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 *

145 related articles for article (PubMed ID: 28722133)

  • 1. Rheological characterisation of gluten from triticale (x Triticosecale Wittmack).
    Pruska-Kędzior A; Makowska A; Kędzior Z; Salmanowicz BP
    J Sci Food Agric; 2017 Nov; 97(14):5043-5052. PubMed ID: 28722133
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
    Ponce-García N; Ramírez-Wong B; Torres-Chávez PI; Figueroa-Cárdenas JD; Serna-Saldívar SO; Cortez-Rocha MO; Escalante-Aburto A
    J Sci Food Agric; 2017 Mar; 97(4):1235-1243. PubMed ID: 27322412
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characteristics of modern triticale quality: glutenin and secalin subunit composition and mixograph properties.
    Pattison AL; Appelbee M; Trethowan RM
    J Agric Food Chem; 2014 May; 62(21):4924-31. PubMed ID: 24792750
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. Diversity of monomeric prolamins in triticale cultivars determined by capillary zone electrophoresis.
    Salmanowicz BP; Nowak J
    J Agric Food Chem; 2009 Mar; 57(6):2119-25. PubMed ID: 19228059
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.
    Girard AL; Castell-Perez ME; Bean SR; Adrianos SL; Awika JM
    J Agric Food Chem; 2016 Oct; 64(39):7348-7356. PubMed ID: 27616442
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Relations between aggregative, viscoelastic and molecular properties in gluten from genetic variants of bread wheat.
    Hargreaves J; Popineau Y; Cornec M; Lefebvre J
    Int J Biol Macromol; 1996 Feb; 18(1-2):69-75. PubMed ID: 8852755
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Application of capillary electrophoresis to determine the technological properties of wheat flours by a glutenin index.
    Di Luccia A; Lamacchia C; Mamone G; Picariello G; Trani A; Masi P; Addeo F
    J Food Sci; 2009; 74(4):C307-11. PubMed ID: 19490316
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of temperature during grain filling on gluten viscoelastic properties and gluten protein composition.
    Koga S; Böcker U; Moldestad A; Tosi P; Shewry PR; Mosleth EF; Uhlen AK
    J Sci Food Agric; 2016 Jan; 96(1):122-30. PubMed ID: 25565275
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
    Pycia K; Kaszuba J; Posadzka Z; Juszczak L
    Polymers (Basel); 2023 Apr; 15(8):. PubMed ID: 37112017
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.
    Anjum FM; Khan MR; Din A; Saeed M; Pasha I; Arshad MU
    J Food Sci; 2007 Apr; 72(3):R56-63. PubMed ID: 17995810
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Detection of high molecular weight glutenin subunits in triticale (x Triticosecale Wittm.) Cultivars by capillary zone electrophoresis.
    Salmanowicz BP
    J Agric Food Chem; 2008 Oct; 56(20):9355-61. PubMed ID: 18808142
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS; Barak S; Mudgil D
    Int J Biol Macromol; 2013 Feb; 53():38-41. PubMed ID: 23142154
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification and characterization of high-molecular-weight secalins from triticale seeds by capillary zone electrophoresis.
    Salmanowicz BP
    Electrophoresis; 2010 Jul; 31(13):2226-35. PubMed ID: 20593398
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Biotechnology of breadmaking: unraveling and manipulating the multi-protein gluten complex.
    Shwry PR; Tatham AS; Barro F; Barcelo P; Lazzeri P
    Biotechnology (N Y); 1995 Nov; 13(11):1185-90. PubMed ID: 9636290
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Development of antimicrobial active packaging materials based on gluten proteins.
    Gómez-Heincke D; Martínez I; Partal P; Guerrero A; Gallegos C
    J Sci Food Agric; 2016 Aug; 96(10):3432-8. PubMed ID: 26558473
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modification of zein dough functionality using kafirin as a coprotein.
    Ncube MB; Taylor J; Bean SR; Ioerger BP; Taylor JRN
    Food Chem; 2022 Mar; 373(Pt B):131547. PubMed ID: 34802810
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
    Mickowska B; Litwinek D; Gambuś H
    Acta Sci Pol Technol Aliment; 2016; 15(1):89-97. PubMed ID: 28071042
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.