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 *

219 related articles for article (PubMed ID: 29992595)

  • 21. Glutenin and gliadin contents of flour derived from wheat infested with different aphid species.
    Basky Z; Fónagy A
    Pest Manag Sci; 2003 Apr; 59(4):426-30. PubMed ID: 12701703
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Functionality of gliadin proteins in wheat flour tortillas.
    Mondal S; Hays DB; Alviola NJ; Mason RE; Tilley M; Waniska RD; Bean SR; Glover KD
    J Agric Food Chem; 2009 Feb; 57(4):1600-5. PubMed ID: 19170634
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B; Pareyt B; Brijs K; Delcour JA
    Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Characterization of hydrolysates derived from enzymatic hydrolysis of wheat gluten.
    Wang JS; Zhao MM; Zhao QZ; Bao Y; Jiang YM
    J Food Sci; 2007 Mar; 72(2):C103-7. PubMed ID: 17995823
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system.
    Chen SX; Ni ZJ; Thakur K; Wang S; Zhang JG; Shang YF; Wei ZJ
    Food Chem; 2021 Sep; 355():129500. PubMed ID: 33780794
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Redox agents and N-ethylmaleimide affect protein polymerization during laboratory scale dry pasta production and cooking.
    Bruneel C; Buggenhout J; Lagrain B; Brijs K; Delcour JA
    Food Chem; 2016 Apr; 196():646-53. PubMed ID: 26593538
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids.
    Jiang Z; Liu L; Yang W; Ding L; Awais M; Wang L; Zhou S
    Food Chem; 2018 Sep; 259():18-24. PubMed ID: 29680041
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation.
    Wang KQ; Luo SZ; Zhong XY; Cai J; Jiang ST; Zheng Z
    Food Chem; 2017 Jan; 214():393-399. PubMed ID: 27507490
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
    Both J; Esteres VP; Santetti GS; Bressiani J; Oro T; Pallarés Gómez M; Friedrich MT; Gutkoski LC
    J Sci Food Agric; 2019 Sep; 99(12):5392-5400. PubMed ID: 31077384
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Reaction kinetics of gliadin-glutenin cross-linking in model systems and in bread making.
    Lagrain B; Brijs K; Delcour JA
    J Agric Food Chem; 2008 Nov; 56(22):10660-6. PubMed ID: 18942840
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.
    Wang Z; Ma S; Sun B; Wang F; Huang J; Wang X; Bao Q
    Int J Biol Macromol; 2021 Apr; 177():474-484. PubMed ID: 33636262
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.).
    Li X; Liu T; Song L; Zhang H; Li L; Gao X
    Food Chem; 2016 Dec; 213():728-734. PubMed ID: 27451241
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG; Islas-Rubio AR; Cabrera-Chávez F; Calderón de la Barca AM
    Food Funct; 2014 Aug; 5(8):1813-8. PubMed ID: 24917417
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour.
    Stefańska I; Piasecka-Jóźwiak K; Kotyrba D; Kolenda M; Stecka KM
    J Sci Food Agric; 2016 Aug; 96(11):3897-905. PubMed ID: 26693837
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
    Wang XY; Guo XN; Zhu KX
    Food Chem; 2016 Jun; 201():275-83. PubMed ID: 26868577
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Impact of oligomeric procyanidins on wheat gluten microstructure and physicochemical properties.
    Liu R; Shi C; Song Y; Wu T; Zhang M
    Food Chem; 2018 Sep; 260():37-43. PubMed ID: 29699679
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Relationship between endogenous protein disulfide isomerase family proteins and glutenin macropolymer.
    Koh A; Nishimura K; Urade R
    J Agric Food Chem; 2010 Dec; 58(24):12970-5. PubMed ID: 21087045
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of phosphate salts on the gluten network structure and quality of wheat noodles.
    Sun J; Chen M; Hou X; Li T; Qian H; Zhang H; Li Y; Qi X; Wang L
    Food Chem; 2021 Oct; 358():129895. PubMed ID: 33933957
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Heat-induced interaction between egg white protein and wheat gluten.
    Luo Y; Li M; Zhu KX; Guo XN; Peng W; Zhou HM
    Food Chem; 2016 Apr; 197(Pt A):699-708. PubMed ID: 26617006
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Effects of protein in wheat flour on retrogradation of wheat starch.
    Xijun L; Junjie G; Danli W; Lin L; Jiaran Z
    J Food Sci; 2014 Aug; 79(8):C1505-11. PubMed ID: 25048342
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.