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 *

334 related articles for article (PubMed ID: 27413243)

  • 1. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality.
    Kaur A; Shevkani K; Katyal M; Singh N; Ahlawat AK; Singh AM
    J Food Sci Technol; 2016 Apr; 53(4):2127-38. PubMed ID: 27413243
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of soy protein hydrolysates incorporation on dough rheology, protein characteristic, noodle quality, and their correlations.
    Guo X; Sun X; Zhang Y; Zhu T
    J Food Sci; 2022 Aug; 87(8):3419-3432. PubMed ID: 35788935
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD; We GJ; Kang TY; Shon KH; Chung HW; Yoon MR; Lee JS; Ko S
    J Food Sci; 2015 Oct; 80(10):E2208-16. PubMed ID: 26352343
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Relationship of various flour properties with noodle making characteristics among durum wheat varieties.
    Kaur A; Singh N; Kaur S; Katyal M; Virdi AS; Kaur D; Ahlawat AK; Singh AM
    Food Chem; 2015 Dec; 188():517-26. PubMed ID: 26041226
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness.
    Singh N; Gujral HS; Katyal M; Sharma B
    J Food Sci Technol; 2019 May; 56(5):2679-2686. PubMed ID: 31168150
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.
    Li L; Liu Z; Li X; Chu X; Yang W; Wang B; Xie Y; Li X
    Front Nutr; 2023; 10():1195505. PubMed ID: 37266134
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D; Witczak T; Witczak M
    Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties.
    Katyal M; Singh N; Chopra N; Kaur A
    Int J Biol Macromol; 2019 Feb; 123():1143-1149. PubMed ID: 30468807
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
    Tangsrianugul N; Wongsagonsup R; Suphantharika M
    Int J Biol Macromol; 2019 Sep; 137():666-675. PubMed ID: 31252009
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.).
    Cao X; Tong J; Ding M; Wang K; Wang L; Cheng D; Li H; Liu A; Liu J; Zhao Z; Wang Z; Gao X
    Food Chem; 2019 Nov; 297():125000. PubMed ID: 31253276
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
    Nguyen TTL; Gilbert RG; Gidley MJ; Fox GP
    Food Chem; 2020 Sep; 324():126858. PubMed ID: 32353656
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.
    Park Y; Oh IK; Park SW; Ryu K; Lee S
    Food Chem; 2019 Mar; 276():9-14. PubMed ID: 30409667
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties.
    Katyal M; Singh N; Virdi AS; Kaur A; Chopra N; Agarwal S; Roy JK
    Food Res Int; 2019 Sep; 123():327-339. PubMed ID: 31284983
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches.
    Kaur A; Shevkani K; Singh N; Sharma P; Kaur S
    J Food Sci Technol; 2015 Dec; 52(12):8113-21. PubMed ID: 26604384
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.
    Liu Z; Cheng G; Gu Z; Zhou Q; Yang Y; Zhang Z; Zhao R; Li C; Tian J; Feng J; Jiang H
    Int J Biol Macromol; 2024 Jun; 271(Pt 1):132111. PubMed ID: 38821788
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles.
    Tao H; Li M; Deng HD; Ren KX; Zhuang GQ; Xu XM; Wang HL
    Int J Biol Macromol; 2019 Sep; 137():697-702. PubMed ID: 31276727
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
    Guan E; Pang J; Yang Y; Zhang T; Li M; Bian K
    J Food Sci; 2020 Dec; 85(12):4209-4214. PubMed ID: 33151559
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of characteristics of different wheat flours on the quality of fermented hollow noodles.
    Xiong X; Liu C; Song M; Zheng X
    Food Sci Nutr; 2021 Sep; 9(9):4927-4937. PubMed ID: 34532004
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.