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 *

414 related articles for article (PubMed ID: 27092966)

  • 1. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
    Jacobs PJ; Bogaerts S; Hemdane S; Delcour JA; Courtin CM
    J Agric Food Chem; 2016 May; 64(18):3636-44. PubMed ID: 27092966
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Wheat milling by-products and their impact on bread making.
    Hemdane S; Leys S; Jacobs PJ; Dornez E; Delcour JA; Courtin CM
    Food Chem; 2015 Nov; 187():280-9. PubMed ID: 25977028
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Development of high-fiber wheat bread using microfluidized corn bran.
    Ortiz de Erive M; Wang T; He F; Chen G
    Food Chem; 2020 Apr; 310():125921. PubMed ID: 31838373
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
    Koegelenberg D; Chimphango AFA
    Food Chem; 2017 Apr; 221():1606-1613. PubMed ID: 27979135
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
    Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making.
    Hemdane S; Langenaeken NA; Jacobs PJ; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2018 Jul; 253():262-268. PubMed ID: 29502830
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK; Cho AR; Chun YG; Park DJ
    Int J Food Sci Nutr; 2013 Feb; 64(1):122-9. PubMed ID: 22849296
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The functional effectiveness of reprocessed rice bran as an ingredient in bakery products.
    Lima I; Guraya H; Champagne E
    Nahrung; 2002 Apr; 46(2):112-7. PubMed ID: 12017987
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dry heat treatment affects wheat bran surface properties and hydration kinetics.
    Jacobs PJ; Hemdane S; Delcour JA; Courtin CM
    Food Chem; 2016 Jul; 203():513-520. PubMed ID: 26948645
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of addition of wheat bran hydrolysate on bread properties.
    Cingöz A; Akpinar Ö; Sayaslan A
    J Food Sci; 2024 May; 89(5):2567-2580. PubMed ID: 38532713
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD; Siddhu S; Aliani M
    J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
    Ishwarya SP; Desai KM; Naladala S; Anandharamakrishnan C
    J Texture Stud; 2017 Oct; 48(5):415-426. PubMed ID: 28967222
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
    Gómez M; Ruiz-París E; Oliete B
    Food Sci Technol Int; 2011 Jun; 17(3):257-65. PubMed ID: 21551227
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.
    Föste M; Verheyen C; Jekle M; Becker T
    Food Chem; 2020 Feb; 306():125451. PubMed ID: 31634767
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. 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]  

    [Next]    [New Search]
    of 21.