BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

401 related articles for article (PubMed ID: 28118742)

  • 1. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
    Numfon R
    Food Sci Technol Int; 2017 Jun; 23(4):310-317. PubMed ID: 28118742
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Optimization of gluten-free formulations for French-style breads.
    Mezaize S; Chevallier S; Le Bail A; de Lamballerie M
    J Food Sci; 2009 Apr; 74(3):E140-6. PubMed ID: 19397719
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Utilization of small broken riceberry flour in gluten-free bread.
    Rakkhumkaew N; Boonsri Y; Sukchum A
    Food Sci Technol Int; 2019 Sep; 25(6):515-522. PubMed ID: 30971119
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG; Pilkington CL; Saputra A; Serventi L
    Food Sci Technol Int; 2017 Dec; 23(8):690-698. PubMed ID: 28658964
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D; Tzia C
    Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS; Yildiz O; Meral R
    Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
    [TBL] [Abstract][Full Text] [Related]  

  • 8. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R; Ie P; Vodovotz Y
    J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus).
    Andrade FJET; Albuquerque PBS; Moraes GMD; Farias MDP; Teixeira-Sá DMA; Vicente AA; Carneiro-da-Cunha MG
    Food Funct; 2018 Dec; 9(12):6369-6379. PubMed ID: 30456405
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S; Salvador A; Zidoune MN; Sanz T
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM; Rojas-Martínez ME; Islas-Rubio AR; Cabrera-Chávez F
    Plant Foods Hum Nutr; 2010 Sep; 65(3):241-6. PubMed ID: 20734143
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids.
    Hamdani AM; Wani IA; Bhat NA
    Food Sci Technol Int; 2021 Oct; 27(7):649-659. PubMed ID: 33353427
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.
    Zhang H; Liu S; Feng X; Ren F; Wang J
    Food Res Int; 2023 Feb; 164():112292. PubMed ID: 36737896
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
    Basso FM; Mangolim CS; Aguiar MF; Monteiro AR; Peralta RM; Matioli G
    Int J Food Sci Nutr; 2015 May; 66(3):275-81. PubMed ID: 25666418
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W; Seo HS; Wang YJ
    J Food Sci; 2020 Feb; 85(2):349-357. PubMed ID: 31957892
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A; Mouselemidou P; Papageorgiou M; Papastergiadis E
    Food Chem; 2018 Jul; 253():119-126. PubMed ID: 29502810
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C; Lucisano M; Mariotti M
    Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E; Talegón M; Caballero P; Gómez M
    J Sci Food Agric; 2013 Mar; 93(4):924-32. PubMed ID: 22886488
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of various hydrocolloids on the physical and fermentation properties of dough.
    Li J; Zhu Y; Yadav MP; Li J
    Food Chem; 2019 Jan; 271():165-173. PubMed ID: 30236662
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.
    Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
    Food Chem; 2018 Jan; 239():1064-1074. PubMed ID: 28873523
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.