BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

228 related articles for article (PubMed ID: 28784522)

  • 61. Effect of dough mixing on wheat endosperm cell walls.
    Toole GA; Selvatico E; Salt LJ; Le Gall G; Colquhoun IJ; Wellner N; Shewry PR; Mills EN
    J Agric Food Chem; 2013 Mar; 61(10):2522-9. PubMed ID: 23414565
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Effect of ultrasound on structural and physicochemical properties of sweetpotato and wheat flours.
    Cui R; Zhu F
    Ultrason Sonochem; 2020 Sep; 66():105118. PubMed ID: 32272332
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions.
    Moza J; Gujral HS
    Food Chem; 2017 Mar; 218():137-143. PubMed ID: 27719889
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Assessing the impact of xylanase activity on the water distribution in wheat dough: A
    Leys S; De Bondt Y; Bosmans G; Courtin CM
    Food Chem; 2020 Apr; 325():126828. PubMed ID: 32413686
    [TBL] [Abstract][Full Text] [Related]  

  • 65. 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]  

  • 66. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
    Buksa K; Łakomy A; Nowotna A; Krystyjan M
    Food Chem; 2018 Jul; 253():156-163. PubMed ID: 29502816
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
    J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough.
    Tao H; Wang P; Ali B; Wu F; Jin Z; Xu X
    Food Chem; 2016 Jan; 190():588-593. PubMed ID: 26213014
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Insight into the distribution of arabinoxylans, endoxylanases, and endoxylanase inhibitors in industrial wheat roller mill streams.
    Dornez E; Gebruers K; Wiame S; Delcour JA; Courtin CM
    J Agric Food Chem; 2006 Nov; 54(22):8521-9. PubMed ID: 17061829
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Effects of exogenous starch on the structural-thermal properties of gluten in wheat with HMW-GS variations at Glu-D1 locus.
    Song L; Zhao L; Liu Z; Li L; Zheng J; Li X
    Food Res Int; 2020 Apr; 130():108950. PubMed ID: 32156392
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.
    Martínez MM; Pico J; Gómez M
    Food Chem; 2015 Jan; 167():447-53. PubMed ID: 25149010
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.
    Zhang T; Guan E; Yang Y; Zhang L; Liu Y; Bian K
    Food Chem; 2022 Dec; 397():133567. PubMed ID: 35940090
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies.
    Comino P; Shelat K; Collins H; Lahnstein J; Gidley MJ
    J Agric Food Chem; 2013 Dec; 61(49):12111-22. PubMed ID: 24251779
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Magic-angle 13C NMR analysis of hard wheat flour and dough.
    Garbow JR; Schaefer J
    Adv Exp Med Biol; 1991; 302():509-16. PubMed ID: 1746347
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Cold plasma: A new technology to modify wheat flour functionality.
    Bahrami N; Bayliss D; Chope G; Penson S; Perehinec T; Fisk ID
    Food Chem; 2016 Jul; 202():247-53. PubMed ID: 26920291
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
    J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
    [TBL] [Abstract][Full Text] [Related]  

  • 78. 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]  

  • 79. 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]  

  • 80. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E; Rendón-Villalobos R; Tovar J; Paredes-López O; Islas-Hernández JJ; Bello-Pérez LA
    Nahrung; 2004 Feb; 48(1):38-42. PubMed ID: 15053349
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.