BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

118 related articles for article (PubMed ID: 30560212)

  • 1. Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study.
    Pourfarzad A; Ahmadian Z; Habibi-Najafi MB
    Heliyon; 2018 Dec; 4(12):e01017. PubMed ID: 30560212
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulin on bread properties: a FTIR investigation.
    Pourfarzad A; Habibi Najafi MB; Haddad Khodaparast MH; Khayyat MH
    J Food Sci Technol; 2015 Dec; 52(12):7964-73. PubMed ID: 26604368
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of inulin on protein in frozen dough during frozen storage.
    Ke Y; Wang Y; Ding W; Leng Y; Lv Q; Yang H; Wang X; Ding B
    Food Funct; 2020 Sep; 11(9):7775-7783. PubMed ID: 32966455
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems.
    Liu X; Zhou P; Tran A; Labuza TP
    J Agric Food Chem; 2009 Mar; 57(6):2339-45. PubMed ID: 19231894
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X; Luo Z; Yang Q; Xiao Z; Lu X
    Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers.
    Kiumarsi M; Shahbazi M; Yeganehzad S; Majchrzak D; Lieleg O; Winkeljann B
    Food Chem; 2019 Mar; 277():664-673. PubMed ID: 30502201
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Aggregation of gluten proteins in model dough after fibre polysaccharide addition.
    Nawrocka A; Szymańska-Chargot M; Miś A; Wilczewska AZ; Markiewicz KH
    Food Chem; 2017 Sep; 231():51-60. PubMed ID: 28450023
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of Adding Chinese Yam (
    Li QM; Li Y; Zou JH; Guo SY; Wang F; Yu P; Su XJ
    Foods; 2020 Feb; 9(3):. PubMed ID: 32121041
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
    Fetouhi A; Benatallah L; Nawrocka A; Szymańska-Chargot M; Bouasla A; Tomczyńska-Mleko M; Zidoune MN; Sujak A
    J Food Sci Technol; 2019 Mar; 56(3):1316-1327. PubMed ID: 30956311
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of inulin on the structure and emulsifying properties of protein components in dough.
    Liu J; Luo D; Li X; Xu B; Zhang X; Liu J
    Food Chem; 2016 Nov; 210():235-41. PubMed ID: 27211643
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B; Gujral HS
    Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA; Bean SR; Smith BM; Tilley M
    J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities.
    Huang Z; Wang JJ; Chen Y; Wei N; Hou Y; Bai W; Hu SQ
    Food Chem; 2020 Jul; 317():126452. PubMed ID: 32106008
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin.
    Kou X; Luo D; Zhang K; Xu W; Li X; Xu B; Li P; Han S; Liu J
    Food Chem; 2019 Dec; 301():125272. PubMed ID: 31377629
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
    Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy.
    Seabourn BW; Chung OK; Seib PA; Mathewson PR
    J Agric Food Chem; 2008 Jun; 56(11):4236-43. PubMed ID: 18489117
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.
    Mancebo CM; Merino C; Martínez MM; Gómez M
    J Food Sci Technol; 2015 Oct; 52(10):6323-33. PubMed ID: 26396377
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of polyols with different hydroxyl numbers on the structure and properties of starch straws.
    Ma C; Tao H; Tan C; Gao S; Wu Z; Guo L; Cui B; Yuan F; Zou F; Liu P; Lu L
    Carbohydr Polym; 2023 Dec; 321():121297. PubMed ID: 37739530
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.