability, structural changeability, and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber.
    Ma S; Han W; Li L; Zheng X; Wang X
    Food Funct; 2019 Jan; 10(1):172-179. PubMed ID: 30516204
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of glutenin and gliadin on the surface tackiness of frozen cooked noodles.
    Wang YH; Zhang YR; Qiao L; Guo WM; Yang YY; Xu F
    J Texture Stud; 2023 Oct; 54(5):681-692. PubMed ID: 36946177
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta.
    Padalino L; Del Nobile MA; la Gatta B; Rutigliano M; Di Luccia A; Conte A
    Food Chem; 2019 Jun; 283():454-461. PubMed ID: 30722897
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Wheat gluten structure and (non-)covalent network formation during deep-fat frying.
    Riley IM; Verma U; Verboven P; Nicolai BM; Delcour JA
    Food Res Int; 2024 Jul; 188():114503. PubMed ID: 38823881
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality.
    Delcour JA; Vansteelandt J; Hythier M; Abécassis J; Sindic M; Deroanne C
    J Agric Food Chem; 2000 Sep; 48(9):3767-73. PubMed ID: 10995268
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.
    Feng Y; Zhang H; Fu B; Iftikhar M; Liu G; Wang J
    J Sci Food Agric; 2021 Mar; 101(5):1979-1988. PubMed ID: 32918287
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Substitution of semolina durum with common wheat flour in egg and eggless pasta.
    Teterycz D; Sobota A; Kozłowicz K; Zarzycki P
    Acta Sci Pol Technol Aliment; 2019; 18(4):439-451. PubMed ID: 31930794
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization.
    Liang Y; Liu H; Jie Y; Liu M; He B; Wang J
    J Agric Food Chem; 2024 May; 72(19):11080-11093. PubMed ID: 38690996
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Aggregation characteristics of protein during wheat flour maturation.
    Wang N; Ma S; Li L; Zheng X
    J Sci Food Agric; 2019 Jan; 99(2):719-725. PubMed ID: 29992595
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y; Li M; Zhu KX; Guo XN; Peng W; Zhou HM
    Food Chem; 2016 Apr; 197(Pt A):699-708. PubMed ID: 26617006
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.